Recipes (Most Popular)
If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!
My version of the same item found at a local Tex/Mex Dining Establishment
Very easy & quick coffee cake which is also good as muffins. Grab a couple handfulls of frozen fruit to throw into the batter and you're good to go.
Originally I found this recipe on Weight Watchers but I've adjusted it slightly and get rave reviews about it every time.
These tangy, tasty little treats are a great make ahead meal that can be reheated quickly and served over brown rice for a quick and easy nutritious dinner any night of the week. You can adjust the level or sweet or sour by varying the amount sugar and vinegar until you get it just perfect for your taste buds.
Oats and cornmeal add healthy grains to this classic quick bread. Make it in mini muffins to save calories. Fancy enough for a Thanksgiving feast, but too good to eat only once a year!
Vegetables may be substitued or eliminated on your taste. Do not overcook vegetables you want them a little crisp! Ginger and Garlic are added for additional flavor, either or both may be omitted.