Whether it's health or taste you're after, it doesn't get any better than this --bulgur, beans, tomatoes pine nuts and olive oil team up in this vegetarian main dish salad. CW's food editor, Wendy Stenman, created this just for The Healthy Kitchen.
“I'm not a big fan of the traditional green bean casserole, so I came up with this easy, no-fuss version.” It's so quick and versatile, you can make it anytime and for just about any main dish. Christie Ladd - Mechanicsburg, PA
“I started with a basic bean, rice and onion medley and added veggies and a lighter dressing to make it healthier. You can substitute brown rice for the long grain if you like.”
—Kim Cook, Dade City, Florida
We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. —Brenda Waters, Clarkesville, Georgia
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. I frequently use leftover broccoli from a previous meal for this dish. —Mary Licata, Pembroke Pines, Florida
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
Most of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared them with me. The moist bites and tangy sauce are always well received. --Bonnie Young of Desert Hot Springs, California.
"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."