Recipes to try this week

  • Serve Up A Perfect Spinach Salad

    A spinach salad is a great way to increase your fruit and vegetable consumption. This salad recipe not only tastes great, but is also low in calories. Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good. This sin-free salad is one side dish you will love to make over and over again. Try this healthy and wholesome recipe to add more leafy greens to your meals. Along with the original recipe, there are 3 variations to this dish given..

  • Fill Up On Healthy Bean And Chicken Soup

    Filled with beans, veggies and chicken, this hearty soup recipe is chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. You can make it in a veggie version as well as with chicken.White Bean SoupIngredients:1/2 pound dried baby lima beans1/2 pound dried great northern beans2 pounds boneless skinless chicken breasts, cubed1 teaspoon salt, divided2 tablespoons canola oil, divided1 large onion, chopped3 medium carrots, sliced2 celery ribs, thinly sliced1 garlic clove, minced4 cups reduced-sodium..

  • Fight The Chill With Creamy Chowder

    Chowder usually indicates a soup that is rich and creamy with chunks of seafood and vegetables. The most famous, of course, is New England Clam Chowder. The word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil samples of their catches with potatoes and other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. By the 1800s, American cooks started to use mostly clams instead of fish because of the abundance of shellfish..

  • Delicious Saffron Flavored Couscous With Succulent Chicken

    Israeli couscous, also called pearl couscous, is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. Because of its size, Israeli couscous has a slightly chewy texture, similar to barley, and, because it's toasted, it has a slightly nutty flavor. Like regular couscous and other whole grains, however, Israeli couscous is rather bland on its own, and needs to be prepared with seasonings, spices, sauces or fresh herbs. The recipe given below blends saffron infused Israeli couscous with garlic chicken..

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