See this at: allrecipes.com| Added on 11/15/08

SUBMITTED BY: RCP80 PHOTO BY: MaryTee "This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company....

See this at: allrecipes.com| Added on 10/12/08

SUBMITTED BY: VBRAUER671 PHOTO BY: LynnInHK "This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved...

See this at: allrecipes.com| Added on 10/12/08

* 2 tablespoons extra-virgin olive oil * 2 teaspoons minced garlic * 1 (10 ounce) bag washed fresh spinach * 4 skinless, boneless chicken breast...

See this at: food.realsimple.com| Added on 10/06/08

This stick-to-your-ribs vegetarian dish can be served over barley, couscous, or millet. Cook whichever grain you choose separately, according to the label directions, and spoon the colorful stew over it just before serving. 4 large carrots,... See more

This stick-to-your-ribs vegetarian dish can be served over barley, couscous, or millet. Cook whichever grain you choose separately, according to the label directions, and spoon the colorful stew over it just before serving. 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups) 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups) 1 large onion, diced (about 1 cup) 2 garlic cloves, minced 1 14-ounce can diced tomatoes 1 cup vegetable or chicken broth 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1 zucchini, cut into 1/2-inch slices 1 16-ounce can chickpeas, drained Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours. Add the zucchini and chickpeas and cook 1 hour longer on low. Yield: Makes 6 servings NUTRITION PER SERVING CALORIES 136(0% from fat); FAT 1g (sat 0g);... See less

See this at: food.realsimple.com| Added on 10/06/08

1 28-ounce can diced tomatoes, undrained 1 32-ounce container vegetable or low-sodium chicken broth 1 15-ounce can cannellini (or other white) beans 1 15-ounce can kidney beans (optional) 1 9- or 16-ounce package frozen green beans 1/2 teaspoon... See more

1 28-ounce can diced tomatoes, undrained 1 32-ounce container vegetable or low-sodium chicken broth 1 15-ounce can cannellini (or other white) beans 1 15-ounce can kidney beans (optional) 1 9- or 16-ounce package frozen green beans 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed 1/2 cup (2 ounces) grated Parmesan Crusty bread In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 310(20% from fat); FAT 7g (sat 4g); CHOLESTEROL 6mg; CARBOHYDRATE 43g; SODIUM 590mg; PROTEIN 25g; FIBER 11g; SUGAR 8g See less

See this at: food.realsimple.com| Added on 10/06/08

1 10-ounce box couscous 1/2 tablespoon olive oil 1 large clove garlic, thinly sliced 1 1/2 tablespoons light brown sugar Pinch ground nutmeg 1 1/2 tablespoons red wine vinegar 1/2 cup orange juice 1 15-ounce can diced peaches or peach slices, drained... See more

1 10-ounce box couscous 1/2 tablespoon olive oil 1 large clove garlic, thinly sliced 1 1/2 tablespoons light brown sugar Pinch ground nutmeg 1 1/2 tablespoons red wine vinegar 1/2 cup orange juice 1 15-ounce can diced peaches or peach slices, drained 1 rotisserie chicken, cut into pieces 1/4 cup fresh flat-leaf parsley leaves (optional) Cook the couscous according to the package directions. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1 1/2 minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes. Divide the couscous and chicken among individual bowls, top with the peach sauce, and sprinkle with the parsley (if using). Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 284(32% from fat); FAT 10g (sat 3g); CHOLESTEROL 70mg; CARBOHYDRATE 29g; SODIUM 337mg; PROTEIN 20g; FIBER 2g; SUGAR 11g See less

Highlights: Sponsored Links: | Chicken Casserole Recipe Find great deals and save! Compare products, prices & stores Crockpot Chicken Recipes Crockpot Chicken Recipes Have Less Preparation Time. Do You Agree? Moroccan oil inexpensive $31.19 for 3.4 oz escotch@aol.com for questions Slow Cooker Recipes...

See this at: food.realsimple.com| Added on 10/06/08

2 9-ounce packages fresh or frozen dumplings or pot stickers 1/4 cup rice vinegar 3 teaspoons sugar 2 teaspoons soy sauce, plus more for serving Hot sauce to taste (optional) 1 16-ounce bag coleslaw mix 5 scallions (white and light green parts),... See more

