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This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
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Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Hard-boiled eggs top this simple tuna pasta salad that's coated in a lemon juice, honey, and mayo dressing.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.