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A new twist on the classic green bean casserole, this version adds bacon, macadamia nuts, mushrooms, ginger, water chestnuts, and Cheddar cheese to earn applause for the holiday cook.
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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A hearty soup of sweet potatoes, carrots, green beans, celery, tomatoes, onions and garlic.
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Spaghetti squash is joined with zucchini, diced tomatoes, and bell pepper in this paleo primavera that will disappear the moment it's served.
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Potato slices form the base for a platter of hearty beef and bean nachos garnished with tomato, lettuce, sour cream, and guacamole.
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Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile saucespiked stir-fry.
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Crispy potato nuggets are loaded with barbequed pulled pork, Cheddar cheese sauce, and pinto beans in these totchos perfect for tailgating.
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This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
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Minestrone soup made with frozen meatballs and vegetables is so quick and easy to prepare it has been titled mindless meatball minestrone.
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Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
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A quick, fresh corn and black bean salsa gives turkey sausages a spicy flair.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.