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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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Creamy beef and rice enchiladas bake under a sour cream sauce and Cheddar cheese for a hearty Mexican-style dinner. The recipe makes 2 large dishes so you can eat one tonight and freeze one for later.
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This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!
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Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.
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Get Enchilada Lasagna Roll-Ups Recipe from Food Network
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With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
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This easy and hearty weeknight dinner is made healthier by including peas, low-fat cream cheese, butter instead of margarine, and natural cream of chicken soup. Serve over hot brown rice or whole wheat noodles.
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Great recipe for when you need a lot of cookies for picnics, potlucks, family reunions, Christmas....
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This simple moist yellow cake shows off the flavors of the fresh fruit and makes a wonderful summertime dessert. Try this cake with mixed fresh fruit of your choice, but do not use bananas, as they turn brown and mushy too quickly.
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Get Walnut and Blue Cheese Wedge Recipe from Food Network
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Ready in 20 minutes, this ground beef stroganoff is one pot full of creamy, tender beef and egg noodles dressed up in an easy spice mixture.
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This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.