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  • 29 Pins

Mini Mexican Pizzas

peanut butter, strawberries, bananas and granola breakfast wrap

Asian Edamame Fried Rice


Cooking Light - Cheesy Brown Rice Gratin with Zucchini and Eggplant

Cracker Barrel Hashbrown Potato Casserole

  • Bridget Cohn
    Bridget Cohn

    Did you notice the cream of chicken soup? Idk how many times I ate this at CB without knowing. I wonder how many times that happens at places? Billy has made this using cream of mushroom soup. It's yummy!

cheesy vegetable chowder

Lentil and Black Bean Soup

bean enchilada casserole

avocado, tomato and mozzarella salad

Quinoa with Black Beans

Asian Slaw with Ginger Peanut Dressing

Eggplant and Zucchini "Parmesan"

quinoa pizza balls with yogurt ranch

Sweet Potato Black Bean Burger

Sweet potato boats

One pot kale and quinoa pilaf 1 cup quinoa 1 bunch lacinato kale, washed and chopped into 1" lengths 1 meyer lemon, zested and juiced 2 scallions, minced 1 tablespoon toasted walnut oil 3 tablespoons toasted pine nuts 1/4 cup crumbled goat cheese salt and pepper Serves 2-4 Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Veggie pizza

Zucchini pizza!

Baked Spinach Dip in Mini Bread Bowls

Cauliflower cakes

Avocado and Grilled Corn Salad with Cilantro Vinaigrette