Recipe from Kenny Johnson of Carmel, Ind. Prep Time and Total Time: 10 to 15 minutes 1 jar of cooked northern beans 1 box of chicken stock (unsalted/ 97% fat free) 1 package of skinless chicken
Recipe from Kenny Johnson of Carmel, Ind.
Ingredients: 1 Cup Ricotta cheese 2 Cups Monterey Jack cheese divided Salt and pepper 6 6-inch flour tortillas 3 Cups mild salsa 6 Ounces COOKED TURKEY BREAST thinly sliced 3/4
Recipe from Lynn Petty
Recipe from Brittney Blume of Blythewood, S.C.
Get ready this Labor Day for family, fun and food!
Recipe from John Harris of Reno, Nev.
Recipe from Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
In honor of Hispanic Heritage Month check out these latin inspired recipes for breakfast, lunch and dinner.
Recipe from Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
Recipe from the National Turkey Federation
Recipe from Karen Newman of Buellton, Calif.
Recipe from Janet Trent of Sanford, N.C.
Makes 4 to 6 servings - 2 cups cooked, diced chicken breasts - 1 1/2 cups California seedless grapes - 1 medium apple, cored and sliced - 1/2 cup each raisins and diced celery - 1/2 teaspoon dried
4 chicken breasts 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 2 1/2 cups fresh sliced mushrooms 2 cups heavy cream 1 cup champagne Lightly
Recipe from John Pritchett of Alabama
Recipe from Robert & Mary Bowles from Moss Bluff, La.
Recipe from Bob Gallahan of Clifton Forge, Va.
Recipe from Donald Friend of Buffalo, N.Y. Prep Time: 5 min Cook time 45min 1 pound of boneless, skinless chicken breasts 1/2 cup Red Wine of your choice 1/2 cup honey 1/4 cup finely diced onions 1
Recipe from Mary Smith of Aickley, Iowa
Recipe from Tina Goble of Texas
Recipe from Donna Thomas of Indiana
Recipe from Kathleen McMahon of New York
Prep: 30 minutes Makes: 6-8 servings ½ cup teriyaki sauce ½ cup honey ½ teaspoon garlic powder ½ teaspoon ground ginger 2 red bell peppers cut into 2 inch thick pieces 1 large sweet onion,
Recipe from Denise Hebert of La.
A delightful soup that warms your soul.
Recipe from Chef Michael Solin of Springfield, Mass.
Serves 2 - 1 teaspoon olive or vegetable oil - ½ pound chicken breast, sliced - 4 scallions (green onions), diced - 1 cup low-sodium chicken broth - ½ cup canned mandrin oranges, drained and rinsed
Recipe from April Daniels of Nipomo, Calif.
Recipe from Italian Cooking & Living Magazine
Recipe from Rebecca Hayward of Del.
Recipe from Susan Harrison of Killeen, Texas.
Recipe from Mandy Helton of TX
After Thanksgiving Day, many Americans partake in a great holiday tradition: eating leftovers. This week, What's Cooking Now suggests some alternatives to that cold turkey sandwich.
This is my favorite leftover turkey recipe. You'll find yourself cooking turkey even when it's not a holiday, just so you can make this delightful creamy dish.
Mashed potatoes and turkey baked together into a casserole... yum. The whole family will love this easy, traditional dish!
This is a nice variation on the typical post-holiday casserole. If you're not a casserole fan, make the recipe without the layering, and roll it up in tortillas to bake as enchiladas!
This quick, easy chili has a great, robust flavor but isn't too spicy. Try it out and let us know what you think right here on our website!
Recipe from Dave Hames of Ky.
Recipe from Maria Alfaro of Russellville, Ala.
Recipe from Kathi Limoges of R.I.
Recipe from Colleen Smith of Boston, Mass.
Recipe from Donna of Ark.
Recipe from Ernie Gilbert, Ky.
Recipe from Danny Meazell of Tyler, TX
Recipe from Elaine Personett of Ind.
Recipe from Kathy Lovering of Franklin, Ky.
Recipe from James Platz of Lake City, Ark.
Recipe from Vicki Leger
Recipe from Italian Cooking & Living Magazine
This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset.
Recipe from Elizabeth Copeman of Ala.
