This recipe is from Chapter Three of The One-Pot Casserole Cookbook Makes 6 to 8 servings Ingredients 2 tablespoons olive oil, divided1 pound boneless skinless chicken breasts or thighs, diced*1 1/2 teaspoons salt, dividedFresh black pepper1 cup baby mushrooms, thinly sliced1/2 medium ...
Mediterranean Roasted Tomato, Zucchini, and Chickpea Pasta
Serves 6 to 8 Ingredients 1 pint cherry tomatoes, halved1 large zucchini, halved lengthwise and sliced 2 cloves garlic, minced3 tablespoons olive oil, divided1 teaspoon oregano, divided1 pound short-cut pasta*1 tablespoon red wine vinegar1 teaspoon honey1 (14 ounce) can chickpeas, drained1/2 ...
Hot Spinach & Artichoke Dip
Whether ordered at a bar or served at a party, spinach and artichoke dip is always a crowd-favorite. Extra cheesy with a slight tang, my version is lighter and fresher than most while still tasting very indulgent. Better yet, it can be made either in the oven or the slow cooker! Makes 10-12 ...
Broccoli & Cheddar Quiche
A foolproof, vegetarian quiche that both kids and adults love. This recipe is great for preparing the night before and reheating in the morning, making it the perfect addition to a holiday brunch spread. Makes one 9-inch quiche, 8 servings Ingredients 1 prepared pie crust*4 large eggs3/4 ...
Cheesy Baked Cauliflower Tots
Addicting oven-baked tots made with cauliflower instead of potatoes make it easy to sneak an extra serving of vegetables into a meal. Makes 2 dozen tots Ingredients 4oz. (2 heaping cups) finely chopped cauliflower1/2 cup plain breadcrumbs1 cup shredded cheese1 egg1 egg white1/2 tsp. ...