Another winner from the Great Good Food cookbook. Use it in the Great Corn Bread Stuffing or just crumble it over a bowl of hot chili. If you have a cast iron skillet, all the better...if not...go borrow one, it's worth it.
This has to be one of my favorite fall recipes. Use it as a side or the main event. Be sure to make enough for leftovers; it reheats well.
Great easy dinner full of protein and iron. Source: Sparks People website (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=674627)
A light summer time salad. The peppermint really gives it a refreshing taste. Use it as a side for a picnic or just pack it in your lunch. Source: Food website (http://greek.food.com/recipe/greek-orzo-salad-222963)
Here’s a recipe from a very dear friend of mine, Kristi. According to her this is a recipe for the best kale salad she has ever had. It's a summer time salad that definitely gives you your nutritious bang for your buck!
This is a Middle Eastern bread salad. Torn, baked pita bread is combined with mixed fresh veggies and a lemon vinaigrette. Keep the left over pita’s in an air tight container, separate from the salad and the leftovers are even better! If you want it a little heartier, add a couple slices of chicken. To save a few calories bake the pita without the olive oil.