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I've never tasted better salsa guacamole than this. If there's time, I make homemade tortilla chips by frying 1-inch strips of flour tortillas in oil and salting them. —Lauren Heyn, Oak Creek, Wisconsin
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Scrambled eggs and cheese topped with sea salt-dusted avocados all in a tortilla shell bowl. Paprika and salsa optional. Yummy protein-packed breakfast! Easy to change to ingredients for your health and taste preferences.
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Our chicken Alfredo lasagna recipe doesn’t contain any ricotta cheese or red sauce. Instead, we swap in an easy homemade Alfredo sauce, shredded rotisserie chicken and three types of cheese.
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With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl
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One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
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This strawberry crumble recipe combines fresh, juicy strawberries with a crunchy, buttery topping. It's an easy and delicious way to enjoy seasonal fruit.
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These vegan black bean quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole.
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Cheesy green chile eggs come together in a snap in the microwave and you can use whichever cheese you prefer. Top with salsa if desired.
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An avocado spread adds mild flavor and delicate color to this ham and cheese sandwich. "You can toast or grill the bread. It's a hit with our family," says Toby Raymond of Springfield, Oregon.
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This is a quick and easy recipe for tasty bacon and egg breakfast tacos. Serve with salsa if desired.
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These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them.
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Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
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Although this chickpea tuna salad is entirely vegan, it tastes just like the real deal, thanks to a dairy-free mayo-mustard dressing studded with pickle relish and fresh herbs.
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This black bean lasagna is a delicious vegetarian dish using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper. Advertisement In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining 1/8 teaspoon pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next 6 ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain. Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.
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When we come across a cake recipe described as “easy” that's also a contest-winner, you know we'll be running out to get the ingredients! Thankfully, this easy tres leches cake cuts down on a few ingredients by starting with a simple box of cake mix.
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Tasty egg casserole that husband approves! I frequently make this dish because it's so easy to make. This recipe can be easily doubled or tripled, but you may have to cook it longer.
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Cool down the Italian way with stracciatella gelato! The classic Italian gelato flavor features delicate chocolate ribbons in a smooth, creamy base. It's a delicate twist on chocolate chip.
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