Slow Cooker Southwestern Quinoa

2 15-oz. cans no-salt-added fire-roasted tomatoes, undrained

1 15-oz. can no-salt-added black beans, drained and rinsed

2 4.5-oz. cans chopped green chiles, undrained  

2 c. uncooked tri-colored quinoa, rinsed and drained

1 c. frozen corn kernels

1 T. chili powder

1 t. ground cumin

1/2 t. kosher salt

1/2 t. black pepper

3 c. unsalted vegetable stock, divided

2 oz. (1/2 c.) grated Monterey Jack cheese 

1 avocado, sliced

1 c. diced tomato

Fresh cilantro

Lime wedges

Stir together fire-roasted tomatoes, beans, chiles, quinoa, corn, chili powder, cumin, salt, pepper, and 2-1/2 c. vegetable stock in a 6-qt. slow cooker. Cover and cook on LOW until liquid is absorbed and quinoa is tender, about 3-1/2 hours. 

Stir in cheese and remaining 1/2 c. vegetable stock. 

To serve, spoon quinoa mixture into shallow bowls and top with avocado, diced tomato, and cilantro. Serve with lime wedges.

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 30.

Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary. 

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 29.

Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27. 

Chorizo & White Bean Ragu

2 T. butter or vegetable oil

2 onions, chopped

6 cloves garlic, finely chopped

2 T. finely chopped jalapeno 

1 lb. fresh chorizo, casing removed (or other fresh sausage)

3 c. canned or fresh tomatoes, pureed

3 c. cooked cannellini, navy, or butter beans

Salt and pepper to taste

Pasta, polenta, or grits, for serving

Romano or Parmesan cheese, grated, for serving

Melt the butter in a pan over medium heat, swirling to coat the pan. Add the onions and cook just until translucent, 3-4 minutes.

Toss in the garlic, jalapeno, and fresh chorizo; saute 1 minute. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes. Taste and add salt and pepper as needed.

Serve over pasta, polenta, or grits, topped with Romano or Parmesan cheese.

Makes 6 cups.

Adapted from Good and Cheap, p. 128.

Cauliflower Cheese

2 t. salt, plus more to taste

1 head cauliflower, cut into bite-sized pieces*

1 T. butter, plus more for the baking dish

3 cloves garlic, finely chopped

1/2 t. chile flakes

1 bay leaf

1 T. all-purpose flour

1-1/2 c. milk

6 oz. sharp Cheddar cheese, grated

Pepper to taste

Additions:

1 T. Dijon mustard

4 scallions, finely chopped

Zest of 1 lemon

1 t. smoked paprika

1/2 t. dried thyme

Breadcrumbs

Sprinkling of finely chopped fresh basil

Preheat oven to 400 degrees.

Bring a large pot of water to a boil over high heat. Add salt and cauliflower, then leave it for 4 minutes.

Meanwhile, butter a baking dish large enough to hold all the cauliflower (a pie plate will work). Drain the cauliflower and add to the baking dish.

Melt the butter in a medium saucepan over medium heat. Add the garlic, chile flakes, and bay leaf, and cook for about 1 minute. Add the flour and stir quickly to make a roux. Cook and stir until the roux is just a little brown, about 1 minute. Slowly add the milk, stirring all the while, making a creamy sauce.

Continue cooking the sauce, stirring occasionally, until it just comes to a boil, 5-7 minutes. Once a couple of bubbles appear, turn off the heat and stir in the cheese. Include any additions (except the breadcrumbs). Taste and add salt and pepper as needed. Remove the bay leaf. The sauce should be creamy, smooth, and savory.  

Pour the sauce over the cauliflower, then sprinkle with breadcrumbs if using them. Bake until the top is brown and bubbly, about 40 minutes.

*Can also use broccoli or cooked winter squash. 

Serves 4.

Adapted from Good and Cheap, p. 93. 

Tomato & Tuna Spaghetti

Water 

Salt to taste

8 oz. spaghetti

1 T. olive oil, plus 1 T. more if needed

4 cloves garlic, finely chopped

1 c. pureed or chopped canned tomatoes

1 can (5 oz.) tuna, undrained (in water or in oil) 

1/2 c. grated Romano cheese, divided

Pepper to taste

Additions:*

2 anchovy fillets, finely chopped

2 T. chopped olives

1/4 c. breadcrumbs

1 T. capers

Boil a large pot of salted water and cook the spaghetti per package directions.

Meanwhile, make the sauce. Place a pan over medium heat and add the olive oil. Saute garlic until it smells great, about 1 minute.

Add the pureed tomatoes to the pan and swirl them around. Warm sauce for 2 minutes before adding the tuna. If using tuna packed in water, add 1 T. olive oil. Break up the tuna and cook until heated through, about 3 minutes.

