4,715 sand wish recipes

Get fit with this quick crockpot recipe that its easy to follow and stress free.

A simple crockpot recipe that creates a wonderful vegetable dish that can accompany any dinner.

Make your family go crazy over this succulent crockpot dish made with lean pork chops and spices of your choice.

You don't have to actually barbecue pork to get that succulent taste as this crockpot recipe explains it all.

Is the barbecue broken? Don't worry, try this easy crockpot recipe that will have you enjoying every last bit of it.

A succulent dish that can easily be made with a crockpot while you're helping the kids with their homework.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Classic three-ingredient green bean casserole with French-style green beans, cream of mushroom soup, and crispy fried onion rings. The original Thanksgiving side dish.

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.

Weight Watchers turkey chili with dried kidney beans cooked from scratch, ground turkey, and a bold spice blend of cumin, chili powder, caraway, and celery seed. A lean, high-protein bowl.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

This is a tasty burritos, nutritional and healthy too.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.