Caramel Apples
These fall treats have just enough caramel to give a nice hit of salty-sweet flavor in each bite.
Candy Corn Granola Bars
Inspired by the classic fall candy but without all the sugar, these festive granola bars are a nutritious and adorable alternative.
Gingerbread Marshmallows
This gingerbread-flavored homemade marshmallow recipe is a fun, naturally gluten-free alternative to holiday cookies--and you won't believe how much better homemade marshmallows are than traditional store-bought marshmallows until you taste one. Use a stand mixer to make them, though--hand mixers typically aren't powerful enough to get the job done.
Spiced Pumpkin Pie
This boldly spiced classic pumpkin pie recipe can be made with canned pumpkin puree, a roasted pie pumpkin or roasted squash. Make your own healthy pastry dough or look for a store-bought frozen pie crust without any partially hydrogenated oils.
Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that's delicious for dinner or packed up for lunch.
Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Homemade Vanilla Ice Cream
Here's a simple recipe for low-fat vanilla ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.
Ravioli & Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell.
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
Cherry Ice Cream Pie with Chocolate Cookie Crust
This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun purple hue.
Hamburger Buddy
Very finely chopping onion, mushrooms and carrots in the food processor is not only fast--it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.
Carrot-Orange Juice
In this vibrant, healthy carrot-orange juice recipe, we jazz up plain orange juice by adding a yellow tomato, apple and carrots to pack in immune-boosting vitamins A and C. No juicer? No problem. See the juicing variation below to make this carrot-orange juice recipe in a blender.
