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    287 Recipes

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    A cross between a mojito and banana batido.

    Recipe #418327

    Chicken fingers are popular for kids but grown-ups will love this version adapted from The Skinny Chef, with added nutrition from the quinoa. For preparing the quinoa, see Recipe#16399 and Recipe#415970.

    Recipe #416571

    These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.

    Recipe #413655

    Created for the 15th Ready, Set Cook! contest. For something different, saute some sausage and/or baby spinach along with the mushrooms.

    Recipe #413645

    PIMENTOS and YELLOW SPLIT PEAS in a creamy sauce over TORTELLINI make for a filling, protein-rich vegetarian dinner. The mozzarella complements the pimentos, which in nature are bright red and appropriately shaped like a heart...just perfect for a Pretty Young Thing. The King of Pop was a vegetarian most of his life and would have found inspiration in this colorful pasta dish.

    Recipe #384254

    The warm, melting strawberries make your house smell so good! Adapted from Southern Living, you'll love this fresh, warm-weather spin on a Monte Cristo sandwich.

    Recipe #365592

    Quick to make, this is a truly different pizza crust heavily loaded with flavorful toppings.

    Recipe #354053

    Sugar, spice and everything nice, including vitamins A, B6, C and Beta-Carotene.The banana doesn't have to be frozen, but it's a quick way to make a cold smoothie without dealing with ice. Just peel the banana and wrap it in foil, then put in the freezer overnight.

    Recipe #354010

    From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.

    Recipe #353417

    This is posted in tribute to Bob Petrillose, its creator who passed away last month. I had the honor of eating way too many of these pizza subs during my college days. Rumor has it that a student who worked in the truck sold the idea to Stouffer's and was the origin of the French Bread Pizza. Learn more about Bob here: http://www.seriouseats.com/2007/02/the-hot-truck.html and here http://www.news.cornell.edu/stories/Dec08/PetrilloseObit.html

    Recipe #347248

    The parsnips add a creamy sweetness that complements the flavor of the split peas. If parsnips are unavailable, use carrots instead. Because the peas have a tendency to settle on the bottom of the pot, a quick stir midway through the cooking process is helpful. The Liquid Smoke adds a "bacony" flavor to the soup and is available in most supermarkets. While this is intended to be vegetarian, from Fresh From the Vegetarian Slow Cooker, I also made this with a ham bone instead of the liquid smoke and was delicious.

    Recipe #345920

    Most grocery stores now sell fat free or light eggnog in the dairy section. You can substitute rum or rum extract for the brandy. Naughty taste but you've been nice!

    Recipe #345179

    Simmering the bok choy slowly in a delicious sauce makes it tender and flavorful. From Fresh From the Vegetarian Slow Cooker.

    Recipe #343631

    Adapted from About.com. For the vegan option, use water or vegetable broth instead of chicken broth.

    Recipe #343630

    Israeli or pearl couscous makes this the best tomato soup you've had - it soaks up the soup and is delicious, without any butter or cream! Israeli couscous is found in most grocery stores, but orzo may be substituted. Adapted from Fresh From the Vegetarian Slow Cooker.

    Recipe #343627

    From the Essential Best Foods Cookbook, this is too good to only serve on Thanksgiving.

    Recipe #339236

    This "dinner in a bowl" is good for you and your pocketbook. Two colors of cabbage entice your eyes, and fill you up — one chicken breast feeds the whole family!

    Recipe #336758

    According to Padma Lakshmi (from Top Chef), this soup will cure what ails you! This is her version of a traditional South Indian soup called rasam. It's high in protein, and low in calories and carbs - although you can add rice noodles and call it a meal! The ingredients can be found inexpensively at an Indian or Asian grocery, and the taste of this fragrant broth is well worth the effort. Cook time = marinating time.

    Recipe #335086

    A fresh hearty soup, studded with pretty red azuki beans and just a hint of fragrant five spice. Salty, chewy sesame shiitakes“adorn” the soup and pull all the flavors together. Prepping the squash may be a hassle, but after that it goes together fast. From Post Punk Kitchen. Tips: Acorn squash is a pain to peel. The best way is to cut them in half and seed them then cut them into slices (3/4 inch in this case). Use a paring knife to slice off the skin then cut as per the recipe. To remove the seeds from the pear, peel and slice in half, then use a measuring teaspoon to scoop them out.

    Recipe #335084

    Creamy, cheesy, spicy...and cooks up easily in your crockpot even if you don't have a kitchen. At your desk at work? Yes! Anywhere with an electrical outlet! This is not one of those "dump and go" recipes as you can't leave your crockpot unattended, but a tastier alternative to boxed mac and cheese. It is not, however, better texture or taste than from-scratch mac and cheese on the stove. This recipe was created for a crockpot cooking contest and truthfully, you will love it even more it you make the recipe in a pot on the stove. You can always transfer to a crockpot for party-style serving. Enjoy!

    Recipe #330913

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