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Ali Maffucci's recipe for Tilapia with Chayote-Mango Pasta Salad from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
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Tostones are Patacones are Tachinos are Plantain Chips. In the end, it just depends if it’s a Dominican, Cuban, Colombian or Puerto Rican home serving what can...
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Using a box of spice cake mix and prepared pumpkin puree help make these chocolate chip-studded cupcakes a quick and easy treat.
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Pumpkin, banana, and tofu are blended with almonds and cinnamon for a filling and tasty smoothie.
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A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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This simple recipe handed down from a Scandinavian mother uses chili beans, diced tomatoes, and tomato sauce to turn turkey, onion, and celery into a chili
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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This pumpkin spice white hot chocolate is a chocolaty, pumpkiny, and creamy fall drink best enjoyed with whipped cream and a cinnamon stick.
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Simple pumpkin muffins are quick and easy to prepare thanks to white cake mix and pumpkin puree as the base of the batter.
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This gluten-free, low-carb, and paleo-friendly 'meatza' uses ground beef as a crust! It is perfect for those who crave pizza but cannot eat bread or want to cut down on some carbs.
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People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for personal tastes.
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Perfect for chilly evenings, this hearty ground beef casserole made with always smooth, firm and delicious NO YOLKS® Noodles will warm the soul.