An interesting combination of texture and flavor makes these bite-size appetizers a winner. Mini rice cakes serve as a crunchy base for smooth cream cheese, sweet apricot preserves, spicy jalapeño, and earthy rosemary.” Ingredients ⅓ cup sugar-free apricot preserves 2 teaspoons minced fresh jalapeño chile pepper (see Tip) 12 miniature salt-and-pepper rice cakes ⅓ cup
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This Mexican-inspired meal is an easy crowd-pleaser. Savory pulled pork is served atop crisp corn tortillas and topped with sour cream and salsa in this simple slow-cooker recipe.” Ingredients 1 (2 pound) boneless pork shoulder roast, cut into 2-inch pieces ¼ teaspoon salt ¼ teaspoon ground pepper 1 tablespoon whole black peppercorns 2 teaspoons cumin
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This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450°F oven until the fish is opaque and firm, 8 to 12 minutes.” Ingredients ¼ cup sliced cremini mushrooms ¼ cup diced eggplant 3 cups baby spinach
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The sauce on this slow-cooker pot roast is a tantalizing combination of sweet and smoky. Dried fruit and chipotle peppers combine with garlic-pepper seasoning to create a thick and tasty sauce that perfectly coats the meat and mashed potatoes.” Ingredients 1 (2½ to 3 pound) boneless beef chuck pot roast 2 teaspoons garlic-pepper seasoning 1
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The combination of kale and avocado makes this healthy smoothie recipe extra green. Chia seeds lend this creamy smoothie a heart-healthy punch of fiber and omega-3 fatty acids.” Ingredients 1 large ripe banana 1 cup packed baby kale or coarsely chopped mature kale 1 cup unsweetened vanilla almond milk ¼ ripe avocado 1 tablespoon chia
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Whether you use it for sandwiches, breakfast toast, or as a serve-along for soups, this whole-wheat version of challah is delightful.” Ingredients 4½-5 cups all-purpose flour, divided 2½ cups warm water (110°F to 115°F), divided 1 package active dry yeast 2 tablespoons granulated sugar (see Tip), divided 2 teaspoons salt 3 tablespoons canola oil 1
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These whole-grain rhubarb-oat muffins are full of flavor. Sprinkled with a sweet and nutty topping, they’re a great choice for a grab-and-go breakfast or an afternoon snack.” Ingredients Muffins 1¾ cups regular rolled oats, divided ¾ cup whole-wheat pastry flour or whole-wheat flour ½ cup all-purpose flour ½ cup packed brown sugar (see Tip) 1
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For this sustainable vegan sushi, we swapped out tuna for tomato that gets a savory seafood flavor from seaweed, tamari and other umami-rich ingredients. The tomato “tuna” tops sushi rice and is finished with a dollop of spicy vegan mayo for nigiri that will delight any sushi lover.” Ingredients Rice 1½ cups water ¾ cup
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This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.” Ingredients 1 pound dried cannellini beans, soaked and drained 6 cups unsalted chicken broth 1 cup chopped yellow onion 1 cup sliced carrots 1 teaspoon finely chopped fresh rosemary
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Low-fat yogurt and light sour cream make this caraway-flavored coleslaw creamy and rich. It’s a low-carb side dish that’s ideal for a diabetic meal plan.” Ingredients 3 tablespoons cider vinegar ¾ teaspoon caraway seeds, crushed ½ teaspoon dry mustard ½ teaspoon prepared horseradish ¼ teaspoon salt ¼ teaspoon ground pepper 1 (6 ounce) container plain
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Inspired by the classic pressed Cuban sandwich, we’ve taken the pickle-meets-cold-cuts-and-Swiss-cheese combo and rolled it in pizza dough for a fun party snack that’s easy to make.” Ingredients 5 ounces whole-wheat pizza dough 4 thin slices Swiss cheese 4 slices salami 3 slices deli ham 3 slices deli turkey 1 kosher pickle spear, quartered lengthwise
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Store-bought salsas are convenient and come in many varieties. However, this avocado and pumpkin salsa—one you won’t find on any grocery shelf—is worth making from scratch. Creamy avocados, fresh tomato, and canned pumpkin are jazzed up with cilantro, lime juice, and a touch of hot pepper sauce, resulting in a salsa that’s seriously delicious. Serve
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Try this recipe of pineapple, grapefruit, kiwi, and jicama chilled in spiced cider the next time you need a fruity and refreshing side dish.” Ingredients ¾ cup apple cider or apple juice 1 cinnamon stick (2½ inches long) 1 (20 ounce) can pineapple chunks (juice pack), drained 1 large grapefruit, peeled, sectioned, and seeded 3
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This chilled creamy shrimp soup delivers slices of cool cucumber and zesty radishes in each bite. Topped with toasted walnuts, it’s a refreshing lunch on a hot summer day.” Ingredients 2½ cups peeled, seeded and chopped cucumber (about 2 medium), divided 2 cups buttermilk 1 cup plain fat-free Greek yogurt 1 cup shallot ¼ cup
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Sweet strawberries are paired with aromatic lemon thyme in this beautiful chilled soup recipe that’s perfect for special occasions.” Ingredients 3 cups sliced fresh strawberries 1 cup lowfat buttermilk 2 teaspoons finely shredded lemon peel 1 teaspoon chopped fresh lemon thyme or thyme 2 tablespoons honey 2 tablespoons lowfat buttermilk (optional) Lemon peel strips and/or
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There’s nothing more delicious than tomatoes roasted with tart balsamic vinegar and fragrant herbs. Before serving, remove the tomatoes from the slow cooker and be sure to allow a full ten minutes for the cheesy breadcrumb topping to soak into each savory tomato half.” Ingredients 2 large firm underripe tomatoes (about 10 ounces each), halved
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Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.” Ingredients 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 2 tablespoons olive oil, divided 1 pound carrots,
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