Isn't it cruel that I'm dangling these burrito pictures in front of you several hours before lunch on a Monday morning? If I was a better planner, I would have posted this recipe yesterday. Then you could have made these
Enchilada stuffed shells make a quick and easy dinner. Boiled pasta shells are stuffed with cooked seasoned ground turkey and refried beans. The shells are
Comfort casserole, meet classic appetizer. The perfectly balanced bite of tomato, garlic and mozzarella is the inspiration for this deceptively hearty family-pleaser.
I'm not really a casserole lover, I must admit (do you still love me??). Something about all those ingredients trapped together makes me uncomfortable, especially in light of the fact that
This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.
This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework (or finishing your own). This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like. Serve with a spinach salad on the side for a complete meal. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Not your ordinary chili recipe, this slow cooker version combines turkey with butternut squash, corn, cranberries, and jalapeno pepper for a unique taste sensation.
