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If you’re in a rut here are some snack ideas for inspiration. Please leave any additional suggestions in the comments below… Fruits and Vegetables... Apple

85 Snack Ideas for Kids (and Adults)! - 100 Days of Real Food

A Alfredo Sauce Applesauce Apple Crisp, Cinnamon Asian Short Ribs, Slow Cooker B Baked Beans, Slow Cooker Banana Bread Beef Stew, Irish Berry Sauce Beurre

Recipe Index - 100 Days of Real Food


Light, Low-Calorie Creamy Fettucine Alfredo (with or without chicken) | Cooking Done Light

You guys, this soup! When I was little, my mom would joke that we were going to Sam's, the big wholesale warehouse club, for lunch.  As we'd make our way through the store, filling our cart with go...

Creamy Tuscan White Bean Soup

~~~~```~~~``~`~~~\~~`~~~~~¤¤¤ SHARE! SAVE!!! REPOST!!! TAG!!! TELL A FRIEND!!! Join our Support Group at Like our Fan Page at To lose weight safely... try our Skinny Fiber go to source=kjmesf56 Healthy Kale and Portobello Lasagna Find more recipes at: Ingredients 1 cup coarsely chopped drained jarred roasted red peppers ½ teaspoon dried oregano One 28-ounce can no-salt-added whole plum tomatoes Kosher salt and freshly ground black pepper ¼ teaspoon granulated sugar 1½ cups grated part-skim mozzarella cheese 2 large egg whites One 15-ounce container part-skim ricotta cheese 1 tablespoon olive oil 4 portobello mushrooms, stems discarded, caps sliced ¼-inch thick 1 small bunch kale, stems discarded, leaves coarsely chopped ¼ teaspoon crushed red pepper flakes 2 cloves garlic, thinly sliced Nonstick cooking spray 9 sheets no-boil lasagna noodles, such as Barilla 2 tablespoons coarsely chopped fresh parsley Directions Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl. Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes. Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes. Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve. Calories: 290 Fat: 11 grams Saturated Fat: 4 grams Protein: 19 grams Carbohydrates: 30 grams Sugar: 5 grams Fiber: 4 grams Cholesterol: 35 milligrams Sodium: 540 milligrams

Greek Yogurt Egg Salad Sandwich - Lightened up with Greek yogurt, you'll have a hearty sandwich in minutes. And it doesn't taste healthy!

Slow Cooker Enchilada Orzo - The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!

Slow Cooker Enchilada Orzo - Damn Delicious

One Pot Chili Mac and Cheese - Two favorite comfort foods come together in this easy, 30 min one-pot meal that the whole family will love!

One Pot Chili Mac and Cheese - Damn Delicious

Solve the weeknight dinner dilemma with one-pot tomato basil pasta -- healthy dinner in 10 minutes | yankeekitchenninj...

One-pot tomato basil pasta | Yankee Kitchen Ninja

Curry Roasted Vegetable and Avocado Naan-wich - Naturally Ella

Zucchini Noodles w/ Creamy Avocado-Basil Sauce #vegan #glutenfree #recipe

Dishing Up the Dirt - It's Alive!

Roasted Fennel over Linguine with Lemon Ricotta, Castelvetrano Olives Breadcrumbs


Chinese Cabbage Salad

Gazpacho Recipe : Ina Garten : Food Network

Lemongrass_curry_1 veggie & paleo!

Green Kitchen Stories » Aubergine & Lemongrass Curry

green chickpea chicken coconut curry w swiss chard

Green Chickpea & Chicken Coconut Curry

Gazpacho Add Cilantro and parsley Gazpacho is a cold tomato-based vegetable soup. I really think it’s fabulous in summer. It’s refreshing and crisp. There’s no cooking involved either, so it’s quick to make. I used Ina Garten’s recipe from

Thai Curry Stuffed Sweet Potatoes: paleo & veg friendly

Thai Curry Stuffed Sweet Potatoes | GI 365

#Recipe: Creamy Kale #Salad

Creamy Kale Salad with Roasted Potatoes - She Likes Food

Tom Ka Soup

Mushroom and Kale Lasagna Roll ups in Creamy Gorgonzola Cauliflower Sauce

#Recipe: Skinny Southwestern Crustless #Quiche

Mini Spinach-and-Cheese Pizzas