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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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Canned apricots, almonds and almond extract combine for a delicate, elegant flavor in this bread machine recipe.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bran muffins, lightly sweetened with apples and brown sugar. I like to snack on these muffins, they're good, and they're healthy too.
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Wrap up zucchini, eggplant, mushrooms, and red pepper with pesto and goat cheese in this delicious lunch time or light dinner wrap.
cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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Get Sicilian-Style Cauliflower with Whole Wheat Pasta Recipe from Food Network
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I'm trying to eat healthier, but still indulge in all the treats I love. This recipe evolved from a lot of tastings...yum!
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A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
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Equal parts banana and whole wheat flour make this a very banana-y quick bread, while olive oil and applesauce keep it on the lighter side.