See this at: fitnessmagazine.com| Added on 10/16/09

Are you sick of that Caesar salad you get every day? Look forward to your lunch hour with these creative salad recipes. They're delicious enough to make you forget you're eating healthy.

Are you sick of that Caesar salad you get every day? Look forward to your lunch hour with these creative salad recipes. They're delicious enough to make you forget you're eating healthy. See less

See this at: nytimes.com| Added on 09/16/09

FRESH AND FRESHER Clockwise, from top left: tuna, egg, green beans (No. 56); carrots, blueberries, sunflower seeds (7); croutons, tomatoes, mozzarella (42); walnuts, blue cheese, raspberries (49); couscous, oranges, honey (95); strawberries,... See more

FRESH AND FRESHER Clockwise, from top left: tuna, egg, green beans (No. 56); carrots, blueberries, sunflower seeds (7); croutons, tomatoes, mozzarella (42); walnuts, blue cheese, raspberries (49); couscous, oranges, honey (95); strawberries, tomatoes, Parmesan (13). See less

See this at: wholeliving.com| Added on 07/31/09

* Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1... See more

* Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm. See less

See this at: recipes.prevention.c...| Added on 07/30/09

To make the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil the broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to... See more

To make the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil the broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to transfer the vegetables to the ice water to halt the cooking process. Drain well. See less

See this at: wholefoodsmarket.com| Added on 07/30/09

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels... See more

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service. See less

See this at: recipes.prevention.c...| Added on 07/30/09

Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.

Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. See less

See this at: fitnessmagazine.com| Added on 06/19/09

PAY $0 for a FULL Year! Order NOW and pay nothing for a full year of FITNESS® magazine! That's 2 full years (22 issues) for - just $16.97. Plus when you order now you get our exclusive 6 Guides to an Amazing New You INSTANTLY! HURRY, this offer won't... See more

PAY $0 for a FULL Year! Order NOW and pay nothing for a full year of FITNESS® magazine! That's 2 full years (22 issues) for - just $16.97. Plus when you order now you get our exclusive 6 Guides to an Amazing New You INSTANTLY! HURRY, this offer won't last! (U.S. orders only) See less

Highlights: FULL YEAR + FREE GIFT! That's 1-Year for JUST $5.99 to motivate and energize your fitness goals. Order NOW and get our exclusive collection of Six Guides For An Amazing New You INSTANTLY! Full of ways to Jolt your metabolism, Eat your way thin, as well as an overall Health and Wellness...

See this at: wholeliving.com| Added on 05/31/09

* Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially... See more

* Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes. * Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved. Stir in lemon juice. Let cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and serve immediately. See less

See this at: find.myrecipes.com| Added on 04/28/09

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender. Preheat broiler. Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice... See more

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender. Preheat broiler. Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper. See less

Highlights: Calories:343 (30% from fat)Fat:11.5g (sat 4.3g,mono 4.7g,poly 1.1g) Protein:21.7gCarbohydrate:40.7gFiber:2.8gCholesterol:31mgIron:3.6mgSodium:1041mgCalcium:324mg

See this at: allrecipes.com| Added on 04/12/09

"I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and...

See this at: williams-sonoma.com| Added on 12/22/08

Filled with a luscious blend of cream cheese and pecan pumpkin butter, these pancakes make a special treat for cool autumn mornings. Serve the pancakes with Homemade Butter (see related recipe at left).

Filled with a luscious blend of cream cheese and pecan pumpkin butter, these pancakes make a special treat for cool autumn mornings. Serve the pancakes with Homemade Butter (see related recipe at left). See less

See this at: marthastewart.com| Added on 10/27/08

* Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. * Melt chocolate and...

See this at: food.realsimple.com| Added on 09/26/08

Pumpkin Cornmeal Muffins 1/2 cup unsalted butter, softened 3/4 cup light brown sugar 1/2 cup milk 4 eggs 1 15-ounce can solid pumpkin 1 1/2 cups whole-wheat flour 1 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon... See more

Pumpkin Cornmeal Muffins 1/2 cup unsalted butter, softened 3/4 cup light brown sugar 1/2 cup milk 4 eggs 1 15-ounce can solid pumpkin 1 1/2 cups whole-wheat flour 1 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray. In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth. Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack. See less

See this at: food.realsimple.com| Added on 09/27/08

3 cups all-purpose flour 1 teaspoon baking powder 3 tablespoons cold unsalted butter, cut into small pieces 1 cup shredded Gruyère or Swiss cheese 1/2 cup grated Parmesan 1 tablespoon fresh chopped thyme 1 teaspoon hot pepper flakes 1 1/4 cups... See more

3 cups all-purpose flour 1 teaspoon baking powder 3 tablespoons cold unsalted butter, cut into small pieces 1 cup shredded Gruyère or Swiss cheese 1/2 cup grated Parmesan 1 tablespoon fresh chopped thyme 1 teaspoon hot pepper flakes 1 1/4 cups buttermilk See less

See this at: food.realsimple.com| Added on 09/27/08

1 pound new potatoes, halved or quartered 3 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound asparagus, trimmed 1 14.5-ounce can low-sodium chicken broth 1 cup balsamic vinegar 1 1/2 pounds boneless, skinless chicken... See more

