Recipes for Lemon-Parmesan Broiled Salmon with grocery lists and nutritional information | Page 26

Broiled Tilapia with Thai Coconut Curry Sauce

This Broiled Tilapia with Thai Coconut Curry Sauce recipe contains tilapia fillets, light coconut milk, brown sugar, dark sesame oil, scallions and more.

6 Servings - 30 min - skinnytaste.com

GREEN BEANS ALMONDINE

Green Beans Almondine - classic French green bean recipe with toasted almonds and elevated with shallots, garlic, lemon zest, and lemon juice. Delicious! subscribe

4 Servings - 20 min - abeautifulplate.com

Bacon Asparagus Cajun Pasta

This creamy dreamy pasta is loaded with all kind of goodies...bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.

4 Servings - smalltownwoman.com

Hot Chicken Salad (Plainchicken)

The BEST Hot Chicken Salad - seriously delicious chicken casserole!! Baked chicken salad loaded with pimentos, water chestnuts, almonds, cheese and french fried onions. Great for lunch, brunch, dinner, baby showers, potlucks and tailgating. Chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup and french fried onions. Can make in advance and refrigerate or freeze for later. #casserole #chicken #chickencasserole #freezermeal

8 Servings - 50 min - plainchicken.com

Onion Frittata with Goat Cheese 1

Eggs are perfect for any meal of the day and this onion frittata is the perfect breakfast, lunch, or light dinner. Made with softened onions and goat cheese then topped with a lightly dressed arugula salad. This frittata serves about 4 people and is ready in 45 minutes.

4 Servings - 55 min - naturallyella.com

Quinoa stuffed squash

My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin Skip links

8 Servings - 30 min - tasteofhome.com

Sausage Breakfast Casserole OVERNIGHT (Pickypalate)

Sharing my favorite breakfast casserole today that works great as an overnight breakfast casserole too! Packed with Italian flavors the whole family loves.

12 Servings - picky-palate.com

Chicken salad jar

This recipe contains romaine lettuce, boneless skinless chicken, pecans, greek yogurt, apple and more.

4 Servings - kristineskitchenblog.com

Low Carb Spinach & Mushroom Crustless Quiche

This Low Carb Spinach & Mushroom Crustless Quiche has everything you love about a silky, creamy egg dish without the carbs! Protein packed and satisfyingly rich, this quiche is perfect any time of day and will leave you feeling satisfied without weighing you down!

6 Servings - 55 min - dashingdish.com

Chicken salad wraps 1

Chicken Salad Lettuce Wraps - Lighter, healthier and less carbs! We use Greek yogurt instead of mayonnaise and we top them into lettuce wraps instead of bread. LESS CALORIES yet same amazing taste. You won't notice a difference, except your smaller waistline!

6 Servings - 30 min - damndelicious.net

coconut cupcakes

(TESTED & PERFECTED RECIPE) Named for my great-grandmother "Honey," these old-fashioned cupcakes and super tender and coconut-y. Print

24 Servings - 45 min - onceuponachef.com

Lasagna Deliziosa

Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference! —Heather O'Neill, Troy, Ohio Skip links

12 Servings - 45 min - tasteofhome.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com