1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans,
Recipe from Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
Makes 4 to 6 servings - 2 cups cooked, diced chicken breasts - 1 1/2 cups California seedless grapes - 1 medium apple, cored and sliced - 1/2 cup each raisins and diced celery - 1/2 teaspoon dried
Serves 6 - 2 tablespoons honey - 2 tablespoons lemon juice - 2 Granny Smith apples, cubed - 2 red pears, cubed - ½ cup dried apricots, sliced into thin strips - 3 8-oz. containers low-fat spiced
Quick, easy and flavorful, this salad could become a main dish salad. The sweet and sour flavors are an easy favorite with kids of all ages.
Recipe from Robert & Mary Bowles from Moss Bluff, La.
Recipe from Healther Greenbaum, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle.
- 2/3 cup non-fat light sour cream substitute - 1/4 cup red wine vinegar - 2 green onions, sliced - 2 to 3 teaspoons hot-sweet mustard - salt and pepper, to taste - Butter lettuce leaves - 2 pint
Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings.
2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into
Colorful and full of crunch, this salad will please even the non-veggie people.
Makes 6 side-dish servings - 6 torn mixed salad greens - 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1 1/2 cups peeled jicama cut into thin strips - 1 medium red onion, sliced and separated