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This is a delicious breakfast dish that my mother likes to prepare for Christmas breakfast. It is easy to prepare, and sets overnight, so in the morning you just put it in the oven and enjoy.
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Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
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Roasted red pepper accents this potato soup with a chicken stock base.
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Neither wheat flour nor sugar is used in this recipe. The product is a moist, naturally sweet and spicy muffin that tastes surprisingly good.
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This pasta packs a punch with turkey sausage and earthy broccoli rabe. 
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
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