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Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
cooking.nytimes.com
We think of tabbouleh as a bulgur salad with lots of parsley and mint But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Flax seed meal gives an added boost to this yogurt and fruit smoothie.
www.chowhound.com
I love brightly flavored foods. This chicken is moist, succulent, tangy w/ citrus, and crunchy. The recipe's origin is Dominican but I added the ginger and whole...
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This easy meatloaf is made healthier by using lean ground beef, low-fat milk, and whole wheat bread crumbs. A no-fail recipe that is sure to please the whole family.
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Veggie dogs are wrapped in homemade dough for an updated classic.
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Get Cereal Milk Pudding Recipe from Food Network
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Get Roasted-Pepper Pasta Salad Recipe from Food Network
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
www.allrecipes.com
These sandwiches are a simple, but impressive, combination of flavors and textures--apple, peanut butter, cinnamon--perfect for after-school snacking or a quick lunch. Great with a glass of cold milk!