No skillet is required to make this scrumptious chicken with peanut sauce. Pack it in foil and take it out to the grill – it’s a no-mess dinner solution!
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
All the flavors of a favorite casserole come together in the comfort of mac and cheese. Serve King Ranch Chicken Mac and Cheese to your family, and it will become a quick favorite.