Add 1/4 c. of the Romano cheese. Taste and add salt and pepper as needed. Turn down the heat as low as possible and cover pan to keep sauce warm while spaghetti finishes cooking.

Drain spaghetti well, reserving a small amount of the cooking water. Add spaghetti to the tuna sauce in the pan and toss to mix. If sauce is too thick, add a little of the reserved cooking water.

Serve spaghetti topped with the remaining Romano cheese.

*For a more complex dish, add one or more of the Additions. If using breadcrumbs, use them as a topping with the Romano cheese. 

Serves 3 (or 2 if very hungry).

Adapted from Good and Cheap, p. 90.

Cheddar Cheese Grits Casserole

4 c. whole milk

1 c. uncooked quick-cooking grits

1/4 c. butter

1 large egg, lightly beaten

2 c. (8 oz.) shredded sharp Cheddar cheese

1 t. kosher salt

1/2 t. black pepper

1/4 c. grated Parmesan cheese

Chopped fresh chives

Preheat oven to 350°F. Coat a 2-quart or 11- x 7-inch baking dish with cooking spray.

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in grits and butter. Reduce heat and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Stir in egg, Cheddar, salt, and pepper. Pour into prepared baking dish. Sprinkle with grated Parmesan.

Bake, covered, until lightly browned, 35 to 40 minutes. Garnish with chives.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 101.

One-Pot Chicken Farfalle with Spring Herbs

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

6 c. unsalted chicken stock

1 lb. uncooked farfalle pasta

2 packages (5.3 oz.) garlic-and-herb spreadable cheese (such as Boursin)

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 c. fresh or frozen sweet peas

1/3 c. finely chopped soft fresh herbs (such as chives, tarragon, and basil), plus more for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in garlic-and-herb cheese and Parmesan until melted. Stir in chicken, peas, and fresh herbs. Garnish with additional fresh herbs, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.  

One-Pot Cavatappi with Chicken & Pimiento Cheese

 3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper

6 c. unsalted chicken stock

1 lb. uncooked cavatappi or rotini pasta

1 c. jalapeno pimiento cheese

1 c. (4 oz.) Parmesan cheese, grated

2 c. rotisserie chicken, roughly torn into bite-size pieces

3 T. diced pimientos, drained

1/4 c. panko breadcrumbs, toasted, for garnish

2 T. chopped fresh flat-leaf parsley, for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in pimiento cheese and Parmesan until melted. Stir in chicken and pimientos. Garnish with panko breadcrumbs and chopped parsley.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99. 

One-Pot Chicken Spaghetti

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

7 c. unsalted chicken stock

1 lb. uncooked spaghetti

1 package (8 oz.) cream cheese, cubed and softened

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 10-oz. can mild diced tomatoes with green chiles (such as Ro-Tel), drained

Thinly sliced green onions

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in cream cheese and Parmesan until melted. Stir in chicken and diced tomatoes. Garnish with green onions, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99. 

Mama's Breakfast Casserole (Green Chile-Egg Casserole)

12 large eggs

1/2 c. half-and-half

1/2 c. all-purpose flour

1-1/2 t. baking powder

1 (24-oz.) container small-curd whole milk cottage cheese

3 (4-oz.) cans diced green chiles, drained and patted dry

5 T. salted butter, melted

1 t. kosher salt

4 c. (16 oz.) shredded pepper Jack cheese, divided

Thinly sliced scallions

Preheat oven to 350 degrees. Lightly coat a 13" x 9" baking dish with cooking spray.

Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.

Stir cottage cheese, chiles, melted butter, salt, and 3 c. pepper Jack cheese into egg mixture just until combined. Transfer to prepared baking dish. Cover with aluminum foil.

Bake 45 minutes. Uncover and sprinkle with remaining 1 c. pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around the edges, 20-25 minutes more.

Remove from oven and let cool 15 minutes. Garnish with scallions.

Serves 12.

Adapted from Southern Living magazine, Jan.-Feb. 2026, p. 17.  

Party Dips

Crunchy Honey-Almond Dip: 

Combine cottage cheese, almonds, vanilla, and honey in a food processor and process until mostly smooth, about 5 seconds (no longer, so the almond bits are still crunchy). Serve with apple slices. 

2 c. cottage cheese

1/2 c. unsalted sliced almonds

2 t. vanilla extract

2 T. honey

3 c. apple slices

Cheesy Taco Dip:

Combine cottage cheese, cheddar cheese, and taco seasoning in a food processor and process until just blended, about 5 seconds. Serve with celery sticks.  

2 c. cottage cheese

1/2 c. shredded cheddar cheese

1 T. reduced-sodium taco seasoning

3 c. celery sticks 

Serves 8.

Adapted from EatingWell.com.

