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Tender cheese tortellini, crunchy red and green bell pepper strips, cooked chicken breast, feta cheese, and black olives comprise this hearty Greek-style salad. It's topped with a tangy dressing made with olive oil, lemon zest, walnuts, and honey.
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Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!
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The fiery little candies called red hots inspired this salad, in which beets get spiked with cayenne pepper and sweetened with maple syrup. Recipe By: Marcia Kiesel
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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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Red and green cabbage are mixed with colorful vegetables, and tossed with a spicy lime dressing. Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.
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The cabbage is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.
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Instead of the usual sandwiches, here's a great way to use up leftover roast beef from the deli or your own oven.
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Get Goat Cheese-Mushroom Chicken Breasts Recipe from Food Network
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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Using ground turkey, canned kidney beans, and plenty of seasonings gives this simple and surprisingly light chili plenty of flavor. It's even better the second day!
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Feel free to substitute whatever vegetables are in season when preparing this super-simple pasta dinner.