This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
I deemed that this week is officially my Get Back On Track Week! Over the past few weeks, my eating, exercise, and home life/work routines have been all over the place. Wait, who am I kidding, my life has been
Ground beef and a veggie medley simmer in creamy sauce, topped with crispy bites of potato. This one offers more comfort than your pajamas and a good book combined.
You don't need an excuse or a holiday to make this seriously satisfying stuffing studded with nuts, apple and cranberries. It's on the table in 15 minutes, so start chopping.
The sweet squash contrasts beautifully with Smoky Marinara in this butternut squash lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.
My local market had an impossible-to-resist pile of ripe avocados for an impossible-to-resist price so I came home with a big bagful. And while I'm a happy member of the avocado toast for breakfast club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.