Recipe from Terri of Ind.
Recipe from Michael S. Spirgis of Okla.
Recipe Provided By: Allison Chadwick of Rossville, GA
Recipe from Marlene Tuder in Jay, Okla.
White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef.
Serve this zesty slow cooker chicken flavored with tomatoes and just the right amount of herbs over spaghetti to enjoy all the flavorful sauce.
The addition of tortilla chips gives this chicken chili a traditional cornmeal flavor that is almost like eating a chicken enchilada. It's not only easy to make but it's ready in less than 30 minutes!
Recipe from Michele Reeves of Cincinnati, Ohio
Recipe from Lakicia Allman of Buffalo, N.Y.
Recipe from Peter Russell of Spokane Valley, Wash.
Recipe from Miss Cross County Rice of Wynne, Ark.
Recipe from Matthew Delcoure of Monroe, La.
Recipe from Kevin Pescetta of Springfield, Mass.
Recipe from Debby Nicholson of Texas
Recipe from Hope Henderson of Ala.
Recipe from Scott Boswell Indianapolis, Ind.
Recipe from Lois Catheline of Youngstown, OH
In Victorian times, goose was the bird to serve at the Christmas table. If you'd like to revive that tradition, here's a recipe for roast goose with fruit stuffing. If you're not game to try goose, sample the Christmas menu of viewer-submitted recipes below.
Recipe from Sandy Milton of Alabama
Recipe from Mary Graham of Elgin, S.C.
Recipe from Anthony LaMarr of HI
Recipe from Rebecca Brumfield
Recipe from Pat Duran from Nev.
Recipe from Don Lloyd of Mich.
Recipe from Jessica Fuller of Wash.
Recipe from Helen Blank of Pa.
Recipe from John Tussey Jr.of Mililani, HI
Recipe from Merlene Ackelson of Indianola, IA
Recipe from S. Jones of Tenn.
Recipe from Chelle Holloman
Recipe from Serena Shoop of N.M.
Recipe from Jane Jordan of Ga.
Recipe from Roslyn Harp of S.C.
Recipe from Holly Childress of TX
Recipe from Joyce Mitchell of Ala.
Recipe from Dawn Mikell of Ga.
Recipe from Jennifer Thornton of Ala.
Recipe from Tara Thornton of Ala.
Recipe from Travis Perkins of La.
Recipe from Monica Tanner of Calif.
Recipe from Patty Ford of Tenn.
Recipe from Donna Hoffman of Del.
Recipe from Bill Pinault of IA
Recipe from Theresa Danylak, N.Y.
Recipe from Jeanne Smith of Nev.
Recipe from Janet McLaurin of Miss.
Recipe from Rosalind Sites of Ind.
Recipe from Doug Brown of N.C.
Recipe from Tracy Badger of Ind.
Recipe from Casey Bobbitt of Bossier, La.
Recipe from Christiana Conway of N.Y.
Recipe from Amber Kingree of Cape Girardeau, Mo.
Recipe from Elizabeth Stone of Fredericktown, Mo.
Recipe from Tanya Kelley of Springfield, Mass.
Recipe from Heather Mason of Laceys Spring, Ala.
Recipe from Deborah Esco of Deatsville, Ala.
Recipe from Shawn Duncan of Deatsville, Ala.
Recipe from Jamie Terhaar of Williamsburg, Ind.
Recipe from Barbara Westrbook of Chesterfield, Va.
Recipe from Brenda Montoya of Lubbock, TX
Marinades are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize. Most marinades contain an acid such as vinegar, citrus juice, wine and herbs or spices.
Recipe from Melissa Brunner of Cheektowaga, N.Y.
Though there are no magic foods that erase stress and immediately induce sleep, there are components of foods that may help. This recipe has two of them.
Though there are no magic foods that erase stress and immediately induce sleep, there are components of foods that may help. This recipe has two of them.
Yes, you can hold your Thanksgiving leftovers in the palm of your hand! Here's a recipe for a tasty sandwich featuring the holiday staples: turkey, stuffing and cranberry sauce. Taste it and decide for yourself if if lives up to the chef's "world's best" boast. For some other post-Thanksgiving options, see the recipes below.
