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These Crock Pot Swedish Meatballs are super yummy as either an appetizer or as a main part of a meal. This recipe consists of only 3 ingredients.


Veggie Pancakes

Veggie Pancakes: 1/2 C. grated carrots; 1/2 C. grated zucchini; 1 egg; 1/4 C. milk; 1/2 C. flour; 1/2 tsp. bkng. powder; 1 tsp. salt *add 2 Tbsp nutritional yeast; oil. Put grated veggies in a bowl. In a separate bowl whisk egg & milk - pour over veggies. Whisk together flour, b.p., salt, n.y. & sprinkle over veggie mix. Toss to combine. Fry pancakes in oiled skillet 3 min. per side.

Better Homes & Gardensfrom Better Homes & Gardens

Potato-Spinach Casserole

Potato-Spinach Casserole For a side dish you and your family will love, bake this combination of rich-and-creamy mashed potatoes and wholesome spinach until piping hot.


Oven Roasted Broccoli

Oven Roasted Broccoli Recipe : Alton Brown : Food Network -

Cooking Classyfrom Cooking Classy

Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas | Cooking Classy

Whole Foods Marketfrom Whole Foods Market

Learn to Cook: Fresh Salsa

Salsa has lots of advantages: It seems indulgent, but it's actually a healthy choice, fat free and loaded with flavor and vegetables. It's inexpensive, especially when the ingredients are home grown or in season. It's versatile because you can make it hotter with more peppers or make it sweeter with fruit. And it's easy!

Paleo Blogfrom Paleo Blog

Coconut Flour Pancakes

Coconut Flour Pancakes Recipe - replace eggs with egg replacer and use earth balance butter to make it allergen free

100 Days of Real Foodfrom 100 Days of Real Food

Vegetable Pancakes

Recipe: Vegetable Pancakes - 100 Days of Real Food...what a great idea! I've made potato pancakes and crab cakes with success, but never thought of doing this with other veggies...I wonder if this would get my hubby to eat squash!?!

Whole Foods Marketfrom Whole Foods Market

Greens with Carrots, Feta Cheese and Brown Rice

Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.

Kalyn's Kitchen®from Kalyn's Kitchen®

Roasted Carrots and Mushrooms with Thyme

Roasted Carrots and Mushrooms with Thyme (Gluten-Free, Vegan, Paleo) Recipe on Yummly. @yummly #recipe

Whole Foods Marketfrom Whole Foods Market

Baked Breaded Cod

This simple preparation of cod has been a favorite for generations. Using pieces of fillet equal in thickness is important for ensuring even baking; if you have any pieces that are particularly thick or thin you may want to bake them in a separate pan to ensure that they are not over or under baked.

Chocolate Covered Katiefrom Chocolate Covered Katie

Banana Pancakes for One

Many people have commented on the post saying this is their favorite pancake recipe of all time! Vegan banana pancakes

BBC Good Foodfrom BBC Good Food

Best Yorkshire puddings


Whole Foods Marketfrom Whole Foods Market

Southwestern Baked Tilapia

Turn on the oven, whisk together a few spices and dinner is ready before you know it. Feel free to adjust the heat level of the seasonings to your liking. Serve with a simple grain pilaf and steamed greens.

Roast Broccoli Recipe - try adding just a teaspoon of sugar to a head of broccoli before roasting - 1 PP per serving

Whole Foods Marketfrom Whole Foods Market

Kale, Mushroom and Tomato Saute with Polenta

If you're a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory saut. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.