Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.
This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework (or finishing your own). This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like. Serve with a spinach salad on the side for a complete meal. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
Not your ordinary chili recipe, this slow cooker version combines turkey with butternut squash, corn, cranberries, and jalapeno pepper for a unique taste sensation.
Phew, what a crazy last few weeks it's been. I hope I'm not the only one who feels like a chicken with her head cut off! I still haven't made part 2 of my
Ground beef and a veggie medley simmer in creamy sauce, topped with crispy bites of potato. This one offers more comfort than your pajamas and a good book combined.
