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Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.
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Chunks of chicken coated in barbeque sauce are an irresistible topping for pizza!
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The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.
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It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to salmon steaks cooked in a white wine and teriyaki marinade.
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Baby kale, coleslaw mix, and sunflower seeds are tossed in a sweet and tart balsamic vinegar dressing for a quick and easy timesaving slaw.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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These cheesesteak sloppy Joes are even better than the original.
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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Muffin tins take some of the work out of these light and flaky dinner rolls made with instant potatoes and onion.