This Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach recipe contains lean ground beef, kidney beans, vegetable broth, olive oil, dice tomatoes and more.
This Slow Cooker Chicken Merlot with Mushrooms recipe contains boneless, skinless chicken thighs, can tomato paste, onion, dry red wine, garlic cloves and more.
These yummy Greek specialties are a cinch to prepare at home. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top.
An American, kid-friendly classic. Sloppy Joe recipe with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.
This Chicken in Lemon Cream with Penne recipe contains penne pasta, heavy cream, extra-virgin olive oil, boneless, skinless chicken breast halves, chicken broth and more.
The fun about caprese salad is that you can either make a tall, impressive individual serving, or if you're serving to a large crowd, a tray of servings with one tomato, one chunk of mozzarella, and one basil leaf.
This Linguine with Italian Turkey Meatballs recipe contains extra-lean ground turkey, pancetta, grated romano cheese, can tomato paste, can diced tomatoes and more.
This Mediterranean Chicken w/ Roasted Peppers recipe contains organic chicken, extra virgin olive oil, ripe bell peppers, organic balsamic vinegar, gluten-free chicken broth and more.
To me, this is pizza. To Taylor, it's flatbread. Fancy fruit-topped flatbread. Then again, I think anything without tomato sauce or pepperoni is flatbread
This Chicken Fajitas in the Crockpot recipe contains boneless skinless chicken breasts, onion, red bell pepper, green bell pepper, chicken broth and more.
Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
