Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
When a craving for pumpkin pie hits, don't ditch your diet. Reach for frozen egg product to replace the eggs. The creamy pumpkin custard, made with evaporated milk and all the usual spices, is as good as it gets with only 195-calories a slice.
A wonderful and delicate squash puree, with the occasional chunk of soft and creamy squash. Each bite tickles your taste buds with the sweet nutty taste of the...
This Hot and Spicy Braised Peanut Chicken recipe contains boneless chicken thighs, creamy peanut butter, unsweetened coconut milk, garlic, frozen peas and more.
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
Chicken bacon roulades, chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
Leftover turkey from your latest holiday spread? Instead of noshing on a mundane turkey sandwich, whip up these simple, individual turkey pot pies. Loaded with turkey, veggies and a creamy sour bream sauce, this pot pie is sure to please.
It looks like cole slaw, but this shredded salad of root veggies -- carrots, radishes, parsnips and celery root -- is an excellent accompaniment to heavier winter foods.
Vietnamese Lemongrass Green Beans and TofuMore easy, weeknight-accessible goodness. Serve this with the Coconut Rice and a salad with a nice lime-based dressing and you are eating well tonight. The i Herbivoracious
Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly simple to make. It's perfect for a crowd, and the leftovers can be flaked over salad - that is, if there are any leftovers.
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's new book, Ancient Grains for Modern Meals.
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
I'm a huge fan of roasted vegetables. They're easy, versatile, flavorful and make for amazing leftovers. You can blend them with chickpeas to make hummus, add them to a salad, eat them plain, or stick them in between 2 slices
A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
