In a large skillet over medium heat add the olive oil. Add the shallot, leeks, salt and pepper and sauté for 3 minutes or until starting to soften. Pour in the tomatoes, broth, gnocchi and top with butter. Cover the pan and cook for 5 minutes, or until gnocchi have softened. Check gnocchi for tenderness.
Preheat oven to 350 degrees.
In a large bowl, add the pasta, cottage cheese, garlic, mozzarella cheese, egg, pasta sauce and alfredo sauce. Mix to combine.
In a 13x9 baking dish prepared with non stick cooking spray, spread the prepared pasta in the pan.
Remove ramen from packaging, and discard the seasoning packets. Add the ramen to a bowl with very hot water and cover. Set aside and allow to soften.
In a medium bowl add the oyster sauce, soy sauce, chicken broth, rice vinegar, cornstarch and hoisin. Whisk to combine and set aside.
Pour water and pouch contents into your InstantPot® and mix. Place the meat and vegetables over the sauce. Cover and cook on high pressure 40-43 minutes, or as directed by InstantPot®.
Stove Top and Slow Cooker instructions located on the back of the packet.
Thicken with a cornstarch slurry if preferred.
In an electric skillet or large skillet, melt the butter over medium-high heat. Add onion & shallot and cook for 10-15 minutes, or until caramelized then remove from skillet and place on a plate.
In a lined slow cooker, add all the ingredients minus the kale and Parmesan cheese. Cover and cook on low for 4 hours or until veggies are tender. Add chopped kale and allow to sit for 3 to 5 minutes. Add additional seasoning if desired. Top each bowl with Parmesan cheese before serving.
Preheat oven to 425 degrees.
Cut french bread in half length wise and place on an aluminum foil covered baking pan. Spread a light layer of alfredo sauce over the bread, then top with grated parmesan cheese.
In a large skillet on medium high heat add the olive oil, onion and cook until onions become translucent. Add the ground beef and cook until the beef is no longer pink. Drain any remaining fat and add canned beans, tomato sauce and corn. Cook 10 minutes, then squeeze fresh lime juice over the beef. Top with your toppings of choice.
Prepare broccoli by chopping into small pieces or by placing 1 cup at a time into a food processor, pulse until broccoli is roughly chopped. Place broccoli into a lined slow cooker as you chop it. Add butter, onion, carrots, garlic, broth and salt & pepper. Cover and cook on low for 4 hours.
Preheat oven to 400 degrees.
Place the halved spaghetti squash on a large baking sheet lined with aluminum foil. Drizzle extra virgin olive oil, and rub to disperse evenly. Season with kosher salt and coarse ground black pepper, then flip the squash cut side down and roast for 30 minutes.
