Taking less than 15 minutes from start to finish, this quesadilla is perfect after a late night at work.
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Black Bean and Corn Quesadillas
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Chunky Hummus Vegetable Wrap
Serve leftover hummus another day with PC Blue Menu tortilla chips or vegetables for dipping.
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Pain Perdu with Maple Blueberry Sauce
So-named because it can be made with stale bread that would otherwise be lost (perdu), this dish is a brunch classic. It’s low fat as is, but you can dress it up by serving with whipped cream and fresh strawberries if you like.
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Brown Rice Salad with Arugula and Feta
Brown rice is lower on the glycemic index than white rice and contains more fibre, meaning it makes you feel full longer. Try this salad for your packed lunches.
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Fattoush
Fattoush is a Middle Eastern vegetable and herb salad that contains toasted bread, usually pita. You’ll need a vegetable grill basket for this grilled version, to keep the smaller veggies from falling through the grill.
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Honeyed Ricotta with Berries
Tired of the same old breakfast cereal? This low-fat breakfast dish is high in protein and provides all the goodness of berries.
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Warm Goat Cheese and Arugula Salad
Warm salads provide a sense of occasion, maybe because we most often eat them at fine dining restaurants. Any night can be an occasion when you make this tangy-peppery salad for family and friends.
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Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
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Mozzarella and Artichoke Pizza
White pizzas such as this are not tomato-based as are many pizzas and somehow seem more elegant. A rich, quick and easy appetizer.
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Ricotta and Roasted Tomato Crostini
Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.
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