Riced cauliflower takes on any flavor you give it and also adds texture to the Tabbouleh.
Onion Rings
Brown Rice Stuffed Tomatoes
Herbed Quinoa Salad
Cucumber Tomato Salad
Fajita Rice
Tiny Freedom Cabbage & Onions
Eggplant Freedom
Thanksgiving Side Recipes
Grilled Curry Cauliflower
Raw Carrot Salad
Panzanella Salad
Spiced Carrots
Prepare Cauliflower 6 Easy Ways
The BEST Pomegranate Village Salad
Big Game Bites Bites
Wild Rice Vegetable Stuffing
Apple Cherry Coleslaw
Easter Deviled Eggs
Looking for a tasty snack to whip up this weekend for Easter? Try this Deviled Eggs recipe!
Easter Deviled Eggs
Ingredients:
6 Hard Boiled Eggs (Cooled)
1/4 cup Celery, finely chopped
1 Tbsp Chives, chopped
Low-fat Greek Yogurt
Mustard
Garlic Powder, to taste
Mrs. Dash Seasoning, to taste
Paprika
Preparation:
Cut eggs in half and scoop out the yolks. Mash yolks with fork in a small bowl. Add enough yogurt and mustard to make a thick paste. Add garlic powder and Mrs. Dash seasoning to your taste. Fill eggs with the yolk mixture using a small spoon or pastry bag and decorating tip. Decorate the tops with a dusting of paprika and finely chopped slivers of chives. Chill until ready to serve. Makes 12 deviled eggs.
***Please refer to your Meal Plan for portion sizes!