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Recipe-On-The-Box Trilogy: Part III – Bruschetta Chicken Bake

Part I brought us Crispy Rosemary Chicken (with Grape Nuts) Part II, Taco Casserole Now presenting the BIG finale… ….The Return Of The Chicken… Part III – Bruschetta Chicken Bake made with Stove Top Stuffing. It’s a great tasting casserole that is quick and easy. Perfect for Thanksgiving week when stuffing is on sale. So stock … Continue reading

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Recipe-On-The-Box Trilogy: Part II – Taco Casserole & Refried Beans

Part Two is a family favorite found on the side of Ortega Taco Shells box. It’s a recipe for Taco Casserole. They make great leftovers as is, or serve heated on a bed of lettuce and tomatoes as a “taco salad.” Yum! And bonus, it’s less messy than tacos. To stretch out this meal, I … Continue reading

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Roasted Red Pepper Dip

This past year, I started keeping a jar of red peppers in the fridge because they are so versatile. We use them a lot. They’re a great way to elevate simple dishes. We put them in sandwiches, on pizza, and I even added them to our chili this weekend. Our favorite brand is Mezzetta Roasted Red Bell Peppers. … Continue reading

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The Mighty Black Bean: Black Bean Tostadas or Burritos

This protein-packed pantry item really comes in handy. If I am out of a protein options and want to stretch the budget, I keep these stocked, as well as, some tortillas just in case. Yesterday, thirty minutes before dinnertime, I made this quick “Mexican Pizza” for the kids & they enjoyed it. The beauty of … Continue reading

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No Need to Knead (Olive Oil Pizza Crust) from Artisan Bread in Five Minutes A Day

Pizza if Five Minutes A Day

This is the best crust. It’s from Artisan Bread in Five Minutes a Day. This pizza crust, as with all breads from this book, kneading is not necessary and the wet dough will last in the refrigerator for 12 days. You can bake it when you need it and it is delicious! One batch makes four … Continue reading

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