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recipe_x_recipe_vedio.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.directions | recipe.ingredients | recipe.nutrition | recipe_vedio.id | recipe_vedio.ts |
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169 | 439 | 2017-09-25 22:18:46 | Stunning Edible Flower Recipes | 169 | 2018-05-06 22:08:26 | ||||
55 | 440 | 2017-09-25 22:18:46 | Sizzling Pasta Skillet Recipes | 55 | 2017-11-28 04:29:33 | ||||
171 | 440 | 2017-09-25 22:18:46 | Sizzling Pasta Skillet Recipes | 171 | 2018-05-06 22:08:29 | ||||
56 | 441 | 2017-09-25 22:18:46 | Recipes to Make in a Springform Pan | 56 | 2017-11-28 04:29:35 | ||||
172 | 441 | 2017-09-25 22:18:46 | Recipes to Make in a Springform Pan | 172 | 2018-05-06 22:08:33 | ||||
57 | 445 | 2017-09-25 22:18:46 | Cauliflower Comeback: 12+ Creative Cauliflower Recipes | 57 | 2017-11-28 04:29:45 | ||||
174 | 445 | 2017-09-25 22:18:46 | Cauliflower Comeback: 12+ Creative Cauliflower Recipes | 174 | 2018-05-06 22:08:47 | ||||
58 | 448 | 2017-09-25 22:18:46 | Ramen Noodle Recipes | 58 | 2017-11-28 04:29:52 | ||||
176 | 448 | 2017-09-25 22:18:46 | Ramen Noodle Recipes | 176 | 2018-05-06 22:09:04 | ||||
59 | 452 | 2017-09-25 22:18:48 | Better Homes and Gardens Contest Winning Recipes | 59 | 2017-11-28 04:30:03 | ||||
179 | 452 | 2017-09-25 22:18:48 | Better Homes and Gardens Contest Winning Recipes | 179 | 2018-05-06 22:09:34 | ||||
60 | 455 | 2017-09-25 22:18:48 | Better Homes & Gardens June 2017 Recipes | 60 | 2017-11-28 04:30:15 | ||||
180 | 455 | 2017-09-25 22:18:48 | Better Homes & Gardens June 2017 Recipes | 180 | 2018-05-06 22:09:53 | ||||
61 | 462 | 2017-09-25 22:18:48 | Better Homes and Gardens March 2013 Recipes | 61 | 2017-11-28 04:30:35 | ||||
181 | 462 | 2017-09-25 22:18:48 | Better Homes and Gardens March 2013 Recipes | 181 | 2018-05-06 22:10:22 | ||||
225 | 462 | 2017-09-25 22:18:48 | Better Homes and Gardens March 2013 Recipes | 225 | 2018-05-06 22:29:17 | ||||
62 | 463 | 2017-09-25 22:18:48 | Better Homes and Gardens February 2014 Recipes | 62 | 2017-11-28 04:30:38 | ||||
182 | 463 | 2017-09-25 22:18:48 | Better Homes and Gardens February 2014 Recipes | 182 | 2018-05-06 22:10:25 | ||||
63 | 469 | 2017-09-25 22:18:48 | Better Homes and Gardens December 2016 Recipes | 63 | 2017-11-28 04:31:04 | ||||
183 | 469 | 2017-09-25 22:18:48 | Better Homes and Gardens December 2016 Recipes | 183 | 2018-05-06 22:10:53 | ||||
64 | 472 | 2017-09-25 22:18:48 | Better Homes and Gardens May 2013 Recipes | 64 | 2017-11-28 04:31:11 | ||||
185 | 472 | 2017-09-25 22:18:48 | Better Homes and Gardens May 2013 Recipes | 185 | 2018-05-06 22:11:33 | ||||
65 | 494 | 2017-09-25 22:18:52 | 23 Potato Recipes Worthy of Your Next Party | 65 | 2017-11-28 04:31:58 | ||||
66 | 495 | 2017-09-25 22:18:52 | Scalloped Potato Recipes | 66 | 2017-11-28 04:32:01 | ||||
67 | 508 | 2017-11-28 04:32:29 | Taco Cookies | A pinch of cayenne brings the heat to these unique Taco Cookies! Try this kid-friendly dessert recipe for Cinco de Mayo or any day that feels like it needs more spice. | In a small bowl combine sugar, cinnamon, and cayenne pepper. Set aside. Divide cookie dough into 1-inch balls. Roll balls in sugar mixture and place on a baking sheet lined with parchment paper. Bake 10 to 11 minutes or until edges are just set. Let cool on pan 1 minute. Working quickly, while cookies are warm, carefully fold and set them in an upside-down miniature muffin pan to hold it in a taco-shape. Let cool completely. Fill each cookie shell with crushed chocolate cookie "taco meat", fruit chew "cheese", cherry "tomatoes" and fruit leather "lettuce". Transfer frosting to a quart-size resealable plastic bag. Cut the tip off of one of the corners and pipe frosting across the cookie toppings for "sour cream". |
1/2 cup sugar 2 tablespoons ground cinnamon 1/2 teaspoon cayenne pepper 1 16 1/2 ounce package refrigerated sugar cookie dough 1 14.3 ounce package chocolate sandwich cookies with white filling, crushed 6 - 8 packages green-colored roll fruit leather, thinly sliced 12 maraschino cherries, fresh cherries, or strawberries, finely chopped 8 yellow and/or orange chewy fruit flavored squares, thinly sliced 1 cup white frosting or sweetened whipped cream |
67 | 2017-11-28 04:32:29 | |
188 | 508 | 2017-11-28 04:32:29 | Taco Cookies | A pinch of cayenne brings the heat to these unique Taco Cookies! Try this kid-friendly dessert recipe for Cinco de Mayo or any day that feels like it needs more spice. | In a small bowl combine sugar, cinnamon, and cayenne pepper. Set aside. Divide cookie dough into 1-inch balls. Roll balls in sugar mixture and place on a baking sheet lined with parchment paper. Bake 10 to 11 minutes or until edges are just set. Let cool on pan 1 minute. Working quickly, while cookies are warm, carefully fold and set them in an upside-down miniature muffin pan to hold it in a taco-shape. Let cool completely. Fill each cookie shell with crushed chocolate cookie "taco meat", fruit chew "cheese", cherry "tomatoes" and fruit leather "lettuce". Transfer frosting to a quart-size resealable plastic bag. Cut the tip off of one of the corners and pipe frosting across the cookie toppings for "sour cream". |
