We cut out a little of the meat, upped the veggies and used better-for-you ingredients to trim calories and fat from this enchilada dish. What we didn't trim was flavor.
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Did you know that you don't have to slather butter on your bread to get a nice grilled sandwich? If you use non-stick cooking spray in your pan, you can Once A Month Mom
Enchilada stuffed shells make a quick and easy dinner. Boiled pasta shells are stuffed with cooked seasoned ground turkey and refried beans. The shells are
Have I got a treat for you today right before Valentines day! I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post
Isn't it cruel that I'm dangling these burrito pictures in front of you several hours before lunch on a Monday morning? If I was a better planner, I would have posted this recipe yesterday. Then you could have made these
Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
Cheesy, hearty one-skillet chicken pasta is no longer the stuff of Italian restaurant lore. We've upped the flavor and made it a better-for-you winner. Buon appetito!
