This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.
Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream – a delicious meal made using Green Giant Select frozen broccoli.
This traditional Filipino noodle dish is a staple in the Bavingtons' home. Quick and easy to prepare, making it is convenient for two, and it doubles easily when compnay comes for dinner.
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry.
