This Pronto Vegetarian Peppers recipe contains instant brown rice, kidney beans, shredded part-skim mozzarella cheese, corn, sweet red peppers and more.
Satisfy your favorite vegetarians with this hearty, stove-top orzo pasta dish that combines shredded zucchini and carrots with stewed tomatoes and green onions. Flavored with Italian seasonings, fresh herbs, and a hit of lime juice and zest, it's a thumbs-up winner.
This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.
This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.
What makes this chili best-ever is a toss-up. The salsa? The cheese? That creamy dollop of sour cream? The fact that it's low-cal and low-fat? Whatever. Best-ever.
Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
Cincinnati-style chili is quite different from its more familiar Texas cousin, and it has developed a cult-like popularity. What makes it different is the way the meat is cooked.
6 Servings - 1 hr 45 min - whatscookingamerica.net
Not your ordinary chili recipe, this slow cooker version combines turkey with butternut squash, corn, cranberries, and jalapeno pepper for a unique taste sensation.
