A hint of chili and some corn add a Mexican touch to this ground-beef-and-tomato recipe from Julie Rowe. Serve with garlic bread and romaine salad.
Here's a traditional tuna casserole with lots of vegetables and a bit of Asian flair.
Carb-conscious Brian Costello, senior special sections editor of The Hockey News, loves these sticky, meaty ribs and prefers them to the usual battered-and-fried snacks. Single-rib portions make for easy handling in the corner -- of the couch.
It might be said that the slow cooker was made for pulled pork, as this dish deliciously proves.
Scaloppine, or cutlets, are quick supper solutions from Canadian Living's August 2005 collection of five "Sunset Grill" menus. If chicken scaloppine are not ready-cut in the store, choose boneless skinless chicken breasts and slice horizontally into two thin scaloppini.
Try this healthy vegetarian selection from our monthly "Make It Tonight" collection of rush hour recipes -- ready in less than 30 minutes.
Serve these savoury cakes hot or at room temperature along with lemon wedges to squeeze over top.
Make this quick version of Mexican carnitas (braised pork tacos) with leftover roast pork. Slice the pork as thinly as you can, then coarsely chop or shred it into bite-size pieces. Use your sharpest, thinnest chef's knife for the job.
