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Made with extra-lean ground beef and plenty of vegetables, this meatloaf is a family favorite.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
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Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal. You can also let the grilled vegetables and chicken cool and serve them at room temperature.
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Ramen noodles, rotisserie chicken, and cabbage are dressed in a simple vinaigrette in this quick and easy chicken salad recipe.
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Get Yassa Chicken Recipe from Food Network
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Coleslaw with an inviting new twist of feta cheese and green onions - sure to become a new favorite! One large head of green cabbage may be used in place of the packaged slaw.
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A creamy spinach soup with just a hint of curry. I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
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A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
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Make this colorful peach salsa with avocado, apple, green onion, and tomatoes during peach season for a refreshing and spicy chip dip or meat topper.
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Fresh ripe tomatoes and bell peppers are loaded with ground beef and seasoned rice for a crowd-pleasing meal.
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A slightly different Asian pasta salad features ground beef and shell pasta combined with napa cabbage, carrots, and green onions, tossed in a tangy red wine vinegar and soy sauce dressing.
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A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.