Simple Cooking with Heart program brings you this vinegar and oil salad dressing that is so easy to make and is the perfect simple topping to any salad. Remember, A serving of salad …

Try this Simple Cooking with Heart, tangy Asian twist on salad dressing for your next salad. Remember, A serving of salad dressing is no more than 2 tablespoons!

This vinegar-based, no-mayo salad is bathed in a sweet, creamy peanut butter and honey dressing — the perfect complement to the heat of the jalapeño and bitterness of the raw …

3. Drizzle the oil over the carrots and stir. 4. Sprinkle the herbs and spices over the carrots. Mix until coated. 5. Bake for 20-25 minutes, or until a fork can pierce the carrots. RECIPE TIPS: …

Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm. In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling …

1 tablespoon olive oil 1 tablespoon lime juice 1 teaspoon ground cumin ½ teaspoon coriander ½ teaspoon chili powder ¼ teaspoon salt DIRECTIONS 1. Put all the relish ingredients in a …

Avocado substitutes for the butter or oil used in most blueberry muffin recipes. You’ll never be the wiser as to the swap in these scrumptious breakfast muffins.

Stir the lemon zest, lemon juice, and oil into the basil mixture. Dip the chicken in the mixture, turning to coat. Transfer to a large plate. Cover and refrigerate for 10 minutes to 8 hours. …

1 Tbsp. olive oil, extra virgin; clove minced, fresh garlic; 1 1/2-2 tsp. finely chopped, fresh rosemary (or 1/2 teaspoon dried rosemary, crushed) 1/4 tsp. salt; 3 oz. low-fat, crumbled feta …

In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn …