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Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
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The sweet, the savory, and the spicy join in this unusual and delicious dish. To be tender, flank steak needs to cook either fast and hot or long and slow. Here the method is a brief broil.
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Make your own medium-hot chili seasoning mix in place of store-bought packets for a fresher, less processed addition to your chili recipes.
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Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.
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Sour cream, cheddar and Parmesan melt into an ultra-creamy base for chicken, broccoli, olives and noodles. Curry adds a spicy note.
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.