Carrots/14 recipes

This quick and easy fried rice is very flavorful. The bell pepper, peas and carrots add some beautiful colors and crunchy texture into the fried rice, the Asian flavor from the sauce brings all the ingredients together and gives the fried rice tangy taste.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

A moist, fluffy and delicious carrot cake, and it is very easy to make, it's always a hit at my family dinner table.

Gets better the more days it sits. :)

A hearty muffin with lots of flavor.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

The soup was creamy yet slightly chunky, which was the kind of texture I love. Served it with some homemade croutons, absolutely delicious.

Shiitake mushrooms, tofu, bok choy and carrots are cooked together with ginger, sesame oil, oyster sauce and broth. Tons of fresh and delicious flavor. Yum!

Easy, delicious and packed with goodness. They are great for breakfast, lunch or snack.

14-Day Sweet Pickles recipe

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

Great soup, lots of textures from the different veggies, fresh clean taste with lots of meat. Seems quite healthy as well, creamy without using cream and chock full of veggies.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.