Topped with a mustard and mushroom sauce, these tender, moist park chops are Sunday-special. They're simply wonderful served with noodles...and are a welcome change from grilled or fried chops.
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This full-flavored stir-fry from Linda Trainer, Phoenix, Arizona, is sure to bring rave reviews from your family. Snappy snow peas, sweet pepper and pork are spiced up with ginger, sesame oil,, red pepper flakes and soy sauce. Consider rices a s an alternative to the pasta.
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I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week.
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What a quick and easy twist on the usual Mexican fare. This recipe is perfect for a build-your-own party for teens, and I’ve also served it as a brunch dish—to rave reviews.
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Anyone who enjoys pizza and lasagna will like this Italian-style rice. It sure has a broad appeal with my family and friends. Usually, I make two or three of these casseroles at one time and freeze some for future enjoyment.
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Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner.
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"This colorful blend of fish, vegetables and pasta is so satisfying," relates Charolette Westfall of Houston, Texas. "I've also substituted cooked chicken for the fish, and it's just as good."
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Ronda Karbo shared a soy sauce marinade that we used on colorful beef and vegetable kabobs. "When our grill comes out tin the spring, this is the first recipe my family asks me to make," says the Russell, Minnesota reader. "You can also use this marinade on six pork chops or a large piece of round steak cut into serving-size pieces."
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Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
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My husband's on a restricted diet, so I often make two single-serving dishes—one for him and one for me. I received this recipe from my aunt many years ago, and it's still one of my favorites today.
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