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.
This Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing recipe contains arborio rice, flank steak, edamame, canola oil, chicken broth and more.
This Favorite Antipasto Salad recipe contains oscar mayer hard salami, kraft shredded mozzarella cheese, seven seas viva italian dressing, pitted black olives, mixed salad greens and more.
