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Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.
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Zucchini plays the role of pasta in this quick and easy vegan stir-fry with a rainbow of veggies like green pepper, bok choy, and carrot.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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Hash brown potatoes are baked with green onion, mushroom soup, milk, Cheddar cheese and green bell pepper. Scrumptious!
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This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette.
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Nothing sizzles like spicy wings under the night sky.
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This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
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Garlic is perfumed and cooked in olive oil, then mushrooms are stirred in and a splash of balsamic vinegar and white wine are added. Two minutes later this terrific appetizer is ready for four lucky guests.
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Snow peas and sliced mushrooms are tossed with sesame seeds and teriyaki sauce.
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Get Made-Over Blackened Cajun Skillet Fries Recipe from Food Network
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Get Butternut Squash Crostini Recipe from Food Network