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"Fajita" Burgers

(EatingWell, July/August, 2012)

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"Use a Spoon" Chopped Salad

(EatingWell, November/December, 2011)

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“Get Your Orange” Flax Smoothie

(EatingWell, January/February, 2012)

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"Barbecue" Mussels

(EatingWell, February/March, 2006)

A take-off on New Orleans "barbecued" shrimp (also made on the stovetop), this combines shellfish with a piquant barbecue sauce that will have you licking your fingers. A 2-pound bag of mussels is just the right amount for serving a pair.
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On April 14, 2012, 4:55 pm jpbrotzel said:

good but a little too spicy....skip the hot sauce & perhaps a little dash less of chili powder


8-Layer Taco Salad

(EatingWell, August, 2013)

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On September 8, 2013, 6:34 am healthyat130 said:

healthy Mexican salad


A Gilding of Shrimp & Saffron Rice

(EatingWell, August/September, 2006)

Golden saffron and a bounty of herbs and summer vegetables make this a beautiful and fresh-tasting dish. Don’t overseason; let the flavors sing.
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A Quick Cookie Glaze

(EatingWell, December/January, 2005)

This basic cookie glaze can be tinted in small batches if desired.
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Acorn Squash Stuffed With Chard & White Beans

(EatingWell, November/December, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Acorn Squash Wedges With Maple-Harissa Glaze

(Cooking Light, November, 2008)

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Squash is a great source of Vitamin A.

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Adobo Rub

(EatingWell, May/June, 2010)

Try this spicy Mexican rub on grilled chicken, steak or tofu.
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African Sweet Potato & Chicken Stew

(EatingWell, April, 2014)

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Agustine’s Beer & Tequila Carnitas

(EatingWell, May/June, 2010)

These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to Mexican cuisine. Beer and dark tequila give them a very special flavor. Use leftover carnitas to make burritos, sandwiches or quesadillas.
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Albuquerque Corn Salad

(Cooking Light, August, 2008)

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Colorful crunchy side dish loaded with phytonutrients and fiber.

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All-American BBQ Chicken Breast

(EatingWell, August, 2014)

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All-American BBQ Chicken Thighs

(EatingWell, August, 2014)

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All-American BBQ Sauce

(EatingWell, August, 2014)

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All-Purpose Vinaigrette

(EatingWell, May/June, 2010)

Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.
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Almond & Honey-Butter Cookies

(EatingWell, March/April, 2009)

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.
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Almond Butter-Quinoa Blondies

(EatingWell, April, 2013)

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Almond Cherry Bites

(EatingWell, November/December, 2009)

Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.
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Almond-&-Lemon-Crusted Fish With Spinach

(EatingWell, January/February, 2011)

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Almond-Coconut Cookies

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Almond-Crusted Chicken Fingers

(EatingWell, August/September, 2005)

Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that’ll have the kids forgetting about fast food and begging for this dinnertime treat.
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On January 25, 2011, 10:34 am jacketchick1019 said:

They came out a littl dry and failed to meet my flavor expectations.


Almond-Crusted Pork With Honey-Mustard Dipping Sauce

(EatingWell, March/April, 2009)

Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork “fingers” are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.
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