This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.
I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
This Chicken Enchiladas with Roasted Tomatillo Chile Salsa recipe contains flour tortillas, dried black beans, long-grain rice, deli roasted chicken, monterey jack cheese and more.
Smoky, low-sodium, oven-roasted tomatoes stand in for jarred sauce, and fresh mozzarella adds a cheesy finish to portion-perfect Chicken Parmesan with Oven-Roasted Tomato Sauce.
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.
For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.
