There's nothing more comforting than a steaming bowl of split pea soup on a cold day. Make it fast and easy in the pressure cooker!
Take the best parts of a traditional English pub lunch, and pile them on toasted crusty bread for a satisfying lunch or party appetizer.
Toss leftover shredded turkey into this Tex-Mex soup with corn, beans, and chopped green chiles. It's a great make-ahead-and-freeze soup that comes together in minutes.
With just a cup of leftover mashed potatoes, you can make a brand new broccoli and cheddar quiche. A perfect way to use your Thanksgiving leftovers.
This vegan and gluten-free butternut squash gets sweetness from apples, and just a bit of heat from Thai red curry paste. Make ahead and freeze for soup swaps.
In our house, eggs are perfect for any meal. This breakfast casserole tastes just as good for dinner, served with crusty bread and a simple green salad.
Make this hearty white bean, sausage and kale soup ahead, and stash it in the freezer for quick and easy weeknight dinners.