Green bean casserole/11 recipes

This Chinese stir-fry is quick and easy to make, all the Asian spices give the vegetables lots of flavor, cooked marinated tofu cubes are golden, brown and crusty. A very tasty dish, serve it with rice!

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

A tasty make ahead vegetarian burger mix. Make in advance and have vege burgers ready in a flash for a quick and healthy snack or meal.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

This decadent brownie recipe was recently clipped from my local newspaper.

This is not your classic bundt cake that's packed with not-so-good-for-you ingredients. The cake is made with 100% whole wheat flour, grapeseed oil, Greek yogurt, low-fat cream cheese, and fresh raspberries. The ganache doesn't have any butter or cream, it contains cocoa powder, honey, grapeseed oil and Greek yogurt. Super chocolaty, fudgy, moist and packed with goodness.

Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!

This quick, easy and refreshing dish is a perfect side dish with a pan-seared or oven-baked fish dish.

A quick, easy yet tasty Chinese stir fry, chunks of marinated chickens are cooked with broccoli and carrots, then tossed with yummy sauce. Serve it over a bed of noodles or rice to complete the meal.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Brought this salad to a pot luck recently, everyone raved about it. It was easy, simple, refreshing and delicious.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!