Weeknight Menus Issue 7

In Issue 7 (February 2016)

• Chicken & Mushroom Pasta with cherry tomatoes
  Pasta is always a busy cook’s friend. Add chicken and a creamy mushroom sauce and it’s a best friend to anyone who eats it.
• Green Bean & Orange Salad with olives
  With tender green beans, sweet oranges, briny olives, and toasted almonds, this salad has pitch-perfect flavor in every bite.
• Chicken Fajitas with cilantro-lime pesto
  Load up a tortilla or two — this sizzling menu of chicken fajitas, cilantro pesto, and black bean salad is Tex-Mex food at its finest.
• Tomato-Black Bean Salad
  Bump up the flavor of canned black beans with a simple lime vinaigrette enhanced with a little chili powder and honey.
• Orange Chicken Piccata
  When you think piccata, you think lemon. Forget about it. Here is one of Cuisine’s most popular recipes with a twist — of orange!
• Rice & Peas
  Rice with green peas couldn’t be any easier to make, and is all you need to finish this satisfying chicken menu.
• Mulligatawny Chicken Pot Pies
  Let’s face it, any pot pie is good, even the ones in the frozen foods aisle. But this curried rendition is simply outstanding.
• Apple-Coconut Slaw
  This is not your average cole slaw. Shredded apples and coconut combined with a yogurt dressing make it outstanding.
• Meatloaf Burgers
  Meatloaf is popular in its own right. This new approach to this comfort food serves it up fast in a familiar yet unexpected form.
• Tomato-Bacon Relish
  The flavor of this relish perfectly complements the burgers, but you can use it as a condiment for all sorts of foods.
• AND MANY MORE!