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These vegetarian nachos covered in refried beans, jalapeno salsa, pepper Jack cheese, and olives are a satisfying dinner on a busy night.
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Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
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Plenty of fresh, crunchy carrots, celery, cucumber, green pepper and onions are tossed with tomatoes, zesty Parmesan and cooked pasta and coated with your favorite Italian-style salad dressing. Chill and serve this bright and flavorful salad.
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This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too.
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Learn how to can salsa using this delicious salsa recipe for canning, (complete with detailed canning instructions) using fresh tomatoes, green chiles, jalapeños!
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Marinated Feta and Olive Skewers Recipe from Food Network
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Get Turkey Frittata Recipe from Food Network
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A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast.
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Because canned pineapple is harvested and packed at its peak of ripeness, its nutrients are locked in, making the can one of the best ways to deliver the fruit from its source to your family table.
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Orzo, the ricelike pasta, is lightly flavored with lemon, then stirred into cooked sweet onion, zucchini, and yellow squash for a colorful side dish that's quick and light.
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Give your everyday chicken and rice dinner a makeover with this deliciously cheesy chicken and yellow rice recipe. Simply stir flavor-packed GOYA® Yellow Rice with seasoned chicken breasts, veggies, and a handful of cheddar cheese. In 30 minutes, you have an easy, comforting weeknight meal that will chase the blahs away!