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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 slow-cooker green bean casserole combines the creaminess of Alfredo sauce with the crunch of water chestnuts and French-fried onions.
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This creamy and cheesy casserole is packed with peas, cauliflower, green beans, onion, carrot, and garlic.
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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A delicious Game Day appetizer that combines the best of chili and nachos. Chili is out of the bowl and served over Tater Tots® nacho-style with the chili toppings you love.
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These hearty and filling burgers are made with black beans and rice. Dressed up with a salsa and sour cream sauce, even your meat-and-potatoes man will love them.
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Here is a sort of sandwich homage to Italy on toasted Squirrely bread, which held up quite nicely to the somewhat wet ingredients. After all, what could be more...
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Get Grilled Summer Vegetables Recipe from Food Network
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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.