“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
Over the last month mason jar salads have become my go to lunch. I love them! Using mason jar salads, as opposed to plastic containers, keeps the salad ingredients incredibly fresh throughout the week and makes transporting my lunch very convenient.
Canned beans and corn bread/muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania
Despite "breakfast" being in the title, this makes an ideal breakfast, lunch or dinner meal. Grated potatoes are added to the vegetables and beans to give some "grip" to the dish, and more grated p...
Serve with Quick Chive Mashed Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time.
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
