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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
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This is an adaptation from a family favorite.
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Butter, brown sugar and spice make a sweet and crunchy cereal mix.
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This moist and flavorful zucchini bread is made healthier using whole wheat flour, low-fat milk, less oil and sugar, and more zucchini.
cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
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Get Homemade Frozen Fish Sticks Recipe from Food Network
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Canned pumpkin and maple syrup team up with silken tofu and a whole wheat crust to create a vegan pumpkin pie perfect for a holiday dessert.
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These muffins are extra moist because they are made with pumpkin and tender pieces of apple. Made with whole-wheat flour, these are perfect for a breakfast-on-the-go or an afternoon snack.
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Get Greek Shrimp and Couscous Recipe from Food Network
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
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Doused in grappa for a boozy, floral note.