VEGETABLE MANICOTTI
Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
- Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
- Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
- Cover tightly with foil; bake 50 to 60 minutes or until hot.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 19 g, TransFat 0 g
VEGETABLE-STUFFED MANICOTTI
Add something cheesy to your family's Italian dinner with this pasta dish that's stuffed with Broccoli and Mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
- Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
- Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 820 mg, Sugar 3 g
MANICOTTI STUFFED WITH CHICKEN & VEGETABLES
Manicotti is typically found stuffed with only cheese. Why not mix it up a little and stuff it with something different? I get fresh, organic vegetables from a local farm delivered to my door every two weeks. Each of the below vegetable ingredients were part of the delivery. I wanted to try to make a stuffed manicotti that...
Provided by Darci Juris
Categories Pasta
Time 1h45m
Number Of Ingredients 21
Steps:
- 1. Cook pasta as directed on package. Drain and set aside to let cool.
- 2. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
- 3. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like. While chicken is cooking, start the sauce.
- 4. Over medium-high heat, in a large sauce pan, add all the sauce ingredients and blend well. Bring to a boil, then reduce heat and let simmer for at least 30 minutes, stirring occasionally. Sauce will thicken up. (the longer the better if you can spare 60 minutes)
- 5. When chicken is done, either chop finely with a knife, or put in a food processor. Next, in a large bowl, mix chicken with the vegetable medley. Add the ricotta cheese and blend well.
- 6. Take the manicotti shells, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the shells. Is easiest to use your hands.
- 7. Place the shells in a casserole dish. When sauce is ready, pour over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes. For the last few minutes in the oven, add the mozzarella cheese on top. Remove from oven and let stand 5 minutes.
- 8. Tip: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.
SUZ'S VEGETABLE MANICOTTI
Lower in fat but very tasty vegetable manicotti. Great with a little bit of foccacia and a salad.
Provided by SuzField
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place manicotti on a sheet of waxed paper or aluminum foil to cool.
- Grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. Grill mushrooms until tender and most of the moisture is gone; place on a cool plate. In a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, Italian seasonings and garlic powder; mix well.
- Preheat oven to 350 degrees (175 degrees C).
- When cool chop mushrooms and add to cheese mixture. When peppers are cool, pinch skin and pull away; dice and place in cheese mixture.
- In a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. Stuff manicotti with mixture and place the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 55 g, Cholesterol 162.7 mg, Fat 35.7 g, Fiber 6.3 g, Protein 47.1 g, SaturatedFat 19.8 g, Sodium 1168.3 mg, Sugar 16.7 g
WHAT TO SERVE WITH MANICOTTI - 10 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)
I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 8 manicotti
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
- In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
- Season with white salt or seasoned salt and black pepper to taste.
- Stir in onion mixture and spinach; mix well to combine.
- Spoon into cooked and cooled manicotti shells.
- Pour half of the pasta sauce into the prepared baking dish.
- Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
- Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
- Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
- Cover and bake for 25 minutes.
- Uncover and top with mozzeralla cheese (any amount desired).
- Bake 5 mins longer, or until cheese is melted.
- Let stand 10 mins before serving.
- Note; If desired the spinach can be omitted completely.
Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1
VEGETABLE MANICOTTI - HEALTHY ITALIAN MAIN COURSE RECIPE
This vegetable manicotti is a perfect blend of meatless and slimmed down.
Provided by Carol
Categories Casseroles
Time 55m
Number Of Ingredients 17
Steps:
- Cook the pasta in salted water as the box suggests. Preheat the oven to 400 degrees.
- Meanwhile, heat the olive oil in a skillet and cook the onion, garlic, peppers, broccoli and mushrooms until just lightly cooked. Add the spices and stir to combine. Set aside
- Combine the egg with the ricotta cheese, Parmesan cheese, salt and pepper and mix well. Add the vegetables and stir to combine.
- Put a little of the pasta sauce in the middle of a 9 x 13" pan. Fill each manicotti shell with the vegetable mixture and place on the sauce. Add more sauce to the top of the filled shells and then top with the grated Jarlsberg cheese.
- Cook for 20 to 25 minutes in a preheated 400 degree oven.
- Serve with a pasta and warm crusty bread.
