This crockpot chicken enchilada soup is inspired by the Mexican dish and loaded with southwestern flavors from poblano peppers and enchilada sauce to juicy shredded chicken.

If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor!

Moussaka is a hearty and delicious Greek dish featuring layers of eggplant and potato, a subtly spiced meat sauce, creamy bechamel and cheese.

I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal.

I love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions.

After switching to a paleo diet a few years ago, we have started eating tons of veggies for almost every meal—yes, even breakfast. We’ve gotten used to swapping in cauliflower, broccoli and kale in place of carbs like rice or potatoes. This bowl is literally chock-full of veggies and has tons of Caribbean-inspired flavor! Plus, it is so simple to make and uses one skillet!

Loads of lemon and garlic give this easy chicken souvlaki a punch. Pair it with pita and tzatziki for a quick and tasty meal!

I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk.

I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed.