In 15 minutes you'll have super-delish mini sammys complete with turkey, Cheddar and a bacon-tomato topping. No frilly toothpicks required. Beat that, corner deli!
Mexican takeout, step aside. There's a new tortilla bake in town. With a cheesy outside and chicken with tangy sauce inside, this is destined to be a weeknight fave.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Stuffing on the outside, not the inside, is the key to this tasty crowd-pleaser. Oven-baked breasts get a crunchy flavor-packed coating, courtesy of Stove Top Stuffing Mix.
Pasta salad gets a Tex-Mex twist and shows that the best of both worlds can be deliciously better. Quick prep and a better-for-you mix of ingredients make this a winner.
Every bite of our creamy, cheesy breakfast delight is bursting with mushroom-broccoli goodness. Tangy dressing and a pie crust whip up the excitement even more.
