This festive meal is anything but boring; it’s bursting with shredded chicken, corn, and includes a jar of store-bought salsa (an effective shortcut). I recommend choosing a spicy one to…

On a chilly (no pun intended) winter day, there’s nothing better than a rib-sticking bowl of chili. The chipotles really make this dish stand out, adding a lovely smokiness and a hint of spice. Cut-up pieces of beef chuck hold their shape and texture in this chili, making it a better choice than ground beef.

The first time I went to Santa Fe, I fell in love with green chiles. Every cook in New Mexico has his or her own version of green chile sauce, and it’s served at every meal—with eggs, burritos, roasted chicken, and in enchiladas, as in this recipe. The layers stack up pretty high in the slow cooker, but don’t worry; the ingredients will cook down and meld into one cheesy, melt-in-your-mouth dish.

A twist on traditional linguine, this recipe using delicious mushrooms offers a quick meal that can be made in less than a half-hour. It wonderfully suits a busy parent who still wants to provide a home-cooked meal.

What’s a meatloaf store without a meatloaf that tastes just like an all-American bacon-cheddar cheeseburger? “Loafers” simply love this recipe because it blends the best of a cheeseburger with my favorite condiments— dill pickles and mustard. Top it off with some really cheesy potatoes, and you’ve got a winner that kids and adults will love. Enjoy this crowd-pleaser hot from the oven.

A light breading gives the mushrooms a nice crunch and is a great way to get your children to like mushrooms, if they don’t already. This dish is light, but so outrageously satisfying you might want to make double.

Ingredients Boneless chicken breast Goya Adobo Sliced prosciutto Formaggio Mozzarella Caprese Contemporary Classics Directions Season the chicken with the Adobo and cook. When chicken is cooked, remove, place prosciutto on…

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