Ree Drummond tosses rotisserie chicken, grapes, green onions, cucumbers and walnuts with a green dressing made from spinach, parsley and basil to make a fresh and quick chicken salad.
This class is brought to you in partnership with Target and is part of our One Bag to Go series, which shows you how to make multiple delicious meals each month using just one bag of groceries. Justin Chapple will teach us to make a hearty, vegetarian meal that combines gluten-free chickpea spaghetti with canned chickpeas and baby spinach. For even more of a protein boost, he’ll top the dish with a sunny-side-up egg and crispy Parmesan frico.
Ellie Krieger creates a sumptuous stuffing of spinach, soft goat cheese, sun-dried tomatoes and basil to turn plain ol' chicken breast into a magnificent main.
Megan Mitchell creates a filling, flavorful meal by stuffing fluffy sweet potatoes with a simple turkey, mushroom and spinach filling that is perfect for the fall.