Yield: 6 servings This one-dish meals satisfies my craving for Mexican food in a good way. Fat-free evaporated milk works as a substitute for whipping cream. You might also try fat-free sour cream. Another option entirely is to make your own polenta and spread it as a layer, eliminating the need for store-bought polenta and cream […]
Yield: 4 servings This dish is ultimate comfort food. You need four, small oven-proof bowls to make individual servings. The adobo sauce adds a nice zing to the filling – but, be warned – a little goes a long way. Enjoy this meatless main course with a mixed green salad. So satisfying! Ingredients: 3 tablespoons extra-virgin olive oil 1 medium […]
Yield: 6-8 servings In this hearty dish, a sofrito is added to the lentils to create a rich broth for cooking the pasta. It gets thick as it sits, so you may want to add some water or broth as you re-heat it. This recipe makes enough for a small army, so freeze some for […]
Yield: 4 servings (1 1/4 cup) This tasty soup is simple, satisfying, and quick – thanks to the quick-cooking barley, which I usually find near rice in the grocery store. It’s a great way to use leftover chicken, or turkey. Ingredients: 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, […]
Yield: 4 servings Clementines team up with tomatoes, onions, celery, and fresh herbs to make a refreshing, splashy salsa in the middle of winter. This dish comes together quickly – quick enough for mid-week meals. Serve it with some rice or quinoa and a fresh vegetable. Enjoy! Ingredients: 4 boneless, skinless chicken breasts (or, cut 2 chicken breasts in half for 4 smaller […]
Yield: 24 2-inch rolls This recipe was originally published using sweet potato puree, but I prefer this pumpkin version, which I’ve adapted a bit on my own. You can make these rolls ahead of time (up to 3 weeks in advance) by partially baking for 10-12 minutes until puffed and light brown, cooling them to room […]
Yield: 6 servings This is an old favorite of mine. You can find shelled edamame in the freezer section with other frozen vegetables. Just follow the package directions for cooking them, usually at a full boil for about 5 minutes. If you have leftover brown rice that needs using, this dish is ready in a hurry. […]
Yield: 4-6 servings Posole is a traditional Mexican stew made with hominy, and in this case, pork. Tomatillos, a standard ingredient in Mexican kitchens, are small, green, tomato-like fruits with a husk on them. When in season, you can find them in the produce section. You can also find them canned, year-round, in the Latin section of the […]
Yield: 4 servings Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken. Ingredients: 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions) 2 cups cooked turkey, cut into bite […]
Yield: 1 loaf We have Ocean Spray to thank for this recipe. Yep. It comes from the back of the Ocean Spray Cranberry bag. The women in my family have made it for years. Enjoy! Ingredients: 2 cups whole wheat pastry flour 1 cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking […]
