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High-Protein Spaghetti with Chick Peas and Roasted Cauliflower

High-Protein Spaghetti with Chick Peas and Roasted Cauliflower

This earthy, nutty recipe will satisfy a crowd.

Serves 4-6


Smoky "Chowda" with Fire-Roasted Corn

You've got to try this delicious and hearty corn and fish chowder!

Serves 4

Pilaf with Spinach and Garlic

Pilaf with Spinach and Garlic

This tasty side goes with a variety of meals.

Serves 6

South-of-the-Border Iceberg Salad

Rachael Ray

This salad goes well with our Cheddar-Studded Turkey Burgers!

Serves 4


  • 1/2 head iceberg lettuce, chopped
  • 1/2 medium size red onion, diced
  • 1 ripe mango, peeled and diced
  • 1 small red bell pepper, seeded and cut into thin strips
  • 1 ripe Hass avocado
  • 2 limes


  1. Chop and dice the iceberg lettuce, onion, mango and red pepper. Ask a grown-up helper (GH) for help with the chopping, if you need it.
  2. In a salad bowl, combine the chopped iceberg lettuce, mango, red bell pepper and the onion.
  3. Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved avocado. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces and add the avocado pieces to the salad.
  4. Slice the limes in quarters and squeeze them over the salad. Drizzle with about three tablespoons of EVOO. Season with salt and pepper, and toss to coat.