In a hurry? Need a healthy meal for just one or two people? Look no further. You will be able to whip up this Hearty dinner in under 20 minutes, and all the fiber will leave you feeling satisfied for hours. Enjoy! Hearty Chili Cheese Baked Potato A quick, balanced meal for you and a friend. 2 Russet Potatoes (cooked)Chili Beans:1 can Kidney beans (drained)15 ounces Tomato sauce1/4 teaspoon Cumin1/2 teaspoon Garlic SaltToppings:Sharp Cheddar Cheese (shredded)Avocado (chopped)Tomatoes (chopped)Green onions (chopped fine)Plain Non-fat Greek Yogurt Wash and dry the potatoes. Poke the potatoes 3 times and wrap in a paper towel.

These hearty ranch eggs have a LOT of vegetables, providing plenty of fiber to keep you fuller, longer. My whole family loves ‘em, and so will you! Hearty Vegetable Ranch Eggs 1 Tablespoon butter4 large Russet Potatoes (diced)1 medium zucchini (diced)1/4 cup onions (minced)1 cup bell pepper (diced (any color will do))1 cup tomatoes (diced)8 large eggs1/4 cup milk or Original Unsweetened Almond Milk1 teaspoon salt1/2 teaspoon pepper1/2 Cup Sharp Cheddar Cheese (shredded) Pre-cook the potatoes by microwaving them for 5 minutes. Proceed with chopping the potatoes along with the rest of the vegetables. (See notes)Melt butter in a large

I just returned from the coolest experience with the youth of my church. I am a Latter-day Saint—sometimes more commonly referred to as a Mormon. The Church was established in 1830. Shortly after, members of the Church became victims of persecution.  To escape the persecution and settle a new area,  they began a great exodus from the eastern United States to Utah. They hoped for a better life where they could worship freely as they pleased. http://www.mormonnewsroom.org/article/mormonism-pictures-pioneers-trek-west Many Mormon Pioneers made the long journey west by pulling handcarts. One particular handcart company had a fateful journey to Utah in 1856.

Are you swimming in zucchini this time of year? What’s a poor gardener to do with so much zucchini?! The answer for me is to shred and freeze as much as possible so I can bake my favorite zucchini muffins all winter long. As with most of my recipes, this is a "healthified" version of a classic favorite. They are whole wheat, full of fiber, oil-free, refined sugar-free and have the option to be cholesterol-free (see notes for details). Best of all, they are soft, moist, and delicious. Enjoy! Hearty Zucchini Muffins Delicious whole wheat, and whole ingredient zucchini muffins

I am always surprised at how many people love this Salad—my husband, his brothers, their wives, my meat-eating-Wyoming family—they all devour it at family gatherings. I hope your next dinner guests will enjoy it too! This recipe is an alteration of a recipe I found on the blog, Sweet Peas and Saffron.  I re-worked it to make it fit our family's palate and preferences better. Kale Salad with Lemon Vinaigrette Sweet, savory, fresh, zesty, delicios salad. 8 Cups Kale ((one bunch), washed and chopped into 1 inch leaves)1 1/2 Cup one 15 oz. can garbanzo beans, rinsed1 1/2 Cups barley

You will be shocked at how moist and delicious these are! The bananas make these so sweet that no added sweetener is needed in this recipe. I substituted ground flaxseed for the eggs to make them oil AND cholesterol-free. Hearty Whole Wheat Banana Muffins You will be shocked at how moist and delicious these are! Wet Ingredients2 1/2 Cups Ripe Bananas ((about 5 bananas), mashed)1 Cup Unsweetened Applesauce2 Tablespoons Ground Flaxseed whisked into 6 Tablespoons water (see notes)1 teaspoon VanillaDry Ingredients2 3/4 Cups Whole Wheat Flour2 teaspoons Cinnamon1/2 teaspoon Salt1 teaspoon Baking soda2 teaspoons Baking powder1/2 Cup Chopped Walnuts1/2 Cup

It’s difficult to find a hummus in the store that isn’t saturated with oil, so I opt to make my own. This recipe is delicious as a sandwich spread or as a dip for veggies, crackers, and pita chips. Hearty Red Pepper Hummus 15 oz. can Garbanzo beans (rinsed and drained)1 Red bell pepper (roasted and peeled)2 Tablespoons lemon juice2 Tablespoons fresh parsley (chopped )1 teaspoon Garlic Salt Vegetables for Dipping2 Cups Baby Carrots1 large cucumber (sliced)2 Cups Cherry Tomatoes2 Cups Snow Peas Puree all ingredients until well blended. I like to use an immersion blender, but a countertop blender

This is the heartiest of all hearty salads, and a hit at barbecues and potluck dinners! It is a modification of California Pizza Kitchen’s Roasted Vegetable Salad. Grilled Balsamic Vegetable Salad Grilled Vegetables1-2 Cups asparagus or green beans (whichever is in season)1 Red bell pepper (chopped)2 small zucchini squash (chopped)1 Cup frozen corn1 15 oz. can artichokes in brineSaladRomaine lettuce (chopped)1/4 cup green onions (chopped fine)1/3 Cup sundried tomatoes1 avocado (chopped)Vegetable Marinade:1/4 Cup olive oil1 Tablespoon soy sauce (I use BRAGG Liquid Aminos for my Gluten-Free friends)1/2 teaspoon cumindash of cayenne pepperBalsamic Dijon Dressing:1/2 Cup olive oil1/3 Cup Balsamic vinegar2

Almost no breakfast is ever complete without a smoothie in the Andersen household. This recipe is the most-often requested smoothie. In fact, my 3-year-old son informed me yesterday that he only drinks "Purple" smoothies now and will no longer consume them if they are green. He's a boy who knows what he wants. Hearty Berry Smoothie 1 Cup Unsweetened Vanilla Almond Milk1 banana1 handful spinach3/4 cup strawberries (fresh or frozen)1 cup frozen blueberries Combine all ingredients in blender in order listed and mix until smooth. Enjoy! Breakfast, Drinkshealthy smoothie, Hearty Featured Product Ninja Smart Screen Blender

  Wondering what to do with your left-over smoothie? Freeze it into a smoothie pop! This is a refreshing, healthy treat for kids and adults alike. Tropical Mango Pops: 3/4 Cup water 1 Cup unsweetened Vanilla Almond Milk 1 Cup fresh or 3/4 Cup canned pineapple 1 Banana 1 Cup frozen mango chunks Combine all ingredients and blend until smooth. Pour fruit smoothie into popsicle molds and freeze for 4-8 hours.   Blueberry Mango  Pops: 3/4 Cup water 1 Cup unsweetened Vanilla Almond Milk 1 Cup frozen blueberries 1 Banana 1 Cup frozen mango chunks Combine all ingredients and blend