This recipe goes with Black Bean, Corn, and Zucchini Enchiladas
Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.
Taquito (ta-KEE-toe) means "little taco." These savory filled corn tortillas are rolled in cigar-shaped bundles. You can prepare and refrigerate the filling the night before; allow it to stand at room temperature for 30 minutes before assembling the taquitos. Use tongs to dip the tortillas into the simmering broth.
Peanuts are also called ground nuts to distinguish them from tree nuts. They're a staple in African cuisine. For more intense heat, use a full teaspoon of crushed red pepper. Garnish with chives, if desired.
Canned chickpeas offer fiber; rinsing and draining them reduces sodium. A spoonful of oil balances the spices and hot sauce and adds unsaturated fats. We liked this dip with torn whole wheat pitas, crisp bell peppers, and celery sticks, but it works double-duty as a sandwich spread.
This silky sauce, which earned our Test Kitchens' top rating, capitalizes on bourbon's oaky spirit. It's delicious over low-fat vanilla ice cream, pound cake, or bread pudding. Cover the surface of any leftovers with plastic wrap (to prevent a skin from forming).
Here's the taste of a summer herb favorite in a light drizzle that's perfect over fish and veggies just off the grill. We loved it with thickly sliced, grilled eggplant and Vidalia onion.
Vegetarian Mac and Cheese dinner-light
Kind of retro, but since it has BBQ sauce it's a different taste than most meatloaf. Goes great with baked or mashed potatoes and salad. This also freezes, and it's a nice dish when you feel like baking instead of standing over a stove. Also, easy for toddlers to eat.