Nutrition Facts : Calories 294 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 526 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGETABLE MANICOTTI
This manicotti is made with lasagna noodles. Or, you could skip the lasagna noodles and toss the filling with cooked pasta shells. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente.
- Drain and rinse under cold water.
- Meanwhile, in a large skillet, heat the olive oil over medium heat.
- Add the zucchini and cook, stirring, until golden, about 5 minutes.
- Transfer to a bowl to cool.
- Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper.
- Rinse the food processor bowl.
- Lay the noodles flat on a work surface.
- Place an equal amount of the zucchini mixture at the end of each noodle, then roll up.
- Divide the rolls among 4 dinner plates.
- Using the food processor, puree the remaining roasted peppers with the tomato until smooth.
- Season with salt and pepper and pour over the rolls.
- Top with the sliced basil.
Nutrition Facts : Calories 365.1, Fat 9.6, SaturatedFat 3.7, Cholesterol 15.6, Sodium 1998.1, Carbohydrate 49.3, Fiber 5.6, Sugar 5.3, Protein 22.6
CHEESY VEGETABLE MANICOTTI
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
- Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
- For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
- For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
- Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
- Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.
RAO'S MANICOTTI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make the batter, in a medium mixing bowl, whisk the eggs and milk. Once eggs and milk are well combined, whisk in flour until smooth - set aside and rest for 30-45 minutes.
- Heat a nonstick crepe pan over medium-high heat. Lightly brush it with vegetable oil and return to heat. Pour a little less than ½ cup of batter into the pan, swirling to cover the bottom of the pan evenly. Cook for about 30 seconds or until it has set and the bottom is lightly browned. Turn the crepe over carefully with a spatula or fork. Cook for an additional 15 seconds or until set. Remove from pan and place on a piece of wax paper. Continue cooking and stacking crepes until you have at least 14. The extra 2 will allow for breakage.
- Using a wooden spoon, combine ricotta, egg yolks, diced mozzarella, Pecorino Romano cheese, salt and pepper until well blended.
- Preheat oven to 375* F.
- Lay crepes out in a single layer. Place a heaping tablespoon of the ricotta mixture in the center at top of the crepe, spreading out to the edges. Fold the ricotta covered portion over onto the crepe. Fold the edges in and roll into a firm packet.
- Spread Rao's Homemade® Marinara Sauce over the bottom of a 13 x 9 x 2 baking pan. Lay rolled crepes on top of the Marinara Sauce. Place a slice of mozzarella on top of each rolled crepe.
- Bake manicotti in preheated oven for approximately 12 minutes or until filling is hot and cheese has melted. Serve, allowing 2 pieces per person.
LIGHT VEGETABLE MANICOTTI
This tasty sounding dish comes from My Magazine, courtesy of Kroger. Very simple and quick, and healthy too! Photo: Kroger 02-02-15
Provided by Ellen Bales
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine ricotta cheese, egg substitute, 1/2 cup mozzarella cheese, Parmesan cheese, black pepper, and broccoli and cauliflower.
- 2. Carefully and evenly fill manicotti. Arrange in a lightly sprayed 13x9-inch baking dish and top with marinara sauce.
- 3. Cover and bake in a preheated 350º oven for 30 minutes or until heated through.
- 4. Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until cheese is melted. Sprinkle with basil if desired. Refrigerate any leftovers.
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- Prepare Sauce: Spray large skillet with cooking spray; heat over medium-high heat. Add green pepper; cook 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add carrot and zucchini; cook 2 minutes more. Add tomato sauce, undrained tomatoes, vinegar and Italian seasoning. Simmer mixture 10 minutes, stirring occasionally; set aside.
- Meanwhile, prepare Manicotti: Preheat oven to 375°F. Prepare manicotti shells according to package directions, omitting salt. When just tender, drain and rinse with cold water. Place shells in single layer on parchment paper; set aside.
- Lightly spray 13x9-inch baking dish with cooking spray. Spread 2 cups sauce in baking dish; set aside. Combine spinach, cottage cheese, 3/4 cup mozzarella cheese, cream cheese, Egg Beaters, garlic powder and black pepper in large bowl. Fill each manicotti shell with 1/4 cup cheese mixture. Arrange over sauce in baking dish; top with remaining sauce. Cover with aluminum foil.
