Cookbook creator says: When I make this I use egg beaters and more vegetables than the recipe calls for. This is a great quick breakfast, lunch, snack, or dinner. I usually make enough for 7 days and freeze them.

Submitted by COACH_NICOLE

Cookbook creator says: I use gluten free soy for this dish. I love to mix hot and cold foods.

Submitted by SP_STEPF

Cookbook creator says: I like this recipe but I used no rice wine and added bok choy.

Submitted by JMM1383

Cookbook creator says: Have not tried this yet but it looks good.

Submitted by MERCEDES3414

Submitted by SPICEAHOLIC

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Submitted by GONZOSTAR

Cookbook creator says: I would not include the tortilla. It makes the perfect salad

Submitted by MRS4WHEELBOB

Try this delicious and easy recipe for lentils!

Submitted by CHESSAKAT

A recipe that is full of great taste and loaded with potassium.

Submitted by CHATTYCATHY2

Give canned pears gourmet appeal by gently simmering them with dried cranberries and spices. The result is so good people will think the recipe came from a celebrity chef.

Printed with permission from the American Institute for Cancer Research

An interesting but tasty dessert, perfect for a cool evening.

A terrific dish when served over a bed of brown rice.

Submitted by SERRA55

This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.

Submitted by BLUEJEM

This is a yummy dessert or snack that I have when I am craving something sweet.

Submitted by AUTCODJADCAL

Ready in just 20 minutes.

Cookbook creator says: I added peppers and scotch bonnet peppers mixed with the lime and then marinated overnight

Submitted by VBENNETT6287