Food

Cut your food bill with these dollar-stretching suppers - loaded with peak-season produce, they cost pennies per person.

Veggie Tart

Quick Summery Veggie Tart

Refrigerated ready-to-unroll piecrust is the shortcut secret to this savory tart (pictured). Slathered with basil cream cheese, it's filled with squash, peppers, and zucchini.

Bite-size bratwurst slices alternate with veggies in this kebab version of the Sheboygan, WI, classic, which is basted in a beer - brown sugar sauce.

Layer budget-smart black beans, cut-from-the-cob corn, and Cheddar cheese to create these oven-roasted open-faced tacos. Top with red cabbage and cilantro for color and a crispy crunch.

Related: 10 Vegetarian Summer Meals

Pizza Toss

This pasta salad (pictured) is loaded with farm-stand squash and zucchini - and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta f

Macaroni salad is one of those dishes that you just have to have at a Memorial Day gathering. The ingredients are cheap, it's easy to make (and make a lot of) and has a wonderfully creamy texture and mild flavor that everyone loves.

But if you think your typical macaroni salad is harmless, think again. Right when you're about to squeeze back into that bikini, good old macaroni salad will make that task a little more difficult. A typical 1-cup serving packs 370 calories and 22 grams of fat. Yikes.

Don't Miss: Pasta Salad vs. Potato Salad. Which Is Healthier?

Before you throw that salad into the swimming pool, know that you can enjoy that same 1-cup serving with nearly half the calories and more than half the fat. Here's how to make your macaroni salad healthier:

Tip 1) Use Whole-Wheat Pasta
Although using whole-wheat pasta doesn't make much of a difference calorically, it does add fiber. Fiber doesn'

Mini peanut butter cups

These vegan peanut butter cups owe their silky smooth texture to a secret healthy ingredient: organic tofu! Blended with peanut butter, the tofu adds creamy thickness without any extra calories or fat.

Ingredients:
For the crust:
Heaping 1/2 c. + 2 tbsp. graham cracker crumbs (10 squares)
1 1/2 tbsp. pure maple syrup (or other liquid sweetener)
1 tbsp. coconut oil (or Earth Balance)
2 1/2 tsp. cocoa powder

For the filling:
200 g. soft/silken organic tofu, roughly chopped
1/4 c. natural peanut butter
1/2 c. Sucanat or brown sugar, processed into powder (or 3-5 tbsp. icing sugar)
1 tbsp. almond milk
1 tsp. pure

Use a 2:1 Salt to Sugar Ratio for Your Rub - Sticking with the rule to keep it simple, our NC Hall of Fame Pit Master, Bill Eason, recommends a simple rub that is two parts Lawry's Seasoned Salt and one part brown sugar.

Use a Vinegar-Based Sauce - This can be a controversial tip since different regions have different (and very strong) opinions on the best sauce. At this particular festival they loved the vinegar-based sauce, which is just a simple mixture of vinegar, sugar, and pepper.

Double Dip Your Meat - The sauce is definitely a highlight of great barbecue, so let's get the most out of it! Rather than only saucing your meat once while it is on the grill, dip it one last time in fresh sa

Chicken and Bean Burritos

Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

See More: 100 Easy Chicken Recipes

Chicken and Bean Burritos

Ingredients

3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup prechopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo
1/4 cup reduced-fat sour cream

See More: Superfast Kid-Friendly Recipes

Preparation

1. Combine first 6 ingredients in a bowl; toss well.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans a

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Edamame

In a food processor, pulse the first six ingredients together until very well blended. Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is