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Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!
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The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.
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An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.
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Chunks of turkey or chicken add a variety to this wonderful broccoli salad. Try with crisp red grapes and a bit of diced red onion. Instead of mayonnaise, use a creamy style salad dressing done up with vinegar and sugar.
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When you need a quick weeknight dinner option, stuffed peppers—and the endless ways to make them—are here for you.
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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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