Showing results 1 - 20 of 928 for within Sugar Conscious.
Hittin' the grill for dinner tonight? Add a few vegetable slices to the grill and tomorrow's lunch is in the bag. These colorful pinwheels double as a healthful after school snack.
Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.
Top this classic spring side dish with shards of Parmigiano-Reggiano for a savory garnish.
Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the "pot likker".
Fold chopped steamed vegetables or cubes of baked tofu into this easy side dish, if you like, and drizzle with fresh lemon juice. Serve alongside roasted fish or chicken for a great match.
Herbs add fresh flavor to these tender biscuits, infusing the dough and also the butter brushed over the biscuit tops. A lovely accompaniment for just about any soup.
These crackers may be made ahead and frozen. Just pop them into the oven for a few minutes before serving.
Buttery puff pastry forms the base for these crunchy twists, perfect for serving as a snack or before a light meal.
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
Cheddar cheese and sweet cranberries complement each other nicely in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. A basket of these mini muffins looks tempting on the holiday brunch table. All-purpose flour can be substituted for the whole wheat pastry flour, if desired. If making regular size muffins, the recipe makes one dozen. (Allow longer baking time for larger muffins.)
Homemade bread, especially dinner rolls, brings that special, home cooked feeling to just about any meal. These "no need to knead" rolls are simple to prepare and have a delightful, rustic flavor. If desired, brush a bit of beaten egg over the dough before baking for a rich, golden brown color.
This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking.
Onions give this focaccia great flavor, but it can also be made plain or with a bit of grated cheese sprinkled over the top for the last 10 minutes of baking. The addition of extra virgin olive oil in the dough makes it just a bit crisp.
This is a beautiful salad-full of bright color and interesting shapes. Always look for small fresh squid tubes or shells instead of the frozen rings. They have a much better in flavor and texture. Be sure to cook squid quickly, as it tends to become very rubbery if cooked too long.
We love this dish because it pairs spicy catfish with the clean flavors of the succotash salad. Be sure to turn on your stove's exhaust fan while blackening.
Light and refreshing, this dish has similar origins to ceviche, except the fish is cooked before marinating.
This is a simplified version of the classic Italian seafood stew. The vegetable base can be made ahead of time and frozen. When ready to serve, simply thaw and stir in the fish, crab, shrimp and clams to finish cooking.
This same potato crust can be used on salmon or red snapper fillets, too. Serve the fish with roasted broccoli rabe or a green salad, if desired.
Fish tacos might just be the perfect summer dish. Here they're topped with a creamy sour cream sauce, shredded cabbage and a squeeze of fresh lime juice.
Mahi-mahi and shrimp partner with red and green peppers in this colorful seafood melange. Roasted garlic cloves infuse the stew with a smooth, subtle sweetness. Feel free to substitute your favorite white fish fillet. Combine with brown rice and a fresh leafy green salad for a deliciously simple and satisfying meal.