Lunch Recipes (Most Popular)
Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while still retaining their bright color.
To make ahead: Prepare the soup through Step 3. Cover and refrigerate for up to 8 hours.
Reprinted with permission of EatingWell, The Magazine of Food & Health
This was a throw-together salad from what I had on hand. It needed a bit more flavor - maybe more garlic. It has plenty of cilantro but I like it that way. Goes well with cooked shrimp.
My lighter version of chicken salad. It doesn't have much sauce because I like it drier.
This was a throw-together salad from what I had on hand. It needed a bit more flavor - maybe more garlic. It has plenty of cilantro but I like it that way. Goes well with cooked shrimp.
I'm not a vegetarian, but I have been looking for ways to increase my carbs and protein without increasing my fat intake. I heard somebody mention something recently about "bean chili." I don't know if this is what they meant, but this is what I put together based on my (very popular among my friends and family) chili recipe.
A healthy (yes really!) version of the classic party staple. (Also great for lunch!)