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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.
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Here, all the mouthwatering Greek salad essentials are stuffed into portable lemony, fresh, and crisp pita pockets.
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Spinach and cheese-filled tortillas are topped with creamy Alfredo sauce and mozzarella cheese for an Italian-inspired enchilada dinner.
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Cauliflower rice adds texture to this otherwise low-carb chili made with ground beef, pork loin, and smoked sausage and topped with cheese.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Spinach, Cheddar cheese, bacon, eggs, and cream make up the delectable filling for this yummy quiche, which is made with a premade pie crust.
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Get Collard Greens Bubble and Squeak Recipe from Food Network
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Ground beef, bow-tie pasta, and veggies are baked into a creamy, cheesy casserole for a comfort food weeknight dinner.