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Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
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Banana cranberry muffins made with whole wheat flour and plenty of bananas are moist and easy to make. Try it baked as a loaf, too.
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Mini loaves of banana bread bursting with walnuts and chocolate chips are great for gifting or after-school snacking.
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These crispy whole wheat pizzelle flavored with orange peel and gingerbread spices make a beautiful addition to your holiday cookie plate.
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Get Healthy Grilled BBQ Meatloaf Foil Pack Recipe from Food Network
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These are cookies you won't need to feel guilty about! This recipe combines oats, hazelnuts, sunflower seeds, flax seeds and wheat germ for a nutty, tasty treat.
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These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spaghetti sauce in the mix gives a nod to the Italian origins of this layered casserole, in which chicken in a spicy tomato sauce alternates with tortillas and cheese.
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Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
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Creamy beef and rice enchiladas bake under a sour cream sauce and Cheddar cheese for a hearty Mexican-style dinner. The recipe makes 2 large dishes so you can eat one tonight and freeze one for later.
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Get Mermaid Barbie - Tuna Tartare Recipe from Food Network