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Feta cheese and Greek seasoning give this three-bean salad recipe a flavorful twist that will be the crowd-pleaser at your next party.
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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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Tuna steaks are marinated in a ginger-sesame marinade and pan-seared with sesame seeds creating a crowd-pleasing, Asian-inspired meal.
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Using plenty of ricotta cheese gives these Italian-inspired meatballs in sauce a tender texture. Serve over spaghetti.
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce.
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
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Chicken and onion are cooked with scrambled eggs and served over rice in this Japanese favorite.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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Baked ziti is made a little healthier when using turkey sausage and reduced-fat sour cream and extra vegetables in the recipe.