Tabouli Style Quinoa

Print Recipe Tabouli Style Quinoa Traditional tabouli is made with bulgar wheat, this recipe uses quinoa: a staple grain full of protein. Lightly tossed with lemon juice, tomatoes, cucumber, carrots and chive, this salad is wonderful as a stand alone dish – or as a healthy side. Try serving with a pita pocket Course Appetizer, … Read more

Stuffed Peppers Florentine

Print Recipe Stuffed Peppers Florentine Servings Ingredients 1 lb Supreme Ricotta Cheese 1/2 lb Five Blend Pizza Cheese 3/4 cup Grated Parmesan Cheese 2 Eggs 1/4 cup Plain Bread Crumbs 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Fresh, Minced Garlic 1/2 tsp Ground Black Pepper 1/2 tsp salt 1/2 Lemon Zest from … Read more

Spaghetti Squash with Butternut & Kale

Print Recipe Spaghetti Squash with Butternut & Kale Course Entree Servings Ingredients 15.5 oz Spaghetti Squash cut in ½ & roast til tender 4.7 oz Peeled Butternut Squash cut ¼-½ .94 oz Kale chop .94 oz Craisins .7 oz Pecans toast & slightly chop .12 ea. Orange zest .7 tsp Orange Juice .7 tsp Log … Read more

Quinoa Tabbouleh

Print Recipe Quinoa Tabbouleh Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain—a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in … Read more