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Slices of bread with a smoky vegetarian lentil spread and runny-yolked eggs.
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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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Using reduced calorie ingredients makes this soup with cans condensed cream of potato and chicken soup combined with mixed vegetables and cubes of cooked chicken both low in both calories and fat.
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Using leftover chicken and frozen vegetables hastens the prep time of this already convenient dish.
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A trip through a farmer's market will yield all the fresh vegetables you need for this crunchy salad. Toss bits of broccoli, carrots, bell peppers and celery with morsels of Cheddar or mozzarella, add cooked pasta and pour on the dressing of your choice.
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Serve with your favorite hamburger. This soup tastes best chilled, the next day.
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Canned vegetables and a store-bought crust make this chicken pot pie almost as easy as cooking the frozen kind!
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So easy! These ingredients are probably in your kitchen right now!
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Veggies, potatoes and Polish sausage topped with melted Cheddar cheese make this a delicious casserole. This recipe is so simple, it's the one thing my husband makes himself! When I do it, I like to add green and red bell peppers, but it's really all in what you want to do with it. Enjoy!
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Colorful veggies, eggs, and Morningstar Farms® Veggie Bacon Strips make up this filling, protein-packed breakfast.
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!