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.
Fresh basil and tomato combine for a chicken dish that only looks like it came from your favorite Italian restaurant. A bonus: It can fit easily into your smart eating plan.
This Asian Beef with Baby Bok Choy recipe contains beef flank steak, baby bok choy, red pepper, cloves garlic, fat-free reduced-sodium beef broth and more.
A classic chilled pasta salad that's refreshingly smart and filled with the ingredients picnic-goers look for, such as turkey, olives, mozzarella and red onions.
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.
Looking for a smart fish dish? This is easy and delicious, with fresh baby spinach, sun-dried tomato vinaigrette and a sprinkle of Parm. Give it a try, just for the halibut.
