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No stuffing or rolling necessary to make these enchiladas. Just mix together shredded chicken with sour cream, jack cheese and soup, then layer with tortillas and salsa.
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This Greek quinoa salad is simply quinoa, nuts, dried cranberries, and feta for a fast and easy side dish.
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Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
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Get LOBSTER SAUCE Recipe from Food Network
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It's hard to believe, but this rich soup hasn't a drop of butter or cream It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
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Using baby carrots and frozen pearl onions in this Instant Pot(R) Yankee pot roast cuts down on prep time and the seasoned flour coating on the roast makes a rich, thick sauce.
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Get Kilmore Quay Fisherman's Pie Recipe from Food Network
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...
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Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
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Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce Recipe from Food Network
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This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.