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Zucchini noodles, or zoodles, are cooked in a tasty marinara sauce filled with ground turkey breast, green bell pepper, and baby spinach.
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This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
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Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.
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These sliders are made with lamb shanks simmered in a slow cooker then covered with a homemade spicy mayonnaise for a mouthwatering surprise.
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Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
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This dish is just brimming with fresh vegetables. Feel free to substitute your favorites.
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Turkey and bacon join melted provolone and a spicy mayonnaise in this crispy grilled sandwich.
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Turkey sushi rolls made with tortillas and a veggie cream cheese spread will make your non-seafood-loving friends very happy.
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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
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Top orzo with pan-fried chicken, olives, and sun-dried tomato vinaigrette for a warmed version of Greek salad. Top with feta cheese to complete the meal.
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This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.