This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat--including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.
Kids will love these breakfast bears. A spice cake mix baked in a muffin tin turns into a bear when you add pear ears and a chocolate chip nose. They make great snacks too.
The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.
The buckwheat flour gives this muffin recipe a fiber boost while the blueberries and butternut squash crank up the vitamins and phytonutrients. Freeze the muffins and a warm snack is only a 1-minute microwave reheating away.
These low-calorie cakes are mostly made up of blueberries with just enough cornbread batter to hold the berries together. If you like, top each cake with a small dollop of reduced-fat or fat-free whipped topping.
These high-fiber veggie burgers get added body and a pleasant mild flavor from millet, a nutrition powerhouse. They get their spectacular punch from Olive Ketchup and feta cheese.
