An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese.
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Salad goes glam with a sleek arrangement of veggies next to eggs and bacon, drizzled with balsamic. All can't wait to be mixed for delicious flavor in every bite.
Take your taste buds on vacation with our deliciously moist olive and tomato fish bake. Lime juice and a hint of cilantro make you feel like you're dining beachside in Mexico.
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
