Have dinner ready and waiting when you get home tonight. This slow-cooker version of a take-out favorite has everything you love (except the little white boxes).
This is a main dish vegetable curry. Besides cauliflower it also has red potatoes and chickpeas. If you cannot find fire-roasted tomatoes, just use any diced tomatoes. Serve with na'an (an Indian flat-bread).
Full of Mediterranean flavors thanks to feta and fresh tomatoes and basil, this rivals a grilled chicken salad at your favorite restaurant. And it fits your smart eating plan.
This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.
Cornbread stuffing mix, corn and green onions are baked in an egg custard for a pudding-like casserole bread that is soft enough to serve with a spoon.
