Spicy Chicken Cakes with Horseradish Aioli

From Cooking Light. Serve with steamed asparagus and mashed sweet potatoes.

Zesty Broccoli Casserole

From Cooking Light

Bacon Sloppy Joes

From Rachael Ray

Couscous Salad with Grilled Shrimp Scampi

From Cooking Light

Bacon and Crab Chowder

From Rachael Ray

Green Rice with Chicken, Peas, and Almonds

From Cooking Light

Pecan-Crusted Chicken

From Cook’s Country

Double Corn Cornbread

From Cook’s Country

If you don’t have a cast iron skillet, you can use a 9-inch cake pan. Instead of heating on the stovetop, please oiled pan in oven for 5 minutes before adding the batter.

Applesauce Snack Cake

From Cook’s Illustrated

Recipe can be doubled and baked in 13 x 9 pan. Cook for about 45 minutes. Leftovers should be wrapped in plastic wrap and stored at room temp for up to 2 days.

Soft Chicken Tacos

From Cooking Light