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Switch up Your Dinner Menus this Spring Season with These Light and Flavorful Meals The Whole Family Can Enjoy

Creamy Asparagus Pasta

(Courtesy of Eating Well)


●8 ounces whole-wheat penne pasta

●1 bunch asparagus, trimmed and cut into 3/4-inch pieces

●1 1/2 cups whole milk

●4 teaspoons whole-grain mustard

●4 teaspoons flour

●1/2 teaspoon salt

●1/2 teaspoon freshly ground pepper

●2 teaspoons extra-virgin olive oil

●3 tablespoons minced garlic

●2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried

●1 teaspoon freshly grated lemon zest

●2 teaspoons lemon juice

●1/2 cup grated Parmesan cheese, divided



●First, bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

●Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat the oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

●Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

For more information on this recipe including nutritional facts, click here.


Garbanzo Bean-Veggie Pita with Creamy Avocado Dressing


2 ½ cups dry garbanzo beans (chickpeas) (16 ounces)

●7 cups water

●1 large onion, quartered

●4 cloves garlic, crushed

●3/4 tsp salt

●1/2 of a medium avocado, peeled and chopped

●1/2 cup plain fat-free Greek yogurt

●1 tsp red wine vinegar

●1/2 cup snipped fresh basil

●1/4 cup snipped fresh chives

●2 cups chopped fresh spinach

●1 cup halved cherry or grape tomatoes

●1 cup sliced green onions (8)

●4 pita bread rounds, halved crosswise and warmed



●Rinse garbanzo beans; drain. Place beans in a 3 1/2- or 4-quart slow cooker. Stir in the water, onion, 3 of the garlic cloves, and the salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours or until tender. Drain and rinse beans; cool. Discard solids. Reserve half of the cooked garbanzo beans for another use.*

●For dressing, in a food processor combine the remaining garlic clove, avocado, yogurt, and vinegar. Cover and process until smooth. Add basil and chives. Cover and process with on/off pulses just until combined.

●In a large bowl combine the remaining cooked garbanzo beans, spinach, tomatoes, and green onions. Spoon bean mixture into pita bread halves. Add dressing.

For more information on this recipe including nutritional information, click here