A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
If you love the Olive Garden restaraunt, this is a copycat recipe of their pasta fagiole soup. It is very close but not exact. I got this from topsecretrecipes.com. I'm sure you'll love it.
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
Eating smart can be challenging, especially when you and your kids have different tastes. This delicious entree with family-pleasing chicken fingers can be easily customized to tickle everyone's taste buds.
This Chicken Piccata with Lemon, Capers and Artichoke Hearts recipe contains brown rice, boneless, skinless chicken breast halves, can artichoke hearts, all-purpose flour, olive oil and more.
Cheddar and cream cheese make the filling silky, while chicken and veggies make it classic. Prep it in 15 minutes for a warm way to get the family to the table.
Looking for a hearty chili made using Muir Glen organic fire roasted diced tomatoes and Green Giant Simply Steam Niblets frozen corn? Then check out this tangy beef and veggie soup ?
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Salad goes glam with a sleek arrangement of veggies next to eggs and bacon, drizzled with balsamic. All can't wait to be mixed for delicious flavor in every bite.
A better-for-you mix of classic ingredients, including an ingenious way to make the shell, lets you deliver a family-restaurant favorite while being smart about it.
