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    Spiralized Zucchini Breakfast "Pizza" // The Pancake Princess

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    Croque Monsieur Pop Tarts All the ingredients of the classic French sandwich stuffed in buttery puff pastry

    Want the taste of a sweet and delicious blueberry muffin, without all of the gunk? Make these Raw Blueberry Muffin Energy Balls for a nutritious snack that doesn't skimp on the flavor!

    10 Easy Homemade Soups // soup is the ultimate healthy fast food -- make big pots and keep in the fridge all week for fast snacks and meals #prepday #clean

    Smothered Chicken Casserole. Gruyere cheese, tomatoes, mushrooms, chicken breasts and bacon. Creamy and divine.

    Recipe: Slow Cooker Chicken Burrito Bowls — Recipes from The Kitchn

    Recipe: Lasagna-Stuffed Spaghetti Squash — Recipes from The Kitchn

    Chicken Dijonaise I have made this many times from the William Sonoma French cookbook and it is out of this world!!

    Lemon Chicken and Orzo Soup - Chockfull of hearty veggies and tender chicken in a refreshing lemony broth - it's pure comfort in a bowl!

    Pinterest’s Malorie Lucich is cooking one new new recipe from Pinterest each week.

    Chicken Tortilla Soup | The Pioneer Woman Cooks | Ree Drummond

    Waldorf Fruit Salad - a healthy breakfast or snack made with seasonal fruit and Greek yogurt. Perfect for Christmas morning breakfast or for your holiday brunch! | cupcakesandkalech... | gluten free

    Potato, salmon and spinach patties with garlicky dill cream recipe (Photo: Andrew Scrivani for The New York Times)

    Turkey and mizuna salad recipe (Photo: Andrew Scrivani for The New York Times)

    Risotto with turkey, mushrooms and peas recipe (Photo: Andrew Scrivani for The New York Times)

    Hash is the ultimate weekend breakfast or lunch. This one, made with roast turkey, is ideal made with holiday leftovers. Actually, you could probably come up with a pretty good hash using only cooked leftovers from the fridge: Chop up the turkey and add whatever leftover cooked vegetables remain. But for a turkey hash that tastes fresher, start with new vegetables, like a bunch of parsnips cut in cubes and a few slivered brussels sprouts. (Photo: Fred R. Conrad/The New York Times)

    Turkey soup with lime and chile recipe (Photo: Evan Sung for The New York Times)

    Garlic soup with spinach recipe (Photo: Andrew Scrivani for The New York Times)

    Stuffed Portobellos for Breakfast The ingredients: 2 portobello mushrooms, stems cut 2 large eggs 1 TBSP olive oil fresh dill, rosemary and basil, chopped salt and pepper to taste The how-to: Drizzle olive oil on portobellos and season. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom Bake for 10-12 minutes at 300* F (150 C)

    Shrimp Avocado Salad Recipe - use small shrimp, add diced mango, add diced apple, add lemon and lime juice to shrimp, use less red wine vinegar, add diced pineapple, maybe use cilantro instead of parsley

    Slow-Roasted Green Beans with Sage

    Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese from Kalyn's Kitchen (and 10 more tasty ideas for special occasion cauliflower!)

    Chickpea Indian Bowl | The Fauxmartha