How many times have you made mashed potatoes just so you'll have leftovers for shepherd's pie? Using potato tots instead not only saves you time but makes for a crispy topping that's a nice contrast to the beef filling.
Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the tedious peeling), then slip in rotisserie chicken parts to warm through, and voila!
This quick take on a veggie-packed tagine has the rich flavor of long-simmered ingredients but is fast enough to make on a weeknight, thanks to frozen diced squash and canned beans.
This twist on a Vietnamese noodle bowl tucks vegetables, charred pork loin and ramen noodles into a lettuce leaf for sweet-savory bites that are way more satisfying than a salad. Pick up pre-cut and trimmed vegetables from a salad bar-almost any variety will work-for a dinner that comes together in minutes.
These tostadas are a home run with seasoned black beans, crunchy red cabbage and radishes topped with a cool zesty dressing and served on crispy tortillas — and, of course, shredded rotisserie chicken.
