Friday, May 24, 2013
Subcategories in the 'Pasta, Rice & Grains' category
Angel Hair Pasta:
Macaroni & Cheese:
182 results found under: Pasta, Rice & Grains
This barley is cooked like an Italian risotto but it is much richer in fiber. This wonderful side dish goes great with a steak, fresh fish or grilled chicken breast. It's amazing flavor carries the entire meal.
Don't pass on this simple pasta dish. Use your noodle and choose your favorite type of pasta. For a healthier version, use ground turkey and opt for whole wheat pasta.
You're bound to get your daily dose of nutrients in this pasta and beans medley. Loaded with fresh vegetables, this winning combo is chock full of goodness. It's good to eat... and good for you as well.
Are boring dinners sending mealtime into a downhill spiral? Why not liven things up with a fabulous fusilli dish? Prepared with fresh tomatoes, this recipe is sure to please children and adults alike. Give pasta dinners a new twist.
In order to prepare this sweet grilled corn the proper way, soak it overnight prior to cooking. Also make sure you have plenty of butter or margarine on hand for when it comes time to sink your teeth into this succulent side dish.
Put aside the potato chips. This classic snack mix is sure to satisfy your hankering for something salty. To add even more flavor, toss in a cup of cashews or honey-roasted nuts.
A fancy cooked cereal livened up by cinnamon and a load of chopped nuts and fruit. Serve it with yogurt, blueberries and sliced bananas.
When breakfast gets to be the pits, turn to this fruit and grain cereal. It's far healthier than those other sugar-loaded options. And you make the final decision of what stays and what goes...
Nutritionally speaking, salmon is swimming in goodness. And by adding spinach to the mix, you're elevating this dynamic dish to the next level. It's easy to enjoy this heart-healthy offering sans the guilt.
Tabbouleh’s primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion and other herbs with lemon juice and various seasonings. In Syria and in Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.