Smoked Tuna Dip

4 oz. cream cheese, softened

2 t. grated lemon zest, plus 2 t. fresh lemon juice, divided, plus lemon wedges for serving

2 T. minced shallot

2 T. chopped fresh chives, plus more for garnish

2 T. drained nonpareil capers, coarsely chopped 

1/4 t. kosher salt

1/4 t. black pepper

4 2.5-oz. packages smoked tuna (such as Bumble Bee), drained*

Fresh flat-leaf parsley

Assorted crackers (Saltines and Captain's Wafers)

Hot sauce

Whisk together cream cheese and lemon juice in a bowl until smooth. Stir in lemon zest, shallot, chives, capers, salt, and pepper. Stir in half of tuna until well combined. Fold in remaining tuna until just combined, leaving it a little chunky.

Transfer tuna mixture to a small serving bowl; garnish with chives and parsley. Serve with crackers, hot sauce, and lemon wedges.

Serves 8.

*If smoked tuna isn't available, add a dash of liquid smoke to regular packaged tuna. 

Adapted from Southern Living magazine, June-July 2025, p.100.  

Black Bean Tacos

2 15-oz. cans black beans, rinsed

1 t. ground cumin

1/2 t. garlic powder

8 hard taco shells

3/4 c. shredded Mexican cheese blend

Preheat oven to 325 degrees.

Mash half the beans in a large bowl. Add whole beans, cumin, and garlic powder; stir to combine. Fill each taco shell with about 1/3 c. of the bean mixture. Top with cheese. Place the filled tacos on a baking sheet and bake until the beans are hot and the cheese is melted, 12-15 minutes.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 64.  

Baked Risotto

1-1/2 c. Arborio rice

2 15-oz. cans vegetable stock

2 garlic cloves, very finely minced

About 1-1/2 c. steamed fresh vegetables (green peas, fresh corn kernels, or sliced wild mushrooms)

Grated Parmesan cheese for topping

Preheat oven to 375 degrees.

Combine the rice with the stock, 1 c. water, and the garlic in a 2-qt. casserole. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in 1 c. water. When done, the rice should be tender and creamy.

Stir in the vegetable and let risotto stand for 5 minutes before serving. Pass around the Parmesan cheese as a topping.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 97.

Ricotta & Green Chili Rice

1-2 vegetable bouillon cubes

1-1/2 c. brown rice (can use quick-cooking brown rice instead)

1 4-oz. can chopped mild green chilis

1 c. part-skim ricotta cheese

1/4 c. minced fresh cilantro or parsley, or 2-3 scallions, thinly sliced

Freshly ground pepper to taste

Cook rice per package directions, adding bouillon cubes to cooking water.

Once rice is done (no water remains), stir in the remaining ingredients and cook gently until everything is heated through. Serve at once.

Serves 6.

This is a good accompaniment to beans or a Mexican dish. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 95. 

Farfalle with Mushrooms

10-12 oz. farfalle pasta

2 T. extra-virgin olive oil

2-3 cloves garlic, minced

10-12 oz. cremini, baby bella, or white mushrooms, cleaned and sliced

1/2 c. grated fresh Parmesan cheese, plus more for topping

Salt and freshly ground pepper to taste

Cook the paste per package directions and drain.

Meanwhile, heat the oil in a skillet. Add the garlic and saute over low heat, just until the garlic begins to turn golden, about 1 minute.

Add the mushrooms. Cover and cook, stirring occasionally, until they are tender and have released some of their liquid, about 10 minutes.

Combine the paste with the mushroom mixture in a serving container. Add the Parmesan cheese and toss together. Season with salt and pepper and serve immediately, passing additional Parmesan cheese for topping, if desired.

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 76.

Panzanella Salad

2 c. diced day-old Italian bread

1-1/2 to 2 lbs. flavorful tomatoes, diced

4 oz. fresh mozzarella cheese, finely diced

4-6 fresh basil leaves, thinly sliced

2 T. extra-virgin salad oil

Salt to taste

Preheat oven or toaster oven to 300 degrees.

Arrange the diced bread in a single layer on a baking sheet and bake until dry and crisp, stirring occasionally, 15-20 minutes.

Combine the remaining ingredients in a serving bowl and toss together. Just before serving, toss in the bread.

4 servings.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 38.

Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Betty Jo Melvin's Macaroni & Cheese

6 T. butter, cubed, plus more for baking dish

12 oz. uncooked elbow macaroni

1 12-oz. can evaporated milk

1 c. plus 2 T. whole milk

3 large eggs, lightly beaten

1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes

1-1/2 t. kosher salt

1/2 t. black pepper

11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided

4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided

Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.

Prepare macaroni per package directions for al dente. Drain and transfer to a large bowl.

Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.

Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.

Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.

Serves 10.

Adapted from Southern Living magazine, Dec. 2023, p. 15.