Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
Isn't it cruel that I'm dangling these burrito pictures in front of you several hours before lunch on a Monday morning? If I was a better planner, I would have posted this recipe yesterday. Then you could have made these
Enchilada stuffed shells make a quick and easy dinner. Boiled pasta shells are stuffed with cooked seasoned ground turkey and refried beans. The shells are
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
We cut out a little of the meat, upped the veggies and used better-for-you ingredients to trim calories and fat from this enchilada dish. What we didn't trim was flavor.
Get inventive with chicken tonight with this new take on pasta in creamy white sauce. Crisp, savory bacon gives the chicken moisture (and flavor!) while it bakes.
Grated zucchini and chopped blanched spinach, mixed with onions sauteed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.
This Getting Organized: Lemony Sauced Chicken Breasts and Mushroom Risotto recipe contains long grain rice, chicken broth, parmesan, oil, butter and more.
