Recipes (Most Popular)
This recipe makes a half batch of my favorite potluck dish--perfect for a weeknight dinner.
Deliciously spicy and filling yet low calorie this chili is chock full of vitamins and minerals from healthy organic veggies.
Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter
My family loves this recipe. This makes enough for leftovers and freezing individual servings. Great for those cold winters or when someone is sick - great healthy comfort food.
Don't let the tofu put you off, this tastes wonderful.
You could also add a packet of frozen stir fry vegetables if you wanted a larger vegetable serve.
This is based on a recipe from the Eating Well website, with just a few tweaks
This is “pan-Mediterranean” in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce. You can also add capers, roasted peppers or sun-dried tomatoes to the sauce.
Makes 2 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.
Made with real crab and less cheese than restaurants use (those are more like Cheese Rangoon)
This is a yummy dish that everyone loves. My husband hates cabbage, but even loves this dish.
Elegant-looking, but easy to make, this turkey loaf will make even spinach-haters happy!
Pumpkin bread with a bit of banana for moistness. This was invented when one can of pumpkin was too much for one batch, but not enough for a double. A couple of tired bananas solved my problem!
I love enchiladas...but.there is too much salt in the canned sauce. You can add 1 teaspoon of salt to this or to your taste. This makes three cups.