Our Cajun-Style Red Beans and Rice takes just a few minutes to assemble but delivers loads of hearty, snappy flavor.
Slow but oh-so-good cooking. That’s what this vegetarian chili’s all about. Want to add leftover shredded roasted chicken or turkey breast? Go right ahead. Poultry- or veggie-style, it’s a wonderful one-pot dish for chilly winter evenings or party nights in front of the T.V.
Make a double batch of our lively black bean salsa and enjoy in all sorts of ways, for example, as a topping for green salads, poultry, or fish, or blended with whole-grain rice.
Many pickled foods have more sodium than most of us should have for the entire day. These pickled carrots and onions have zero added sodium. And certainly, branch out! This recipe works well for any firm vegetable. For veggies with softer texture, like zucchini, go ahead and boil your vinegar, water, and pickling spice, but let it cool to room temperature before pouring over your soft veggies.
Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad. Remember Pritikin Chef Anthony’s mantra: “If you like foods individually, chances are you will love them when they’re combined.” It’s all about discovering new taste treats!
Why stiffen your arteries with the mega doses of sodium and fat in typical fast food fries (a small bag can have up to 160 milligrams of sodium and 11 grams of fat) when you can enjoy the vinegary tartness and garlic-onion crunch of Pritikin Roasted Potato Wedges for zero milligrams of sodium and zero grams of fat?