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Ground beef and frozen vegetables are seasoned and topped with mashed potatoes. This is a handy, quick dinner casserole!
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.
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Using canned cream of chicken as a base, you can have a quick and simple pot of tortellini soup by adding the pasta, more cooked chicken, and spinach.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
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Chopped cauliflower, broccoli, and carrots are tossed with fresh herbs and garlic, golden raisins, toasted pumpkin seeds, olive oil, and cider vinegar.
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This ground-beef version of beef stroganoff calls for onions, tomato paste, mushrooms, and garlic. It can be made on top of the stove or in a slow cooker.
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This is a flavorful, hearty, but very low calorie recipe for Ratatouille. It's loaded with succulent Mediterranean vegetables and ready in an hour.
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Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler.
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Get Brazilian Street Cart Dog Recipe from Food Network
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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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Pasta tossed with a quickly cooked sauce of tomatoes, onion, bell pepper, corn, black beans, salsa and taco seasoning.