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Mini Eggplant Pizzas
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices 4 teaspoons olive oil 1/…
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Black Bean Brownies
1 Box dry Brownie Mix 1/2 c. Water 1/2 c. Black Beans.
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Spaghetti squash lasagna
2 cups cooked spaghetti squash 2 lbs browned ground beef (lean) or ground turkey 2 cups spaghetti sauce 3 cups…
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The BEST Tuna Salad
I can Albacore Tuna 2/3 cup non-fat Cottage Cheese 4 tablespoons plain low-fat yogurt 1/4 small red onion, chopped finely…
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Mock Potato Casserole
16 oz bag of frozen cauliflower 2 Tbs light butter with canola oil (like Land O Lakes brand spreadable)…
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Wake-Up Smoothie
With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just…
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Bistro Beef Tenderloin
Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure…
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Artichoke & Ripe Olive Tuna Salad
An unusual and rich flavor combination; serve this salad with sliced tomato on a bed of lettuce or on French…
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Sesame Chicken Cucumber Noodle Salad
This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot…
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Broccoli, Cannellini Bean & Cheddar Soup
White beans pureed into this broccoli soup make it extra creamy so you don’t need heaps of cheese to do…
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BBQ Chicken Sandwich
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.
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Poached Cod & Asparagus
In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and…
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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined…
October 24, 2011
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Sesame-Orange Shrimp
These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss…
October 24, 2011
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Fragrant Shredded Beef Stew
This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that’s…
October 24, 2011
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