Heres a salad version of Americas favorite
sandwich. We use shredded tomato as a base for the creamy
tomato-and-chive dressingadding great tang and flavor along
with extra vitamin C.
The secret to the sparkling flavor of these delicately
crumbed muffins is the strips of lemon zest finely ground into
the sugar. Enjoy the muffins warm right from the oven.
Everyone gets an individual portion with this vegetarian,
Tex-Mex mini casserole. A normal-size casserole like this would
take close to an hour to bakethese are ready in half the
These chive-flecked cornmeal biscuits taste best made with
extra-sharp Cheddar, but any type of Cheddar will work.
Frances Van Vynckt, 78, combined dates, toasted rice cereal
and coconut into an easy no-bake treat that won EatingWells
2008 cookie contest.
Finely chopped raw broccoli is tender and mild--here it's
tossed with a creamy dressing, meaty chickpeas and sweet bell
Mashing broccoli with cheese and potatoes might just be the
ticket to getting your kids to eat their veggies.
Soufflés may look like a restaurant-only dessert, but
they are actually easy to make. Whip them up right after dinner
and enjoy while theyre still warm from the oven.
Staples like canned black beans and frozen corn transform
into spicy croquettes in mere minutes. Serve with warm corn
tortillas, Mexican Coleslaw and lime wedges.
This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.