This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad.
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.
Making your own tortilla chips helps manage fat levels. Organic refried beans may have at least half the sodium of conventional ones and can have a drier texture. We add a little lime juice to smooth out the beans and enhance the flavor. Using organic salsa also helps keep sodium in check. This dip comes together quickly for parties or as an appetizer course.
This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
This sauce, using only garlic, salt, lemon juice, and oil, can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor.
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
