This Traditional Chilean Stew recipe contains red potatoes, beef top round steak, frozen mixed vegetables, butternut squash, kraft zesty italian dressing and more.
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
Warm up with a piping hot bowl of Southwestern comfort, with chicken, veggies and black beans in a creamy broth, topped with the perfect amount of crunch.
Trying to get your family to eat more veggies? Check out the squash and snow peas in our ranch-alicious salad. No one has to know it's a better-for-you pick.
Grilling peppers, squash, and whatever other veggies you love over medium heat keeps the delicious factor high. Add zesty dressing and you've got a super-easy, smart side.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Bring these to the next tailgating party and even the opposing fans will be at your table. Dijon mustard and soy sauce liven up a beer-based sauce for winning flavor.
