With a crispy, crunchy topping this homemade macaroni and cheese is the ultimate comfort food. It's definitely worth the extra bit of time to make the homemade cheese sauce and bake. A long-time family favorite!
It's simple, it's easy, it's quick -- and it tastes great. This is excellent eaten warm or cold, with a meal, or by itself as a protein-rich snack. Our favorite way to serve it: atop a tossed salad.
Chicken breast, carrots, and green beans. Oh, what to make? Here's a two skillet high-protein main dish that partners well with rice, pasta or garlic toast.
Thanks to Clara Plowfield for this A-1 vegan muffin recipe. She developed this during her years as a B&B innkeeper. Not only is it a superb way to use very ripe bananas, it's a long-standing favorite among friends and family.
Quick barley. It's one staple I always try to keep on hand (look for it in boxes in the rice aisle). It's fast, it's delicious, and kids like the flavor. Here's a salad that can easily adapt to the veggies you have on hand. Go ahead and change-out the carrots, peas and cucumbers for any mix from celery and tomatoes to fennel.
This recipe works great with any beans--try pinto, navy beans, black beans and more. Whether plain, topped with gravy, or served alongside a dollop of sour cream, these burgers will turn economical into exciting!
Mix and match your favorite beans to 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.
Mexican food doesn’t get much easier and quicker than this ... I always aim to keep a pack of soft tortillas (either flour or corn) in the fridge. Place several skillets on the stove at once and double-up on cooking time too. Don't have refried or black beans? Try pintos, white beans or even chickpeas!
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