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Succulent mangoes star in this easy summer salad that's made in minutes simply by peeling and cutting up the fruit, then tossing it with walnuts, cranberries, lettuce, and sliced red and green bell peppers.
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Start these thick grilled pork chops ahead of time, marinating in the simple but flavorful mixture of orange juice and soy sauce with green onions. Then making dinner will take just a few minutes.
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
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Get Cemita's Puebla - Cemita's Puebla Salsa Verde Recipe from Food Network
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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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A vegan rice sushi roll has an outside layer of sesame seeds, a layer of seasoned rice, and a filling of avocado, zucchini, cucumber, and green pepper.