Bring broth to a boil in a large saucepan; add macaroni and reduce heat to medium-high. Cook according to package directions, stirring frequently. DO NOT DRAIN.Remove from heat; stir in cheeses and ...
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving ...
Pierce spaghetti squash halves all over using a fork. Place in a microwave-safe dish and cook in a microwave oven until softened, about 10 minutes.Meanwhile, heat oil in a saucepan over medium heat ...
Preheat grill to medium-high.Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap(R) Non-Stick F ...
In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.Stir in bean sprouts and ...
Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.Add mushrooms, zu ...
Mix macaroni, broth, and almond milk together in the rice cooker and cook according to manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.Stir Cheddar cheese ...
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into ...
Preheat oven to 400 degrees F (200 degrees C).Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Lay ...
Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they ar ...