These salad recipes are mouthwateringly fresh, making them obvious choices for a simple, healthy dinner. Whether you love them for their flavorful dressings or their mix of perfectly complementary ingredients, you’ll surely want to revisit these dinner salad recipes again and again. Recipes like our Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and our Vegetarian

Ingredients 1 tbsp rapeseed oil 280g king prawns 2 garlic cloves, crushed 750ml low-salt vegetable stock 360g wholemeal linguine 300g long-stemmed broccoli, halved lengthways, thicker stems halved 200g frozen peas 3 tbsp sriracha, plus extra to serve (optional) 2 limes, zested and juiced Method STEP 1 Heat the oil in a saucepan over a medium-high

Ingredients: 1 pint Peanut Butter Cup Halo Top, frozen 3 tablespoons creamy peanut butter 3 tablespoons 2% reduced-fat milk Prepared whipped cream, for garnish (optional) Chocolate shavings, for garnish (optional)

Serves 6 Author Notes Spanish tapas, or small plates, are all the rage, and you’ll almost always find an omelet on the menu at a tapas bar. Ours is heart-healthy with a variety of vegetables including low calorie eggplant, anti-oxidant rich zucchini and fresh mushrooms. Serve tapas-style in small squares, or in wedges with a

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry

Photo by Megan Olson Serves 4 Author Notes Crunchy and nutty skillet popped lentils in a bowl topped with an egg baked in bell pepper come together this decadent, gluten free and low calorie Egg Cup Lentil Bowl dish. —Megan Olson Ingredients 1 1/2 cups dry lentils 1 teaspoon extra virgin olive oil 1/4 cup

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Ingredients 1 ½ tablespoons extra-virgin olive oil ½ cup panko breadcrumbs, preferably whole-wheat 1 small clove garlic, minced 8 tablespoons grated Parmesan cheese, divided 3 tablespoons finely chopped fresh parsley 3 large egg yolks 1 large egg ½ teaspoon ground pepper ¼ teaspoon salt 1 (9 ounce) package fresh tagliatelle or linguine 8 cups baby

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each

Published on July 9, 2020 Cool off from the summer heat with one of these non-alcoholic frozen drink recipes. You can use fresh or frozen fruit, but we prefer frozen to make the drink even cooler. Drinks like Whipped Frozen Pink Lemonade and Virgin Layered Strawberry-Mango Margaritas are tasty, refreshing and perfect for the whole

This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the omnivores in your household. In their simplest form, enchiladas are simply corn tortillas dipped in

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Banana bread – low calorie version Banana bread would have to be one of my favourite morning tea foods. Toasted and warm spread with butter mmm. Unfortunately, despite the deceivingly healthy name, cafe-style banana bread is little more than dense cake with banana in it. We could fool ourselves into thinking it’s just bread and

Makes 2 pies Author Notes This healthful pumpkin pie recipe maintains the signature traits of Thanksgiving’s beloved dessert—subtly spiced pumpkin, velvety smooth filling—while nipping saturated fat in the bud. What’s the secret? Tofu, front and center…and I’m not talking about the turkey! The pumpkin-tofu coupling also packs a serious nutritional punch. Both ingredients are low

Serves 4 Author Notes In culinary school, I learned the traditional Potatoes Anna – thinly sliced potatoes are layered in a concentric circle in a skillet, browned on both sides and finished in the oven. They make an exceptionally beautiful presentation! With an inspiration for a savory cake with a sweet bite, I developed this

Ingredients 200g medium egg noodles (about 3 nests) 100g frozen edamame 1 tsp sesame oil 1 carrot, peeled into ribbons using a vegetable peeler ½ cucumber, deseeded, halved and thinly sliced into half-moons 1 spring onion, sliced 100g sugar snap peas, halved if you like 1 red chilli, sliced (deseeded if you prefer less heat)

For filling: Preheat oven to 375 degrees F. In a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4

