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This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
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Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.
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Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.
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This chicken steeps in a rich, bourbon-based marinade before baking.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.
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This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
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In this family favorite, cheesy tortellini is dressed up with tomatoes, mushrooms, spinach, and a rich creamy sauce.
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Condensed cream of potato soup is used as the base for this broccoli soup with onion and cheddar cheese.
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Give scrambled eggs some savory add-ins with this tasty combination from Down Under. Sauteed onions and bell pepper, mushrooms, and bacon are stirred into beaten eggs along with grated cheese and diced tomatoes.
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This easy to make relish is a colorful, flavorful topping at any summer cookout.
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Impress your family and friends with upside-down pizza pot pies made in individual ramekins with all the fixings for pizza baked in a pot pie fashion.