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Asparagus-Mushroom Mini Lasagnas

Asparagus-Mushroom Mini Lasagnas

By

Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray

  • Canola or olive oil cooking spray
  • 1 cup low-fat milk
  • 1 tablespoon all-purpose flour
  • 3/4 cup grated Asiago cheese
  • 1/8-1/4 teaspoon white or black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 cups chopped baby bella mushrooms
  • 1/4 teaspoon salt
  • 2 cups thinly sliced asparagus (from 1 bunch)
  • 24 wonton wrappers
  • 1 cup part-skim ricotta cheese
  • 1/4 cup prepared pesto
4.5/5 (11 Votes)

Caramel-Toffee Dip

Caramel-Toffee Dip

By

Ann Taylor Pittman, Cooking Light DECEMBER 2013

  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup light sour cream
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons toffee bits, divided
  • Apple wedges
4.6/5 (16 Votes)

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken

By

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine

  • 1 (16 ounce) jar salsa
  • 1 (1.25 ounce) package dry taco seasoning mix
  • 1 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 3 pounds skinless, boneless chicken breast halves
4.5/5 (12 Votes)

Grilled Chicken with Tomato-Avocado Salad

Grilled Chicken with Tomato-Avocado Salad

By

See all photos (3) Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower 3

  • 1/4 cup nonfat buttermilk
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced shallots
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 2 ears yellow corn, shucked
  • 1 small red onion, cut into 1/2-inch slices
  • 2 yellow tomatoes, each cut into 4 slices
  • 2 red tomatoes, each cut into 4 slices
  • 1 cup cherry tomatoes, halved
  • 1 sliced peeled ripe avocado
4.5/5 (15 Votes)

Citrus-Scented Brined Turkey Recipe

Citrus-Scented Brined Turkey Recipe

By

Mince five garlic cloves; halve the remaining garlic cloves and set aside

  • 11 garlic cloves, peeled
  • 6 cups unsweetened apple juice
  • 1 cup kosher salt
  • 3/4 cup packed brown sugar
  • 1/3 cup soy sauce
  • 3 tablespoons minced fresh gingerroot
  • 4 bay leaves
  • 6 cups cold water
  • 1 Member's Mark Turkey (12 to 14 pounds) X Fresh holiday turkey Make holiday meals extra special with premium, all-natural turkey. Learn More >
  • 1 medium lemon, cut into wedges
  • 1 medium orange, cut into wedges
  • 1 medium onion, cut into wedges
  • 4 sprigs fresh thyme
  • 1 tablespoon canola oil
4.2/5 (5 Votes)

Curried Pineapple Rice Recipe

Curried Pineapple Rice Recipe

By

Cut fresh pineapple to form a serving bowl if desired (see p

  • 1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter
  • 2-1/2 cups uncooked long grain rice
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 5 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 jalapeno pepper, seeded and chopped, optional
  • 4 green onions, chopped
4.5/5 (10 Votes)

Cranberry Corn Bread Casserole Recipe

Cranberry Corn Bread Casserole Recipe

By

Place cranberries in a small bowl; cover with boiling water

  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 teaspoon onion powder
  • 1/4 teaspoon rubbed sage
  • 1 egg
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 tablespoons butter, melted
  • 1/4 cup chopped pecans
  • 1/2 teaspoon grated orange peel
4.2/5 (12 Votes)

Butternut Squash Bake with Cranberry Oatmeal Crumble Recipe

Butternut Squash Bake with Cranberry Oatmeal Crumble Recipe

By

Preheat oven to 375°. Lightly coat butternut squash with 1 tablespoon olive oil

  • BUTTERNUT SQUASH:
  • 1 small butternut squash, quartered and seeded
  • 3 tablespoons Carlini Extra Virgin Olive Oil, divided
  • 1 orange, zested and juiced
  • 1/4 teaspoon Stonemill Essentials Iodized Salt
  • 1/4 teaspoon Stonemill Essentials Ground Black Pepper
  • 1 teaspoon Stonemills Essentials Pumpkin Pie Spice*
  • 1/2 teaspoon Stonemill Essentials Paprika
  • 2 tablespoons Berryhill Honey
  • Carlini Canola Cooking Spray
  • CRANBERRY OATMEAL CRUMBLE:
  • 1/4 cup Baker's Corner Brown Sugar
  • 1-1/2 cups Millville Old Fashioned Oats
  • 1 cup cranberries, frozen
4.3/5 (4 Votes)

Stuffed Zucchini Recipe

Stuffed Zucchini Recipe

By

In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese
4.4/5 (14 Votes)

Creamy Noodle Casserole | Reservation For Two - Reservation for Two

Creamy Noodle Casserole | Reservation For Two - Reservation for Two

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1. Preheat oven to 350 degrees F

  • 2 cups of your favorite pasta noodle, cooked
  • 1/2 pound lean ground turkey or lean ground beef (I used extra lean ground turkey. A 1/2 pound contains 3 grams of fat and 240 calories)!
  • 1/4 sweet onion, diced
  • 1/2 green pepper, diced
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 can 98% fat free cream of chicken soup
  • 1 cup browned bread crumbs
  • salt and pepper
0/5 (0 Votes)