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Recipes I've Shared:

Frittata Bites with Chard, Sausage, and Feta

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%2Ffrittata_bites_with_chard_saus...

Indian Tofu With Spinach

http://www.nytimes.com/2012/04/09/health/t
he-taste-of-spring-by-the-bunch-or-bag
-indian-tofu-with-spinach.html

Rainbow Quinoa Tabbouleh

From The NY Times - Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.

Zucchini Muffins

Kids won't notice the vegetables in these yummy zucchini muffins.

Chicken Saltimbocca

from Everyday Food

Cincinnati Chili - turkey

from America's Test Kitchen

Orange Hoisin Chicken

From: Not Your Mother's Slow Cooker Cookbook

White Bean-Rajas Soup

from Cooking Light

This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish.

Ladle about 1 1/2 cups soup into each of 5 bowls, and top each serving with about 3 tablespoons cheese and 1 1/2 teaspoons sour cream.


Very Good (3 ratings)
Surprise Mashed 'Potatoes'

from the South Beach Diet


Recipes I've Rated:

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