Progresso broth and beans provide a tasty addition to this nacho pot pie – a wonderful Mexican-style dinner. No rotisserie chicken? Try using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.
Classic deviled eggs recipe, perfect for post-Easter and summer picnic potlucks. Mashed cooked egg yolks, mixed with mayonnaise and Dijon, spooned or piped into cooked egg white halves. Sprinkled with paprika.
A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.
Black beans and scrambled eggs are gently flavored with cumin, garlic and onion. Packed into a tortilla, they make a great breakfast burrito (or serve at lunch or dinner!. You could serve these plain, or with a wide variety of
This tuna salad served atop toasted sourdough bread makes a satisfying lunch or dinner. The beans, tuna and walnuts offer interesting contrasts in texture, while providing fiber, protein and healthy fat.
This Chocolate Souffle Cupcakes with Mint Cream recipe contains unsalted butter, semisweet chocolate, sugar, heavy whipping cream, white chocolate and more.
This mild kid-friendly crockpot chili, courtesy of Skinnytaste, is made with lean ground turkey, corn, bell pepper, tomatoes and spices. Top with with crunch baked tortilla chips and watch your lit...
This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans and diced green chilies, all bathed in a scrumptious sauce made with Campbell's Condensed Cream of Chicken Soup.
Chicken Paprikash is a famous Hungarian classic made by braising chicken in a rich paprika broth with onions, tomatoes and green peppers. Typically served
There are few things I love more than bruschetta. The grilled, buttery bread...the beautiful tomatoes...the scrumptious basil. A perfect combination, and a perfect snack. Unless you eat twelve pieces like I do...and then it's more like a meal.
This tart is inspired by a recipe by Jacquy Pfeiffer, from his upcoming cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.
