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Dinner Recipes (Most Popular)

184788 results - showing 152281 to 152290
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Black Bean and Tortilla Bake

Tasty, surprisingly low calorie dish. Submitted by TOODLES40

Black Bean Quesadillas with Corn Salsa

Quick and easy recipe for this vegetarian meal. Found in the Cooking Light cookbookSubmitted by RAVEN419

Meghan's Chicken Noodle Casserole

really easy and delicious chicken casserole (my fiance calls it chicken noodle awesome). Submitted by MEGHAN8000

Easy Chicken Adobo

Really easy, really delicious take chicken adobo. Submitted by MEGHAN8000

Creamy Garlic Pasta with shrimp and vegetables

This is a quick easy summer fun pasta dish that my family loved also I added pre-cooked chicken on top of the shrimpSubmitted by MBOYD1027

Cheeseburger Paradise Soup

Hearty soup and fun take on a favorite food! Submitted by FITK8E

Chicken Taco Chili

ock-pot-chicken-taco-chili.htmlSubmitted by NOAWESOMEWOME

Greek Eggplant and Ground Turkey

* Preheat oven to 350F. Coat a 9 X 13-inch baking pan with cooking spray.

* Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.

* Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.

* Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.

* Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.

* Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.

* Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve. Submitted by NONIECOOKS

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