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This delicious vegetarian roasted acorn squash recipe is packed with pecans, dried cranberries, and thyme.
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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spiral-sliced zucchini and summer squash form a bed of 'pasta' for cooked chicken breasts and a homemade roasted red pepper sauce.
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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Chicken, tortellini and egg noodle soup with carrots, yellow squash, zucchini, mushrooms, and bell pepper.
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Get Almost-Famous Swedish Meatballs Recipe from Food Network
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Make a creamy chicken and wine sauce in your slow cooker, then add cooked spaghetti and Parmesan cheese for a nice dinner that mostly makes itself while you do other things.
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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Get Crunchy 3-Cabbage Slaw Recipe from Food Network
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Get Saffron Shrimp Soup with Tubettini Recipe from Food Network
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Ground chicken and onion are simmered in a sloppy joe sauce that gets a spicy kick from Buffalo wing sauce. The addition of Neufchatel cheese and Cheddar gives it a creamy texture similar to your favorite Buffalo chicken dip.
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.