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Frozen veggies, canned soup and prepackaged pie crust combine with boiled chicken meat to make this one a breeze to prepare.
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Mushrooms, onions, chicken and Cheddar cheese converge to make a rich sauce for this satisfying baked pasta dish. For extra flavor poach the chicken in flavored broth then cook the spaghetti in the same water.
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Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Love stuffed peppers but hate the grain? Try this low-carb, keto-friendly makeover casserole with riced cauliflower, tomatoes, and Cheddar.
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Kids will eat their broccoli when it comes in the form of a creamy, cheesy casserole topped with buttered crumbs.
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Cream of mushroom soup is the base for this quick and easy sauce. Add broccoli, carrots and cooked chicken and farfalle pasta for a deliciously simple dish.
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Flour, egg yolks and sugar combined with crushed pineapple make for a deliciously thickened pie filling. It is infused with the flavor of lemon from the lemon juice and lemon zest.
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A homemade pineapple and sour cream custard is covered with a sweetened meringue and baked until golden.
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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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Fanciful and fruity, this pie begins with a chocolate cookie crust and gets more delicious by the layer. What follows are sliced bananas, strawberry ice cream, crushed pineapple, whipped cream and chopped nuts. Once this old-fashioned favorite is out of the freezer and ready to serve, it's topped with maraschino cherries.