Search Results (9,114 found)
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Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese.
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A delicious posole in minutes, made with leftover Thanksgiving turkey, green mole paste, and canned hominy.
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An easy way to make sweet and sour chicken making use of ready-made apricot jam, Italian dressing, and canned pineapple.
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This is a nice fresh and colorful salad of edamame, black beans, corn, and peas. It is tossed with a flavorful herb dressing and is perfect for lunch, picnics, or any occasion.
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Spaghetti squash replaces pasta in this healthier version of chicken paprika. Caraway seeds give this dish a satisfying rye bread taste.
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Brown rice, lean ground beef, and fresh bell peppers make this stuffed pepper dish healthier than the original, as well as being colorful and flavorful.
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A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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Impress your family with this pasta dish that has it all: baked chicken thighs, tender eggplant, zucchini, and a Mediterranean basil sauce.
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This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.