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Recipes
Sunburst Lemon Bars
By CarolineNGa
1. Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients on low speed until crumbly
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup butter or margarine, softened
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice
WW - Tuna Salad - 4 PointsPlus
By CarolineNGa
The key to this popular sandwich filling is to finely chop the celery and onion so it spreads throughout the entire...
- 12 oz canned chunk white tuna in water, drained
- 1/3 cup(s) (sliced) uncooked vidalia onion(s), finely minced
- 1/3 cup(s) uncooked celery, finely minced
- 1/3 cup(s) reduced-calorie mayonnaise
Tangy Alabama-Style White Sauce
By CarolineNGa
For the most flavorful sauce, include a mix of all the giardiniera vegetables
- WHISK:
- 1 cup mayonnaise1 cup
- 1 tsp. fresh lemon juice1 tsp.
- 1 tsp. minced garlic1 tsp.
- 1 tsp. Dijon mustard1 tsp.
- 1 tsp. Worcestershire sauce1 tsp.
- 1 tsp. black pepper1 tsp.
- 1 ⁄2 tsp. kosher salt1⁄2 tsp.
- 1 ⁄8 tsp. cayenne pepper1⁄8 tsp.
- PURÉE:
- 1 ⁄4 cup giardiniera plus juice1⁄4 cup
Slow Cooker Summer Vegetable Soup
By CarolineNGa
This slow cooker summer vegetable soup (minestrone) is delicious hot and even better served as the Italians do duri...
- 2 cups fresh chopped tomatoes or canned crushed tomatoes
- 1 can (14 to 16 ounces) garbanzo beans, rinsed and drained
- 4 medium carrots, peeled and chopped (about 1 cup)
- 2 medium potatoes, peeled and chopped (about 1-1/2 cups) (I used red potatoes)
- 2 medium onions, chopped (about 1 cup)
- 2 large stalks celery, chopped (about 1 cup)
- 2 garlic cloves, chopped
- 1 large red bell pepper, chopped (about 1 cup)
- 1 medium zucchini, chopped (about 1-1/2 cups)
- 6 cups water
- Salt and fresh ground black pepper
- 1/2 cup long-grain white rice
- 1 cup chopped fresh basil
- Extra-virgin olive oil, for serving, if desired
- Fresh grated Parmesan cheese, for serving if desired
Fish Tacos
By CarolineNGa
Preheat oven to 500° with racks in top and bottom positions and a baking sheet on each rack
- 1 ⁄4 cup plain yogurt1⁄4 cup
- 1 ⁄4 cup mayonnaise1⁄4 cup
- 2 tsp. sugar2 tsp.
- 2 minced chipotles in adobo sauce2
- Juice of 1/2 a lime
- 4 fresh tilapia fillets, halved (4 oz. each)4
- 3 Tbsp. fresh lime juice3 Tbsp.
- 3 Tbsp. all-purpose flour3 Tbsp.
- 3 Tbsp. yellow cornmeal3 Tbsp.
- 1 tsp. chili powder1 tsp.
- 1 tsp. kosher salt1 tsp.
- 1 ⁄4 tsp. cayenne pepper1⁄4 tsp.
- 8 corn tortillas (7-inch)8
- 3 cups shredded napa cabbage3 cups
Israeli Couscous and Dill Snap Peas
By CarolineNGa
Sugar snap peas pair with Israeli Couscous for a fast side salad
- 2 teaspoons olive oil
- 2/3 cup Israeli couscous
- 1 cup water
- 8 cups water
- 6 ounces sugar snap peas, trimmed
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon minced garlic
- 1 tablespoon minced dill
- 2 tablespoons shaved Parmesan cheese
Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber
By CarolineNGa
David Bonom, Cooking Light APRIL 2006
- 1 cup orange juice, divided
- 1/2 cup water
- 1 teaspoon salt, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper, divided
- 1 cup uncooked couscous
- 1/4 cup sweetened dried cranberries
- 1/4 cup sliced almonds
- 1 1/2 cups chopped, cooked chicken breast
- 1 cup chopped cucumber
- 1/3 cup prechopped red onion
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons extravirgin olive oil
Southwest Pot Roast With Pinto Beans
By CarolineNGa
Prep •Preheat oven to 350°F
- 1 lb flank steak (or chuck roast)
- 1 small yellow onion, coarsely chopped
- 1 teaspoon minced garlic
- 1 (14.5-oz) can fire-roasted diced tomatoes (undrained)
- 1 (8-oz) package tri-pepper mix (fresh diced green, red, yellow bell peppers)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- Aluminum foil
- 1 (15-oz) can fat-free pinto beans (drained and rinsed)
Oven Roasted Parmesan Potatoes
By CarolineNGa
Preheat oven to 400 degrees F (200 degrees C)
- cooking spray
- 1 teaspoon vegetable oil, or as needed
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 pounds red potatoes, halved
- 1 tablespoon vegetable oil, or as needed
- 1/4 cup sour cream (optional)
Chicken Pot Pie, Skinny-fied
By CarolineNGa
1. Preheat oven to 350 degrees
- 3 cups Swanson’s reduced-sodium chicken broth or your favorite
- 1 1/2 cups onions, chopped
- 1 cup potato, peeled and cubed (1/2 inch cubes)
- 1 cup sweet potato, peeled and cubed (1/2 inch cubes)
- 1 cup carrots, peeled and chopped
- 1 cup celery, sliced
- 1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
- 1 1/2 cups frozen peas (not defrosted)
- 1 1/2 cup reduced-fat milk
- 1/2 cup plus 1 tablespoon all purpose flour
- 2 tablespoons fresh thyme, chopped or 1 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit)