Leftover chicken tinga, a dish from Puebla, Mexico, is used in this hot baked pasta.
The dish is hot and creamy thanks to the tomato-chipotle sauce.
This is a quick and easy dinner for four people. The veggies and sauce are quickly mixed together in a skillet while the salmon broils.
Also, salmon is full of vitamins and nutrients, such as potassium and B vitamins, which are good for your heart.
We cover tofu slices in sesame seeds to make a crunchy crust, and we serve them with a sauce that is both sour and cool.
We like how black and white sesame seeds look together, but if you only have one kind, that will also work.
The feta and lemon in this cucumber and chickpea salad make it tangy and cool.
It's good by itself, or you can mix it with greens for a quick lunch or dinner.