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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
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Meat loaf that is covered in bacon and oozing with Cheddar cheese is sure to be a crowd pleaser!
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This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade.
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Treat your family to this hearty Mexican stew with beef, potatoes, fire-roasted tomatoes, and green chiles.