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This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips.
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Get Pot Roast with Vegetables Recipe from Food Network
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Green bean casserole can get lighter with reduced fat, reduced sodium soup, a cracker onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Pan Lining Paper.
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This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!
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The researching of this recipe was inspired by the upcoming Nice Gourd Festival.
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Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers.
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This easy Instant Pot® dinner is made with ground beef, black beans, corn, and rice. Top with cheese and serve in lettuce wraps.
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Dessert, like this fruity and creamy pie, can be a part of a balanced diet, but remember to keep tabs on portions!
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Corn kernels pan-fried with fajita seasoning are tossed with black beans, jalapeno, and lime and orange juice for a tangy and spicy salad.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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Beef, cabbage, and potatoes are simmered in a tomato-based broth for a hearty and warm beef stew.