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Too-Good-to-Be-True Baked Potato Soup

Too-Good-to-Be-True Baked Potato Soup

By

Pierce the potatoes all over with a fork and microwave on high for 5 minutes

  • 2 medium russet (baking potatoes, about 6 oz each
  • 3 1/2 c (16 oz) cauliflower florets (from 1 small head)
  • 1 1/2 c Swanson 33% less sodium chicken broth
  • 1 1/2 c 1% reduced-fat milk
  • 1/2 c light sour cream
  • 6 tbsp chopped fresh chives
  • 3/4 tsp kosher salt
  • Freshly cracked black pepper
  • 10 tbsp shredded reduced-fat sharp cheddar cheese
  • 3 slices center-cut bacon cooked and crumbled (or Turkey strips)
0/5 (0 Votes)

Soft Asian Summer Rolls w/Sweet and Savory Dipping Sauce

Soft Asian Summer Rolls w/Sweet and Savory Dipping Sauce

By

From Ellie Krieger "The food you crave"

  • FOR THE DIPPING SAUCE:
  • 1 tbsp sugar
  • 2 tsp warm water
  • 1/4 cup rice vinegar
  • 1 tsp chili sauce, such as Sriracha
  • 1 tbsp fresh lime juice
  • 1 tsp Asian fish sauce or low-sodium soy sauce
  • 1 tbsp finely shredded carrot
  • 1 scallion (white and green parts), thinly sliced
  • FOR THE ROLLS:
  • 6 med shrimp, peeled and deveined
  • 2 oz Vietnamese or Thai rice noodles
  • 6 rice-paper rounds (about 8 1/2 inches in diameter)
  • 12 fresh Thai or regular basil leaves
  • 1/2 cup shredded carrot
  • 12 lg fresh mint leaves
  • 3 red-leaf lettuce leaves, spines removed, making 6 halves
4.5/5 (15 Votes)

Lemony Kale and Radish Saute

Lemony Kale and Radish Saute

By

From "First for Women - Magazine"

  • 8 cups trimmed kale
  • 2 med. shallots, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 cup radishes, chopped
  • 2 tbsp pine nuts
  • 1 tsp lemon zest
  • 2 tsp fresh rosemary, chopped
4.2/5 (43 Votes)

Penne w/Roasted Tomatoes, Garlic and White Beans

Penne w/Roasted Tomatoes, Garlic and White Beans

By

Ellie Krieger

  • 3 lg ripe tomatoes (about 2 lbs)
  • 6 lg cloves garlic, papery outermost skin removed, but left unpeeled
  • 3 tbsp olive oil
  • 1/2 salt, plus more to taste
  • Freshly ground black pepper
  • One 15.5 oz can cannellini or other white beans, preferably low-sodium
  • 1/2 box (8 oz) penne pasta
  • 2 tbsp fresh lemon juice
  • 1/3 cup fresh basil leaves, cut into ribbons
  • 1/4 cup freshly grated Parmesan cheese
4.3/5 (18 Votes)

Vanilla Banana Cream Pies

Vanilla Banana Cream Pies

By

Petite Sweets

  • CRISPY MERINGUES:
  • 2 lg egg whites (save yolks for the Vanilla Cream Filling)
  • 4 tbsp sugar
  • Pinch of cream of tartar
  • 1 tsp pure vanilla extract
  • 1 ripe but firm banana
  • 12 purchased vanilla wafers (for pie bases)
  • VANILLA CREAM FILLING:
  • 2 cups whole milk
  • 1/2 cup sugar
  • 3 tbsp all-purpose flour
  • Pinch of salt
  • 2 lg egg yolks, slightly beaten
  • 1 tbsp butter
  • 1 tsp pure vanilla extract
4.5/5 (42 Votes)

Raspberries & Cream Brownie Trifles

Raspberries & Cream Brownie Trifles

By

Heat oven to 325 degree F

  • 1 stick butter, melted
  • 10 oz semisweet chocolate, melted
  • 1/2 c sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 c flour
  • 2 tsp baking powder
  • 1 tbsp instant espresso powder
  • 1/4 c mini chocolate chips
  • 2 c whipped cream
  • 1 pint raspberries
0/5 (0 Votes)

Cranberry Sauce with Dried Cherries

Cranberry Sauce with Dried Cherries

By

From Martha Stewart

  • 3 1/2 cups cranberries (one 12-ounce bag)
  • 3/4 cup dried cherries
  • 1/2 cup finely chopped shallots
  • 2 tablespoons red-wine vinegar
  • zest and juice of 1 orange (about 1/2 cup)
  • 2 teaspoons grated ginger, peeled
  • 3/4 cup packed light-brown sugar
5/5 (2 Votes)

Slow Cooker Adobo Chicken with Bok Choy

Slow Cooker Adobo Chicken with Bok Choy

By

Allrecipe: Chris Denzer

  • 2 Onions
  • 4 Cloves garlic, smashed
  • 2/3 Cup apple cider vinegar
  • 1/3 Cup soy sauce
  • 1 Tbsp brown sugar
  • 1 Bay leaf
  • Ground black pepper to taste
  • 8 Skinless, bone-in Chicken Thighs
  • 2 Tsp paprika
  • 1 large head bok choy, cut into 1 inch strips
  • 2 green onions, sliced thinly
5/5 (2 Votes)

Irish Oatmeal Brulee

Irish Oatmeal Brulee

By

Breakfast and Brunch - Nancy N Wilson

  • 4 cups milk
  • 2 cups water
  • 1 1/2 tsp salt
  • 2 cups quick-cooking Irish oatmeal (mcCann's recommended)
  • 3/4 cup heavy cream
  • 6 tbsp dark brown sugar, packed
4.4/5 (17 Votes)

Lemon and Onion Roasted Chicken

Lemon and Onion Roasted Chicken

By

Serves 4 portions

  • 3 large carrots, peeled
  • 3 parsnips, peeled
  • 1 fennel bulb, quartered
  • 2 handfuls Fingerling potatoes
  • 1 large sweet onion, quartered
  • 1 sweet potato, cut in medium chunks
  • 1 tablespoon salt
  • 1 tablespoon fresh ground pepper
  • 3 tablespoons olive oil
  • 1 4 to 5 pound roasting chicken
  • 2 or 3 cloves of garlic, peeled
  • 2 sprigs thyme or rosemary
  • 1 large onion
  • 6 to 8 sage leaves
  • 1 lemon
4.7/5 (3 Votes)