Snacking is often mindless, a way to fill in the blanks between breakfast, lunch and dinner. But here at Every Day with Rachael Ray, we take it seriously. Look no further than this bite-size treat.
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Creamy paleo coleslaw with healthier ingredients than typical coleslaw. This recipe is Whole30 and Paleo approved and super quick with a great trick - spiralizing the cabbage!
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Pot roast delivers great flavor for an affordable price at about $2.40 per serving. Alter this recipe's cooking time to suit your needs, using the high-heat setting on your slow cooker to speed things up, if you like. Feel free to stir in other root vegetables like butternut squash or parsnips to make this one-dish dinner even tastier. Serve with hunks of crusty bread on the side. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce and is topped with tender dumplings made easy and delicious with baking mix.
Warm up with this delicious, belly-filling stew, just brimming with shredded chicken, sliced andouille, rice, celery, red bell pepper, onion and tomatoes.
