Recipes for Home Made Cheeze-It Crackers with grocery lists and nutritional information | Page 22

Avocado Dressing

My local market had an impossible-to-resist pile of ripe avocados for an impossible-to-resist price so I came home with a big bagful. And while I'm a happy member of the avocado toast for breakfast club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.

2 Servings - thekitchn.com

Chicken with Apples and Cider

If you prefer, swap in either bone-in chicken thighs, or drumsticks for the whole leg. If you'd rather use chicken breasts, plan on considerably less time in the slow cooker or the breast meat will be dry. It's easy to pull the skin off the legs, by grabbing it with a paper towel. The skin was removed to cut down on the amount of fat in the dish, but if you like, you can leave it on-just skim any fat from the surface of the sauce before serving. Click here to visit the new home of KitchenDaily!

4 Servings - kitchendaily.com

Beef & Vegetable Noodle Bowl

Stop. Put down the package of ramen and no one will be the wiser. Instead, try this better-for-you noodle bowl, made with sirloin and vegetables and ready in 20 minutes.

2 Servings - 20 min - kraftrecipes.com

Pasta with Butternut Parmesan Sauce

Pasta with a sauce made with pureed roasted butternut squash, shallots, cream, and Parmesan cheese.

4 Servings - 1 hr 30 min - simplyrecipes.com

Spinach-and-Feta Omelet

This Mediterranean-style omelet is ideal for a leisurely weekend breakfast. And it's low in cholesterol because it's made with refrigerated egg product.

2 Servings - my.hearthealthyonline.com

Taco Bake

We had a hunch about these two. And sure enough, fireworks. Ooey-gooey mac and cheese pairs up with the Tex-Mex flavors of tacos for a match made in heaven.

6 Servings - 40 min - kraftrecipes.com

Chicken Tetrazzini

We made this beloved casserole healthier by omitting some of the butter and cheese and using whole grain pasta, too. The results are delicious!

6 Servings - wholefoodsmarket.com

Pork Chop Suey

Chop suey is often made with bamboo shoots and water chestnuts-add them to this recipe if you wish. Serve with: Udon noodles.

4 Servings - 30 min - eatingwell.com

All-American Chili

This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.

8 Servings - myrecipes.com

Chicken Enchilada Casserole

A can of Progresso Light soup just made it easier to create a tasty chicken casserole with a Mexican twist.

3 Servings - 55 min - bettycrocker.com

Penne With Chicken Thighs

Viewer Warning: this recipe may be offensive to some who can not imagine cracking open a jar of ready-made marinara sauce. ...

8 Servings - 1 hr 45 min - thepioneerwoman.com

Lemon-Scented Quinoa Salad

An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.

4 Servings - 101cookbooks.com

Chicken Piccata

Seasoned, breaded chicken breasts served with a lemony sauce made with white wine, lemon and butter.

2 Servings - ezrapoundcake.com

Fettuccine Alfredo

So much flavor from such a simple sauce. This classic Alfredo made of butter, cream and Parmesan cheese is perfect for fettuccine.

6 Servings - 25 min - bettycrocker.com

Pasta with Tuna and Capers in White Wine Sauce

Pasta served with a sauce made with oil-packed canned tuna, onions, capers, white wine, and parsley.

2 Servings - simplyrecipes.com

Spicy Gazpacho with Lime Shrimp

Gazpacho is a raw, cold soup made with the freshest tomatoes, cucumbers, and bell peppers you can lay your hands on. This version is spiced up with

3 Servings - cinnamonspiceandeverythingnice.com

Pan-Seared Pork Chops with Cider Sauce

Pork chops are inexpensive to buy and quick to cook. Plus, the meat is lean, which is terrific for health, but not so great for taste. Preparing a quick pan sauce turns something basic into a restaurant-quality dish. Searing the chops stovetop and deglazing the pan with cider vinegar adds a tangy punch that brightens the flavor of the meat. Click here to visit the new home of KitchenDaily!