This salad has it all: juicy citrus fruit, creamy avocado, crunchy onions, and decadent roasted beets, all topped with a salmon and a spicy dressing. [LINK]
Refrigerated sugar cookies kick start this dessert recipe that also features nuts, granola, dried cranberries and vanilla chips for a hearty sweet treat. From Jessica Beaver, Bake-Off Monthly Challenge.
Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
Chicken tenderloins are topped with an easy pan sauce made with white wine, garlic, lemon and capers pair perfectly with mashed potatoes and a glass of Chardonnay.
Cuban sliders are loaded with ham, swiss cheese, and dill pickles, topped with a dijon mustard onion spread! Super easy to make and definitely a crowd pleaser!
The loaf is made of small pieces of dough rolled in a garlic herb butter and sprinkled with freshly grated Parmesan cheese before heading to the oven to bake. When it emerges, the bread is so soft, tender, and packed with flavor.
Add a touch of elegance to your next outdoor gathering with these distinctively flavored grapes. Makes a superb appetizer or an impressive garnish for green salads topped with blue cheese dressing.
Domino's Specialty Chicken sounds pretty good topped off with jalapeño peppers and juicy pineapple... but it's loaded with fat and the portion size is sad! Our baked-not-fried swap ROCKS.
Spicy south-of-the-border flavors are featured when chicken breasts are baked in a picante sauce and topped with crunchy tortilla chips and melted Cheddar cheese.
This 20-minute meal is fast, simple and delicious! A twist on pizza, naan bread is topped with a lightly spiced chicken tikka mixture and broiled to perfection! [LINK]
My whole journey with Spenda Recipes began with a disastrous Brownie experiment. I have now spent several years learning how to cook and bake with Splenda. I have experimented with and slowly modified all my favorite recipes into delicious and healthy Sple...
