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This convenient and simple recipe creates a supersized batch of healthy, budget-friendly minestrone soup that just happens to be vegetarian.
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An Atlantic Canada version of good old macaroni goulash has a difference--corned beef instead of hamburger meat. The one-dish dinner is sprinkled with Parmesan cheese and served hot.
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This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili.
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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.