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This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
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This recipe is by Melissa Clark and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.
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Flavored with cumin, cayenne, and allspice for a hint of Middle Eastern spice.
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Use an air fryer to make this zucchini, pepper, eggplant, and herb-packed ratatouille for the perfect vegetarian dish that's easier than it sounds.
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Zucchini noodles, also known as "zoodles", are tossed with chicken sausage and vegetables creating a quick and easy, grain-free, gluten-free meal.
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Get Melt Your Heart Tuna Melt Recipe from Food Network
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Vegetables are sautéed for extra flavor before adding to the slow cooker. Tomato Paste and Crushed Tomatoes are added to them, along with fresh herbs. A French classic that is great as an entrée or a perfect side dish.
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Get Linguine with Shrimp, Asparagus and Cherry Tomatoes Recipe from Food Network
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Chef John's recipe for spicy shrimp fra diavolo will turn your weeknight pasta or rice into a memorable meal.
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Simmer zucchini, Italian sausage, and canned tomatoes in a slow cooker for a hearty, weeknight meal.