Recipes for Better Than Olive Garden Alfredo Sauce with grocery lists and nutritional information | Page 256

Tomato and Avocado Grilled Cheese

In honor of National Grilled Cheese month, we’ve come up with the perfect healthy solution to that mess of melting cheese.

1 Servings - greatist.com

Spiced Couscous and Chicken with Veggies

This recipe contains rotisserie chicken, couscous, unsalted butter, sliced almonds, golden raisins and more.

4 Servings - 30 min - foodnetwork.com

Kimchi and Tofu Udon Noodle Soup

This recipe contains eggs, firm tofu, chicken broth, toasted sesame oil, cabbage and more.

2 Servings - justsimpleeat.blogspot.ca

Pork & Sticky Rice In Banana Leaves

This recipe contains pork belly, cooking oil, palm sugar, rice, banana and more.

4 Servings - 30 min - feastasia.casaveneracion.com

Fusilli Michelangelo with Roasted Chicken

“This is one of my all-time favorites. Its tasty, simple and full of flavor.” Michael Chiarello

6 Servings - 10 min - ivillage.com

Salsa-Roasted Salmon

Fire up the food processor, add a few simple ingredients, and you've got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon-adjust the roasting time accordingly.

2 Servings - 10 min - ivillage.com

Mushroom, Apple and Goat Cheese Salad with Honey-Balsamic Dressing

This Mushroom, Apple and Goat Cheese Salad comes together in minutes and is perfect for a quick lunch.

6 Servings - 5 min - notenoughcinnamon.com

North African Meatballs

Get this all-star, easy-to-follow Food Network North African Meatballs recipe from Melissa d'Arabian.

4 Servings - 1 hr - foodnetwork.com

Cherry Tomato and Tapenade Tartlets

Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.

6 Servings - vegetariantimes.com

Mushroom Pie in a Whole-Wheat Flax Crust

This recipe contains mushrooms, pastry flour, swiss cheese, flaxseeds, canola oil and more.

8 Servings - vegetariantimes.com

Greek Squash Ribbon Salad

Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandolin.

20 min - mccormick.com

Popeye Fried Chicken

This recipe contains oil for frying, whole chicken, cornstarch, cornflakes, white sugar and more.

evernewrecipes.com

White Bean Salad with Roasted Red Pepper Dressing

Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers, if desired.

4 Servings - wholefoodsmarket.com

Simplest Cinnamon Lamb Stew

It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one. I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner.

6 Servings - thekitchn.com

Veggeroni (Seitan Pepperoni)

This recipe contains nutritional yeast, cashew butter, ketchup, smoked paprika, mustard seeds and more.

8 Servings - 1 hr 25 min - blog.fatfreevegan.com

Caramelized Fennel, Leek, and Orange Salad

About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful!

4 Servings - food52.com

Drunken Clams with Sausage

I developed this dish by experimenting with my favorite ingredients -- clams, sausage, wine and heavy cream. I love it because it is simple to make, because it takes very little time, because it impresses the crowd, and most of all, I love it for the broth! The broth takes me to another world and I can never have enough of it. But the key to getting the dish right lies entirely in CLEANING YOUR CLAMS PROPERLY! So before you go and take the plunge, here is a link to a pretty good explanation on how to do it http://www.thekitchn.com/how-to-clean-the-sand-out-of-c-58389.