Recipe Sifter

Delicious!!! My neighbors and I make this all the time!!! An easy to make Bisquick quiche.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Try something new when it comes to meatballs with this tasty recipe that uses mushrooms, cheese and oregano.

Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Vegetarian blue cornmeal cabbage rolls with scallions, corn, and herbs in tomato sauce, topped with melted cheese for a Southwestern twist.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Juicy Italian-style beef patties smothered in spaghetti sauce with sauteed mushrooms, peppers, and melted provolone over a bed of spaghetti. Ready in under an hour!

Favourite Stuffed Pepper Soup recipe

Chunky beef chili: cubed beef chuck simmered low with tomatoes, green pepper, onion, garlic, and chili powder until tender. Texas-style no-bean chili built for piling toppings on top.

One-skillet baked pasta with crispy bacon, garlic, tomato sauce, and a golden oregano-breadcrumb topping. A weeknight casserole that skips the layering and goes straight to dinner.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.

Seasoned ground beef with corn, olives, and chili sauce layered between fried tortillas and melted cheese, then baked until bubbly. A Tex-Mex casserole that feeds a hungry crowd of 8.

Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.