This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese.
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Tender chicken breasts are cooked with sauteed mushrooms, onions and garlic, then simmered in spaghetti sauce, red wine and a sweet dose of brown sugar. Roasted red peppers finish the sauce, which is served over boiled linguini.
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A nutritious, balanced meal that is a snap to throw together. Broccoli coleslaw, shredded cabbage and chicken are stuffed into a tortilla with a hummus spread. Works great with leftover chicken!
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I have tried many, many BBQ sauces, but I always come back to this one! Using chile sauce in addition to a little ketchup give this sauce extra flavors to tantalize everyone’s taste buds!
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Roast beef simmered with Italian-style spices, pepperoncini and beef broth for a tasty sandwich.
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A tangy potato salad using Italian dressing and fresh dill. I love this even though I am not a fan of potato salads. Can be made using all low-fat or fat-free products. Just as good.
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Smooth tofu and yogurt mixed with raspberries, bananas, and orange juice.
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A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.
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This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar – and an overnight stay in the fridge – bring the flavors to life.
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