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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
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This salad recipe with seared flank steak, bok choy, and rice noodles tossed with a Thai-inspired vinaigrette makes a healthy lunch or light dinner.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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You can substitute brown or green lentils for the red in this dish.
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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Pomegranate seeds replace tomatoes in this guacamole recipe.
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Get Black Beans Recipe from Food Network
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.