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cooking.nytimes.com
This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini and yellow squash are baked into a bubbling, cheesy casserole for a crowd-pleasing side dish.
www.chowhound.com
While this meatloaf definitely doesn't qualify as healthy, it does have the added nutrients of spinach and is super delicious. This meatloaf is nice and moist...
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For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.
www.delish.com
These feta-stuffed bites will change the way you think about meatballs forever.
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A unique twist on traditional meatballs, these are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice!
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This strata—which is a hybrid quiche-fritatta—is packed with broccoli, chicken, and (the best part) cheesy bread.
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Slices of ciabatta bread toasted with Parmesan cheese are spread with hummus and topped with slices of tomato and crumbled feta cheese. Make the hummus the night before for the best flavor.
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This creamy chicken and rice casserole is the perfect one-dish meal for a cold night.
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Win everyone over with this supercheesy macaroni and cheese from Kelsey Henderson, who's competing with her sister, Vanessa Henderson, on NBCs The Chopping Block.
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Simmered to juicy perfection in a slow cooker with carrots and potatoes, this meatloaf is packed with flavors and perfect for family dinner.
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Garlic, ginger, cilantro, and lemon juice spice up your average turkey burger to make this low-fat meal a healthy and delicious option.