This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. Top with egg, avocado, and salsa. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
Using ready-made slaw mix in this crunchy salad cuts down on prep time. And because it uses lean ground beef, this savory main dish is full of iron and B-vitamins. Add mayonnaise and Asian dressing; stir to coat. In a small bowl combine the rice vinegar, lime juice and soy sauce. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add ground beef; cook until browned....
Combine soy sauce, lime juice and oil in a medium bowl or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice. Spread out on 2 large baking sheets, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes. Tips To make ahead: Marinate the tofu (Step 1) for up to 4 hours....
Store-bought chicken meatballs keep the low-effort theme going all the way to the table. Cook spaghetti according to package directions. Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat....
Got leftover spaghetti squash? This recipe also works well with frozen, thawed spaghetti squash. Add spaghetti and cook according to package directions. Photo:Rachel Marek Reserve 1 cup pasta water, then drain the spaghetti. Meanwhile, heat oil in a large skillet over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Rachel Marek Serve with Parmesan, if desired. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
For the best flavor, use Parmigiano-Reggiano cheese. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water....
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. A sprinkling of nutty fontina cheese melts into a gooey topping. Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400F until tender, 40 to 50 minutes.) Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute....
This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) Meanwhile, heat oil in a large skillet over medium heat....
Trim squash ends and cut the squash crosswise into 4 equal rounds. Scoop out the seeds and discard. Spread in an even layer around the squash. Jacob Fox Roast until the squash is tender, 30 to 40 minutes. With a fork, shred the squash in the center of the rings into long strands. Divide the mushrooms, tomatoes and sausage among the squash nests. Drizzle with vinegar and sprinkle with Parmesan and basil....
Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like. Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes....
Melted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White-wine vinegar and balsamic glaze add tang and a hint of sweetness in this easy weeknight dinner. Bake for 10 minutes. Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Meanwhile, place Brie on a 5-inch square of parchment paper. Stir the vegetables, then move some aside and place the Brie on the parchment on the baking sheet....
Give your veggie servings a boost with this easy spaghetti with spinach sauce recipe. Serve with a drizzle of good olive oil and a green salad on the side. Add spaghetti; cook according to package directions. Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Reserve 1/2 cup cooking water; drain the spaghetti. Do not wipe the pot clean. Add the reserved cooking water, 2 tablespoons at a time as needed, to thin sauce....
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Meanwhile, heat oil in a large skillet over medium heat....
