Grilled chicken lends smoky flavor to a flavorful summer salad featuring sweet and crunchy grapes and apples in a mayonnaise-sour cream dressing seasoned with fresh tarragon and dill.
Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style.
Bite-sized bits of sauteed chicken meld with the fresh flavors of tomatoes and broccoli. Onion, garlic and oregano add earthy tones to the sauce. Toss with penne and a zesty handful of chopped fresh basil.
Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce - all prepared on the stovetop! Very quick and easy recipe. Can improvise to certain tastes, and can serve for any occasion.
This zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great salad! The addition of almonds and sunflower seeds gives a tasty crunch.
Haricots verts are thin, tender green beans. If you can't find them, use trimmed regular green beans, but add them to the pasta after 8 minutes of cooking since they'll take longer to cook. You can make the salad ahead, but dress it just before serving so the beans don't turn drab.
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas - Hope you give them a try!
The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils.Prep: 8 minutes; Cook: 6 minutes
