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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I...
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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A rich Dijon cream sauce smothers sauteed chicken and mushrooms.
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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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A crunchy addition to any taco.
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This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.
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Salad greens, Granny Smith apple, feta cheese, and walnuts are tossed in a blueberry balsamic dressing in this colorful fall fruit salad.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.