Click on the arrow to view the recipes from the February 2007 issue of Better Homes and Gardens magazine.
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Onions, garlic, and bacon give Creamy Basil Chicken homey goodness. Prep time is a snap: simply put the chicken and vegetables in a slow-cooker and let it work its magic.
Use leftover chicken mixed with mushrooms for this earthy chowder. It takes less than an hour to make and the creamy sauce ensures the soup's place as a family favorite.
This spicy beef mixture slow-cooks down to a tasty sloppy joe filling. Vitamin-packed veggies add a nutritious edge.
Black beans and beef add protein to this fresh-tasting taco salad. Serve with tortilla chips and sour cream.
Grapefruit's grown-up flavor refreshes beyond breakfast time -- try it for supper served over watercress with avocados. If you need another reason to enjoy this vitamin-filled fruit, remember it's also low in calories and provides cancer-fighters lycopene and beta-carotene.
Whether you consider bacon a special treat, or put it in everything you make, this tempting side is a satisfying compromise. Plum tomato halves brim with a savory bacon, lettuce, and cheese filling.
Fill those seldom-used martini glasses with a light starter of salmon, avocado, and cucumber, drizzled with a lemon-tinged olive oil dressing.
Sugar and cumin provide the sweet; chili powder and cayenne add heat. Sprinkle the combo on fries cut from ready-made polenta.
Lime-marinated shrimp top this tender steak. A skewer of spicy sausage and Herbed Ketchup update the surf-and-turf duo.
Tomatoes, potatoes, and plums tumble with ground chicken in these spicy tacos. Corn tortillas add rugged flavor, but you can use flour tortillas, if you prefer.
Conjure images (or memories) of a romantic European dinner for two with this elegant meal. Chicken cooked in Marsala is topped with Brie and pesto, then served over a fruity salad.