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Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.
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Cook your quinoa with jalapeno pepper, black beans, corn, and diced tomatoes to make this one-pan quinoa main dish with Mexican flavors.
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Get Butternut Squash Soup with Pickled Cranberry and Vanilla Oil Recipe from Food Network
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Get Healthy Grilled Chicken-and-Rice Foil Packs Recipe from Food Network
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Get Updated Tuna Casserole II Recipe from Food Network
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This recipe takes a quinoa pilaf side dish and turns it into a main dish by adding black beans and ground turkey.
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Get Quick and Spicy Tomato Soup Recipe from Food Network
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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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This is a hearty combo of protein-packed beans and pasta. And the little pasta shells don't have to be cooked separately — just be sure to use tiny shells...