Za'atar, a mixture of herbs traditionally used in Middle Eastern cooking, takes this braised chicken recipe from basic to brilliant. Add French green lentils, chopped carrots, and green olives to make it a one-pot meal.
"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize." Skip links
Spring Rolls - - large spring roll wrappers (rice tortillas), loose leaf spinach, Shredded Carrots, cucumber (sliced in thin 3-inch slices), mint leaves, basil, shredded Purple cabbage, Dip rice wrapper into warm water and immediately lay on a clean flat surface. ; Use your fingers to massage the moisture into the
This spiralized, veggie-packed noodle bowl is a healthier, lower carb version of a classic Chinese takeout dish: lo-mein! Shrimp, zucchini noodles, spiralized bell peppers and carrots make for a delicious and healthy meal that comes together in under 30 minutes! If you’ve ever ordered lo-mein for takeout before, you’ve probably ate too much and felt … [LINK]
This healthful and flavorful Shepherd’s Pie defies tradition by forgoing the usual ground or minced meat, and uses portabella mushrooms instead. This version also leaves out the butter and milk, but leaves in the mashed potatoes, carrots and peas! Print Shepherd’s Pie Prep time: 55 mins Cook time: 30 mins Total time: 1 hour 25...Read More »
During cold days, there is not much more comforting than a hot pot roast with gravy and potatoes and carrots. It's a classic recipe that turns an inexpensive cut of meat into a tender meal.This recipe for slow cooker pot roast makes it super easy. Sear the meat first to create a deep and rich flavor and then the slow cooker does the rest.See more frugal recipes!
Meatloaf is pretty traditional when it comes to American cuisine. I think that’s probably because it’s a good basic dish that you can do so many different things with. You could make it with a mix of pork and beef, or make it with just beef. You can make it spicy or tame. You could give it Asian...
This is such an easy throw-together dinner, I’m almost embarrassed to share it with you. It’s made almost entirely of pantry items and can be adapted according to whatever ingredients y… Spaghetti with Artichoke Hearts and Tomatoes This is such an easy throw-together dinner, made almost entirely of pantry items and can be adapted according to whatever ingredients you have on hand. There’s no meat in it, though. So have some grilled chicken or steak on hand if you reside with wolves. Serves 6 Ingredients: Ree | The Pioneer Woman Main Courses 2 Tablespoons Olive Oil 2 Tablespoons Butter 3 cloves Garlic, Minced 1/2 whole Medium Onion, Finely Diced 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained 1 can Diced Tomatoes With Juice (14.5 Oz.) 1 cup Heavy Cream 1/2 cup Chicken Broth (More As Needed) 1/2 teaspoon Nutmeg Salt And Pepper, to taste 1 pound Thin Spaghetti 1 cup Parmesan Cheese, Freshly Grated 2 Tablespoons Fresh Chives (or Other Herbs) Chopped Instructions: Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Delicious! Cook time: PT30M Prep time: PT15M 1 5 4.85 14