From: Eating Well Serves Two
This vegetarian version of fettucine alfredo still tastes rich enough to satisfy those deep creamy pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.
This is just a little different than other cheesecake-type dips. It is always a hit whenever I bring it. And, since fruit is the best dipper, its a little healthier, too. This is from a Taste of Home magazine, can't recall which one, sorry.
A quick, very easy, low clean up way to make enchiladas. I adapted this from a few other recipes. We prefer flour tortillas but you can use corn. Corn does work better if they are warm, so putting them in the microwave for 30-40 seconds makes them more pliable. You can always substitute fresh cooked ground beef, turkey or chicken for the canned meat.
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