Here's a traditional tuna casserole with lots of vegetables and a bit of Asian flair.
These filet mignon–inspired kabobs are made with less expensive top sirloin, then skewered and grilled for a more casual take on the classic steak-house dish. Serve this warm-weather dinner with a baked potato to round out the meal.
When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to tell them it won't kill you! But now they trust me." This soup is one that encourages teens to eat a variety of vegetables.
This one-pot dish leaves little to no mess in the kitchen. It's so cheesy and creamy that you'll be going for seconds. Cooking the noodles in the sauce thickens its consistency without the fuss of adding a roux or cornstarch.
Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.
The tomatoes add a healthy dose of the antioxidant lycopene along with excellent flavour to this sauce. Bonus: the fennel-scented sauce only needs to simmer for 15 minutes.
This makes a great vegetarian main course salad or side dish served with grilled meat. Since pea shoots are not as tender as pea tendrils, they are cooked before eating.
Enjoy the comforting taste of lasagna in less than half the time it usually takes to make. If you can't find pappardelle pasta, substitute an equal weight of fresh lasagna sheets and cut each lengthwise into eight strips.
A deli-roast chicken is often cheaper than a fresh one and, for a Friday night when convenience counts, it's a smart solution. However, if you want to use leftover chicken or turkey, you need 3 cups (750 mL) shredded. Set out bowls of sour cream and salsa as accompaniments.
