Black bean taco pasta combines ground turkey or chicken, black beans, corn, and tomatoes with pasta cooked directly in seasoned broth. Melted cheddar finishes the skillet with a creamy coating and familiar taco flavors.
Crock pot pot roast cooks a browned chuck roast with potatoes, carrots, onion, and a savory beef broth. A measured portion of the cooking juices becomes a smooth gravy for serving over the tender beef and vegetables.
Spicy tuna crispy rice pairs golden fried rice rectangles with a cold, prepared spicy ahi tuna topping, avocado, and jalapeño. The contrast comes from a crisp outer crust and a soft, compact rice center.
Chicken pot pie soup combines shredded cooked chicken, potatoes, carrots, celery, and peas in a broth finished with heavy cream. This version is creamy but still spoonable and brothy, with thyme and rosemary for a savory finish.
Creamy chicken pot pie pasta mixes cooked chicken, frozen vegetables, and a cheddar cream-of-chicken sauce with a pound of pasta. It makes four generous servings with familiar pot pie flavors and no pastry to roll.
Chicken and rice casserole combines cooked chicken, cooked rice, frozen vegetables, and cheddar in a soft cream-of-mushroom filling. Everything is mixed before baking, making it a practical way to turn prepared ingredients into six portions.
White chicken enchilada pasta brings together shredded cooked chicken, green chiles, cheddar, and a tangy sour cream coating. It has the flavors of a creamy Tex-Mex dinner with pasta instead of rolled tortillas.
Creamy garlic shrimp features tender shrimp in a buttery garlic sauce finished with heavy cream and Parmesan. It is a 15-minute skillet recipe when you start with thawed, peeled, and deveined shrimp.
Creamy chicken orzo combines bite-size chicken, tender asparagus, and rice-shaped pasta in a cream-and-cheese sauce. The orzo cooks in chicken broth, so you get a complete skillet dinner without boiling a separate pot of pasta.
Asian chicken crunch salad combines chilled cooked chicken, cooked edamame, bell pepper, carrots, greens, herbs, and chopped peanuts with a soy-and-peanut dressing. It makes four light portions with plenty of contrasting textures.