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Cabbage leaves are stuffed with a savory blend of ground beef and rice, then rolled and baked with a tangy sweet and sour sauce. Freezing the cabbage heads ahead of time softens the leaves to make them more pliable, so they don't need to be boiled before stuffing.
Getting nearly 40 grams of protein has never been so simple with this 20-minute pistachio-crusted fish and spinach quinoa.
Sound the alarm, this canned tomato-based chilaquiles recipe is FIERY as hell and will make you reach for the sour cream faster than the speed of light.
The colorful veggies in this recipe are as healthy as they are beautiful. It’s a perfect addition to your spring rotation.
scallion, sliced This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Make vinaigrette: In bowl, whisk together lime juice, olive oil, honey, salt, and pepper; stir in jalapeño. Divide watercress, apple, kiwi, and avocado among plates. Sprinkle with scallion, then drizzle with vinaigrette. Nutrition 1/4 salad: 159 cal, 2 g pro, 16 g carb, 6 g fiber, 7.5 g sugars (0.5 g added sugars), 11 g fat (1.5 g sat fat), 0 mg chol, 260 mg sodium...