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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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You'll want some homemade sofrito to keep the paleo-friendly element of this turkey chili with cocoa powder and cashews.
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These jalapeno poppers are wrapped in turkey bacon, which is a little bit lighter than regular bacon; they are a hit at every party!
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Strawberries, bananas, yogurt and ice are all you need in your blender for this refreshing, ice-cold treat.
Ingredients: strawberries, bananas, ice, yogurt
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An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won't stop! I like to spread it on thin wheat crackers.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Rich and sweet sour cream and cottage cheese mixture with noodles topped with a crumbly graham cracker topping.
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Pretty yellow cake balls made of crumbled cake and frosting are dipped in white candy coating and decorated with colorful sprinkles to make a sweet treat for any special occasion, from Christmas to Easter to a birthday party.