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This simple recipe uses fresh blueberries and cream cheese to deliver bar cookies which taste like blueberry cheesecake.
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A slow cooker casserole version of the beloved Russian verenike or vereniki (little dough pockets stuffed with cheese), this is made in the slow cooker with cottage cheese, lasagna noodles, and ham to give you the flavor without the work of filling all the pastries.
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This recipe - pasta tossed with a fresh broccoli, garlic, and lemon sauce - has everything going for it. It's fresh, easy, and delicious.
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Chicken breasts are coated with a savory blend of cheese-flavored crackers, French-fried onions, and toasted sesame seeds. A thin layer of mayonnaise keeps the crust from falling off and keeps the chicken moist and juicy.
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This recipe is a new spin on the classic favorite, loaded baked potatoes, with seasoned skin that's meant to be eaten.
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Pretty pinwheel appetizers are layered with ham, avocado, and green pepper. Use a jalapeno pepper if you like a little spice.
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This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.
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Get Finale Cheesecake Recipe from Food Network
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I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!
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Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.
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Get Shrimp Fettuccine Alfredo Recipe from Food Network
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A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!