Dinner Recipes (Most Popular)
Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.
From Eatingwell.com
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Eatingwell.com
This is a great alternative to tacos. You don't have the cheese or the taco shells, and you can choose to add the sour cream as a topping on each individual bowl, if needed. I use low-fat sour cream, and I like to use half ground turkey and half ground beef.
We like these with all kinds of sauces served over pasta, spaghetti squash, and rice.
This was adapted from a recipe I got out of the Oct. 2008 issue of Family Circle Magazine. I switched the veg. oil with olive oil and used Morton lite salt instead of reg. salt to lower the sodium. I also figured it into 6 servings instead of 4.
From Cooking Light. A tasty, quickly prepared meal that's great for week nights.