Lasagnas, enchiladas, casseroles, and more!
This simple and hearty casserole recipe is a family favorite in my home!
Recipe developer and nutritionist Hayley MacLean draws upon classic flavors with her traditional meatloaf recipe.
This chicken and rice casserole is quick and easy to put together and will remind you of your grandma's cooking.
This overnight Crock-Pot breakfast casserole is loaded with veggies, ham, and cheese and cooks while you sleep, so you can wake up to a hot breakfast in the morning.
No matter the main course, we've got the veggies, grains, and breads to round out your feast.
Lasagnas, enchiladas, casseroles, and more!
This takeout inspired baked pineapple chicken is a little bit sweet and a little bit sour, with a tropical twist. This sheet pan recipe features tender bites of chicken paired with sweet onion, bell pepper and fresh pineapple baked in a teriyaki sauce.
One Pot Ham and Cheese Tortellini is creamy and flavorful, and cooked all in one pan for a quick weeknight dinner with easy clean up.
Enchilada Breakfast Casserole is a simple breakfast casserole with a southwest flair! It’s like we married breakfast tacos with the ease of a make ahead casserole.
Treat yourself to this healthy and delicious mackerel and quinoa superfood salad recipe
Looking for a delicious and hearty no egg breakfast? You're in luck, thanks to this creamy, cheesy eggless breakfast casserole. The perfect combination of your favorite cheesy hashbrown casserole and a few breakfast staples, you simply can't go wrong with this easy breakfast casserole!
The easiest, cheesiest side dish!
Food snobs: park your prejudice at the door! Please?
This chicken and rice casserole is quick and easy to put together and will remind you of your grandma's cooking.
Adding ginger and sesame seeds to a pasta dish gives it a delicious, Asian flavor. Try your hand at this easy ginger sesame noodles recipe.
Every cook needs a good easy creamy mushroom sauce recipe. It's perfect stirred through pasta and fantastic on grilled steak.
I found this recipe (and the above photo) in the Jan./Feb. 2010 issue of WebMD magazine. It can also be found at webmd.com We had it for dinner over the weekend, and have been enjoying the leftovers all week. It's a delicious alternative to traditional meat lasagna, and it's heart healthy. I love spinach and zucchini, so I had to try it. And yes, I used all Wegmans brand products! Here's the recipe: Ingredients: 2 cups part-skim ricotta cheese (can substitute low-fat creamed cottage cheese)1 egg ¼ cup chopped fresh parsley 1 tsp dried or 1 tbsp fresh basil 1 tsp dried or 1 tbsp fresh oregano 1 tsp garlic powder 2 cups fresh (chopped) or 10 oz frozen spinach, thawed and drained 4 cups marinara sauce, low-sodium 1 lb box lasagna noodles, (regular, whole wheat or whole grain), cooked and drained 2 large zucchini, thinly sliced 1½ cups low-fat shredded mozzarella cheese, divided 3 tbsp grated Parmesan cheese Directions: Preheat oven to 350°F. In a bowl, combine ricotta cheese with egg, ½ cup mozzarella cheese, parsley, basil, oregano, garlic, and spinach. Spray bottom of 13 x 9-inch rectangular baking dish with cooking spray; spread bottom of dish with marinara sauce. Top with a single layer of noodles (about 3 strips per layer). Spread half of ricotta cheese mix and arrange half of zucchini on top. Add another layer of sauce. Top with noodles, second layer of ricotta cheese mix, then remaining zucchini. Add another layer of noodles, spread with marinara sauce, and top with remaining mozzarella and Parmesan cheeses. Cover with nonstick foil and bake 30 minutes; uncover and bake an additional 20 minutes or until browned. Let stand 10 minutes before cutting. Makes: 10 servings Delicious and heart healthy!
