Search Results (2,150 found)
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A hearty side with unusual spices.
www.allrecipes.com
Enjoy strawberries, banana, and your favorite chocolate-hazelnut spread together in smoothie-form!
www.allrecipes.com
This cool Greek cucumber and dill dip only gets better with time!
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
www.allrecipes.com
The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
www.allrecipes.com
These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
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This easy and comforting dish is made healthier with ground turkey instead of beef, and low-fat sour cream.
www.allrecipes.com
This version of the delicious, creamy Middle Eastern dip uses non-fat yogurt and is delicious with crackers, raw vegetables or toasted pita slices.