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Fluffy banana muffins are ready in less than an hour and make the perfect on-the-go breakfast.
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I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe.
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Dense and rich brownies are made with whole wheat flour and tofu.
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Delicious date-filled oatmeal bars use less sugar than other recipes but you would never know it.
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Crepes are loaded with protein thanks to the addition of egg whites, milk, and Greek yogurt and are a quick and easy breakfast that will keep you full until lunchtime.
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Crispy pan-fried chicken breasts are the main ingredient in these easy whole wheat sandwiches that are ready in under half an hour.
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Get Crab and Avocado Salad in a Pita Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bananas and chocolate chips enrich these easy muffins made with rolled oats and whole wheat flour.
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This pasta featuring shrimp in a butter and garlic sauce is topped with 3 cheeses and baked until golden brown and bubbly.
cooking.nytimes.com
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self
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This easy, no-cook tomato sauce recipe marinates cherry tomatoes with garlic, olive oil, and herbs and tosses it with pasta and creamy goat cheese.