- Bake 45 minutes or until filling is hot. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until mozzarella cheese melts.
BEST MANICOTTI! (SPINACH, BEEF, CHICKEN VARIARIONS, HOW TO ...
From carlsbadcravings.com
Reviews 55Total Time 1 hr 55 minsCategory Main Course
- Place manicotti shells into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak for 30 minutes (you can chop your veggies, make marinara and filling during this time).
- In a Dutch oven or large pot, brown ground beef, sausage and 1/2 onion, over medium heat. Season with salt and pepper then add garlic and cook 30 more seconds. Drain all but 1 tablespoon grease. Transfer to a paper towel lined plate to cool.
- Prepare Marinara according to recipe directions using grease from pan instead of olive oil in recipe.
- While sauce is simmering, preheat oven to 350 degrees F. Add eggs to a large bowl and whisk. Add all remaining Cheese Filling ingredients including cooled meat. Stir until evenly combined.
ROASTED ROOT VEGETABLE AND RICOTTA MANICOTTI - SHARE THE PASTA
From sharethepasta.org
Servings 4Total Time 1 hr 45 minsEstimated Reading Time 2 minsCalories 350 per serving
- Roasted Root Vegetables: Preheat oven to 425°F. Toss together root vegetables, thyme, rosemary, oil, garlic, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
- Roast vegetables for 30 to 35 minutes or until golden brown and tender; let cool completely. Add to food processor; pulse until coarsely chopped into smaller chunks.
- Cream Sauce: Meanwhile, melt butter in saucepan set over medium heat; cook onion and thyme, stirring, for about 5 minutes or until softened and lightly golden.
- Sprinkle flour over top; cook stirring, for about 1 minute or until smooth. Slowly whisk in milk until smooth; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring frequently, for 12 to 15 minutes or until sauce thickens slightly. Season with pepper and nutmeg. Remove from heat. Stir in ricotta and Parmesan cheese; set aside.
MAKE-AHEAD CHEESE & ROASTED VEGETABLE BAKED MANICOTTI
From ohmyveggies.com
5/5 (1)Total Time 1 hr 40 minsCategory Main CourseCalories 575 per serving
- Combine mushrooms, eggplant, zucchini, olive oil, salt and pepper in a large bowl; toss to coat. Transfer to rimmed baking sheet and roast for 30 minutes, stirring halfway through cooking time, or until vegetables are softened and just starting to brown. Set aside.
- If you're planning on eating the manicotti the same day you make it, reduce oven temperature to 350 degrees. Otherwise, turn oven off.
- Cook manicotti shells al dente, according to package instructions. Drain and run under cold water until shells are cool enough to handle.
VEGETABLE MANICOTTI RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 1 hr 46 minsServings 6
- Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15 to 20 minutes or until vegetables are tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper; add diced tomatoes, and remove mixture from heat.
- Spoon half of vegetable mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half of mozzarella cheese; top with remaining half of vegetable mixture.
- Bake at 375°, uncovered, for 40 minutes. Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.
MANICOTTI - EATING GLUTEN AND DAIRY FREE
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Servings 4Category Main Course
- Heat the oil in a large skillet over medium heat. Then sauté the onion and garlic until the onion is translucent.
- While the beef is cooking, prepare the manicotti noodles according to the package. Prepare noodles slightly undercooked.
VEGETABLE MANICOTTI | PARENTS
From parents.com
Servings 14Calories 207 per servingTotal Time 1 hr 15 mins
- Preheat oven to 375°F. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring, until vegetables are browned, about 8 minutes. Cool 5 minutes.
- In large bowl, combine squash, zucchini, ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4 inch cut in a corner of bag, and squeeze filling into each pasta tube.
- In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes. Divide manicotti between baking dishes, arranging in a single layer. Top with remaining marinara sauce.
- Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake at 375°F for 10 minutes, or until cheese melts.
VEGETABLE MANICOTTI | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 35 mins
- In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente. Drain and rinse under cold water.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini and cook, stirring, until golden, about 5 minutes. Transfer to a bowl to cool.
- Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper. Rinse the food processor bowl.
- Lay the noodles flat on a work surface. Place an equal amount of the zucchini mixture at the end of each noodle, then roll up. Divide the rolls among 4 dinner plates.
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