These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or snack on their own. (Adapted from The Complete Vegetarian Handbook by Kathy Farrell-Kingsley; Chronicle Books, 2003.) Click here to visit the new home of KitchenDaily!
Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here's a surefire method.
This Chicken and Black Bean Green Enchilada Rice Bake recipe contains long grain rice, shredded cheddar cheese, chicken breast, can black beans, sour cream and more.
This Chicken Milanese with Arugula Salad recipe contains boneless, skinless chicken breast halves, breadcrumbs, eggs, all-purpose flour, baby arugula and more.
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
Stop. Put down the package of ramen and no one will be the wiser. Instead, try this better-for-you noodle bowl, made with sirloin and vegetables and ready in 20 minutes.
