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Who says chicken fingers aren't for grown-ups?
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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Orange slices and mixed greens are served with a cinnamon and cream cheese dressing for a light and refreshing salad.
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Parmesan-crusted shrimp are paired with a garlic and white wine sauce and angel hair pasta for a next-level shrimp scampi dish that's easy and delicious.
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Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese for an awesome egg bowl breakfast.
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A quick and easy apple cake topped with a buttery glaze. The cake can be enjoyed while it's still warm, or allowed to cool.
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Butternut squash, simmered with curry spices and coconut milk, makes a tasty and easy Indian-inspired stew that is great on fall weeknights.
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Get Gina's Shrimp Scampi with Angel Hair Pasta Recipe from Food Network
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This recipe is by Bryan Miller and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Replace noodles with spaghetti squash and bake with bacon bits, eggs, and Parmesan cheese in this gluten-free, grain-free carbonara recipe.
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Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!