Pressure Cooker Triple Chocolate Layer Cheesecake Crust

Crust
4 tablespoons butter, melted
1 1/2 cups chocolate cookie crumbs (I just throw a whole package of oreos in the food processor, measure out what I need and freeze the rest)

Cheesecake filling

3 8oz packages 1/2 less fat cream cheese, room temperature
1 cups sugar
2 tablespoons cornstarch
3 large eggs, room temperature
1/2 cup plain greek yogurt
1 tablespoon vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz bittersweet chocolate (as dark as you can find)
Sugared cranberries (optional)

Directions
Spray a deep dish 7 inch spring form pan with nonstick cooking spray (could also use an 8 inch pan that will fit in the pot. Line the bottom of the pan with parchment paper for easy removal of the cake once it's done.

Stir cookie crumbs and melted butter together and press evenly across the bottom and halfway up the side of the pan.  Place in the freezer to set (this can be done 203 days in advance).

Cream the cream cheese with a handheld mixer on low speed until very smooth, scrape the bowl and mix again.  Add sugar and cornstarch; continue to scrape and mix the ingredients together on low speed until well combined and smooth.  Add eggs, one at a time, continuing to mix and scrape bowl as needed.  Finally, add yogurt and vanilla and mix just until blended.  scrape the bowl and continue to stir by hand until smooth, if needed.

Divide batter into 3 separate bowls (about 2 cups each). Melt the milk chocolate in the microwave for 30 seconds, stir.  Return the chocolate to the microwave for another 15-30 seconds and stir until it is completely melted and smooth.  Whisk into one of the bowls of cheesecake batter.  Repeat with the white and dark chocolate (each being stirred into a different bowl of batter.  Refrigerate the 3 bowls for 15-20 minutes so they will be more firm for layering.

Remove the bowls from the fridge and take the pan with the crust out of the freezer.  Time to layer.

Pour dark chocolate batter into the center of the crust and smooth to form an even layer.  Very carefully spoon dollops of the white chocolate batter on top of the dark chocolate, gently smooth over the top (Gently, so the layers don't mix together). Repeat with milk chocolate batter.

Add 1 cup of water to the pressure cooker pot and place trivet inside.  Carefully lower the prepared pan onto the trivet.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 45 minutes.

When pressure cooking is complete, use a 10 minute natural release and then release any remaining pressure.

Remove pan from pressure cooker and let cool for 10 minutes.  Slowly remove the spring form ring, being careful not to break the crust.  Allow the cake to cool completely and then cover and place in the refrigerator (at least 4 hours, overnight is best).

Before serving, let stand at room temperature 30-60 minutes.  Decorate with sugared cranberries, if desired.

Cranberry-Orange Chicken Salad Our Best Bites

1 lb chicken, marinated, grilled and cut into small bite sized pieces
1 cup celery
1/3 cup chopped green onions
Zest of 1 medium orange
1/2 cup craisins
1/2 cup mayo
1 tsp coarse grain mustard
2 Tablespoons jellied cranberry sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Croissants, rolls or bread
Lettuce leaves

In a medium bow, combine chicken, celery, green onions, orange zest and Craisins.

In a separate, smaller bowl, whisk together mayo, mustard, cranberry sauce, salt, and black pepper. Add to the chicken mixture and toss fully to combine. This salad is best when prepared and refrigerated for several hours before serving.

  Italian Dressing

1/4 cup white rice viengar

1/4 cup lemon juice

23 teaspoons sugar

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon seasoning salt

1/23 teaspoon red pepper flakes

1/4 teaspoon black pepper

4 garlic cloves

1 cup canola oil

1/3 cup Parmesan cheese

3/4 teaspoon Italian seasoning

In a blender combine viegar, lemon juice, sugar, dry mustard, salt, seasoning salt, red pepper flakes, black pepper and garlic.

While the blender is running pour canola oil into the blender in a slow steady sream until drfessing is blended and the oil is incorporated into the dressing. Add Parmesan cheese and Italian seasoning. Refrigerate.

