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Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.
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Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.
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Beef, corn, peppers, and peas are baked together in a tomato sauce to yield a quick, cheese-topped casserole.
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By using low-fat cheeses, no-fat-added refried beans, and increasing the amount of peppers, this is a healthier version of everyone's favorite seven layer dip. Great for football parties.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.