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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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This tasty sandwich is like a luau on a bun! Grilled teriyaki chicken breasts are topped with pineapple slices, bacon, Swiss cheese, and sandwich fixings.
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You'll find many uses for this versatile pasta sauce. Let tomatoes, garlic, sugar, parsley, garlic powder, oregano and basil go for a nice, slow simmer with zesty jolt of flavor from capers and crushed red pepper.
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This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.
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Chili that tastes like the kind from that famous chain with the juicy, square burgers is easy to make and only needs an hour to simmer. Serve it with finely chopped onion and shredded cheese.
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Get Healthy Grilled Chicken-and-Rice Foil Packs Recipe from Food Network
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Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.
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Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.
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These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
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Ground beef, bow-tie pasta, and veggies are baked into a creamy, cheesy casserole for a comfort food weeknight dinner.
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Full of Mexican-inspired ingredients and flavors, this rice and beans dish is a quick and easy dinner option.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.