Recipe Sifter

Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

A high fibre, meat filled bread from scratch recipe.

Layered eggplant, zucchini, and tomato casserole with crispy bacon, Monterey Jack cheese, and Provençal herbs. Individual ratatouille bakes ready in 45 minutes.

From recipe request: posted by SuzieQue, Great American Recipes Cards, Great Beef Dishes Card # 27 Grp 6.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

Peppy Pizza Pie uses a seasoned ground beef and pepperoni crust pressed into a pie pan, filled with mushrooms, olives, tomato sauce, and melted mozzarella. Pizza meets meatloaf.

Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.

If you're in a rush, slow down to try this succulent dish made with green chili peppers, almonds and avocado slices.

Eggplant and tomato casserole baked under a parmesan crust, loaded with mushrooms, peppers, garlic, and a briny hit of capers. A rustic Mediterranean vegetable bake that works as a main or a hearty side.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Skin-on chicken quarters baked with artichoke hearts in a herbed sherry and tomato sauce. One pan, one hour, and the whole kitchen smells like a Mediterranean bistro. Serves 4 to 5.