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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.
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This is a classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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This recipe calls for a unique twist on traditional cabbage coleslaw: mango. Sure to be a crowd-pleaser and it tastes great on fish tacos!
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Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
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A homemade sweet and tangy dressing brings the flavor to a pretty pasta salad made with sharp Cheddar cheese, colorful spiral pasta, and red bell pepper.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Sauteed shrimp flavored with cilantro, garlic, lime juice, and salsa is a delicious way to enjoy shrimp. Serve with tortillas or rice.
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Use an air fryer to make this zucchini, pepper, eggplant, and herb-packed ratatouille for the perfect vegetarian dish that's easier than it sounds.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
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Zucchini noodles, also known as "zoodles", are tossed with chicken sausage and vegetables creating a quick and easy, grain-free, gluten-free meal.