In anticipation of turkey leftovers, friends... Larry and I both work from home offices so we share a good number of meals together. For my lunch today, I
Confession #1: My family really loves to eat ramen noodles. Confession #2: I happen to quite like the little noodles, too, but the very thought of the highly processed/salty/nasty seasoning packet makes me want to gag. What's a girl to
This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
The sweet squash contrasts beautifully with Smoky Marinara in this butternut squash lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.
I never thought that dry ranch dressing mix would make the best chicken strips ever. Maybe it's not just the ranch but the combination of dry ranch dressing
This Chicken Florentine Artichoke Bake recipe contains shredded monterey jack cheese, bow tie pasta, cooked chicken, soft bread crumbs, can artichoke hearts and more.