1/2 cup sugar 2 tablespoons ground cinnamon 1/2 teaspoon cayenne pepper 1 16 1/2 ounce package refrigerated sugar cookie dough 1 14.3 ounce package chocolate sandwich cookies with white filling, crushed 6 - 8 packages green-colored roll fruit leather, thinly sliced 12 maraschino cherries, fresh cherries, or strawberries, finely chopped 8 yellow and/or orange chewy fruit flavored squares, thinly sliced 1 cup white frosting or sweetened whipped cream |
188 | 2018-05-06 22:14:07 | |
68 | 511 | 2017-11-28 04:32:34 | Classic Gingerbread Cutouts | Fill your kitchen with scents of traditional Christmas baking while making these spiced cutout cookies. | In a medium bowl stir together flours, cinnamon, ginger, soda, nutmeg, salt, and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is light. On low speed, beat in molasses and lemon juice. Beat in as much of the flour mixture as you can. By hand, stir in remaining flour mixture. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. On a lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Using 2-1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Icing: In a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add the cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) When not using, keep icing tightly covered to prevent drying. Decorate cookies with icing. If desired, tint part of the icing with paste food coloring and add details to the cookies. Makes about 90, 2-1/2-inch cookies. |
2 1/2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 cup butter, softened 1 cup sugar 1 egg 1/2 cup molasses 2 tablespoons lemon juice Icing: 2 cups sifted powdered sugar 4 teaspoons meringue powder 1/4 teaspoon cream of tartar 3 tablespoons cold water Paste food coloring |
Per serving: 58 kcal , 2 g fat (1 g sat. fat , 8 mg chol. , 41 mg sodium , 9 g carb. , 0 g fiber , 1 g pro. | 68 | 2017-11-28 04:32:34 |
189 | 511 | 2017-11-28 04:32:34 | Classic Gingerbread Cutouts | Fill your kitchen with scents of traditional Christmas baking while making these spiced cutout cookies. | In a medium bowl stir together flours, cinnamon, ginger, soda, nutmeg, salt, and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Beat in egg until mixture is light. On low speed, beat in molasses and lemon juice. Beat in as much of the flour mixture as you can. By hand, stir in remaining flour mixture. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. On a lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Using 2-1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Icing: In a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add the cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) When not using, keep icing tightly covered to prevent drying. Decorate cookies with icing. If desired, tint part of the icing with paste food coloring and add details to the cookies. Makes about 90, 2-1/2-inch cookies. |
2 1/2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 cup butter, softened 1 cup sugar 1 egg 1/2 cup molasses 2 tablespoons lemon juice Icing: 2 cups sifted powdered sugar 4 teaspoons meringue powder 1/4 teaspoon cream of tartar 3 tablespoons cold water Paste food coloring |
Per serving: 58 kcal , 2 g fat (1 g sat. fat , 8 mg chol. , 41 mg sodium , 9 g carb. , 0 g fiber , 1 g pro. | 189 | 2018-05-06 22:14:18 |
69 | 517 | 2017-09-25 22:18:55 | Must-Try Mexican Desserts | 69 | 2017-11-28 04:32:40 | ||||
192 | 517 | 2017-09-25 22:18:55 | Must-Try Mexican Desserts | 192 | 2018-05-06 22:14:42 | ||||
70 | 518 | 2017-09-25 22:18:55 | Mason Jar Desserts That Leave Bowls Behind | 70 | 2017-11-28 04:32:43 | ||||
193 | 518 | 2017-09-25 22:18:55 | Mason Jar Desserts That Leave Bowls Behind | 193 | 2018-05-06 22:14:47 | ||||
71 | 809 | 2017-09-25 22:19:46 | Homemade Nachos Perfect for Game Day | 71 | 2017-11-28 04:34:04 | ||||
196 | 809 | 2017-09-25 22:19:46 | Homemade Nachos Perfect for Game Day | 196 | 2018-05-06 22:17:07 | ||||
72 | 828 | 2017-09-25 22:19:56 | How to Make Your Own Salad Dressing | 72 | 2017-11-28 04:34:57 | ||||
198 | 828 | 2017-09-25 22:19:56 | How to Make Your Own Salad Dressing | 198 | 2018-05-06 22:18:47 | ||||
73 | 854 | 2017-09-25 22:20:03 | Perfect Pear Recipes | 73 | 2017-11-28 04:35:58 | ||||
202 | 854 | 2017-09-25 22:20:03 | Perfect Pear Recipes | 202 | 2018-05-06 22:20:57 | ||||
205 | 867 | 2017-11-28 04:36:24 | Deviled Egg Salad | Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables. | Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings. |
7 hard-cooked eggs* 3 tablespoons salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 6 cups torn Boston or Bibb lettuce 2 cups grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette |
Per serving: 269 kcal , 22 g fat (4 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 254 mg chol. , 427 mg sodium , 8 g carb. , 2 g fiber , 5 g sugar , 11 g pro. | 205 | 2018-05-06 22:21:52 |
74 | 880 | 2017-09-25 22:20:09 | Fresh Tomato Salad Recipes | 74 | 2017-11-28 04:36:50 | ||||
207 | 880 | 2017-09-25 22:20:09 | Fresh Tomato Salad Recipes | 207 | 2018-05-06 22:23:11 | ||||
