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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
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Reminiscent of a cherry cordial, Chef John's adapted cherry-chocolate loaf makes a delicious option for breakfast, brunch, or dessert.
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Bite-size chicken breast pieces spend the night luxuriating in a low fat, Middle Eastern marinade before being baked or skewered and barbequed. They taste great with pita bread and some pickled turnips.
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For serious garlic lovers! Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Totally addictive. Serve with toasted Greek pita and raw vegetables.
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A great drink for re-energizing after a work-out, this smoothie is made with berries, mango, banana, and yogurt.
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This pumpkin pie smoothie, made with banana, pumpkin, cinnamon, and yogurt, is a hearty and filling way to start the day.
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Peanut butter, honey, and yogurt are combined making a kid-pleasing dip perfect for apples.
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This no-cook overnight oatmeal, made with oats, chia seeds, Greek yogurt, and fruit, is a hearty, on-the-go breakfast option for busy school mornings.
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Dip fresh shrimp in this yogurt, honey and mustard sauce. It's an exciting alternative to cocktail sauce.
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This berry drink recipe makes an easy and satisfying breakfast-on-the-go and is equally wonderful served as a part of a sit down breakfast or brunch. Blend frozen blueberries and strawberries with juice, yogurt, and bananas to make this colorful and tasty drink.
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Using Greek yogurt and draining the cucumber make for a creamier version of tzatziki in this recipe.
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Crepes make delicious, easy finger foods Cut them in half, top with a filling, then fold them in half and again in half, so they’re like little coronets These thin pancakes are easy to make in today’s heavy nonstick crepe pans