Start with mayo and dressing in a bowl, toss in chicken and fresh veggies, and serve it on spinach. Just 10 minutes have passed and you've got something smart and scrumptious.
This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
Served in onion rolls, these juicy cheeseburgers are brushed with steak sauce during grilling and topped with grilled onions, tomatoes and a tasty relish.
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
These double-decker pizzas use tortillas, refried beans, taco-seasoned ground beef and Cheddar in place of Italian ingredients for authentic Southwest flavor.
This is my homemade try at the quot;Penne Rosaquot; they serve at Noodles and Co. Its not exactly the same, but it IS almost as yummy! If you do not like spicy pastas, leave out the red pepper flakes or add more if you like a little kick!
