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2 days ago | 
eatingwell.com | Amanda Holstein
Our Bang Bang Broccoli Salad uses a classic, delicious sauce as a dressing that will get you excited about eating your vegetables. Vitamin C-packed broccoli is mixed with antioxidant-rich red cabbage, carrots and scallions, edamame for protein, and cashews for crunch. Our bang bang sauce is made up of creamy mayo, sweet chili sauce, zesty lime and Sriracha for a kick! The combo of crunchy and creamy is a delight-a wickedly delicious salad for any meal or to make ahead for a potluck.
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2 days ago | 
eatingwell.com | Amanda Holstein
Baked Feta & Veggie Soup is the perfect way to take advantage of seasonal spring vegetables but with a trendy twist. Baked feta is all the rage, so we roasted it with beautifully green and vitamin-packed asparagus, leeks and fresh English peas. We piled on the antioxidants with spinach and roasted garlic and blended it all together to make the creamiest soup with a richness and balance not found in a store-bought soup.
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4 days ago | 
allrecipes.com | Diana Moutsopoulos |Amanda Holstein
Cook Mode (Keep screen awake) 12 ounces uncooked rotini pasta 6 slices thick-cut bacon, cut into 1-inch pieces 1 cup bloody mary mix, such as Zing Zang® 6 tablespoons extra-virgin olive oil 1 1/2 tablespoons prepared horseradish 1 1/2 tablespoons pickled pepperoncini brine 1 pint cherry tomatoes, halved 1 cup thinly sliced celery 1 (7 ounce) block aged white Cheddar, cut into 1/2-inch cubes 1/2 cup drained pimento-stuffed green olives, sliced crosswise 1 cup drained sliced pickled...
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2 weeks ago | 
eatingwell.com | Amanda Holstein
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2 weeks ago | 
allrecipes.com | Diana Moutsopoulos |Amanda Holstein
Cook Mode (Keep screen awake) 1 (8 ounce) package cream cheese, softened 3 tablespoons confectioner's sugar 1/2 cup French vanilla dairy creamer (such as International Delight®) 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip®) 2 (15 ounce) cans mandarin oranges, drained 1 (20 ounce) can pineapple chunks in juice, drained 1 (15 ounce) can pear chunks, drained 3 cups miniature marshmallows 1 (16 ounce) jar maraschino cherries, drained, halved, and patted dry 1 (7 ounce)...
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4 weeks ago | 
eatingwell.com | Amanda Holstein
Cauliflower alla Vodka is so satisfying and rich you won't miss the pasta. Antioxidant-rich cauliflower and onions are sautéed until perfectly tender-making them the perfect consistency to grab onto and absorb the creamy vodka sauce. This plant-based dish is finished with a sprinkling of melty calcium-packed mozzarella cheese and fresh basil for brightness.
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1 month ago | 
eatingwell.com | Amanda Holstein
Our Crispy Sheet-Pan Black Bean Tacos might become your new favorite way to make tacos. Fiber-rich black beans quickly become a creamy filling, thanks to a few flavorful and time-saving ingredients: taco seasoning, canned chipotle peppers and salsa. Wrapped in a warm corn tortilla, the filling is mixed with calcium-packed pepper Jack cheese, which forms a crispy lacy cheese skirt. The smoky chipotle crema pulls double duty, in the filling and as the tacos' creamy sauce.
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1 month ago | 
eatingwell.com | Amanda Holstein
These peanut butter–banana oatmeal bars are a perfect grab-and-go breakfast, packed with protein to keep you full and energized. The combination of oats, peanut butter and banana provides a well-balanced dose of fiber, healthy fats and natural sweetness. Plus, they’re easy to make in advance and customize with mix-ins like dark chocolate chips or chopped nuts.
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1 month ago | 
allrecipes.com | Amanda Holstein
Cook Mode(Keep screen awake) 2 1/2 pounds Yukon gold potatoes, peeled1 1/2 cups shredded low-moisture part-skim mozzarella cheese, (about 6 ounces)1 1/2 cups shredded Swiss cheese (about 6 ounces)3/4 cup grated Parmesan cheese, divided2 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1/2 cup all-purpose flour2 tablespoons thinly sliced chives, plus more for garnish1 tablespoon Italian-seasoned breadcrumbs Gather all ingredients.
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2 months ago | 
allrecipes.com | more. Andrea |Bridget Olson |Amanda Holstein |Corey Williams
If there's one thing that brings people together, it's food. Especially when you're talking about a group of food editors. We often feel like we have the best job in the world, as we strike up lengthy discussions about the top fast food burger, our go-to grocery products, or what Ina is tempting us with next. But our favorite topic has to be recipes. We are a community of home cooks after all. And when one of us finds a keeper, you better believe we're spreading the news.