2 9-ounce packages fresh or frozen dumplings or pot stickers 1/4 cup rice vinegar 3 teaspoons sugar 2 teaspoons soy sauce, plus more for serving Hot sauce to taste (optional) 1 16-ounce bag coleslaw mix 5 scallions (white and light green parts), thinly sliced on the diagonal 1/4 cup roasted peanuts Soy sauce Cook the dumplings according to the package directions (panfrying is preferable to steaming). Meanwhile, in a large bowl, combine the vinegar, sugar, soy sauce, 1/4 cup water, and hot sauce (if using). Add the coleslaw mix and toss. Divide the slaw among individual bowls and sprinkle with the scallions and peanuts. Top with the cooked dumplings. Pour any sauce that remains in the bowl over the dumplings. Serve with additional soy sauce on the side. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 303(30% from fat); FAT 10g (sat 3g); CHOLESTEROL 0mg; CARBOHYDRATE 44g; SODIUM 571mg; PROTEIN 9g; FIBER 6g; SUGAR 11g See less

See this at: rightathome.com| Added on 10/01/08

share this page : print : feedback : bookmark this page This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you... See more

share this page : print : feedback : bookmark this page This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you can make a double batch on a Sunday and store the rest for a quick meal on a busy week night. Not yet rated rate this: * Total Time : 1 hour 20 minutes * Prep Time : 20 minutes * Cook Time : 1 hour * Servings : 6 See less

See this at: mylifetime.com| Added on 09/30/08

How-To: Blend 1/4 cup fresh basil with 2 teaspoons olive oil in a blender. Rinse and drain canned white beans such as cannellini beans. Toss basil oil and 1/2 cup white beans with cooked whole-wheat pasta (2 ounces dry). Health Highlights: Basil... See more

How-To: Blend 1/4 cup fresh basil with 2 teaspoons olive oil in a blender. Rinse and drain canned white beans such as cannellini beans. Toss basil oil and 1/2 cup white beans with cooked whole-wheat pasta (2 ounces dry). Health Highlights: Basil contains healthy compounds called flavonoids, which work to protect our cells from damage, and it is rich in vitamin K, which is necessary for healthy bones and blood. Beans are full of vitamins, minerals and healthy plant compounds that may reduce our risk of heart disease, diabetes and some types of cancer. They’re also an excellent source of insoluble fiber, which promotes regularity, and soluble fiber, which can help lower cholesterol. They’re also a good source of protein, with 7 grams in just 1/2 cup (that’s the amount in an egg!). Per serving (pasta and topping): 407 calories, 10 g total fat, 2 g saturated fat, 0 mg cholesterol, 7 mg sodium, 66 g carbohydrates, 14 g fiber, 17 g protein See less

See this at: allrecipes.com| Added on 09/30/08

SUBMITTED BY: amanda1432 PHOTO BY: Caroline C "Deep-frying fresh basil in olive oil really brings out its flavor! The chicken is simmered in white...

See this at: rachaelraymag.com| Added on 09/23/08

1. In a deep skillet or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the orzo and toast for 2 minutes. Add the...

See this at: allrecipes.com| Added on 09/21/08

SUBMITTED BY: RIOCHICK PHOTO BY: KRAFTSR "My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon...

See this at: food.realsimple.com| Added on 09/21/08

2 tablespoons olive oil 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces) 1/4 teaspoon kosher salt Freshly ground black pepper 1 large sweet potato,... See more

2 tablespoons olive oil 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces) 1/4 teaspoon kosher salt Freshly ground black pepper 1 large sweet potato, peeled and cubed (1 1/2 cups) 1 firm pear -- peeled, cored, and cubed 1 1/2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon fresh tarragon leaves, chopped Heat the oil in a large skillet over medium heat. Sprinkle the chicken, pork, or fish with the salt and pepper. Sauté until cooked through, 8 to 10 minutes per side for the chicken, 12 to 15 minutes per side for the pork, or 5 to 7 minutes per side for the fish. Remove from the skillet, cover, and set aside. Add the sweet potato and 1/2 cup water to the skillet and cook over medium heat, stirring, about 5 minutes. Add the pear and cook for 5 more minutes or until the potato is tender. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, the remaining salt, a few... See less

See this at: food.realsimple.com| Added on 09/21/08

Heat oven to 375° F. Butter a 9-inch square pan. In a saucepan, heat milk, sugar, butter, and salt until small bubbles form. In a bowl, whisk together eggs, then add the warm milk mixture in a slow stream, whisking constantly. Layer the square pan... See more

Heat oven to 375° F. Butter a 9-inch square pan. In a saucepan, heat milk, sugar, butter, and salt until small bubbles form. In a bowl, whisk together eggs, then add the warm milk mixture in a slow stream, whisking constantly. Layer the square pan with bread. Top with pears that have been peeled, cored, and cut into eighths. Pour the milk-egg mixture into the baking pan and sprinkle with cinnamon. Bake until golden, about 35 minutes. Top with Cheddar and bake until the cheese is melted, 5 to 10 minutes (optional). Serve warm. Yield: 4 servings NUTRITION PER SERVING CALORIES 519(39% from fat); FAT 23g (sat 12g); CHOLESTEROL 261mg; CALCIUM 410mg; CARBOHYDRATE 61g; SODIUM 626mg; PROTEIN 21mg; FIBER 5g; IRON 3mg See less

