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Colorful veggies, eggs, and Morningstar Farms® Veggie Bacon Strips make up this filling, protein-packed breakfast.
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Perfect for chilly evenings, this hearty ground beef casserole made with always smooth, firm and delicious NO YOLKS® Noodles will warm the soul.
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Break out your fondue pot and mix up a tasty pizza-flavored sauce in just minutes for dipping cubes of French bread. The whole family will have fun with this easy, quick recipe.
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Get Split Peas and Pig Tails Recipe from Food Network
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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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Absolutely simple and delicious as an appetizer or main course! Marinated portobello mushrooms are grilled, then topped with roasted red peppers and melted mozzarella cheese.
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This Italian dressing mix is a combination of eight pungent herbs that you can store and use to whip up fresh Italian dressing in seconds whenever the mood strikes!
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This homemade frozen yogurt inspired by the flavors of Chunky Monkey® is made with Greek yogurt, bananas, chocolate chips, and walnuts.
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Peanut butter, honey, and yogurt are combined making a kid-pleasing dip perfect for apples.
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This no-cook overnight oatmeal, made with oats, chia seeds, Greek yogurt, and fruit, is a hearty, on-the-go breakfast option for busy school mornings.