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Chocolate Fudge Power Oatmeal

Posted by Brooke the Cook in WI

Easy fudgie oatmeal that's good for you too! I eat this amount for breakfast - if I'm doing it for lunch I'll double it. MORE»

Recipe #315656

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Savory Baked Zucchini Cakes

Posted by Chef #514637

This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these... MORE»

Recipe #315471

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Roasted Pork & Veggies for Two

Posted by Bevy B

I threw this together when I couldn't figure out what to do with the pork steaks and was very pleased with its simplicity and flavor. The onion carmelizes and is delicious with the pork and other vegetables. The label on the pork said Pork Center... MORE»

Recipe #315433

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Dutch-Style Fried Pork and Egg

Posted by Prosperpina

This was actually a fluke on some traditional Dutch meatballs since I didn't have any hamburger available. Enjoy anyway. I haven't tried baking this dish, but it might work either way. The basic idea of the recipe is pretty versatile, so you can... MORE»

Recipe #315396

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Quesadilla

Posted by bake_a_holic

This single serving quesadilla is a snap to make. It is equally as delicious made with cooked chicken, turkey, pork or beef. MORE»

Recipe #315382

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Chicken Picatta – a Delicious Italian Chicken Dish

Posted by Feast Your Eyes!

In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can... MORE»

Recipe #315187

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Lemon-Dill Shrimp With Grecian Orzo Salad

Posted by Leslulu

I've been making this recipe for years. I found it in the Weber's Art of the Grill cookbook. It perfectly combines light and intense flavors. MORE»

Recipe #315154

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Spinach Stuffed Tomatoes (Meat Optional)

Posted by Stella8037

I got this recipe from a friend and modified it to fit my tastes. This is very low-cal and low-fat, especially if you use the non-fat yogurt. (But you could certainly use regular sour cream if you prefer the flavor) There are many varieties of... MORE»

Recipe #315083

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Pan-Seared Steak With Mushroom-Merlot Sauce

Posted by lazyme

This is a great way to have steaks. From Bon Appetit. MORE»

Recipe #315071

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Steak & Shiitake Fried Rice

Posted by Shelby Jo

From Woman's Day June 2008. MORE»

Recipe #315035

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Oyaku Don for Bento

Posted by Bidddy

Fast, easy, delicious. Microwaves well. Ingredients can be easily substituted if you don't have an Asian kitchen. MORE»

Recipe #315032

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Crock Pot - Hawaiian Pork

Posted by Seasoned Cook

PORK never tasted so good!!! Tender, juicy pineapple sauce sends this recipe to the top of the scale! Not too sweet and a beautiful dish for guests! Easy dinner while you work or shop. Serve on top of buttered rice! MORE»

Recipe #314974

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Classic Trout Almondine

Posted by Chef #897162

A classic main meal-or starter,made to an old recepe with no changes and maximum presentation! MORE»

Recipe #314896

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Crock Pot - Hawaiian Chicken

(1 reviews) Posted by Seasoned Cook

FAMILY FAVORITE!! Even my extended relatives have caught on to this recipe! Not overly sweet and with just the right flavors. Your dinner cooks while you work or shop! Great served over buttered rice! MORE»

Recipe #314883

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Herbed Trout With Lemon Butter

Posted by Alan Leonetti

This is an easy and WONDERFUL recipe for trout. It is ABSOLUTELY DELICIOUS. If you are serving more people, just increase the amount of ingredients. MORE»

Recipe #314841

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Mahi Mahi With Pineapple Salsa

Posted by lazyme

Can't wait to try this recipe from the Gastronomy Restaurant, Salt Lake City, UT. MORE»

Recipe #314811

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Paul's Jambalaya

Posted by Chef #896663

This is a jambalaya I made up. I don't honestly know how authentic it is. But it is tasty. I enjoy this with a nice, full bodied white wine and some good french bread. It serves two to three, depending on how much y'all eat. MORE»

Recipe #314778

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Crab Risotto

Posted by Steve Dunham

This was adapted from a Mario Batali Recipe. I've substituted snow crab legs for lobster. If you wish, you can cook a whole crab and use the cooking water for the broth. This is best served with some garlic bread - slice up a baguette, toast it,... MORE»

Recipe #314749

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