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A hearty kale and sausage soup is very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.
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This pie is hearty and lower in fat. The mashed potatoes are whipped up with butter and olive oil, and the filling is a savory mixture of lean ground turkey and lean ground beef. Onions, carrots, peas and low-fat beef broth add wonderful texture and flavor. The filling is cooked up, heaped into a casserole, and topped with mashed potatoes and shredded cheddar cheese.
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There are countless variations on the basic tofu scramble. This one incorporates a colorful array of summer garden vegetables, making it both eye appealing and...
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Get Roasted Vegetable and Chicken Quinoa Bowls for Two Recipe from Food Network
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This convenient and simple recipe creates a supersized batch of healthy, budget-friendly minestrone soup that just happens to be vegetarian.
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This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ham and Cheese Bake Recipe from Food Network
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This gluten-free slow cooker soup made with chicken thighs and vegetables is a wonderful dish to come home to after a hard day at work.
cooking.nytimes.com
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish Well, maybe a touch of bacon
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Each smooth and savory bowl of this curried chicken soup is a creamy combination of sweet potatoes, carrots, and apple mixed with rich coconut milk.
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Get Vegetable Frittata Recipe from Food Network
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.