September Recipe - Caliente Bean and Queso Dip
INGREDIENTS Cooking spray or oil mister *1 (15-ounce) can fat-free refried beans *1 tablespoon taco seasoning 1 1/4 cups jarred medium salsa 1 (4-ounce) can... read more
Programs
August Recipe - Curried Chicken Salad
INGREDIENTS 2 teaspoons olive oil 1/4 cup chopped onion *1/2 tablespoon curry powder 1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes 1/4... read more
August Recipe - Watermelon and Strawberry Salad with Chile Vinaigrette
INGREDIENTS 2 tablespoons finely chopped red onion 2 tablespoons lime juice Salt to taste 1 Thai or serrano chile peppers, finely chopped 2 tablespoons chopped... read more
July Recipe - Raspberry, Avocado, and Mango Salad
INGREDIENTS 1 1/2 cups fresh raspberries, divided 1/4 cup extra-virgin olive oil 1/4 cup red-wine vinegar 1 small clove garlic, coarsely chopped 1/4 teaspoon... read more
June Recipe - Greek Chickpea Salad
INGREDIENTS 2 garlic cloves 1 tablespoon olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon kosher salt *2 cups canned chickpeas, rinsed and drained 1/4 cup... read more
June Recipe - Quinoa Tabbouleh
INGREDIENTS 1/2 cup quinoa kosher salt 1 cup English cucumber 3/4 cup finely chopped tomato 2 tablespoons finely chopped red onion 2 tablespoons slice scallions... read more
June Chinese Cooking Class Recipe - Hot and Sour Soup with Tofu
INGREDIENTS 1 (14-ounce) package firm water-packed tofu, drained 1 3/4 cups water, divided 1 (1/2-ounce) package dried sliced shiitake mushroom caps 4 cups... read more
June Chinese Cooking Class Recipe - Low Carb Avocado Chicken Salad Lettuce Wrap
INGREDIENTS 1 pound chicken breast 1 avocado - seeded and diced 6 lettuce leaves 3 eggs 1 tomato - seeded and diced 1/2 cup salad dressing or mayo 2 tbsp.... read more
June Chinese Cooking Class Recipe - Shrimp Fried Rice
INGREDIENTS 1 cup broccoli florets 7 teaspoons canola oil, divided 1 medium red bell pepper, cut into thin strips 1 medium yellow bell pepper, cut into thin... read more
June Recipe - Greek Yogurt, Chocolate, Walnut, and Wild Blueberry Parfaits
INGREDIENTS 1/2 cup fresh or frozen blueberries, thawed 2 cups nonfat Greek-style yogurt 2 1/2 tablespoons mini dark-chocolate chips 1/2 cup oat granola Chopped... read more