Description Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad. Ingredients 1 tablespoon Spectrum® Canola Oil 1 onion, chopped 1 green pepper, chopped 1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round 1 cup chopped tomato 4 (6 inch) flour tortillas 4 … Read more
Description Simmering the chicken in cooking wine adds lots of flavor to this refreshing main dish salad. Ingredients ½ cup Holland House® White Cooking Wine 1 pound boneless chicken breasts, skinned 1 cup pea pods, blanched ¾ cup sliced celery ¼ cup sliced green onions ½ cup mayonnaise 1 teaspoon grated lemon peel 1 pinch … Read more
Description Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce. Ingredients 1 sheet Reynolds Wrap® Non-Stick Aluminum Foil 3 tablespoons butter, melted 2 cloves garlic, minced 6 large portabella mushrooms 6 slices provolone cheese 6 hamburger buns 1 cup light sour cream 2 tablespoons red wine vinegar ¼ cup … Read more
Description These delicious sloppy joes will make a mess on your face, not in your slow cooker! Ingredients 2 pounds lean ground beef 2 (16 ounce) jars salsa 3 cups sliced fresh mushrooms 1 ½ cups shredded carrots 1 ½ cups finely chopped red or green bell pepper ⅓ cup tomato paste 2 teaspoons dried basil, crushed … Read more
Description These simple and satisfying wraps are filled with roast beef seasoned with soy sauce and sesame oil, avocado, and cornichons. Topped with a Dijon mustard cream sauce and rolled up, they’re a ready-to-go, one-handed meal. Ingredients 4 tortilla wraps Roast beef: 4 slices roast beef cooked rare 2 teaspoons soy sauce 2 teaspoons sesame … Read more
Description Open-faced refried bean and cheese sandwiches, topped with tomatoes, fresh avocados from Mexico, red onion and cilantro. My own twist on this Mexican comfort food! Ingredients 4 bolillo rolls, sliced in half lengthwise 4 tablespoons butter or margarine, softened 1 (20.5 ounce) can refried pinto beans 1 cup shredded mozzarella cheese 2 Roma tomatoes, … Read more
Description It’s a cinch to make a vegetarian Caesar salad for two – whisk up a simple garlic dressing, and top with quick-seared convenient Yves Chick’n Veggie Tenders. Ingredients 1 (170 gram) package Yves Veggie Cuisine® Chick’n Veggie Tenders ½ head garlic, roasted and separated into cloves ¼ cup Spectrum® Organic Olive Oil Extra Virgin … Read more
Description Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers. Ingredients 1 ½ tablespoons crushed garlic 4 tablespoons avocado oil 2 cups avocado, pitted and scooped from shell 1 cup cucumber, cut into 1/2-inch slices 2 ¼ cups So Delicious® Dairy Free Cashew Milk ¾ cup So Delicious® Dairy … Read more
Description Pack your lunchbox with this quick and satisfying Ready Pasta macaroni salad full of broccoli, ham, cherry tomatoes, and hard-boiled eggs. Ingredients 1 pouch Barilla® Ready Pasta Cut Macaroni 2 tablespoons extra-virgin olive oil Salt and pepper to taste 1 lemon, juiced 1 ½ cups cherry tomatoes, halved 1 ½ cups broccoli florets, cut into small … Read more
Description It really a very simple sandwich that is very healthy. It’s so yummy even the carnivores will enjoy it. Ingredients 1 tablespoon almond butter, or to taste 2 slices whole-grain bread ½ Granny Smith apple, cored and thinly sliced ¼ cup shredded carrots ¼ cup shredded Cheddar cheese Prep Time: 10 mins Total Time: … Read more