This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce. Ingredients 8 cups lightly packed mixed greens All grilled chicken left over from Chicken Kebabs with Yogurt-Tahini Sauce All grilled vegetables left over from Chicken Kebabs with Yogurt-Tahini Sauce 4 ounces feta, crumbled 1 cup drained and rinsed canned chickpeas 12 pitted […]
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired. Ingredients Cooking spray 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces 3/4 cup (1/4-inch) diagonally cut celery 1/2 cup (1/4-inch) diagonally cut carrot 1/2 cup chopped onion 1/8 teaspoon dried thyme 3 parsley […]
Belly fat is the bane of most dieters, but unfortunately – as you probably already know – is one of the more difficult places to firm and tone up. There are, however, things you can do to help lose weight from this area. Fifteen tips for firming up your tummy are listed below. Girls’ Time […]
Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Ingredients 1/4 cup canola oil, divided 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices […]
Job’s tears are a gluten-free whole grain, distinctly large, with a mild corn-rice flavor that’s versatile enough to use in countless dishes. Find it at health food stores and Asian markets. While the salad stands before serving, the warm vinaigrette will slightly tenderize the thinly shaved vegetables. If you use a mandoline to slice the […]
This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red […]
Ingredients 1 (6-oz.) sweet potato, halved lengthwise and thinly sliced 1/4 cup olive oil, divided 1 (1-lb.) pork tenderloin, trimmed and cut into 1/2-in.-thick slices 1/2 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1/2 cup hard apple cider or regular cider 2 tablespoons grainy mustard 2 tablespoons Dijon mustard 2 tablespoons unsalted butter 2 […]
Here’s a sauce so good you’ll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese. Ingredients 3 cups cubed peeled butternut squash 1 cup plus 1 tablespoon organic vegetable broth, divided 1 cup fat-free milk […]
Hashes are a great way to incorporate vegetables into the first meal of the day. Here we’ve added a Southwestern spin with chili powder and cumin. Give the potatoes a head start by microwaving them until just shy of tender, then finish them off in the skillet for that coveted crispy texture. Use the leftover […]
You can use oranges or tangerines instead of the grapefruit, and goat cheese in place of feta Ingredients 1 small red grapefruit 2 tablespoons extra-virgin olive oil 1/2 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon black pepper 4 cups torn butter lettuce 4 tablespoons crumbled feta cheese 4 tablespoons toasted walnuts How to Make It […]