Christine Datian layers Mediterranean flavors - seasoned ground lamb and slices of eggplant - then tops the works with bread crumbs and feta cheese and bakes it. The result is a simple, hearty dish.
Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
This Meatball Sub Casserole recipe contains lean ground beef, shredded part-skim mozzarella cheese, mayonnaise, spaghetti sauce, cream cheese and more.
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar and soy sauce, and then they're grilled. That 's all it takes to make these scrumptious kabobs.
Dress up plain cavatappi (spiral-shaped) pasta with fiber-rich spinach and garbanzo beans, then add distinct Mediterranean flavor with feta and heart-healthy olive oil. Serve with buttered garlic toast.
