This creative potato salad is colorful and lower in carbohydrate per serving you're your standard potato salad because of the added nonstarchy veggies.
Here's a new twist on oatmeal instead of the usual sweet oatmeal dish. It makes a great breakfast for one!
Use this dressing for cold salads like potato or pasta salad. It goes perfectly with the Summer Squash and Purple Potato Salad.
You should try to fill half your plate nonstarchy veggies, which means you have to be creative so you don't get bored with the same recipes. These zucchini boats are quick, easy and a delicious change to steamed veggies.
Sweet potatoes are a healthy carbohydrate full of fiber and vitamin A. They can make a great, quick side dish! You could also stuff this sweet potato with spinach and pine nuts.
This version of what is a traditionally high-carb porridge is easy to make whole grain and healthy.
Who doesn't love Caesar salad? This salad makes a great nonstarchy vegetable side that you can enjoy with just about any entrée!
Serve up this unique pasta dish with some lightly dressed greens. It also makes a great lunch that you can bring to the office.
You can make these burrito bowls ahead of time and put them in a microwave-safe container. Just leave off the lettuce, yogurt and tomato. Reheat the bowl and then add the cold toppings. This makes a great hot lunch at the office!
You can use this method with any sandwich fillings. Try sliced tomato, basil, and fresh mozzarella cheese, or try ham with spinach and muenster cheese.
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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