A little heat, a little cool and a lot of Southwest flavor wrapped up and ready for a fork. If variety is your thing, try it one week with beef, the next with pork.
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.
The easiest way to get your family to eat zucchini? Pair it with crispy, tender Parmesan chicken and pasta for a low-cal meal that they'll ask for again next week.
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.
Not content to be just another nutritious veggie, cauliflower gets all cheesy and crispy-crunchy to prove it can also be super delicious and smart, all at the same time.
The BLT is too good to confine between slices of bread. Dig into crunchy romaine, juicy tomatoes and, of course, crispy bacon in this deliciously hearty salad.
This is the BEST way to eat a sweet potato. We have baked sweet potatoes with our steaks instead of Idaho potatoes. It's a nice complement to chicken and beef - or any other meat that I can think of! This can also be made on the grill or tossed in the coals if you are camping!