75 | 889 | 2018-05-06 22:23:42 | Burrito Bowls | We lightened up this Burrito Bowl recipe by trading carb-heavy white rice for cauliflower rice. You'll barely notice the difference when you pile your Mexican bowl high with colorful, flavorful toppings. | Preheat oven to 425 degrees F. Place cauliflower in a food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. (If necessary, process cauliflower in batches.) Transfer cauliflower to a foil-lined 15x10-inch baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt; toss to coat. Spread cauliflower in an even layer in the pan. Roast, uncovered, 23 to 25 minutes or until lightly charred, stirring once. Meanwhile, in a bowl toss together pork strips, 2 teaspoons of the taco seasoning, and the remaining 1/4 teaspoon salt. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and poblano pepper in hot skillet 4 to 6 minutes or until pork is just slightly pink, stirring occasionally. Reduce heat to medium-low. Add corn and beans; cook about 2 minutes or until heated. Remove 1/2 teaspoon zest and squeeze 3 tablespoons juice from lime. In a bowl mash together avocado and lime zest. In another bowl whisk together the remaining 2 tablespoons oil, remaining 1 teaspoon taco seasoning, and the lime juice. Divide lettuce among six serving bowls. Top with cauliflower and pork mixture. Spoon avocado mixture into centers of bowls. Top with pico de gallo and cheese. Drizzle with lime juice mixture. If desired, serve with lime wedges and/or cilantro. |
4 cups cauliflower florets 3 tablespoons canola oil 1/2 teaspoon salt 1 pound lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite-size strips 1 tablespoon reduced-sodium taco seasoning mix Nonstick cooking spray 1 medium poblano pepper, cut into thin bite-size strips* 2 cups frozen whole kernel corn, thawed 1 cup canned reduced-sodium black beans, rinsed and drained 1 lime 1 medium avocado, halved, pitted, and peeled 5 cups shredded romaine lettuce 1 cup refrigerated pico de gallo 1/4 cup shredded reduced-fat Mexican-style four-cheese blend (1 oz.) Lime wedges and/or chopped fresh cilantro (optional) |
Per serving: 334 kcal , 15 g fat (2 g sat. fat , 3 g polyunsaturated fat , 8 g monounsaturated fat ), 45 mg chol. , 604 mg sodium , 31 g carb. , 7 g fiber , 6 g sugar , 26 g pro. | 75 | 2017-11-28 04:37:06 |
210 | 889 | 2018-05-06 22:23:42 | Burrito Bowls | We lightened up this Burrito Bowl recipe by trading carb-heavy white rice for cauliflower rice. You'll barely notice the difference when you pile your Mexican bowl high with colorful, flavorful toppings. | Preheat oven to 425 degrees F. Place cauliflower in a food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. (If necessary, process cauliflower in batches.) Transfer cauliflower to a foil-lined 15x10-inch baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt; toss to coat. Spread cauliflower in an even layer in the pan. Roast, uncovered, 23 to 25 minutes or until lightly charred, stirring once. Meanwhile, in a bowl toss together pork strips, 2 teaspoons of the taco seasoning, and the remaining 1/4 teaspoon salt. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and poblano pepper in hot skillet 4 to 6 minutes or until pork is just slightly pink, stirring occasionally. Reduce heat to medium-low. Add corn and beans; cook about 2 minutes or until heated. Remove 1/2 teaspoon zest and squeeze 3 tablespoons juice from lime. In a bowl mash together avocado and lime zest. In another bowl whisk together the remaining 2 tablespoons oil, remaining 1 teaspoon taco seasoning, and the lime juice. Divide lettuce among six serving bowls. Top with cauliflower and pork mixture. Spoon avocado mixture into centers of bowls. Top with pico de gallo and cheese. Drizzle with lime juice mixture. If desired, serve with lime wedges and/or cilantro. |
4 cups cauliflower florets 3 tablespoons canola oil 1/2 teaspoon salt 1 pound lean boneless pork loin or skinless, boneless chicken breast halves, cut into thin bite-size strips 1 tablespoon reduced-sodium taco seasoning mix Nonstick cooking spray 1 medium poblano pepper, cut into thin bite-size strips* 2 cups frozen whole kernel corn, thawed 1 cup canned reduced-sodium black beans, rinsed and drained 1 lime 1 medium avocado, halved, pitted, and peeled 5 cups shredded romaine lettuce 1 cup refrigerated pico de gallo 1/4 cup shredded reduced-fat Mexican-style four-cheese blend (1 oz.) Lime wedges and/or chopped fresh cilantro (optional) |
Per serving: 334 kcal , 15 g fat (2 g sat. fat , 3 g polyunsaturated fat , 8 g monounsaturated fat ), 45 mg chol. , 604 mg sodium , 31 g carb. , 7 g fiber , 6 g sugar , 26 g pro. | 210 | 2018-05-06 22:23:42 |
76 | 896 | 2017-11-28 04:37:26 | Shrimp and Broccoli Noodle Bowl | Pack this easy shrimp and broccoli lunch in a jar for a deliciously portable mid-day meal. | In a serving container layer broccoli slaw, spaghetti, snow peas, shrimp, and raisins. Stir together salad dressing, orange juice, and sesame seeds; drizzle over salad. Top with green onions and serve with orange wedges. | 3/4 cup shredded broccoli slaw 1/3 cup cooked whole grain spaghetti 1/3 cup snow peas, halved 2 ounces cooked shrimp 2 teaspoons golden raisins 2 tablespoons sliced green onion 1 teaspoon toasted sesame seeds 1 tablespoon low-fat sesame-ginger salad dressing 1 tablespoon orange juice 1/2 of a small orange, cut into wedges | Per serving: 260 kcal , 5 g fat (1 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 107 mg chol. , 236 mg sodium , 37 g carb. , 7 g fiber , 17 g sugar , 20 g pro. | 76 | 2017-11-28 04:37:26 |
