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    120 Recipes

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    I found this recipe through Pinterest. This fudge tastes very similar to a frozen orange creamsicle! I know the instructions look insane, but it is actually quick and easy to make and does not require a candy thermometer. It is great for gift giving, and one of my new favorites!

    Recipe #519951

    My brother follows the Paleo lifestyle, and my mom made up this dish when he and I were both over for a visit one night. It was so good! Also, if desired, it is easily adaptable, switching out veggies or meats for whatever suits your preference. To keep it truly Paleo, do not substitute tofu for your protein.

    Recipe #506596

    I came across this recipe on Pinterest, but it is originally from a blog called Cookin' Canuck. Her pictures looked so amazing, I knew I'd be making them many times, and so I am posting them here for safe keeping.

    Recipe #505900

    I found this recipe on a food blog called Food Filled Life. It was my first attempt at crepes, and they came out looking and tasting wonderful! The possibilities for fillings are only limited by your imagination, and I made mine with seasonal berries, Greek yogurt inside (with the yogurt flavor to "go with" the berry), and a bit of light whipped topping and berries on top. I have included a few additional suggestions for fillings to get you started.

    Recipe #505894

    I was looking for a dessert to bring to my friend's Mexican-themed party, so I decided to spice up a basic chocolate cheesecake recipe, and it was a hit! Garnish however you like - I used dried jalapenos.

    Recipe #496112

    I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.

    Recipe #494124

    This combination of sweet and salty is awesome on salmon, which is baked in the oven. Serve it with some veggies and quinoa for a healthy dinner. Adapted from Food and Wine magazine.

    Recipe #491738

    I found a similar idea for a quick recipe like this on a blog, and I changed it up, adding some veggies, and changing the sauce around a bit. I often add different veggies, based on what I have, but this is just a quick, easy, and inexpensive thing to throw together when you don't really feel like cooking or there's not much around.

    Recipe #488682

    Only 4 ingredients! This is a spin-off from my Soy-Sesame Baked Tofu recipe that I made up. I recently discovered baked tofu, and I am enjoying trying different ways to flavor it. This could be some good game-day football food for vegetarians when everyone else is eating buffalo wings!

    Recipe #488680

    I found this recipe on a blog called Clean & Delicious with Dani Spies. It looked like a good recipe to me, because it doesn't require a trip to the grocery store, it's healthy, and it's a fast lunch (with leftovers!).

    Recipe #485534

    I have no idea where this recipe came from, but it's super easy and good for a party, a potluck, or anything!

    Recipe #485533

    Only 3 ingredients! This is the first time I have tried making baked tofu, and it's pretty good. I just made up this combo of flavors to put in a Thai stir-fry, but you can probably use any type of marinade, and you can use baked tofu for sushi rolls, soups, salads, or just as a snack!

    Recipe #485532

    Another great recipe from the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding. This cooking method can be done with other meats, too. Chicken breast or pork loin can be placed in the center of a strip of prosciutto, seasoned with salt and pepper, wrapped tightly, and roasted at 400 degrees F in the oven until cooked through.

    Recipe #480616

    This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.

    Recipe #480613

    I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese.

    Recipe #480610

    I was craving some kind of Asian-style noodle soup or bowl last night, but I didn't feel like going out. I LOVE the Macau shrimp noodle soup from the Elephant Bar restaurant, and tried to make a homemade version that tasted similar. The Elephant Bar's soup has a lot more veggies in it, but this is good for a quick noodle soup fix!

    Recipe #477331

    I have been saving this recipe to try. It's pretty low in calories. Cooking time is chilling time.

    Recipe #475235

    I got this recipe in my email, but it's originally from the June 2007 issue of Oxmoor House. This cake uses shortcuts, but you could easily use your own homemade frosting and cheesecake. Just a warning, even using the shortcuts, the ingredients for this cake cost around $25. *Note: Prep time includes an hour of refrigeration.

    Recipe #473737

    I got this recipe in my email, but it's originally from the March 2008 issue of Oxmoor House. Only making chocolate things sometimes gets boring, so I like to switch it up. This cake uses shortcuts, but you could easily use your own homemade cream cheese frosting, lemon curd, and cheesecake. Just as a warning, the price of all the ingredients for this cake cost around $25. *Note: Prep time includes an hour of refrigeration.

    Recipe #473482

    I found this recipe on www.celebrationgeneration.com. I haven't tried it yet, but the pictures they have look great, and I thought it'd be a cool thing to make for a Superbowl party. Prep time includes rising time.

    Recipe #473332

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