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.
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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.