212 | 896 | 2017-11-28 04:37:26 | Shrimp and Broccoli Noodle Bowl | Pack this easy shrimp and broccoli lunch in a jar for a deliciously portable mid-day meal. | In a serving container layer broccoli slaw, spaghetti, snow peas, shrimp, and raisins. Stir together salad dressing, orange juice, and sesame seeds; drizzle over salad. Top with green onions and serve with orange wedges. | 3/4 cup shredded broccoli slaw 1/3 cup cooked whole grain spaghetti 1/3 cup snow peas, halved 2 ounces cooked shrimp 2 teaspoons golden raisins 2 tablespoons sliced green onion 1 teaspoon toasted sesame seeds 1 tablespoon low-fat sesame-ginger salad dressing 1 tablespoon orange juice 1/2 of a small orange, cut into wedges | Per serving: 260 kcal , 5 g fat (1 g sat. fat , 2 g polyunsaturated fat , 1 g monounsaturated fat ), 107 mg chol. , 236 mg sodium , 37 g carb. , 7 g fiber , 17 g sugar , 20 g pro. | 212 | 2018-05-06 22:24:16 |
77 | 897 | 2017-11-28 04:37:31 | Tuscan Tuna Salad | This hearty, flavorful salad needs only crusty multigrain bread to make it complete. | Finely shred 1 teaspoon peel from the lemon. Juice the lemon. In a large bowl combine cannellini beans, tuna, and onion. Add lemon peel, lemon juice, arugula, and tomatoes; toss to combine. Season to taste with salt and pepper. | 1 lemon 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained 2 5 ounce cans albacore tuna packed in oil, undrained and broken into chunks 1/2 cup thinly sliced red onion 4 cups arugula or mixed spring greens, lightly packed (5 ounces) 1 cup grape or cherry tomatoes, halved Salt Ground black pepper | Per serving: 181 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 31 mg chol. , 544 mg sodium , 19 g carb. , 6 g fiber , 2 g sugar , 22 g pro. | 77 | 2017-11-28 04:37:31 |
214 | 897 | 2017-11-28 04:37:31 | Tuscan Tuna Salad | This hearty, flavorful salad needs only crusty multigrain bread to make it complete. | Finely shred 1 teaspoon peel from the lemon. Juice the lemon. In a large bowl combine cannellini beans, tuna, and onion. Add lemon peel, lemon juice, arugula, and tomatoes; toss to combine. Season to taste with salt and pepper. | 1 lemon 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained 2 5 ounce cans albacore tuna packed in oil, undrained and broken into chunks 1/2 cup thinly sliced red onion 4 cups arugula or mixed spring greens, lightly packed (5 ounces) 1 cup grape or cherry tomatoes, halved Salt Ground black pepper | Per serving: 181 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 31 mg chol. , 544 mg sodium , 19 g carb. , 6 g fiber , 2 g sugar , 22 g pro. | 214 | 2018-05-06 22:24:20 |
78 | 905 | 2017-09-25 22:20:15 | 15 Garden-Fresh Salad Recipes | 19 | 2017-11-28 04:22:31 | ||||
215 | 905 | 2017-09-25 22:20:15 | 15 Garden-Fresh Salad Recipes | 125 | 2018-05-06 21:55:38 | ||||
79 | 930 | 2017-09-25 22:20:21 | Spring Potluck Sides and Salads | 79 | 2017-11-28 04:38:44 | ||||
80 | 931 | 2017-09-25 22:20:21 | Fresh Potato Salad Recipes | 80 | 2017-11-28 04:38:46 | ||||
221 | 931 | 2017-09-25 22:20:21 | Fresh Potato Salad Recipes | 221 | 2018-05-06 22:27:12 | ||||
81 | 942 | 2017-11-28 04:39:05 | Poached Egg Salad | Poached eggs, romaine, radicchio, and red grapes combine in this delicious side dish recipe that's ready in under 30 minutes. | In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard. Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese. Serves 4. |
8 eggs 2 medium leeks, thinly sliced 2 cups seedless red grapes 2 tablespoons cider vinegar Salt and ground black pepper 4 slices crusty bread, toasted 1 10 ounce package Italian mixed salad greens (romaine and radicchio) 2 ounces blue cheese, crumbled (1/2 cup) | Per serving: 428 kcal , 22 g fat (7 g sat. fat , 3 g polyunsaturated fat , 10 g monounsaturated fat ), 433 mg chol. , 681 mg sodium , 39 g carb. , 4 g fiber , 15 g sugar , 21 g pro. | 81 | 2017-11-28 04:39:05 |
223 | 942 | 2017-11-28 04:39:05 | Poached Egg Salad | Poached eggs, romaine, radicchio, and red grapes combine in this delicious side dish recipe that's ready in under 30 minutes. | In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard. Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese. Serves 4. |
8 eggs 2 medium leeks, thinly sliced 2 cups seedless red grapes 2 tablespoons cider vinegar Salt and ground black pepper 4 slices crusty bread, toasted 1 10 ounce package Italian mixed salad greens (romaine and radicchio) 2 ounces blue cheese, crumbled (1/2 cup) | Per serving: 428 kcal , 22 g fat (7 g sat. fat , 3 g polyunsaturated fat , 10 g monounsaturated fat ), 433 mg chol. , 681 mg sodium , 39 g carb. , 4 g fiber , 15 g sugar , 21 g pro. | 223 | 2018-05-06 22:28:03 |
82 | 967 | 2017-11-28 04:40:01 | Grilled Veggie Pasta Salad | Fresh pasta salad with grilled veggies brushed with olive oil. Gives plain pasta an edge. | Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.) Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings. |
1 small zucchini, halved lengthwise 1 red sweet pepper, stemmed, seeded, and quartered 1/2 small red onion, cut into 1/2-inch thick slices 1/2 pound asparagus, trimmed 3 tablespoons olive oil 4 cups cooked whole grain rotini pasta 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons fresh oregano, chopped Shredded Parmesan cheese (optional) | Per serving: 333 kcal , 12 g fat (1 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 152 mg sodium , 49 g carb. , 5 g fiber , 6 g sugar , 9 g pro. | 82 | 2017-11-28 04:40:01 |
