Stuffed Zucchini with Tomatoes and Mozzarella - Martha Stewart Recipes

Stuffed Zucchini with Tomatoes and Mozzarella

Honey Lime Quinoa Stuffed Sweet Potatoes - these are healthy and so DELICIOUS!

Honey-Lime Quinoa Stuffed Sweet Potatoes

Honey Lime Quinoa Stuffed Sweet Potatoes - these are healthy and so DELICIOUS!

A lightened-up, healthy crustless veggie quiche with heavy flavor and only 110 calories. Recipe found on sallysbakingaddiction.com

110 Calorie Crustless Veggie Quiche

A lightened-up, healthy crustless veggie quiche with heavy flavor and only 110 calories. Recipe found on sallysbakingaddiction.com

Stuffed Zucchini -  A definite favorite of my readers with over 200K people agreeing... These are SO easy and delicious.  You could totally make these up ahead of time, refrigerate, and throw them in the oven to bake before your meal.  Step-by-step photos and short video tutorial. ?

Stuffed Zucchini - A definite favorite of my readers with over 200K people agreeing... These are SO easy and delicious. You could totally make these up ahead of time, refrigerate, and throw them in the oven to bake before your meal. Step-by-step photos and short video tutorial. ?

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce- there are lots of great quinoa recipes on this site. I want to try them all. Use cornmeal instead of bread crumbs and serve with lemon ginger salmon and raspberries and peaches with lemon balm pesto.

Simply Yummy Asparagus!! Preheat oven to   400 degrees F. Toss or mist the asparagus with olive oil and 1 Tbsp. lemon juice   until evenly coated. Sprinkle with a pinch or two of sea salt, and then   generously season with freshly-cracked black pepper. Roast for 8-12 minutes, or   until the tips begin to brown and the asparagus is tender. Remove and garnish   with lemon zest.

Lemon Pepper Asparagus

Simply Yummy Asparagus!! Preheat oven to 400 degrees F. Toss or mist the asparagus with olive oil and 1 Tbsp. lemon juice until evenly coated. Sprinkle with a pinch or two of sea salt, and then generously season with freshly-cracked black pepper. Roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Remove and garnish with lemon zest.

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