vegetarian

This pozole-inspired chili is made with canned hominy—big, plump, chewy kernels of corn with a unique limey taste—but you can also use beans for more protein.

A taco seasoning blend gets sprinkled over store-bought tater tots for a spiced-up snack.

This easy, cheesy casserole is a great way to feed a crowd for breakfast or brunch.

Stuffed zucchini—a hearty and nutritious vegetarian dish—is perfect for fall.

Use wonton wrappers for an easy makeshift crust in these mini-quiches, ideal for an on-the-go breakfast.

"I use this same method and coating for mozzarella sticks or provolone sticks as well," says Rach.

Sweet apples and spices get blended into a creamy cheese soup that's served with a grilled cheese sandwich on the side.

Rigatoni is tossed with a hearty sauce packed with healthy veggies and walnuts.