See this at: food.realsimple.com| Added on 09/21/08

2 medium sweet potatoes, scrubbed and thinly sliced 2 tablespoons olive oil 2 tablespoons fresh rosemary leaves, chopped 2 pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds salmon fillet... See more

2 medium sweet potatoes, scrubbed and thinly sliced 2 tablespoons olive oil 2 tablespoons fresh rosemary leaves, chopped 2 pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds salmon fillet (4 pieces) 1/2 teaspoon kosher salt Freshly ground black pepper 2 tablespoons Dijon mustard 3 tablespoons sugar Juice from 1 orange Heat oven to 450° F. Lightly coat 2 baking pans with vegetable cooking spray. In a bowl, toss the sweet potato slices with the oil. Arrange in a single layer on one of the baking pans; sprinkle with half the rosemary. Place in the oven and cook until tender, about 30 minutes. Meanwhile, season each side of the meat or fish with the salt and a few grinds of pepper, spread with the mustard, then sprinkle with the sugar and the remaining rosemary; arrange on the second baking pan. Place in the oven. Roast 20 minutes for the pork or chicken, or 10 minutes for the salmon, turning once, until cooked through. Check the... See less

See this at: food.realsimple.com| Added on 09/21/08

Cake: Zest from 1/2 an orange 1 sweet potato, peeled and diced 1 cup sugar 3/4 cup canola oil 3 eggs 1 teaspoon vanilla 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Confectioner's... See more

Cake: Zest from 1/2 an orange 1 sweet potato, peeled and diced 1 cup sugar 3/4 cup canola oil 3 eggs 1 teaspoon vanilla 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Confectioner's sugar (for dusting) 1 1/2 cups whole milk Sauce: 1 cup sugar 3 eggs 1 tablespoon vanilla Cake: Preheat oven to 350° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Grind the zest and sweet potato in a food processor. Scrape down the bowl. Add sugar, canola oil, eggs, vanilla, ground cinnamon, and salt. Pulse until the mixture is blended. Add flour, baking powder, and baking soda. Pulse just to incorporate. Pour into the prepared pan. Bake 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes on a rack and dust with confectioner's sugar. Sauce: Heat milk in a saucepan over medium heat until small bubbles form. In a bowl, whisk sugar with eggs and slowly pour in the... See less

See this at: bettycrocker.com| Added on 09/10/08

1. Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with...

See this at: thekitchn.com| Added on 08/29/08

This chicken is poached in a small amount of liquid in the slow-cooker and the cooked meat literally falls off the bone--you don't even need a knife!...

See this at: parenting.com| Added on 08/20/08

* Cooking spray * 1 Tbs dark brown sugar * 1 tsp dijon mustard * 1 tsp soy sauce * 1/2 tsp ground ginger * 4 salmon fillets, 1/2 inch thick; about 1 1/2 lbs total (ask fish department to remove skin) * Preheat broiler to high. Coat a broilerproof pan... See more

* Cooking spray * 1 Tbs dark brown sugar * 1 tsp dijon mustard * 1 tsp soy sauce * 1/2 tsp ground ginger * 4 salmon fillets, 1/2 inch thick; about 1 1/2 lbs total (ask fish department to remove skin) * Preheat broiler to high. Coat a broilerproof pan with cooking spray (or line with a piece of foil). * Mix sugar, mustard, soy sauce, and ginger in small bowl. Make shallow cuts diagonally across salmon fillets (this lets the sugar mixture flavor the salmon and speeds up cooking). * Brush salmon with brown-sugar mixture. Broil 6 inches from heat for 5 minutes, or until fish flakes easily with a fork. See less

See this at: parenting.com| Added on 08/20/08

* 2 tsp olive oil * 4 thin-sliced (1/4-inch-thick) chicken cutlets (about 3 oz each) * Salt and pepper * 1/2 cup fat-free, low-sodium chicken broth * 2 Tbs lemon juice (about half a lemon) * 2 tsp butter * 1 Tbs capers (optional) 1. Heat the oil in a... See more

