This vegetarian tofu chili recipe packs twice the protein punch with both beans and tofu. Chili is always a great idea to bring to a potluck, since it's easy to whip up a large batch, and this tofu chili recipe will be a hit with vegetarians and vegans alike.
This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway.
No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.
This Chicken and Black Bean Green Enchilada Rice Bake recipe contains long grain rice, shredded cheddar cheese, chicken breast, can black beans, sour cream and more.
We eat our fare share of Indian-inspired cuisine around here. Not only are the recipes usually fairly quick, but saucy chicken and rice is right up my family's eating alley.
I love to spend hours in the kitchen, but the reality is that at the stage of my life I am in right now, I don't have the time to do that. The majority of my recipes need to be
Stop. Put down the package of ramen and no one will be the wiser. Instead, try this better-for-you noodle bowl, made with sirloin and vegetables and ready in 20 minutes.