Serves 6 Author Notes Try this hearty and nutritious chili recipe that’s perfect for the fall. The sweet butternut squash works well with the smoky heat of the chipotle chilis. By incorporating healthy vegetables and black beans in this dish, only a small amount of ground beef (1/2 pound for 6 servings) is added. This

Photo by fittingintovegan.wordpress.com Serves 13 Author Notes I love a good vegetable soup. A soup you can eat bowls full of and not have tons of calories. A soup that makes a big comforting pot full that you can freeze for later. The more veggies the better. —Megan T Ingredients 1 packet Dried Beans 1

You’ll achieve fresh, fiery flavor for only a few calories with this Mexican stew. And although hominy isn’t technically a whole grain (the germ and hull are removed), its high fiber makes it a bona fide waist-whittling carb. Ingredients Makes 4 servings 1 tablespoon olive oil 6 ounces pork tenderloin, halved lengthwise 1/2 teaspoon salt

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When the squash is

Photo by Aikaterini Katapodi Prep time 15 minutes Serves 4 Author Notes Greek typical salads are made usually with mediterranean vegetable that grow in Greece and other mediteranean countries, while thy can also be found and sold elsewhere. There are several kinds of Greek salads and mixed salads, here is one of the most typical

Combine broth, soy sauce and chile-garlic sauce to taste in a small bowl. Set aside. Cut shrimp into ½-inch pieces and pat with paper towels until thoroughly dry (if they are wet, they will turn your stir-fry soggy). Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of

Photo by Megan Olson Serves 6 Author Notes Vegan Split Pea Soup made with simple & budget friendly vegetarian ingredients, this low calorie, easy-to-make soup is a hearty bowl of comfort and health! —Megan Olson Ingredients 1 medium onion peeled & diced 2 celery ribs, chopped 1 green bell pepper, chopped 1 red bell pepper

Ingredients 1 tbsp olive oil 1 onion, finely sliced 2 garlic cloves, crushed small handful of coriander, leaves picked and stems finely chopped 1-2 tsp chipotle paste 2 x 400g cans chopped tomatoes 2 chicken breasts 200g frozen sweetcorn 8 medium wholemeal tortillas 65g cheddar, grated guacamole, salsa and pickled jalapeños, to serve Method STEP

Ingredients 2 tbsp half-fat mayonnaise 2 tsp Dijon mustard 1 tbsp lemon juice pinch of golden caster sugar 198g can sweetcorn, drained 55g pack of cooked crispy bacon, broken into pieces (reserve 4 whole rashers) – or grill your own rashers 1 iceberg lettuce, shredded 3 large ripe tomatoes, cut into wedges Method STEP 1

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each

Ingredients 3 slices bacon 1 head cauliflower (about 2 pounds), cut into bite-size pieces ½ teaspoon ground pepper ¼ teaspoon salt 1 ¼ cups shredded sharp Cheddar cheese, divided ⅔ cup sour cream 4 scallions, sliced, divided Directions Preheat oven to 425°F. Place bacon in a large nonstick skillet over medium heat; cook until crisp

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Creamy corn soup For the last week I have been strolling around in skirts and sundresses and welcoming the warmer weather. Yesterday, the weather decided it doesn’t like the look of my winter white legs and brought in a cold chill. We’ve regressed back to August temperatures here in Brisbane so I thought it was

Meatloaf seems to have gotten itself a bad name in the past. I mean I guess it’s kind of legitimate seeing as it’s not the prettiest of meals is it? I struggled to make it look presentable for a photo let me tell you. But I had to share it. I found this recipe back

When you have an abundance of ripe, juicy tomatoes, making big batches of tomato sauce is a great way of using those sweet and delicious summer tomatoes. Our recipe for a simple and fresh tomato sauce is made with basic ingredients. With aromatics, tomatoes, herbs, and just a dash of sugar to counterbalance the acidity