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Chicken burgers with grilled Granny Smith apples and onions are topped with a sauce similar to a mild honey mustard, but using real maple syrup instead of honey.
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Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Swapping out a tortilla for a bun in these sloppy Joes is pure genius.
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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A surprisingly wonderful combination of tomatoes, onion, peanut butter, and brown rice that make for a wonderful, offbeat soup everyone will enjoy. Even better served with a dollop of sour cream on top of each bowl and some crusty bread for dipping. YUM!
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
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Get Dewey's Albuquerque Coleslaw Recipe from Food Network
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This easy shepherd's pie is a layered casserole of ground beef and veggies in a homemade gravy. It's topped with Cheddar cheese mashed potatoes.
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This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
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A flour tortilla is filled with sweet, spicy chicken simmered in salsa, and rolled with a cucumber, honey, and pepper mayonnaise.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.