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Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.
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These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
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Cubed leftover chicken, wild rice, pimentos, green beans, and water chestnuts flavor this easy breezy casserole.
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Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.
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Enjoy the dining out experience at home with this restaurant-inspired recipe.
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Vegan black bean soup with plenty of vegetables is a quick and easy meal to prepare for cold weeknight dinners.
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Enjoy this creamy cheese and sausage salsa dip during the Big Game, or any time!
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Red potatoes, ham, cheese and green onion accentuate a creamy mixture with a crumbly, heavenly topping. This rich, hearty dish is sure to please the whole family.
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Cheddar cheese and cream-style corn combine to create this hearty holiday casserole.
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Freshly cooked vegetables add lots of savor and nutritional value to this baked casserole. It is topped with mashed potatoes and optional cheese.
cooking.nytimes.com
These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger If you sear them quickly they’ll be nice and moist.
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.