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Almond Butter Sugar Cookies

Almond Butter Sugar Cookies

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1. Cream your butter and sugar together for at least 2 minutes

  • Cookies:
  • 1 C butter, softened
  • 1 1/2 C sugar
  • 2 eggs
  • 1 t vanilla
  • 1 t almond extract
  • 1 t butter flavoring
  • 3 C flour
  • 2 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • Frosting (combine):
  • 1 8 oz package cream cheese, softened
  • 1/4 C butter, softened
  • 1 t vanilla
  • dash salt
  • 3-4 C powdered sugar
  • 2-3 T milk
4.5/5 (2 Votes)

Dressing: Light Carrot-Ginger Dressing

Dressing: Light Carrot-Ginger Dressing

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Put the carrot and 1 cup water in a small saucepan

  • 1 medium carrot, roughly chopped
  • 2 tablespoons chopped peeled ginger
  • 1 teaspoon packed light brown sugar
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • Kosher salt
0/5 (0 Votes)

Zucchini and Parm Fritters

Zucchini and Parm Fritters

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FOR THE SAUCE 1. Coat a large saucepan with EVOO, add the onion and a decent pinch of red pepper--don't go crazy w...

  • FOR THE SAUCE
  • EVOO
  • 1 onion, cut into 1/2 inch dice
  • Large pink of crushed red pepper
  • Kosher Salt
  • 2 cloves garlic, smashed and chopped
  • 1 28-ounce can San Marzano tomatoes (with their juices), passed through a food mill or pureed
  • FOR THE FRITTERS
  • EVOO
  • 2 onions, cut into 1/2 inch dice
  • Kosher Salt
  • 1 zucchini, cut into 1/2 inch dice
  • 1/2 cup all-purpose flour
  • 1/2 cup freshly grated Parmiginao plus more for garnish
  • 1 tsp. baking powder
  • 1/4 to 1/2 cup whole milk
  • Peanut or other neutral-flavored oil
4/5 (1 Votes)

Mixed Green with Pecans, Goat Cheese, and Honey Mustard Vinaigrette

Mixed Green with Pecans, Goat Cheese, and Honey Mustard Vinaigrette

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1. Preheat oven to 300°F

  • Dressing:
  • 4 ounces pecans, whole
  • 1 Tbsp melted butter
  • 1 Tbsp sugar
  • 2 Tbsp honey mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • Salt and pepper to taste
  • 1 lb mixed salad greens, including fresh baby spinach
  • 4 ounces goat cheese
  • 1/4 cup dried cranberries
  • 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices
4.3/5 (3 Votes)

Sesame-Crusted Roast Chicken

Sesame-Crusted Roast Chicken

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Preheat oven to 425 degrees F

  • 1/3 cup reduced-sodium soy sauce or tamari sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon freshly cracked black pepper
  • 1 3 1/2 pound whole chicken
  • 1/4 teaspoon salt
  • 1 pound small new yellow or red potatoes, scrubbed and halved (quartered if large)
  • 1/3 cup reduced-sodium chicken broth (optional)
  • 2 tablespoons coarsely chopped parsley
4/5 (7 Votes)

HASH BROWN CASSEROLE

HASH BROWN CASSEROLE

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Preheat oven to 350*. Grease 9x13 pan

  • 6 large eggs, well beaten
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 (30 oz.) pkg. frozen shredded hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 1 cup diced ham
5/5 (1 Votes)

Chicken: Roast Chicken by Ina Garten

Chicken: Roast Chicken by Ina Garten

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Preheat the oven to 425 degrees F

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil
4.5/5 (25 Votes)

Arroz Con Pollo (Weight Watchers)

Arroz Con Pollo (Weight Watchers)

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SmartPoints® value 3

  • 4 cups roughly chopped cauliflower (or HG Alternative)
  • 1/2 tsp. oregano
  • 1/4 tsp. turmeric
  • 1/8 tsp. cayenne pepper
  • Four 4-oz. raw boneless skinless chicken breast cutlets
  • 1/4 tsp. black pepper
  • 1/8 tsp. paprika
  • 3/4 tsp. salt
  • 1 1/2 cups sliced red bell pepper
  • 1 cup chopped onion
  • 2 cups seeded and chopped tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp. chopped garlic
  • 1 cup frozen peas
  • 3/4 cup chicken broth
  • 2 bay leaves
0/5 (0 Votes)

Rice: Chicken Fried Rice

Rice: Chicken Fried Rice

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Prepare rice according to package instructions to yield 4 cups cooked rice

  • 4 cups rice, prepared
  • 1/2 pound boneless, skinless chicken breasts, cooked (I recommend using
  • slow cooker teriyaki chicken)
  • 1 cup peas & carrots, frozen
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 3 tablespoons sesame oil
  • 1/4 cup soy sauce
4.5/5 (60 Votes)

Lemon Loaf

Lemon Loaf

By

Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly sprinkle with flour

  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • 2 containers (6 oz each) Yoplait® Original yogurt lemon burst
  • 1/2 cup butter, melted
  • 1 tablespoon grated lemon peel
  • 2 eggs
  • 2 teaspoons coarse sugar, if desired
4.7/5 (7 Votes)