229 | 967 | 2017-11-28 04:40:01 | Grilled Veggie Pasta Salad | Fresh pasta salad with grilled veggies brushed with olive oil. Gives plain pasta an edge. | Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.) Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings. |
1 small zucchini, halved lengthwise 1 red sweet pepper, stemmed, seeded, and quartered 1/2 small red onion, cut into 1/2-inch thick slices 1/2 pound asparagus, trimmed 3 tablespoons olive oil 4 cups cooked whole grain rotini pasta 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons fresh oregano, chopped Shredded Parmesan cheese (optional) | Per serving: 333 kcal , 12 g fat (1 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 0 mg chol. , 152 mg sodium , 49 g carb. , 5 g fiber , 6 g sugar , 9 g pro. | 229 | 2018-05-06 22:33:35 |
83 | 971 | 2018-05-06 22:34:13 | Pizza Pasta Salad | Add a slice of childhood-favorite flavors to your picnic with this chilled Pizza Pasta Salad recipe. Made with farfalle and your favorite pizza toppings, this bowtie pasta salad recipe will be a hit with kids young and old. | Cook pasta according to package directions; drain. Rinse with cold water; drain well. In a very large bowl whisk together olive oil, lemon juice, and seasoned salt. Add pasta; toss to coat. Cover and chill overnight. Add peppers, cheese, tomatoes, pepperoni, onion, olives, and oregano pasta. Add dressing. Toss to coat. Cover and chill 4 to 24 hours. | 3 cups dried bowtie pasta 2 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoons seasoned salt 3 cups sliced red, green, and/or yellow sweet peppers 8 ounces cubed mozzarella or provolone cheese 1 cup halved grape tomatoes 1 cup sliced pepperoni, halved 1/2 cup chopped red onion 1/2 cup sliced, pitted ripe black olives snipped fresh oregano 1 1/2 cups bottled creamy garlic, creamy parmesan, or Italian dressing |
83 | 2017-11-28 04:40:09 | |
230 | 971 | 2018-05-06 22:34:13 | Pizza Pasta Salad | Add a slice of childhood-favorite flavors to your picnic with this chilled Pizza Pasta Salad recipe. Made with farfalle and your favorite pizza toppings, this bowtie pasta salad recipe will be a hit with kids young and old. | Cook pasta according to package directions; drain. Rinse with cold water; drain well. In a very large bowl whisk together olive oil, lemon juice, and seasoned salt. Add pasta; toss to coat. Cover and chill overnight. Add peppers, cheese, tomatoes, pepperoni, onion, olives, and oregano pasta. Add dressing. Toss to coat. Cover and chill 4 to 24 hours. | 3 cups dried bowtie pasta 2 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoons seasoned salt 3 cups sliced red, green, and/or yellow sweet peppers 8 ounces cubed mozzarella or provolone cheese 1 cup halved grape tomatoes 1 cup sliced pepperoni, halved 1/2 cup chopped red onion 1/2 cup sliced, pitted ripe black olives snipped fresh oregano 1 1/2 cups bottled creamy garlic, creamy parmesan, or Italian dressing |
230 | 2018-05-06 22:34:13 | |
84 | 976 | 2017-11-28 04:40:20 | Southwestern Chicken and Macaroni Salad | Salsa taquera is traditional-style Mexican salsa with a thin consistency and slightly smoky flavor. Find it at Mexican markets or in the Mexican section of the grocery store. If you prefer, you can substitute your favorite salsa. | Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers. Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces. In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours. |
2 poblano peppers, halved lengthwise* 1 25 ounce package frozen fully cooked crispy chicken strips 8 ounces dried large elbow macaroni 1/2 8 ounce package cream cheese, softened 1 7 ounce can salsa taquera** or 3/4 cup salsa 1 avocado, halved, seeded, peeled, and chopped | Per serving: 312 kcal , 14 g fat (4 g sat. fat , 3 g polyunsaturated fat , 5 g monounsaturated fat ), 37 mg chol. , 600 mg sodium , 30 g carb. , 3 g fiber , 2 g sugar , 17 g pro. | 84 | 2017-11-28 04:40:20 |
231 | 976 | 2017-11-28 04:40:20 | Southwestern Chicken and Macaroni Salad | Salsa taquera is traditional-style Mexican salsa with a thin consistency and slightly smoky flavor. Find it at Mexican markets or in the Mexican section of the grocery store. If you prefer, you can substitute your favorite salsa. | Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers. Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces. In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours. |
2 poblano peppers, halved lengthwise* 1 25 ounce package frozen fully cooked crispy chicken strips 8 ounces dried large elbow macaroni 1/2 8 ounce package cream cheese, softened 1 7 ounce can salsa taquera** or 3/4 cup salsa 1 avocado, halved, seeded, peeled, and chopped | Per serving: 312 kcal , 14 g fat (4 g sat. fat , 3 g polyunsaturated fat , 5 g monounsaturated fat ), 37 mg chol. , 600 mg sodium , 30 g carb. , 3 g fiber , 2 g sugar , 17 g pro. | 231 | 2018-05-06 22:35:23 |
85 | 979 | 2017-09-25 22:20:37 | Healthy Pasta Salad Recipes | 85 | 2017-11-28 04:40:25 | ||||
232 | 979 | 2017-09-25 22:20:37 | Healthy Pasta Salad Recipes | 232 | 2018-05-06 22:36:10 | ||||
