This delicious Greek spinach pie recipe uses fillo (or phyllo) dough (look for it in the frozen foods section of your grocery store). Keep it frozen until the day or two before use; store in the refrig for up to two weeks afterward, and use it for desserts, appetizers and main dishes like this.
Use this basic bean dip recipe to mix and match your favorite beans and create an original dip that is excellent with your favorite chips or warm pita bread. We like to make this with pintos or garbanzos and add sour cream, salsa and black olives for super nacho dipping.
Make this easy gluten free pizza crust with your leftover rice in the fridge. With a crispy fried coating, this crust puts a whole new twist on stove-top pan pizza. This recipe is best prepared in two heavy cast iron skillets, but non-stick skillets will work as well. This makes enough for two pizza crusts to serve four people.
This open-face Mexican chalupa recipe is a healthier version of a traditional spicy fried tortilla meal: Take a tortilla, layer it with beans and lean protein, add a medley of colorful veggies, and not only do you have a quick and easy meal, it’s your rainbow for the day.
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