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A splash of olive oil in the pan begins the process. Then the veggies are tumbled in - chopped eggplant, mushrooms, onion, and bell pepper. A shake of garlic powder, and when everything is cooked and yummy, it 's plopped into a pita pocket. Top with Mozzarella cheese, and serve.
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Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.
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Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.
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Get Spaghetti Squash Alfredo with Pancetta and Peas Recipe from Food Network
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Get Carne Seca Rosti Recipe from Food Network
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Get Ranch-Stuffed Artichokes Recipe from Food Network
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Get Spanokopita Recipe from Food Network
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Get Summer Garden Pasta Recipe from Food Network
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Olive oil and herb-marinated chicken breasts are baked with a crunchy, salty crust of pretzels and Parmesan cheese.
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Get Merry Cheesecake Cookies Recipe from Food Network
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This quick green bean and corn casserole will delight potluck guests with its buttery cracker crust over a layer of creamy mixed vegetables.
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This zucchini soup recipe takes advantage of your garden's bounty, using carrots, potatoes, basil, rosemary, and dill for a fresh-tasting bowl. Then, a little Cheddar, just because!