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Shrimp and spinach are cooked in a buttery sauce with zoodles (zucchini noodles) in this gluten-free, grain-free version of an Italian classic.
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A homemade balsamic vinaigrette dresses this kale, spinach, and lettuce salad.
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Browned ground beef or turkey is combined with kidney beans, tomatoes, avocado and taco seasoning mix in this soup topped with sour cream and grated cheese. Serve with tortilla chips.
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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This recipe includes white potatoes as well as a bevy of other fabulous ingredients - peanuts, corn, cucumber and red onion. The dressing is oil-based with a splash of lime juice and chopped fresh cilantro.
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Canned pineapple rings rest in a decadent caramel glaze in this upside-down coconut-flavored cake that's soft, moist, and not too sweet.
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This quick and easy sweet and sour chicken will be ready to eat in less than 30 minutes.
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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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Get Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe from Food Network
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Get Southwestern Sloppy Joes Recipe from Food Network