* 2 tsp olive oil * 4 thin-sliced (1/4-inch-thick) chicken cutlets (about 3 oz each) * Salt and pepper * 1/2 cup fat-free, low-sodium chicken broth * 2 Tbs lemon juice (about half a lemon) * 2 tsp butter * 1 Tbs capers (optional) 1. Heat the oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, and cook it 2 minutes per side, or until no longer pink. Remove chicken from pan and keep warm. 2. Add broth and lemon juice to pan, reduce heat and simmer 1 minute. Remove from heat, stir in butter and capers, if using; spoon sauce over chicken. Serve warm. Yield: 4 servings Per serving (1 cutlet, 1 Tbs sauce, 1 cup rice, 1/2 cup sugar snap peas): 389 calories, 8 g fat (3 g saturated), 210 mg sodium, 55 mg cholesterol. Sides: While chicken cooks... * Microwave frozen sugar snap peas 3 minutes; add a bit of butter and salt. * Microwave 2 packages instant rice, such as Uncle Ben's Ready Rice. See less

See this at: steamykitchen.com| Added on 11/17/08

Cooking Chinese for the Olympics! This is the 2nd recipe in the series…see the end for links *** Last fall, my parents treated Scott and I to a 10 day...

See this at: allrecipes.com| Added on 11/17/08

* In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny...

See this at: allrecipes.com| Added on 11/17/08

SUBMITTED BY: Tara G. PHOTO BY: Laney McFarlane "This is the classic Long Island Iced Tea, containing just a hint of citrus. It is best made with top...

See this at: food.yahoo.com| Added on 11/17/08

* 3 tablespoons olive oil * 4 pork loin chops * seasoning salt to taste * black pepper to taste * garlic powder to taste * 1/2 teaspoon poultry seasoning * 3 tablespoons Worcestershire sauce * 1 (8 ounce) container frozen apple cider concentrate,... See more

* 3 tablespoons olive oil * 4 pork loin chops * seasoning salt to taste * black pepper to taste * garlic powder to taste * 1/2 teaspoon poultry seasoning * 3 tablespoons Worcestershire sauce * 1 (8 ounce) container frozen apple cider concentrate, undiluted * 1/4 cup dry sherry See less

See this at: allrecipes.com| Added on 11/09/08

* Preheat oven to 350 degrees F (175 degrees C). * Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff...

See this at: allrecipes.com| Added on 10/25/08

* 3 tablespoons butter * 4 onion, sliced and separated into rings * 1 tablespoon white wine vinegar * 1/2 teaspoon ground dried thyme * 6 large baking...

See this at: eatbetteramerica.com| Added on 10/15/08

You can't go wrong adding Muir Glen Fire Roasted diced tomatoes to any soup recipe, it adds a lot of much needed flavor. I make soup similar to this weekly and keep (LARGE) single serving portions in my fridge. Any time I'm hungry or the fridge is... See more

You can't go wrong adding Muir Glen Fire Roasted diced tomatoes to any soup recipe, it adds a lot of much needed flavor. I make soup similar to this weekly and keep (LARGE) single serving portions in my fridge. Any time I'm hungry or the fridge is just calling to me I can nuke some. Much better than cookies or chips when you don't know what you want to eat. Also before you go out to a party or out to dinner, heat some soup and then you're not starving and vulnerable to whatever comes your way. Posted at 9:35 AM on February 18 2008 by BigLoser , Alexandria VA | I like to take soup for lunch, and I love recipes that I can throw in the crock pot to cook while I'm not home. I made this recipe last week, and it was pretty good. I admit to several recipe changes: I used frozen, pre-cut soup vegetables (had them in the freezer already since I always make soup), low-salt vegetable broth (due to a chicken allergy), and left out the pasta. The soup was good, but not outstanding. I would probably... See less

See this at: eatbetteramerica.com| Added on 10/15/08

That is the only way to describe this recipe. It was easy, few ingredients, and unbelievably tasty! I used turkish apricots as the fruit and carried the taste into orzo, terrific combo! Posted at 9:40 AM on February 4 2008 by richsruby , East Hampton... See more

That is the only way to describe this recipe. It was easy, few ingredients, and unbelievably tasty! I used turkish apricots as the fruit and carried the taste into orzo, terrific combo! Posted at 9:40 AM on February 4 2008 by richsruby , East Hampton NY | pork roast This was the best ever. My family loves the way the fruit melds in with the meat and seasonings. I added fresh long carrots on the bottom of the crock pot then the onions. I have done this recipe twice in two weeks. It is now a family favorite! Posted at 9:44 AM on October 10 2007 by lynne , Southbridge MA | This is a good recipe, but definately be careful not to overcook it! I did, and it was extremely dry, I would def. cook it th elower of 7 hours, maybe even less... I used the dried prunes, and was amazed at how great the mixture tasted over the pork! Posted at 8:00 PM on July 9 2007 by , Fort Greely AK See less