1,036 calorie recipes

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

An easy way to make this healthy fiesta beans, and these beans are very tasty, every ingredients in this recipe is good, so you can imagine how healthy it is!

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Fruit kabobs with yogurt dip: skewers of watermelon, pineapple, grapes, strawberries, and kiwi served with a creamy strawberry yogurt dip. A colorful, no-cook, healthy snack or party platter kids love.

Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.

A healthy alternative to the delicious pasta dish everyone loves.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!

Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

Cooking potatoes and spinach combination is great.

Very nice and easy, I made it for my kids, once I finished it, my husband and I we both loved it too, so it is a really good.