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Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

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Directions Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry

  • 1/4 red onion, thinly sliced
  • 2 slices bacon, cut in small pieces, cooked to crisp
  • 1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)
  • 1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)
  • 2 tablespoons sugar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons vegetable oil
  • 1/4 cup mayonnaise
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • Kosher salt and freshly ground black pepper
4.3/5 (7 Votes)

Pineapple Chicken Salad Pitas

Pineapple Chicken Salad Pitas

By

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer

  • 2 1/2 cups chopped cooked chicken breast (about 1 pound)
  • 1/2 cup matchstick-cut carrots
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup light mayonnaise
  • 1/4 cup finely chopped green onions
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) can crushed pineapple in juice, drained
  • 4 (6-inch) whole wheat pitas, each cut in half
  • 8 Romaine lettuce leaves
4.4/5 (22 Votes)

Parmesan-Crusted Chicken With Arugula Salad

Parmesan-Crusted Chicken With Arugula Salad

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This offering, originally from Food & Wine, is an easy weeknight meal

  • 1 tablespoon Dijon mustard, divided
  • 1 tablespoon extra virgin olive oil, divided
  • 1/2 teaspoon chopped fresh thyme
  • 4 (6 ounce) boneless skinless chicken breast halves
  • salt & freshly ground black pepper, to taste
  • 1/2 cup freshly grated parmesan cheese, divided (I've used store-bought in a pinch)
  • 1/2 teaspoon water
  • 4 cups packed arugula (I've also used a spring mix)
  • 1 cup cherry tomatoes, halved
4.5/5 (12 Votes)

Roasted Brussels Sprouts with Bacon Dijon Vinaigrette

Roasted Brussels Sprouts with Bacon Dijon Vinaigrette

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Hop on the roasted brussels sprouts trend with this Roasted Brussels Sprouts with Bacon Dijon Vinaigrette

  • 8 cups brussels sprouts, stem trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Bacon Dijon vinaigrette (recipe below)
  • 1/4 cup chopped parsley, garnish
  • BACON DIJON VINAIGRETTE
  • 6 slices bacon, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 clove minced garlic
  • Salt
  • Pepper
4.6/5 (14 Votes)

Orange Blueberry Freezer Jam Recipe

Orange Blueberry Freezer Jam Recipe

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Rinse four clean 1-cup plastic containers with lids with boiling water

  • 2-1/2 cups sugar
  • 1 medium orange
  • 1-1/2 cups fresh blueberries, crushed
  • 1 pouch (3 ounces) liquid fruit pectin
4.8/5 (9 Votes)

Sun-Dried Tomato Spiced Shrimp

Sun-Dried Tomato Spiced Shrimp

By

Janice Daciuk, Cooking Light SEPTEMBER 2004

  • 1 (8-ounce) jar oil-packed sun-dried tomato halves
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/4 teaspoons curry paste
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Cooking spray
4.5/5 (20 Votes)

Slow Cooker Tuna Noodle Casserole

Slow Cooker Tuna Noodle Casserole

By

Ideal Slow Cooker Size: 4 Quart Grease your slow cooker with nonstick cooking spray

  • 2 cups no-yolk egg noodles
  • 1 can (10.75 ounces) fat free cream of mushroom soup (I used Campbell’s Healthy Request)
  • 1/2 cup evaporated skim milk
  • 2 cans (5 ounces each) tuna in water, drained well
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 tablespoon parsley
  • Salt and pepper to taste
  • 1 cup frozen peas
  • Paprika for garnish if desired
4.5/5 (8 Votes)

Hot Chicken Salad Casserole

Hot Chicken Salad Casserole

By

1. Preheat oven to 400 degrees F

  • 3 cups cubed cooked chicken breast (about 1 pound)
  • 2 stalkscelery, sliced (1 cup)
  • 1 largeyellow or red sweet pepper, chopped (1 cup)
  • 3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
  • 1 10 3/4ounce canreduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 6 ounce cartonplain low-fat yogurt
  • 2 green onions, sliced (1/4 cup)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed cornflakes
  • 1/4 cup sliced almonds
4.5/5 (12 Votes)

Garlic Roasted Winter Vegetables Recipe

Garlic Roasted Winter Vegetables Recipe

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Peel the carrots, turnip and parsnip; cut into 1-in

  • 2 medium carrots
  • 1 medium turnip
  • 1 medium parsnip
  • 1 cup cubed red potatoes
  • 1 cup cubed peeled butternut squash
  • 3 whole garlic bulbs, cloves separated and peeled
  • 3 shallots, quartered
  • 4-1/2 teaspoons Daily Chef 100% Pure Olive Oil X Gourmet olive oil imported from Italy Daily Chef™ 100% Pure Olive Oil is perfect for sautéing, baking and drizzling. Learn More >
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
4.4/5 (10 Votes)

Coconut-almond couscous

Coconut-almond couscous

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Bring coconut milk to a boil in a medium saucepan

  • 1 1/2 cup(s) light coconut milk
  • 1 cup(s) uncooked couscous
  • 1/4 cup(s) green onions chopped
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground red pepper
  • 1/4 cup(s) slivered almonds toasted
5/5 (1 Votes)