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This is a fun summer appetizer, with fresh or canned clams, lemon juice, garlic, and low-fat cream cheese and sour cream, with a hint of chives.
This appetizer is typically served with high-fat bacon. This lighter version still has a wonderful taste with a fraction of the fat and calories!
The classic combination of lemon juice, olive oil, garlic and wine are combined here with fresh shrimp to make a tasty meal that you can have on the table in minutes.
This sweet version of chips and salsa is great for dessert or a healthy snack.
Spice up school lunches with new twists on old favorites and some unlikely but delicious options like crab cakes, calzones, or pasta.
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
Recipe provided by: Joshua King of Columbia, South Carolina
Recipe provided by: Tammie Vester of Bismarck, MO
Recipe Provided By: Mary Holcomb of Columbia, South Carolina
Recipe provided by: Gabrielle Johnson of Gilbert, South Carolina
Recipe from Italian Cooking & Living Magazine
Recipe from Tammy Espe of Ga.
Recipe from Carol Reed of Tenn.
Recipe from Ginny Michael of Glen Allen, Va.
Recipe from Connie Campbell of Lyndhurst, Va.
Recipe from Joyce Austin of Bethpage, Tenn.
Recipe from Nedra Olenick of Wichita, Kan.
Recipe from Chef Sharynne Frazer of Las Vegas, Nev.
Recipe from Virginia Fisher of Independence, La.
Recipe from Virginia Fisher of Independence, La. Prep time: 20 min Total time: 1 3/4 hours 1 round bread 6oz cream cheese (soft) 2 cups sour cream 1 cup dieced ham 1 can green chilies 1/2
Recipe from Nona Parris of S.C.
Recipe from Mrs. Mah Sr.
Recipe from Markie Travis of Calif.
Recipe from Darren Grant of Bossier City, La.
Recipe from Vicki Angelo of Yorktown, Va.
Recipe from William Kendie of Greenbackville, Va.
Recipe from George Santos of Calif.
Recipe from Andrea Guerrero of Ind.
Recipe from Barb of Mich.
Recipe from Ann Shaner of IA
Recipe from Mary Wood of ME
Recipe from Myria Rogers of Ga.
Recipe from Italian Cooking & Living Magazine
Recipe from Brittney Blume of Blythewood, S.C.
Recipe from Ruth Murchison of Tenn.
Recipe from Eva D of S.C.
Recipe from Melissa Woosley of Ky.
Recipe from Tiffany Thompson of Ala.
Recipe from John Jokoty of Ind.
Recipe from Olean Brown of Oaklandon, Ind.
Recipe from Rita Ward of Albany, Ga.
Recipe from Sabrina VanCleve of IA
Recipe from Carol Douglass of Garfield, Ariz.
Recipe from Amanda Kelley of Highland Home, Ala.
Recipe from Marilynn Young of Pa.
Recipe from Darrell Lucas of TX
Recipe from Sherri Butler of Ky.
Recipe from Nyenye Johnson from Ala.
Recipe from Theresa Danylak of N.Y.
Recipe from Jim Dunston of IA
Recipe from Cindy Pitochelli of Nev.
Recipe from Danielle Skasko of Va.
Recipe from Bill Voss of TX
Recipe from Mari Williams of Miss.
Recipe from Mari Williams of Miss.
Recipe from Erica Laust of IA
Recipe from Kym Allen of Va.
Recipe from Kathi Limoges of R.I.
Recipe from Deni Lathrop of Sacramento, Calif.
If you want kids to learn to enjoy vegetables, show them!
Recipe from Trisha Hill of Tenn.
Recipe shared by Carlese Carroll of Ga.
This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset.
Change the line-up of fruit each time you make this recipe!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
A pinch of this, a dab of that... click here for a printable conversion chart.
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