Recipe from Carol of Iowa
1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans,
Recipe from Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
Recipe from Carol Saldivar of Iowa
Recipe from Pixie Collins of Delaware
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
Makes 4 to 6 servings - 2 cups cooked, diced chicken breasts - 1 1/2 cups California seedless grapes - 1 medium apple, cored and sliced - 1/2 cup each raisins and diced celery - 1/2 teaspoon dried
Serves 6 - 2 tablespoons honey - 2 tablespoons lemon juice - 2 Granny Smith apples, cubed - 2 red pears, cubed - ½ cup dried apricots, sliced into thin strips - 3 8-oz. containers low-fat spiced
Quick, easy and flavorful, this salad could become a main dish salad. The sweet and sour flavors are an easy favorite with kids of all ages.
Recipe from John Pritchett of Alabama
Recipe from Robert & Mary Bowles from Moss Bluff, La.
Recipe from Shannon Wood of Kentucky
Recipe from Sandy Erickson of Nevada
Recipe from Mary Smith of Aickley, Iowa
Recipe from Healther Greenbaum, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
- 2/3 cup non-fat light sour cream substitute - 1/4 cup red wine vinegar - 2 green onions, sliced - 2 to 3 teaspoons hot-sweet mustard - salt and pepper, to taste - Butter lettuce leaves - 2 pint
Recipe from Leslie Rodriguez of Salisbury, Md.
Recipe from Cecelia Mattingly of Ind.
Recipe from Denise Hebert of La.
Recipe from Lori Johnson of Sweetwater, Tenn.
Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings.
2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into
Colorful and full of crunch, this salad will please even the non-veggie people.
Makes 6 side-dish servings - 6 torn mixed salad greens - 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1 1/2 cups peeled jicama cut into thin strips - 1 medium red onion, sliced and separated
Recipe shared by Vearl Lene Mosier of East Prairie, MO.
Recipe from Christie Williams from Blytheville, Ark.
Recipe from Susie Smith of Va.
Recipe from Tamara Simpson of Ohio
Recipe from Candace N. Sakuda
Recipe from Kourtne Johnston of Ky.
Recipe from Jackie Newgent, Ill.
Recipe from Lynnette Polley of Campbellsville, Ky.
Recipe from Sharon Crady of Linden, Ind.
Recipe from Vickie Yeiser of Mt. Sterling, Ky.
Recipe from Helen Bernard of Oklahoma City, Okla.
Recipe from Chirs Carroll of Chicago, Ill.
Recipe from Linda Harris of Shreveport, La.
Recipe from Elva Carter of Baton Rouge, La.
Recipe from Nedra Olenick of Wichita, Kan.
Recipe from Summer Garcia of Enid, Okla.
Recipe from John Yeager of TX
Recipe from Georgene Trewatha of Mo.
Recipe from Sheila Clemmons from Florence, Ala.
Recipe from Kirk Duvall of Tenn.
Recipe from Markie Travis of Calif.
Taco Night is everyone's favorite! Check out these recipes that offer a twist on the traditional taco but still give you that fresh and zesty flavor. You can make anything from taco-inspired dips to soups and salads and even vegetarian entrees!
Recipe from Jenny Facer-Marsh of Ohio
Recipe from Jo Cuka of Meckling, S.D.
Recipe from TJ Thompson
Recipe from Debra McDowell of Diana, TX
Recipe from June Eldridge of Tenn.
Recipe from Terri Ciaciuch of Bay City, Mich.
Recipe from Italian Cooking & Living Magazine
Recipe from Bill Pinault of IA
Recipe from Theresa Danylak, N.Y.
Recipe from Elizabeth Stone of Fredericktown, Mo.
Recipe from Cheryl King of N.C.
Recipe from John Johnson of Nev.