Chicken Salad-Stuffed Tomatoes

From EatingWell:  August/September 2006 Tuna or or chicken salad would be a tasty filling for plum tomatoes as well. Let the kids spoon the chicken salad in the tomatoes for some kitchen and family fun!

Warm Beet & Spinach Salad

From EatingWell:  January/February 2009 This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

Bean & Salmon Salad with Anchovy-Arugula Dressing

From EatingWell:  September/October 2009 This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Canned wild Alaskan salmon is a healthy and environmentally sound choice. Thoroughly drain the beans so the salad doesn’t taste watered down. Sometimes heating beans slightly makes it easier to […]

Chicken With White Beans and Tomatoes

Chicken meets herb-flavored beans in a rustic, Italian-influenced dish. Serves 4| Hands-On Time: 10m| Total Time: 50m

Zucchini With Quinoa Stuffing

Quinoa cooks like a grain, but it’s actually a mild-tasting plant-based protein that pairs well with strong-flavored vegetables. Serves 4| Hands-On Time: 20m| Total Time: 55m

Lean & Mean Meatloaf Recipe

Depending on how many you’re feeding.. I always go for more so we have left overs.

Coconut Snowballs

Coconut Balls: Gluten-free, nut free and vegan   From The Kitchn on Yummly.com: If you’re a raw food person (or cooking for one), you can also use this recipe; substitute raw agave or yacon syrup for the maple syrup and make sure to use certified raw ingredients or process your own coconut milk, for example. 

Roasted Cabbage with Lemon

Recipe from Kalyn’s Kitchen: “If you’re going to be cooking Corned Beef and Cabbage for St. Patrick’s Day, I recommend cooking the cabbage this way and serving it with the corned beef.” Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.