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A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.
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White cannellini beans, ditalini pasta with vegetables, tomato sauce and herbs in a chicken broth.
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This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Deviled eggs get a south-of-the-border kick from homemade chipotle sauce, and a sweet-salty touch from maple-cured bacon.
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Get Homemade Tomato Soup Recipe from Food Network
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This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
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Here's a quick and inventive way to use leftover turkey that gives you protein, pasta, and vegetables in one easy-to-make dish.
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Shrimp is sauteed with bell peppers and onion and served over refried beans on crunchy tostada shells in this fun, easy-to-make recipe.
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Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way