1 pound new potatoes, halved or quartered 3 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound asparagus, trimmed 1 14.5-ounce can low-sodium chicken broth 1 cup balsamic vinegar 1 1/2 pounds boneless, skinless chicken breasts Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat... See less

See this at: food.realsimple.com| Added on 09/27/08

1 1/2 tablespoons chili powder 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt 1 1/2 pounds skinless salmon fillet (4 pieces), 4 skinless, boneless chicken-breast halves, or 2 pork tenderloins, halved (1 1/2 to 2 pounds total) 1 tablespoon olive... See more

1 1/2 tablespoons chili powder 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt 1 1/2 pounds skinless salmon fillet (4 pieces), 4 skinless, boneless chicken-breast halves, or 2 pork tenderloins, halved (1 1/2 to 2 pounds total) 1 tablespoon olive oil In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish or meat. Heat the oil in a large nonstick skillet over medium heat. Cook 5 minutes per side for the salmon, 8 to 10 minutes per side for the chicken, or 15 minutes per side for the pork. (Reduce the heat if the spices begin to turn black.) Divide the fish or meat among 4 plates. Yield: 4 servings NUTRITION PER SERVING CALORIES 351(57% from fat); FAT 22g (sat 4g); CHOLESTEROL 100mg; CALCIUM 32mg; CARBOHYDRATE 2g; SODIUM 274mg; PROTEIN 34mg; FIBER 1g; IRON 1mg Jane Kirby and Leslie Pendleton Real Simple, APRIL 2004 See less

See this at: food.realsimple.com| Added on 09/27/08

1 3 1/2- to 4-pound chicken, cut into pieces 3 tablespoons olive oil 2 1/2 teaspoons kosher salt 3/4 teaspoon black pepper 2 pounds red or new potatoes, cut into 1 1/2-inch pieces (peeled, if desired) 3 sprigs fresh rosemary Heat oven to 400° F.... See more

1 3 1/2- to 4-pound chicken, cut into pieces 3 tablespoons olive oil 2 1/2 teaspoons kosher salt 3/4 teaspoon black pepper 2 pounds red or new potatoes, cut into 1 1/2-inch pieces (peeled, if desired) 3 sprigs fresh rosemary Heat oven to 400° F. Rinse the chicken and pat it dry with paper towels. Place in a roasting pan. Drizzle with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub to coat. In a large bowl, combine the potatoes, rosemary, and the remaining oil, salt, and pepper. Scatter the potatoes around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 809(59% from fat); FAT 53g (sat 12g); CHOLESTEROL 207mg; CARBOHYDRATE 27g; SODIUM 1,378mg; PROTEIN 54g; FIBER 3g; SUGAR 2g Sara Quessenberry Real Simple, SEPTEMBER 2006 See less

See this at: food.realsimple.com| Added on 09/27/08

1 3 1/2- to 4-pound chicken, cut into 8 pieces 1 yellow onion, cut into 1-inch wedges 2 small sweet potatoes, peeled and cut into 1-inch chunks 2 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon black pepper 3 tablespoons maple syrup 6... See more

1 3 1/2- to 4-pound chicken, cut into 8 pieces 1 yellow onion, cut into 1-inch wedges 2 small sweet potatoes, peeled and cut into 1-inch chunks 2 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon black pepper 3 tablespoons maple syrup 6 sprigs fresh thyme Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving. Tip: The maple glaze can also be used with a whole chicken or Cornish game hens. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 625.18(49% from fat); FAT 34.5g (sat 8.64g); CHOLESTEROL 222.91mg; CALCIUM 59.39mg; CARBOHYDRATE 19g; SODIUM 457.81mg; PROTEIN 56.66mg; FIBER 1.41g; IRON 3.98mg Sara... See less

See this at: food.realsimple.com| Added on 09/27/08

4 boneless, skinless chicken-breast halves 1 tablespoon olive oil 2 garlic cloves, peeled and cut in half lengthwise 1 teaspoon kosher salt Freshly ground black pepper 1/2 cup sherry vinegar 1/2 cup low-sodium chicken broth 1 tablespoon fresh... See more

4 boneless, skinless chicken-breast halves 1 tablespoon olive oil 2 garlic cloves, peeled and cut in half lengthwise 1 teaspoon kosher salt Freshly ground black pepper 1/2 cup sherry vinegar 1/2 cup low-sodium chicken broth 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary 1 tablespoon unsalted butter Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken. Yield: 4 servings... See less

See this at: food.realsimple.com| Added on 09/27/08

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is... See more

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan, salt, and pepper. Spoon into individual bowls. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 660(20% from fat); FAT 15g (sat 4g); CHOLESTEROL 41mg; CARBOHYDRATE 94g; SODIUM 662mg; PROTEIN 23g; FIBER 2g; SUGAR 2g Sara Quessenberry Real Simple, SEPTEMBER 2006 See less

See this at: prevention.com| Added on 06/25/08

5 cool new ways to enjoy the season's ripest, juiciest picks

5 cool new ways to enjoy the season's ripest, juiciest picks See less