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WHITE BEAN DIP {aarp}

WHITE BEAN DIP {aarp}

By

Serve this savory dip with toasted baguette slices on the side

  • 1 can cannellini beans, drain, rinse
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon five-spice powder
  • 1 lemon, juice of
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 tablespoon chopped fresh cilantro
0/5 (0 Votes)

SPLIT-PEA SOUP {janine}

SPLIT-PEA SOUP {janine}

By

In a 5 qt dutch oven over med-heat, bring ham, split peas, carrots, onions and water to a boil

  • 1.5 cups ham chunks
  • 1 {16oz} package split peas
  • 2 shredded carrots
  • 1 medium onion, chopped
  • 7 cups water
  • 1/4 teaspoon whole allspice
  • 1/4 teaspoon whole peppercorns
  • 1 bay leaf
  • Salt
4/5 (1 Votes)

GARLIC BREAD {rachael ray}

GARLIC BREAD {rachael ray}

By

Position rack in the center of oven and preheat to 350°F

  • 1 bulb garlic, cloves separated
  • 1 stick butter, softened
  • 1 loaf Italian bread with sesame seeds, split
  • 2 oz. grated pecorino cheese
  • 2 oz. grated Parmigiano-Reggiano
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon dried oregano or marjoram
0/5 (0 Votes)

BALSAMIC-GLAZED SALMON {giada}

BALSAMIC-GLAZED SALMON {giada}

By

FOR THE GLAZE: In a small saucepan, bring vinegar, maple syrup, mustard and garlic to a boil over med-heat

  • Glaze:
  • 3/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, peel, smash or chop
  • Salmon:
  • 4 {6oz} center-cut salmon fillets, skinned
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground pepper
  • Vegetables:
  • 2 tablespoons olive oil {1oz}
  • 1 large or 2 small shallots, thin sliced
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, peel, smash or chop
  • 12 oz. frozen shelled edamame, thawed
  • 6 oz. sugar snap peas, halved
4.5/5 (4 Votes)

RUBY TUESDAY'S PASTA HAM-PEA SALAD

RUBY TUESDAY'S PASTA HAM-PEA SALAD

By

In a large bowl combine salad ingredients

  • Salad:
  • 8 oz. macaroni, cooked and drained
  • 8 oz. ham, cubed
  • 8 oz. sharp Cheddar cheese, cubed
  • 10 oz. frozen peas, cooked and drained
  • Dressing:
  • 3/4 cup sour cream
  • 3/4 cup real mayonnaise
  • 1/4 cup lemon juice
  • 1/2 cup grated Parmesan or Romano cheese
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.6/5 (15 Votes)

CREAMY CUCUMBER-DILL SALAD

CREAMY CUCUMBER-DILL SALAD

By

With vegetable peeler, remove several strips of peel from each cucumber

  • 8 large {5 lb} cucumbers
  • 1 teaspoon salt
  • 6 large radishes
  • 8 ounces plain low-fat yogurt
  • 1/2 cup low-fat sour cream {4.25oz}
  • 1/2 cup fresh dill, loose pack, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground black pepper
  • 1 small garlic clove, crushed with press
4/5 (1 Votes)

CHOCOLATE COFFEE CARAMEL BARS {paleo}

CHOCOLATE COFFEE CARAMEL BARS {paleo}

By

MAKE THE CRUST: Add all crust ingredients into a food processor and mix until well combined

  • 12 dried figs {or dates} stems removed
  • 1/2 cup almond butter
  • 1/4 cup Unsweetened Shredded Coconut
  • 2 tablespoons Raw Honey
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 12-14 medjool dates, soaked in water 1 hour
  • 5-6 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup Enjoy Life Chocolate Chips or dark chocolate, melted
  • 1/4 cup canned coconut milk
  • 2 teaspoons ground coffee
  • Coarse sea salt, to top
0/5 (0 Votes)

Savory & Sweet Crackers

Savory & Sweet Crackers

By

These sweet and savory crackers are a great snack or appetizer to serve at your next party

  • 1 cup blanched almond flour
  • 1/2 tablespoon olive oil
  • 2 tablespoons cold water
  • 1/2 teaspoon sea salt
  • 2 tablespoons raisins
  • 3 teaspoons raw sunflower seeds
  • 1 sprig rosemary
4.5/5 (4 Votes)

FRENCH ONION GRILLED CHEESE {jeff mauro}

FRENCH ONION GRILLED CHEESE {jeff mauro}

By

Try these oniony grilled cheese sandwiches with a bowl of Roasted Tomato Bisque for a satisfying meal on a chilly d...

  • Caramelized Onions:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large yellow onions, in 1/4” slices from root to tip
  • Salt and freshly cracked black pepper
  • 1/4 cup dry sherry
  • 1 teaspoon finely chopped fresh thyme
  • Sandwich Build:
  • 8 slices gruyere cheese
  • 8 slices sourdough bread
  • Salted butter, softened
4.5/5 (18 Votes)

THAI PEANUT CHICKEN AND NOODLES

THAI PEANUT CHICKEN AND NOODLES

By

1 Serving: Cals 380/Cals from Fat 150/Total Fat 17g/Sat Fat 3g/Trans Fat 0g Chol 55mg/Sodium 900mg/Carb 34g/Fiber 4

  • 6 oz. uncooked fine egg noodles
  • 1/4 cup creamy peanut butter {2.5oz}
  • 1/2 teaspoon finely chopped gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon canola oil
  • 2 c. small fresh broccoli florets {10oz}
  • 4 oz. sliced fresh mushrooms
  • 1 cup baby-cut carrots, quartered lengthwise {5oz}
  • 1 medium bell pepper {any color}, thin bite-size strips
  • 9 oz. frozen diced cooked chicken, thawed
  • 1/4 cup coarse chopped dry-roasted peanuts {1oz}
5/5 (1 Votes)