86 | 1027 | 2017-11-28 04:41:33 | Chopped Salad Taco | These chopped salad tacos are loaded with six fresh ingredients. No cooking required to make this delicious Mexican recipe. | In a medium bowl stir together beans, corn, and zucchini. Spread about 2 tablespoons of the guacamole onto each tortilla. Top with vegetable mixture and salsa. Fold in half to serve. | 1 15 ounce can pinto beans, drained but not rinsed 2 ears fresh sweet corn, kernels cut from cob (1 cup) 1 cup chopped zucchini 1 8 ounce container prepared guacamole or 1 cup homemade guacamole 8 6 inches flour tortillas 1/2 cup bottled salsa | Per serving: 440 kcal , 16 g fat (3 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1049 mg sodium , 60 g carb. , 9 g fiber , 7 g sugar , 15 g pro. | 86 | 2017-11-28 04:41:33 |
233 | 1027 | 2017-11-28 04:41:33 | Chopped Salad Taco | These chopped salad tacos are loaded with six fresh ingredients. No cooking required to make this delicious Mexican recipe. | In a medium bowl stir together beans, corn, and zucchini. Spread about 2 tablespoons of the guacamole onto each tortilla. Top with vegetable mixture and salsa. Fold in half to serve. | 1 15 ounce can pinto beans, drained but not rinsed 2 ears fresh sweet corn, kernels cut from cob (1 cup) 1 cup chopped zucchini 1 8 ounce container prepared guacamole or 1 cup homemade guacamole 8 6 inches flour tortillas 1/2 cup bottled salsa | Per serving: 440 kcal , 16 g fat (3 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1049 mg sodium , 60 g carb. , 9 g fiber , 7 g sugar , 15 g pro. | 233 | 2018-05-06 22:41:29 |
87 | 1028 | 2017-11-28 04:41:35 | Restaurant-Style Taco Salad | Everyone's favorite Mexican dish is equally delicious in salad form. The tortilla cups are the perfect choice for an edible bowl to hold the cheese, lettuce, tomatoes, and taco sauce. | Prepare tortilla cups, if necessary; set aside. In a medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, taco sauce, and, if desired, corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the Tortilla Cups. Top each serving with some of the meat mixture and avocado. Sprinkle with cheese. If desired, serve with sour cream. Makes 6 main-dish servings. |
6 purchased tortilla cups* 8 ounces lean ground beef or uncooked ground turkey 3 cloves garlic, minced 1 15 ounce can dark red kidney beans, rinsed and drained 1 8 ounce jar taco sauce 3/4 cup frozen whole kernel corn, thawed (optional) 6 cups shredded leaf or iceberg lettuce 2 medium tomatoes, chopped 1 large green sweet pepper, chopped (1 cup) 1/2 cup thinly sliced green onions (4) 1 medium avocado, pitted, peeled, and chopped (1/2 cup) 3/4 cup shredded sharp cheddar cheese (3 ounces) Dairy sour cream (optional) |
Per serving: 412 kcal , 18 g fat (6 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 35 mg chol. , 632 mg sodium , 45 g carb. , 8 g fiber , 4 g sugar , 21 g pro. | 87 | 2017-11-28 04:41:35 |
234 | 1028 | 2017-11-28 04:41:35 | Restaurant-Style Taco Salad | Everyone's favorite Mexican dish is equally delicious in salad form. The tortilla cups are the perfect choice for an edible bowl to hold the cheese, lettuce, tomatoes, and taco sauce. | Prepare tortilla cups, if necessary; set aside. In a medium saucepan cook ground beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, taco sauce, and, if desired, corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Meanwhile, in a very large bowl combine lettuce, tomatoes, sweet pepper, and green onions. To serve, divide lettuce mixture among the Tortilla Cups. Top each serving with some of the meat mixture and avocado. Sprinkle with cheese. If desired, serve with sour cream. Makes 6 main-dish servings. |
6 purchased tortilla cups* 8 ounces lean ground beef or uncooked ground turkey 3 cloves garlic, minced 1 15 ounce can dark red kidney beans, rinsed and drained 1 8 ounce jar taco sauce 3/4 cup frozen whole kernel corn, thawed (optional) 6 cups shredded leaf or iceberg lettuce 2 medium tomatoes, chopped 1 large green sweet pepper, chopped (1 cup) 1/2 cup thinly sliced green onions (4) 1 medium avocado, pitted, peeled, and chopped (1/2 cup) 3/4 cup shredded sharp cheddar cheese (3 ounces) Dairy sour cream (optional) |
Per serving: 412 kcal , 18 g fat (6 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 35 mg chol. , 632 mg sodium , 45 g carb. , 8 g fiber , 4 g sugar , 21 g pro. | 234 | 2018-05-06 22:41:37 |
88 | 1085 | 2017-09-25 22:21:15 | Comforting Slow Cooker Chicken Soups and Stews | 88 | 2017-11-28 04:43:03 | ||||
239 | 1085 | 2017-09-25 22:21:15 | Comforting Slow Cooker Chicken Soups and Stews | 239 | 2018-05-06 22:47:35 | ||||
89 | 1086 | 2017-09-25 22:21:15 | Hearty Beef Stew Recipes | 89 | 2017-11-28 04:43:06 | ||||
240 | 1086 | 2017-09-25 22:21:15 | Hearty Beef Stew Recipes | 240 | 2018-05-06 22:47:38 | ||||
90 | 1088 | 2017-11-28 04:43:08 | Beef Bone Broth | Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months. If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months. |
3 pounds beef soup bones (knuckle, neck, or marrow bones) 1 cup water 4 medium carrots, cut up 3 medium onions, unpeeled and cut up 6 stalks celery with leaves, cut up 2 tablespoons dried basil or thyme, crushed 1 tablespoon salt 20 whole black peppercorns 16 sprigs fresh parsley 4 bay leaves 6 cloves garlic, unpeeled and halved 18 cups cold water 2 tablespoons cider vinegar | Per serving: 36 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 11 mg chol. , 170 mg sodium , 2 g carb. , 0 g fiber , 0 g sugar , 5 g pro. | 90 | 2017-11-28 04:43:08 | |
