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Pumpkin Pie Bars

Pumpkin Pie Bars

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HEAT oven to 350°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spra...

  • 1-1/3 cups flour
  • 3/4 cup granulated sugar, divided
  • 1/2 cup packed brown sugar
  • 3/4 cup cold butter or margarine, cut up
  • 1 cup old-fashioned or quick-cooking oats, uncooked
  • 1/2 cup chopped PLANTERS Pecans
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 3 eggs
  • 1 can (15 oz.) pumpkin
  • 1 Tbsp. pumpkin pie spice
0/5 (0 Votes)

Quinoa with Chickpeas and Tomatoes

Quinoa with Chickpeas and Tomatoes

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Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams

  • 1 cup quinoa
  • 1/8 teaspoon salt
  • 1 3/4 cups water
  • 1 cup canned garbanzo beans (chickpeas), drained
  • 1 tomato, chopped
  • 1 clove garlic, minced
  • 3 tablespoons lime juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1 pinch salt and pepper to taste
  • 1/2 teaspoon chopped fresh parsley
0/5 (0 Votes)

Corn, Avocado, and Tomato Salad

Corn, Avocado, and Tomato Salad

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Combine the corn, avocado, tomatoes and onion in a large glass bowl

  • 2 cups cooked corn, fresh or frozen
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Curried Chicken and Rice Soup

Curried Chicken and Rice Soup

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Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan

  • 1 bone-in chicken breast (about 1 1/2 pounds), halved
  • 2 medium carrots, sliced diagonally into 2-inch pieces
  • 1 bay leaf
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 large onion, very thinly sliced
  • 1 teaspoon sugar
  • 1 1/2 teaspoons Madras curry powder
  • 1/3 cup jasmine rice
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 lemon, cut into wedges
0/5 (0 Votes)

Crock Pot Chicken and Black Bean Soup

Crock Pot Chicken and Black Bean Soup

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Servings: 7 • Size: 1 1/2 cups • Old Pts: 6 pts • Weight Watchers Points+: 6 pts Calories: 306 • Fat: 6 g â...

  • 2 (15 oz) cans black beans, rinsed and drained
  • 3 1/2 cups low sodium chicken broth
  • 2 (10 oz) cans Rotel tomatoes with green chilies
  • 1 red bell pepper, minced
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 16 oz (2) skinless chicken breast
  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • cut limes, for serving
  • 1 medium haas avocado, sliced
  • sour cream, for serving (optional)
0/5 (0 Votes)

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

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Servings: 4 • Size: 3 meatballs • Old Points: 6 pts • Points+: 7 pts Calories: 229

  • 1/4 cup panko crumbs
  • 1-1/4 lbs 93% lean ground turkey
  • 1 egg
  • 1 tbsp ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, chopped
  • 1 tbsp low sodium soy sauce
  • 2 tsp sesame oil
  • Dipping Sauce
  • 4 tbsp low sodium soy sauce
  • 2 tsp sesame oil
  • 2 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tbsp chopped fresh scallion
0/5 (0 Votes)

Butternut Squash Bisque with Ginger and Orange Zest

Butternut Squash Bisque with Ginger and Orange Zest

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Method: Heat olive oil or butter over medium heat in a large sauce pot

  • 1 tablespoon olive oil or butter
  • 2 pounds butternut squash, peeled and diced into 1-inch chunks
  • 3 large carrots, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh ginger (1-inch piece)
  • 2 quarts vegetable stock or cold water
  • 1/8 cup grated orange zest
  • 1 bunch parsley, chopped
  • pinch of ground nutmeg
  • 1/2 teaspoon sea salt
  • Ground pepper, to taste
0/5 (0 Votes)

French Onion Soup Gratinee

French Onion Soup Gratinee

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Melt butter in a large pot over medium-high heat

  • 4 tablespoons butter
  • 1 teaspoon salt
  • 2 large red onions, thinly sliced
  • 2 large sweet onions, thinly sliced
  • 1 (48 fluid ounce) can chicken broth
  • 1 (14 ounce) can beef broth
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme leaves
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper to taste
  • 4 thick slices French or Italian bread
  • 8 slices Gruyere or Swiss cheese slices, room temperature
  • 1/2 cup shredded Asiago or mozzarella cheese, room temperature
  • 4 pinches paprika
0/5 (0 Votes)

Absolute Mexican Cornbread

Absolute Mexican Cornbread

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Preheat oven to 300 degrees F (150 degrees C)

  • 1 cup butter, melted
  • 1 cup white sugar
  • 4 eggs
  • 1 (15 ounce) can cream-style corn
  • 1/2 (4 ounce) can chopped green chile peppers, drained
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
5/5 (2 Votes)

Quinoa and Black Beans

Quinoa and Black Beans

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Heat the oil in a medium saucepan over medium heat

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
0/5 (0 Votes)