Butternut Squash Risotto by Food Network

1 1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cups vegetable stock
2 shallots, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
1/4 cup Parmesan, optional

Preheat oven to 425. Line a baking sheet with parchment paper

In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper.  Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes.  Let cool.

Bring the vegetable stock to a boil in a small saucepan.  Reduce the heat and maintain at a bare simmer.

Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat.  Add the shallots and cook until soft, 3 to 4 minutes.  Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat.  Sprinkle with salt and pepper.  Stir in the wine and cook until almost completely evaporated.  Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed.  Add another ladle full again, cook stirring until almost fully absorbed.  Continue in ths manner until the rice is creamy and al dente (tender but still firm to the bite_), about 40 minutes -you may or may not use all the stock.

Remove the risotto, from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish.  Add salt and pepper to taste.  Serve immediately.

Instant Pot Sweet Potatoes by Rachel cooks

Ingredients:
4-6 medium sweet potatoes
1 cup water
steamer basker

Directions:
Scrub skin of sweet potatoes until clean. Pour water into Instant Pot. Place steamer basket in the bottom of the Instant Pot. Place sweet potatoes on top of/inside steamer.
Secure the lid and turn valve to seal.
Use the manual mode of Instant Pot and set to pressure cook on high for 15 minutes.
Allow pressure to release naturally, takes about 10 minutes.
Once the pressure valve lowers, remove lid and serve immediately.

Crock Pot Pork Chops by the slow roasted Italian

3 lbs pork chops, boneless
1 tsp garlic
1/2 cup ketchup
1 T red chile paste
1/4 cup Soy sauce, low sodium
1 teaspoon pepper
1/2 cup brown sugar, light packed
1/4 cup cornstarch
1/2 t kosher salt
 Instructions:
1. Add ingredients except pork chops and corn starch) in a 6 quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 4 hours
2/ After 4 hours combine equal amounts cornstarch and water in a jar. Shake to create a slurry. Add the slurry to the crock pot. Stir and cover, cook 1 more hour.
3. Check for doneness. If the pork chops need longer let them cook until tender and done. 

Instant Pot Fried Rice by Maria Doss

3-4 tablespoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 cup white basmati rice, rinsed and drained well
1 1/4 cups chicken stock
2 medium carrots, peeled and chopped into 1/4 inch cubes
2 large eggs, whisked to combine
3 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
ground black pepper to taste
1 cup frozen peas, thawed and drained well

Instructions
1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Stir in chopped onions and garlic, cook, stirring occasionally, for another 1-2 minutes.
2. Add rice and saute for about 20 seconds (this step helps in rice not getting mushy when cooked) and then stir in chicken stock and carrots. scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel and then select rice mode. (This is an automatic setting and mine took 12 minutes).
3. When cook time is done, let the instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release. Press cancel and open lid.
4. Press saute mode, using a spatula, move rice towards one side, in the empty spot, add remaining vegetable oil and eggs. Scramble. Stir eggs and rice together along with peas, soy sauce and sesame oil and ground pepper. You could remove all the rice into a separate bowl, heat Instant pot to saute mode, add oil and scramble eggs and stir the rice in.

Note: if using regular chicken stock, not 33% less sodium stock, use 1 cup stock and 1/4 cup water.

Chocolate Lover's Acai Bowl By Clean Simple Eats

1 frozen acai pack
40 grams frozen bananas
1/4 cup unsweetened Almond-Coconut milk
1 serving CSE Brownie Batter Protein
1 T cocoa powder
4-6 ice cubes

Toppings:
20 grams banana
20 grams sliced strawberries
1 T sliced almonds
1 T love Crunch Granola

Place frozen acai in a blender and pulse until broken up.  Scrape down the sides of the blender and add the almond milk, frozen bananas, protein powder, cocoa powder and ice. Blend until smooth and thick.

Pour into a bowl and top with bananas, strawberries, almonds and granola.