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Spicy chicken and green chiles are wrapped in zucchini sheets instead of tortillas for a low-carb twist on green enchiladas.
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This salad is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pepper pop. Use summer fresh ingredients from the garden or farmer's market.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You won't be able to stop eating this queso blanco sauce.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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Get Swiss Chard Saute Recipe from Food Network
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Get Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce Recipe from Food Network
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Get Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise Recipe from Food Network
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Get Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa Recipe from Food Network
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Get "Lucky Seven" (Healthy 7 Layer Dip) Recipe from Food Network