Light, fluffy quinoa cooks in practically no time and is incredibly versatile--you can add it to just about any kind of salad. Millet would also be good.
When you don't have the time to make a pastry crust, try this quick lunch idea. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.
Making appetizers is fun and easy with these cute and tasty sausage balls. They can even be made ahead of time, and frozen. Just thaw and bake when you need them!
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it.
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. Linda Howe, Jackman, Maine.
'When I'm pressed for time, I find this take-along casserole is easy to fix,' writes Pat Waymire, Yellow Springs, Ohio. 'The crouton-topped combination is not only attractive but tasty, too.'
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
My granddaughters just love this chicken dish. I try to make it every time they come to visit. Lucky for me, it goes together quick as a wink in the microwave.--Miriam Christophel, Battle Creek, Michigan
After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! --Linda Rindels of Littleton, Colorado
The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli
