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Discover healthy, nutrition-packed and good-for-you recipes that are easy to make.
Per Serving: 187.8 calories; 2.8 g protein; 5.2 g carbohydrates; 30.5 mg cholesterol; 524.6 mg sodium ________________________________ Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. Serve with lemon and cherries. Bon appetite!
Per Serving: 467.6 calories; 23.9 g protein; 53.7 g carbohydrates; 28.6 mg cholesterol; 3119.8 mg sodium. _______________________________________ Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing. Add pasta and beef, using package times as a guide, boil, stirring frequently. Set aside while preparing the remaining salad ingredients. When ready to serve, add dressing; toss to coat and serve. Bon appetite!
Per Serving: 114 calories; 6.3 g total fat; 24 mg cholesterol; 1458 mg sodium. 13.5 g carbohydrates; 2.7 g protein; ___________________________________ Heat olive oil in a saucepan over medium heat. Add onion and garlic and fry for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root and carrot, and cook for another 5 minutes, stirring occasionally. Add vegetable stock and Herbes de Provence spice mix and stir together. Using an immersion blender or food processor, pulse until smooth. Add cream and season to taste with salt and pepper. Bon appetite!
Per Serving: 187.8 calories; 2.8 g protein; 5.2 g carbohydrates; 30.5 mg cholesterol; 524.6 mg sodium ________________________________ Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. Serve with lemon and cherries. Bon appetite!
Per Serving: 467.6 calories; 23.9 g protein; 53.7 g carbohydrates; 28.6 mg cholesterol; 3119.8 mg sodium. _______________________________________ Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing. Add pasta and beef, using package times as a guide, boil, stirring frequently. Set aside while preparing the remaining salad ingredients. When ready to serve, add dressing; toss to coat and serve. Bon appetite!
Per Serving: 114 calories; 6.3 g total fat; 24 mg cholesterol; 1458 mg sodium. 13.5 g carbohydrates; 2.7 g protein; ___________________________________ Heat olive oil in a saucepan over medium heat. Add onion and garlic and fry for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root and carrot, and cook for another 5 minutes, stirring occasionally. Add vegetable stock and Herbes de Provence spice mix and stir together. Using an immersion blender or food processor, pulse until smooth. Add cream and season to taste with salt and pepper. Bon appetite!
Per Serving: 187.8 calories; 2.8 g protein; 5.2 g carbohydrates; 30.5 mg cholesterol; 524.6 mg sodium ________________________________ Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. Serve with lemon and cherries. Bon appetite!