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CRANBERRY-ALMOND COLESLAW 1/4 cup apple cider vinegar 2 T Dijon mustard 2 T honey 3/4 t salt 1/4 t freshly ground pepper 1/4 cup canola oil 2 (10-oz.) pkgs shredded coleslaw mix 1 cup chopped, smoked almonds 3/4 cup sweetened dried cranberries 4 green onions, sliced 2 celery ribs, sliced.

Spinach and Edamame Salad * 1 (14.5 oz) can chickpeas, drained and rinsed * 1 (10 oz) bag of frozen edamame * 1 cup dried cranberries * 1/2 cup pepitas * 2 large carrots, finely sliced * 10 cups baby spinach, divided * 2 lemons, juiced * 1/2 cup extra virgin olive oil * coarse salt and freshly ground pepper

Triple-Berry Summer Salad 9oz baby spinach, torn 1 cup sliced strawberries 1 cup raspberries 1 cup blueberries 1/2 cup sliced almonds, toasted 1/3 cup chopped basil 1 avocado, chopped 4oz goat cheese strawberry vinaigrette

Dressing: 1/4 cup honey 2 tablespoons white wine vinegar 1 teaspoon dijon mustard 1/4 cup extra-virgin olive oil coarse salt and fresh black pepper Salad: 2 packed cups baby spinach 2 packed cups chopped romaine hearts 1 heaping cup sliced strawberries 1 cup chopped or shredded cooked chicken 1/3 cup crumbled feta cheese 1/4 cup chopped walnuts

Strawberry and Chicken Spinach Salad | Dressing: 1/4 cup honey 2 tablespoons white wine vinegar 1 teaspoon dijon mustard 1/4 cup extra-virgin olive oil coarse salt and fresh black pepper Salad: 2 packed cups baby spinach 2 packed cups chopped romaine hearts 1 heaping cup sliced strawberries 1 cup chopped or shredded cooked chicken 1/4 cup chopped walnuts

Veggie Alfredo Lasagna: (can add meat for Heath) For the lasagna 10 lasagna noodles 4 cups cauliflower Alfredo sauce 5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes) 3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc. salt and pepper to taste

California Veggie Wraps •4 large whole wheat tortillas •4 tablespoons cream cheese (or lowfat neufchâtel cheese) •2 cups baby lettuce •1 cup shredded carrots •1 cup sprouts (I used a mix of clover and radish sprouts) •1 avocado, sliced •1 medium red bell pepper, sliced •1/2 cup colby jack cheese, shredded

Vegetable Sandwich with Dill Sauce Sauce: 1/2 cup plain yogurt 3 T chopped fresh dill 1 1/2 t Dijon mustard 1 T oil 1 t wine vinegar Salt black pepper; Assembly: 8 thick slices multigrain bread 8 lettuce leaves 1/2 lbs sliced provolone cheese 2 tomatoes, sliced 1 cucumber, peeled and sliced thin 1 small red onion, sliced very thin 1 ripe avocado, preferably Hass, sliced 1 cup alfalfa sprouts

Crock Pot Hot Spiced Cider: 1 gallon apple cider 1 cup brown sugar (or a little more to taste) 1 teaspoon whole cloves 2 cinnamon sticks 1 orange sliced

Greek dressing: 1/2 cup fresh squeezed lemon juice 1/4 cup red wine vinegar 1 cup olive oil 2-3 cloves pressed or minced garlic 1 1/2 tsp dried oregano pinch of dried thyme big pinch of salt and fresh ground pepper

Baked Feta 6 oz crumbled feta 3/4 cup pizza sauce 1/4 tsp red pepper flakes (or more if you want it spicier) 16 oz french bread loaf, sliced Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread.