Turkey Kebabs with Mango Pineapple Salsa by Salad Foodie

A healthy poultry main dish with exotic flair, Turkey Kebabs (or kabobs) is a great way to incorporate veggies and fruits with a smaller amount of meat. A bed of brown rice makes a perfect accompaniment. I would make this recipe in a heartbeat to taste the fruity salsa again - it makes this meal irresistible! Beef, lamb or chicken…

Sunday Supper Smothered Chicken and Potatoes by myra byanka

Yummy southern dish loved by kids and adults. I make extra gravy, as pictured here, to freeze and use later on rice or mashed potatoes. Note: I cook it with skin on, then remove it.

Shrimp Cakes by Mary Joseph

These are great on a bed of mixed greens (maybe with goat cheese & tomatoes), layered with Fontina cheese & tartar sauce on sliced sourdough, over rice or eaten between bun.

CHOCOLATE CHIP BANANA BREAD by Carol Teng

Curry Vegetable Dip by Carol E. Smith

Easy to the third

Maple-Glazed Salmon Fillet with Oven-Roasted Sweet Potatoes by Michele Grason

Filet mignon with blue cheese and spinach by Aspen Lee-Moulden

This is such an easy meal but the presentation is terrific. I made it recently for my husband's boss who happened to be in town. It was fast, easy and delicious.

Baked Brie by Linda Hanson

Great appetizer for all occasions.

Loaded Potato Skins by Kelsey Martin

Mayonnaise/Sour Cream/Cream Cheese Substitute by Andrea Faz

My mother is a health freak, and I grew up eating strained plain yogurt instead of mayo, sour cream, cream cheese. It actually tastes really good, and is a great way to reduce some calories and fat for you health conscious folk.

Banana Nut Muffins by erin de martini

Delicious for breakfast or as an afternoon snack!

TOASTED GOAT CHEESE AND STONE FRUIT SALAD by Draeger's Cooking School

Baked Salmon by LK

Delicious baked salmon that has a very light and citrusy taste. Tastes great especially on a hot summer day when paired with rice pilaf or a mixed greens salad!!

Chinese Chicken Salad Dressing by Elena Jimenez

Lemon Cupcakes by Bethenny Frankel