241 | 1088 | 2017-11-28 04:43:08 | Beef Bone Broth | Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months. If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months. |
3 pounds beef soup bones (knuckle, neck, or marrow bones) 1 cup water 4 medium carrots, cut up 3 medium onions, unpeeled and cut up 6 stalks celery with leaves, cut up 2 tablespoons dried basil or thyme, crushed 1 tablespoon salt 20 whole black peppercorns 16 sprigs fresh parsley 4 bay leaves 6 cloves garlic, unpeeled and halved 18 cups cold water 2 tablespoons cider vinegar | Per serving: 36 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 11 mg chol. , 170 mg sodium , 2 g carb. , 0 g fiber , 0 g sugar , 5 g pro. | 241 | 2018-05-06 22:47:41 | |
91 | 1108 | 2017-09-25 22:21:17 | Our Best Vegetarian Soup Recipes | 91 | 2017-11-28 04:43:30 | ||||
243 | 1108 | 2017-09-25 22:21:17 | Our Best Vegetarian Soup Recipes | 243 | 2018-05-06 22:48:56 | ||||
92 | 2167 | 2017-11-28 04:45:07 | Grilled Chicken & Peaches With Green Beans & Orzo | Replace the peaches with plums, nectarines, apricots, or whatever stone fruits are in abundance. For a tangy topping, substitute crumbled blue cheese for the feta. | In a large saucepan or Dutch oven cook orzo according to package directions. Add green beans during last 5 minutes of cooking time. Drain; do not rinse. Meanwhile, lightly brush chicken and peaches with some of the oil; season with salt and pepper. Grill over medium heat for 4 to 6 minutes, until no pink remains in chicken and peaches are tender and grill-marked. In a large bowl combine orzo, beans, grilled chicken and peaches (chopped, if desired), and feta. Drizzle with remaining olive oil; season with salt and pepper. Sprinkle with thyme, if desired. |
8 ounces dried orzo (1 1/3 cups) 8 ounces green beans, trimmed (about 2 1/2 cups) 1 pound chicken tenders 2 peaches, cut into wedges 1/4 teaspoon each salt and ground black pepper 2 tablespoons olive oil 2 - 4 ounces herb-flavored feta cheese ( garlic and herb or peppercorn), crumbled Fresh thyme (optional) | Per serving: 526 kcal , 17 g fat (5 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 93 mg chol. , 604 mg sodium , 55 g carb. , 5 g fiber , 10 g sugar , 38 g pro. | 92 | 2017-11-28 04:45:07 |
245 | 2167 | 2017-11-28 04:45:07 | Grilled Chicken & Peaches With Green Beans & Orzo | Replace the peaches with plums, nectarines, apricots, or whatever stone fruits are in abundance. For a tangy topping, substitute crumbled blue cheese for the feta. | In a large saucepan or Dutch oven cook orzo according to package directions. Add green beans during last 5 minutes of cooking time. Drain; do not rinse. Meanwhile, lightly brush chicken and peaches with some of the oil; season with salt and pepper. Grill over medium heat for 4 to 6 minutes, until no pink remains in chicken and peaches are tender and grill-marked. In a large bowl combine orzo, beans, grilled chicken and peaches (chopped, if desired), and feta. Drizzle with remaining olive oil; season with salt and pepper. Sprinkle with thyme, if desired. |
8 ounces dried orzo (1 1/3 cups) 8 ounces green beans, trimmed (about 2 1/2 cups) 1 pound chicken tenders 2 peaches, cut into wedges 1/4 teaspoon each salt and ground black pepper 2 tablespoons olive oil 2 - 4 ounces herb-flavored feta cheese ( garlic and herb or peppercorn), crumbled Fresh thyme (optional) | Per serving: 526 kcal , 17 g fat (5 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 93 mg chol. , 604 mg sodium , 55 g carb. , 5 g fiber , 10 g sugar , 38 g pro. | 245 | 2018-05-06 22:56:19 |
93 | 2175 | 2017-11-28 04:45:22 | Sesame Chicken and Noodles | Sesame oil, which is extracted from sesame seeds, adds a nutty taste to this Asian main-dish recipe. | In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings. |
1/3 cup rice vinegar 1/3 cup thinly sliced green onions 2 tablespoons honey 1 tablespoon reduced-sodium soy sauce 1 tablespoon grated fresh ginger 2 teaspoons Asian garlic-chili sauce 2 6 ounces refrigerated grilled chicken breast strips 12 ounces dried udon noodles or whole-wheat spaghetti 3 tablespoons toasted sesame oil 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips Fresh cilantro |
Per serving: 391 kcal , 11 g fat (2 g sat. fat , 37 mg chol. , 718 mg sodium , 51 g carb. , 4 g fiber , 21 g pro. | 93 | 2017-11-28 04:45:22 |
247 | 2175 | 2017-11-28 04:45:22 | Sesame Chicken and Noodles | Sesame oil, which is extracted from sesame seeds, adds a nutty taste to this Asian main-dish recipe. | In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings. |
1/3 cup rice vinegar 1/3 cup thinly sliced green onions 2 tablespoons honey 1 tablespoon reduced-sodium soy sauce 1 tablespoon grated fresh ginger 2 teaspoons Asian garlic-chili sauce 2 6 ounces refrigerated grilled chicken breast strips 12 ounces dried udon noodles or whole-wheat spaghetti 3 tablespoons toasted sesame oil 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips Fresh cilantro |
Per serving: 391 kcal , 11 g fat (2 g sat. fat , 37 mg chol. , 718 mg sodium , 51 g carb. , 4 g fiber , 21 g pro. | 247 | 2018-05-06 22:57:41 |
