Recipe Sifter

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Microwave spinach lasagna layered with cottage cheese, fresh spinach, mozzarella, and Parmesan in a herb-spiked tomato sauce. Vegetarian lasagna on the table in 70 minutes, no oven required.

A slow-simmered meat sauce with ground beef, red wine, mushrooms, and Italian herbs ladled over spaghetti and showered with Parmesan. Two hours of simmering builds layers of deep, rich flavor.

Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.

Shepherd's pie with an Italian accent: ground beef and hot Italian sausage simmered with tomatoes, mushrooms and balsamic, topped with creamy Parmesan mashed potatoes and baked golden. A hearty twist on the classic.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Eggplant lasagna with broiled eggplant and zucchini layered with ricotta, mozzarella, Parmesan, and spaghetti sauce. A no-noodle, low-carb lasagna that freezes well.

Grilled flank steak marinated overnight in Moroccan spices with cumin, turmeric, ginger, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.

Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

Beef barley stew baked in the oven with ground beef, tomatoes, carrots, water chestnuts, green pepper, and oregano. A hearty one-dish casserole with lean beef and pearl barley.