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    13 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Classic Christmas morning dish. Should be made the night before for a quick breakfast the next day.

    Recipe #468630

    Great for picnics! This salad can be made up to a day in advance.

    Recipe #432252

    A crustless quiche lorraine; eggs, onions, bacon, spinach. Yum! Or, swap in your favorite ingredients. Note: low fat milk can be used in place of half and half, but the frittata may not puff up.

    Recipe #417656

    Simple and delicious! Just throw it all in the pot and dinner is served! We freeze leftovers and then reheat with sour cream for a festive dip.

    Recipe #412535

    Great on a cold winter night! Turkey Sausage can be swapped with your favorite meat.

    Recipe #411423

    Can be made with whatever fresh herbs you have on hand. Really delicious side dish for Turkey Meatloaf. Use yukon gold for a sweet and creamy flavor, or russet for a more starchy savory flavor.

    Recipe #356480

    Best meatloaf recipe I have ever tasted!! I will never make another meatloaf with beef again. Pairs really well with scallion mashed potatoes.

    Recipe #356478

    Perfect potato and egg combo! Originally from Paula Dean's kitchen, I reduced the butter and swapped half and half for the cream to make it a bit lower in fat. Use turkey bacon and reduced fat cheese for even more calorie savings!

    Recipe #345186

    A quick and healthy fix when you just don't know what to do with left-over pork chops!

    Recipe #342728

    Can be modified to your preference of cheese, spice, or even add cilantro for a little freshness. Enjoy!

    Recipe #338899

    Easy and delicious! I usually have all the ingredients on hand, so it is a snap to make any night of the week. Turkey makes this recipe more lean than using beef or lamb. Made this for dinner tonight and got a 9.5 from a self-proclaimed food critic who never gives above an 8. Enjoy!

    Recipe #326698

    You'll never eat a regular taco shell again! So simple to make, and the taste and texture is out of this world!! Since the ingredients are minimal, it really is all about the technique. I prefer to use tongs that have the heat resistant silicone tips (not metal, they tend to break the shells). Shells come out crispy on the outside and chewy on the insdie. Fill with your favorite meat and toppings. I prefer plain old ground beef with taco seaoning, but have also made chicken. 6-8 shells works with about 1 lb. of meat (give or take, depending on how full you like your taco).

    Recipe #313042

    A classic Italian dish, but created in no time flat! I usually double the sauce recipe and freeze the leftovers for up to 2 months. That way we can have ziti anytime of the week!

    Recipe #313023

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