249 | 2194 | 2017-11-28 04:46:02 | Greek Burgers | Beef up burger patties with classic Greek flavors like zippy oregano and salty feta cheese. | In a large bowl combine half of the fresh or dried oregano, the Worcestershire sauce, salt, and black pepper. Add ground beef; mix well. Shape meat mixture into four 1/2-inch-thick patties; set aside. In a large cast-iron or other heavy skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, sweet pepper, and onions; cook for 4 to 5 minutes or until crisp-tender, stirring occasionally. Remove from heat. Stir in the remaining fresh or dried oregano. Remove vegetables from skillet; cover and keep warm. Add the remaining 1 tablespoon oil to skillet; heat over medium-high heat. Add patties. Cook for 12 to 15 minutes or until an instant-read thermometer inserted in the centers registers 160 degrees F, turning once. (Reduce heat if patties brown too quickly.) To serve, fill toasted rolls with burgers, vegetables, and cheese. |
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 2 teaspoons Worcestershire sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds ground beef sirloin 2 tablespoons olive oil 1 1/2 cups thickly sliced fresh button or cremini mushrooms 1 cup red sweet pepper strips (1 medium) 2 small red onions, sliced 4 kaiser rolls, split and toasted 1/3 cup crumbled feta cheese |
Per serving: 652 kcal , 37 g fat (13 g sat. fat , 3 g polyunsaturated fat , 17 g monounsaturated fat ), 126 mg chol. , 840 mg sodium , 37 g carb. , 3 g fiber , 5 g sugar , 41 g pro. | 249 | 2018-05-06 22:59:39 |
94 | 2208 | 2017-09-25 22:24:31 | Don't Let Summer Pass Without Grilling These Burger Recipes | 94 | 2017-11-28 04:46:21 | ||||
250 | 2208 | 2017-09-25 22:24:31 | Don't Let Summer Pass Without Grilling These Burger Recipes | 250 | 2018-05-06 23:00:33 | ||||
95 | 2211 | 2017-11-28 04:46:28 | Luau BBQ Chicken Foil Packs | Don't dirty a single pan for dinner tonight with this foil-pack dinner idea. Grilled chicken with veggies and pineapple all cook together to create this grilled recipe perfect for summer cookouts. | Preheat grill to medium. Cut x by x-inch sheets of heavy duty aluminum foil. Place one chicken breast on the center of each piece of aluminum foil. In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 tablespoons of the sauce on each of the chicken breasts, making sure to reserve about 1/2 cup sauce. Divide sweet pepper and zucchini between each packet. Place 2-3 pineapple slices on top of each packet. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose chicken, leaving space for steam to build. Place chicken packets onto grill and grill for 13 to 15 minutes, turning halfway. To serve carefully open packets, baste with reserved sauce and garnish with green onions. |
4 5 ounces skinless, boneless chicken breasts 1 cup barbecue sauce 1 15 ounce can pineapple slices, undrained 1 tablespoon soy sauce 3 cloves garlic, minced 2 medium zucchini, sliced 1 red sweet pepper, coarsely chopped 1 small yellow onion, sliced Sliced green onion | 95 | 2017-11-28 04:46:28 | |
251 | 2211 | 2017-11-28 04:46:28 | Luau BBQ Chicken Foil Packs | Don't dirty a single pan for dinner tonight with this foil-pack dinner idea. Grilled chicken with veggies and pineapple all cook together to create this grilled recipe perfect for summer cookouts. | Preheat grill to medium. Cut x by x-inch sheets of heavy duty aluminum foil. Place one chicken breast on the center of each piece of aluminum foil. In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 tablespoons of the sauce on each of the chicken breasts, making sure to reserve about 1/2 cup sauce. Divide sweet pepper and zucchini between each packet. Place 2-3 pineapple slices on top of each packet. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose chicken, leaving space for steam to build. Place chicken packets onto grill and grill for 13 to 15 minutes, turning halfway. To serve carefully open packets, baste with reserved sauce and garnish with green onions. |
4 5 ounces skinless, boneless chicken breasts 1 cup barbecue sauce 1 15 ounce can pineapple slices, undrained 1 tablespoon soy sauce 3 cloves garlic, minced 2 medium zucchini, sliced 1 red sweet pepper, coarsely chopped 1 small yellow onion, sliced Sliced green onion | 251 | 2018-05-06 23:01:02 | |
96 | 2257 | 2017-09-25 22:24:44 | Grilled Salmon Recipes | 96 | 2017-11-28 04:47:20 | ||||
257 | 2257 | 2017-09-25 22:24:44 | Grilled Salmon Recipes | 257 | 2018-05-06 23:05:16 | ||||
97 | 2334 | 2017-09-25 22:25:08 | Ribs, Ribs, Ribs! | 97 | 2017-11-28 04:49:43 | ||||
260 | 2334 | 2017-09-25 22:25:08 | Ribs, Ribs, Ribs! | 260 | 2018-05-06 23:10:50 | ||||
98 | 2410 | 2017-09-25 22:25:26 | Healthy Slow Cooker Chicken Recipes | 98 | 2017-11-28 04:49:44 | ||||
261 | 2410 | 2017-09-25 22:25:26 | Healthy Slow Cooker Chicken Recipes | 261 | 2018-05-06 23:10:53 | ||||
99 | 2411 | 2017-09-25 22:25:26 | Fresh Slow Cooker Recipes | 99 | 2017-11-28 04:49:45 | ||||
262 | 2411 | 2017-09-25 22:25:26 | Fresh Slow Cooker Recipes | 262 | 2018-05-06 23:10:56 | ||||
100 | 2414 | 2017-09-25 22:25:26 | Healthy Slow Cooker Appetizer Recipes | 100 | 2017-11-28 04:49:51 | ||||
263 | 2414 | 2017-09-25 22:25:26 | Healthy Slow Cooker Appetizer Recipes | 263 | 2018-05-06 23:11:08 | ||||
101 | 2415 | 2017-09-25 22:25:26 | How to Make Pork in a Slow Cooker | 101 | 2017-11-28 04:49:51 | ||||
264 | 2415 | 2017-09-25 22:25:26 | How to Make Pork in a Slow Cooker | 264 | 2018-05-06 23:11:09 | ||||
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