Roasting vegetables is the best way to bring out their natural sweet flavor. It's easy to do and these three fall veggies make a tasty medley.
This crowd pleaser includes sweet fall apples which balance out the pungent flavor of the gorgonzola cheese. Pair it with roasted chicken, turkey or pork chops.
You can buy frozen butternut squash in the freezer section of the grocery store and steam until softened. That will save some time from the roasting process.
This granola can make a satisfying snack on it's own or your can use it to top yogurt or oatmeal. This recipe uses agave nectar, a popular alternative to sugar or honey. However, you should still count the carbs in agave like any other carbohydrate and keep portions small.
You can substitute canned pumpkin in this recipe for pumpkin pancakes and instead of cinnamon use pumpkin pie spice.
During the fall months, you'll see pumpkin-flavored treats from coffee to doughnuts. Treat yourself to a healthy and delicious pumpkin dish! This oatmeal is perfect on a fall morning.
Once these hot pockets are baked, they can be frozen in airtight freezer bags for an easy dinner at a later date.
Serve this vegetarian dish with sliced tomato and fresh mozzarella salad.
This tasty salad uses a light tomato-based dressing and is packed with greens and other nutrient-rich veggies. Buy as many of these vegetables as you can precut from your grocer's salad bar to save on prep time.
Make any breakfast a special occasion with our light blueberry pancakes with hot blueberry topping!
Calculate the number of calories you should eat each day to maintain your present body weight:
This number estimates how many calories you should eat per day to keep your body weight where it is now.
If you want to lose weight, you may need fewer calories. You should talk with your health care team for more personalized recommendations, but this calculator can help to get you started.Calculate My Calories
*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.
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