Naval oranges, ripe strawberries, and sliced bananas are served with a yogurt-ginger sauce.

Put the flat bread spread with the toppings on a toaster oven tray and use the top brown" setting. It's ready when the cheese bubbles

Cubed potatoes are sautéed with onions and lima beans and seasoned with parsley and paprika.

Perfect combination of fall flavors.

This cake gets its moistness from the apples and raisins, so it needs little oil.

A quick English dessert of cooked berries layered with whipped cream.

These fresh-tasting tacos are great for a light meal!

Serve the apples hot, at room temperature, or chilled, with the leftover liquid from the dish spooned over them.

Top a pizza crust with chicken, barbecue sauce, onions, and bell peppers.

This is a lovely side dish for chicken or fish.

Keep this on hand for a quick meal, or prepare in batches to give as gifts.

This dish toasts the rice first, before the rest of the ingredients are added.

This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.

A tasty one-pot meal chock full of vegetables.

Mix pasta, spinach, beets, onion and walnuts in a salad bowl. Combine maple syrup, vinegar, and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate until you're ready to eat.

Each serving contains about 333 calories, 20 g protein, 2 g fat (5% calories from fat), 0 mg cholesterol, 63 g carbohydrates, 15 g fiber, and 204 mg sodium.

A family-pleasing casserole with a taste of the Southwest.

Process the beans and spices in a blender, then refrigerate until ready to serve with baked corn chips.

Bananas that are getting past ripe work perfectly in smoothies. Peel them, wrap them in plastic, and freeze them.

Healthy appetizers for you and your guests.