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This quick and easy one-pan chicken breast and vegetable ragout seems so decadent and guilty, no one would suspect it could be keto approved!
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I've been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants. Take...
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Get Cuervo Marinated Shrimp Kabobs Recipe from Food Network
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Get Garden Pasta With Bocconcini Recipe from Food Network
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In this vegan dish, tofu is marinated, baked, then stir-fried with green bell pepper, zucchini, and mushrooms in a spicy Kung Pao sauce.
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Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
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Get Ratatouille Skillet Eggs Recipe from Food Network
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Perfect for a Mother's Day brunch, this frittata showcases fresh spring veggies, potatoes, and cheese. Cook the potatoes before you start.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.