If you want a good, basic chili recipe, this is it. No odd vegetables, or secret ingredients, just ground beef, tomatoes, red kidney beans, and the usual spices. Simple and delicious.
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread.
Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
In the past, if you wanted to serve pesto, you had to make it from scratch. Now it is available in plastic containers in the refrigerated section of many markets. Avoid the pesto sold in glass jars on store shelves, as the fresh basil flavor is lost.
A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.
Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.
For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Cook with canned plum tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked spaghetti. Pass the Parmesan and enjoy!
