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Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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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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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.
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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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Black beans, corn, lettuce, avocado, and tortilla chips are layered and topped with salsa-ranch dressing in this Mexican-inspired layer salad.
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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 chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.