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Ingredients
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 pound beef top round steak, thinly sliced
- 6 ounces uncooked spaghetti
- 4 teaspoons canola oil, divided
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 green onions, sliced
- 1 package (10 ounces) fresh spinach, coarsely chopped
- 1 red chili pepper, seeded and thinly sliced
Ingredients
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breas
- t 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sod
Ingredients
- 1 package (16 ounces) rigatoni
- 8 ounces sliced pancetta, chopped
- 3/4 cup butter, cubed
- 1/2 cup chopped onion
- 3/4 cup all-purpose flour
- 1-1/2 teaspoons salt
- 3/4 teaspoon pepper
- 5-1/4 cups 2% milk
- 4 cups shredded Italian cheese blend
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup shredded Parmesan cheese
Ingredients
- 1 large egg, lightly beaten
- 2 cups reduced-fat ricotta cheese
- 4 ounces crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 jar (24 ounces) pasta sauce
- 9 no-cook lasagna noodles
- 3 cups fresh baby spinach
- 2 cups shredded part-skim mozzarella cheese
Ingredients
- 1 Tablespooon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 red bell pepper chopped
- 1/2 cup mushrooms (white or brown) sliced
- 1 cup fresh spinach chopped (or use baby spinach)
- 1 pound extra firm tofu drained and squeezed to remove excess liquid
- 1/2 teaspoon turmeric
- 2 Tablespoons nutritional yeast
- 1 pinch black salt (Kala Namak) (optional)
- Salt and pepper to taste
- 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
- 35 frozen tater tots (or more to fill your casserole dish)
Ingredients
- 2 tablespoons olive oil
- 4 6-ounce boneless, skinless chicken breasts
- Kosher salt and black pepper
- 1 pound button mushrooms, quartered
- 1 red bell pepper, cut into ½-inch pieces
- 2 cloves garlic, chopped
- ½ cup dry white wine
- 2 bunches spinach, thick stems removed (about 8 cups)
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 1 can (4-1/4 ounces) chopped ripe olives
- 1-1/2 cups shredded Italian cheese blend, divided
- 1-1/2 cups shredded part-skim mozzarella cheese, divided
- 1 jar (24 ounces) marinara sauce
- Additional minced fresh basil, optional
