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Never cooked with beets before? This quick and easy recipe is a great place to start. The roasted beets, arugula and feta make a delicious combination of flavors!

A vegetarian, low-carb salad might not sound like a filling meal, but this powerhouse is loaded with protein and leafy greens that that will power you through your day. Main course salads like this are a great way to get more vegetables in your diet. Find this recipe and more in our cookbook Designed for One! To order directly from the American Diabetes Association, click here

A flavorful and versatile chicken recipe, serve this as a main entrée with vegetables or over a salad. It’s also kid-friendly and much healthier than any frozen chicken nugget.

Adjust the veggies in this soup based on what you have in your refrigerator. Get creative with the veggie combination that you use!

Pair these braised beans and fennel with a side of a chicken for a complete, comforting meal.

This super simple dip can be stirred together to maintain the cottage cheese texture, or blended for a smooth and creamy dip. It's perfect for making ahead of time—the flavors meld and get stronger during storage, so you can prepare it ahead of time and store in the fridge for up to 5 days. Serve with fresh raw veggies or whole wheat crackers as an appetizer or snack.

Who says you can only use white potatoes for a potato salad? This dish will be a welcomed surprise at your next summer picnic.

If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers.

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.