Recipe courtesy of SheLikesFood.com Servings: 6 3 green tomatoes, medium diced 3/4 cup corn kernels 1 avocado, medium diced 1/4 cup onion, small diced 3/4 cup red pepper, medium diced 3/4 cup green pepper, medium diced 3/4 cup queso freso, crumbled jalapeno, small diced, to taste 6 cups cubed bread salt pepper olive …
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Developed by Sharon Palmer Servings: 4 Serving size: Half a squash with filling ¼ cup quinoa, uncooked 1 cups water 1 teaspoon reduced-sodium vegetable broth base 2 medium (about 7-inch) yellow summer squash (i.e. straightneck) 1 teaspoon extra virgin olive oil ½ small yellow onion, finely diced ½ small red pepper, finely diced …
Recipe by Anna Thomas of EatingWell.com Servings: 6 Serving size: 1 ¾ cup 1¼ cups whole-wheat orzo (8 ounces) 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided, plus more for garnish 1 large yellow onion, chopped ½ teaspoon salt, divided, plus a pinch 10 cups gently packed spinach (about 8 ounces), any …
Recipe by Diabetic Living Magazine Serving size: 1 cup 6 ounces dried multigrain spaghetti 1 16-ounce package frozen sugar snap stir-fry vegetable blend 3 tablespoons creamy peanut butter 1 tablespoon sugar 2 tablespoons reduced-sodium soy sauce 2 tablespoons water 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ teaspoon crushed red pepper 2 cups Shredded …
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