The tangy, slightly sweet sauce makes this distinctively Memphis-style. The fact that it's done in 30 minutes makes it a dish to keep in your repertoire.
We don't mean to be cheesy. Well, actually, we do. And eggy. And mushroomy. And spinachy. Put it together and you've got a whole lotta delicious. Dinnertime is gonna be good.
You'll need less than 45 minutes, some chicken broth, rice,and your family’s favorite frozen vegetable combination, to make adelectable one-skillet meal.
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
You can stop looking now. You've found the be-all end-all of easy ideas. Four ingredients and 15 minutes to a better-for-you shrimp and veggie stir-fry.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
This Chicken and Pasta Toss with Sun-Dried Tomatoes recipe contains bow tie pasta, good seasons italian dressing mix, boneless skinless chicken breasts, kraft grated parmesan cheese, sun-dried tomatoes and more.
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
