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A no bake snack is a perfect way to get kids started in the kitchen.
The combination of potatoes and beans creates a great vegetarian lunch option that can be made ahead and then warmed up or enjoyed cold.
The Incas, who first cultivated quinoa in the Andes, called quinoa (pronounced keenwa) the mother of all grains.
This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day.
This stove-top quiche makes a quick, light supper. Instead of pastry, it has a potato crust which is much lower in fat than the traditional pastry.
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Turkey Meatballs with Zucchini Noodles