Seafood Paella
By Bobbie Ames Ingredients:Yields 4 to 6 servings Non-stick vegetable cooking spray 1 cup short-grain rice (such as Arborio) 1 3/4 cups low-sodium chicken broth
Category : Recipes
Midnight Meatballs
By Chef Kenny Bowers Ingredients:Yields 6 to 10 servings 12 ounces (3/4 of a loaf) white bread 3 cups whole milk salt, iodized, to taste
Sweet Potato and Andouille Soup
By Chef Tim Byres and Chef Josh Trunnell Ingredients:Yields 8 quarts 1/4 cup butter 2 onions, medium diced 1/2 bunch of celery, small dice 1/2
Chicken “Zoodle” Lo Mein
By The American Heart Association This restaurant favorite can be mastered at home—with even more flavor, less sodium, and a lot less calories with zucchini subbing
Chicken Tortilla Soup
By The American Heart Association A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular
Spinach Soufflé
By The American Heart Association This classic French dish combines egg yolks and egg whites with savory spinach, herbs, and grated Parmesan. While baking, the egg
Meatloaf with Black-Eyed Peas
By The American Heart Association Check out this Simple Cooking with Heart recipe featuring the ultimate American comfort food: meatloaf served with black-eyed peas — a
Hot Chocolate Bombs
Ingredients: Instructions:
Light King Ranch Chicken Casserole
By The American Heart Association This Simple Cooking with Heart, heart-healthy twist on a classic American chicken dish will be devoured in minutes. Ingredients: Servings: 6
