Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.



Comments (4)
One of our family’s favorite! We love the flavor of the veggies mixed with the tomatoes and spices. Even my 2 year old enjoys this dish!
This is one of the best recipes I have tried from FOK. It made plenty for my husband and I, even with ample leftovers. The sauce leftovers were used to make a veggie pizza, and even that was delicious. Will absolutely make many more times.
Excellent. I used diced tomatoes instead of fire-roasted tomatoes, spiced it up with some chili powder. I think you could make a lot of ad-libs with this recipe and it would still taste great.
This is pretty tasty. Nothing too fancy, but a solid staple nonetheless.