Recipes (Most Popular)
Stuffed Past Shells with four cheeses, spinach, and mushrooms (approx. 20 shells)
My inspiration to make this was the day I made my family heirloom recipe for a traditional Bavarian plum tart, served over a delicious shortbread crust. I didn't want to surrender to that, so I gently simmered my own serving of plums. The plums made such a delicious syrup that I decided to serve it over yogurt. I loved it!
Forget fruit yogurts with high fructose corn syrup. You can do this to any kind of stone fruit so that you can eat fruit in a delicious way.
My favorite plum to use are Italian Prunes. They're a little tricky to find, but they come into season around September.
Flavorful zucchini, red and yellow peppers served on top of chicken marinated with herb and garlic marinade. I got this recipe from the Mrs. Dash website but I couldn't find the Mrs. Dash Herb and Garlic Marinade so I just used Lawry's brand and it turned out great. This recipe is incredibly simple to make with virtually no clean up and the best part is it's low fat and low carb!
Easy and nutritious breakfast full of fiber, protein and heart-healthy omega 3. A delicious way to start your day. Helpful hint: Portion dry ingredients into snack-size baggies for convenience through the week.
A basic hearty low-fat Turkey Chili with a splash of Lime and a hint of Cilantro for a fresh and slightly zesty flavor.
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
Bake at 350 for 30 minutes
Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Chickpea cutlet recipe from Veganomicon using no salt added garbanzos