Recipe from Michele Shiamone of Warren, Ohio 1 lb bacon 1 large onion 1 cup ketchup 1/4 cup brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 5-6 cans french cut green beans In
Recipe from Michele Shiamone of Warren, Ohio
Recipe from Cathy Ploss of New York
Recipe from Loyless Harris
- 1 thin, 12-inch prepared pizza crust - 3/4 cup low-fat, all-natural marinara sauce - ½ tablespoon dried oregano - ½ cup fresh basil, roughly chopped - 6-8 ripe plum tomatoes, sliced ¼-inch thick -
Recipe from The Gastronomer
1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans,
Eat more fruits and vegetables and you'll improve your health. Check out some of these scrumptious recipes and eat your way to better health!
Recipe from Donna Jennings
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt,
Recipe from Robin Mattox of South Carolina
Recipe from Pam Richards of North Carolina.
Recipe from Elizabeth Copeman
Recipe from Evelyn Miller of TX
Serves 6 - 3 smallish zucchini, thinly sliced - 1 red pepper, diced - 1 leeks, white part only, sliced - 2 cups egg substitute, divided - ¼ teaspoon black pepper, divided - ½ teaspoon dried thyme,
Recipe from Mary Ann B. of Ore.
Submitted by Renola Vincent of Louisiana.
2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into
- 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo beans, rinsed & drained - 1/2 teaspoon cumin -
Recipe from Ruth of OH
Recipe from Don Kuhn of Saginaw of Mich.
Recipe from Jackie Newgent, Ill.
Recipe from Susan Hernandez of Baton Rouge, La.
Recipe from Susan of TX
Recipe from Ward from Va.
Recipe from Brandi Sutherland of Knoxville, Tenn.
Recipe from Hope Gaskill of TX
Recipe from John Tussey Jr.of Mililani, HI
Recipe from Lisa Craddock of TX
Recipe from Ruth Murchison of Tenn.
Recipe from Elsie of Ore.
Submitted by Fernetta Wiglesworth of Kentucky.
Recipe shared by Glen C. Menendez 4 Cans Corn 6 Cans Chicken Broth 2 Cups Chopped Onion Bunch of Leeks, Chopped (White Part Only) 2 Finely Chopped Carrots 2 Finely Chopped Celery Stalks 1/2
Shared by Glen C Mendez from Hawaii. ¾ cup chopped onion 1 tsp unsalted butter ¼ dry sherry or white wine 1 cup chopped celery 2 cups diced red potatoes 2 cups chicken broth 1 bay leaf 1