10,000 cow cow recipes

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

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Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Lentil chili with lean pork or ground turkey, tomatoes, celery, cumin, and chili powder. A high-protein, low-calorie one-pot meal simmered until thick.

Peach ambrosia dessert made with fresh peaches, vanilla shake mix, unflavored gelatin, and coconut. A light, creamy, low-fat treat that sets up in an hour.

Quick and easy butterfly soup made with bow-tie pasta, canned tomato soup, and a splash of lemon juice. A kid-friendly lunch ready in 40 minutes flat.

Tomato salad with basil buttermilk dressing made from two cups of fresh basil blended with buttermilk, green onions, and mayonnaise. A creamy, herb-packed summer side for peak-season ripe tomatoes.

This is a very light salad. One serving provides you with 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K and 44% DV for folate. Good for health!

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

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Grilled peach, maybe first time to hear grill a fruit, but it really works very well, especially with sundaes. Very yummy.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

This is a sweet way to lower your risk for cancer. Great with soup or sandwich, the spring salad is packed with fiber, antioxidants, omega, and lycopene.

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!

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.