This recipe combines canned items with fresh items, so it’s really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator. …
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options. You will need: …
Traditional Ethiopian vegetarian dish. I’ve cut down the amount of oil that is used in the dish and added some different spices to complement the collards. You will need: 1 pound collard greens – rinsed, trimmed and chopped 2 cups water 1 tablespoon olive oil ¾ cup chopped onions 8 cloves garlic, chopped 1 tablespoon …
Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal. You will need: ¼ cup pine nuts 1 cup quinoa 2 cups water sea salt to taste …
This spicy dry rub is great for beef, pork, and lamb. Once you mix the spices they’ll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling. You will need: 2 ½ tablespoons dark brown sugar 2 tablespoons paprika 2 …
