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Recipes
Corn Fritter Casserole
By CarolineNGa
This moist, sweet-savory side dish is a cross between corn bread and corn pudding
- 3 tablespoons butter, softened
- 3 large egg whites
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 1 (15 1/4-ounce) can whole-kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
- 1/4 teaspoon black pepper
- Cooking spray
Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes
By CarolineNGa
1.In a medium saucepan, combine the quinoa and water
- 1 1 1 cup quinoa
- 2 2 2 cups water
- 1 1/2 1 1/2 1/2 oz. sun-dried tomatoes (not packed in oil), sliced (about 1/2 cup)
- 1/4 1/4 1/4 cup shelled & chopped pistachios
- 1/4 1/4 1/4 cup chopped flat-leaf parsley
- 1 1/2 1 1/2 1/2 tbsp fresh lemon juice
- 2 2 2 tbsp extra-virgin olive oil
- 1/2 1/2 1/2 tsp agave nectar or honey
- 1/8 1/8 1/8 tsp salt
- 1/8 1/8 1/8 tsp ground pepper
BRANDIED PEACH JAM
By CarolineNGa
Drain thawed peaches. Coarsely chop
- 4 c. frozen peaches, thawed
- 2 tbsp. lemon juice
- 1 c. brandy
- 1 pkg. powdered pectin
- 5 c. sugar
Slow-Roasted Chicken with Vegetables Recipe
By CarolineNGa
The aroma of rosemary and garlic is mouthwatering, and this recipe could not be easier
- 2 medium carrots, halved lengthwise and cut into 3-inch pieces
- 2 celery ribs, halved lengthwise and cut into 3-inch pieces
- 8 small red potatoes, quartered
- 3/4 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1 medium lemon, halved
- 2 garlic cloves, crushed
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon lemon juice
- 1 tablespoon California Olive Ranch® Olive Oil
- 2 teaspoons paprika
Chicken Puffs
By CarolineNGa
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and gar...
- 2 skinless, boneless chicken breast halves - cubed
- 3 tablespoons chopped onion
- 3 cloves garlic, peeled and minced
- 3/4 (8 ounce) package cream cheese
- 6 tablespoons butter
- 3 (10 ounce) cans refrigerated crescent roll dough
Balsamic Chicken and Fresh Mozzarella
By CarolineNGa
Chicken can be baked in 350 degree oven for 30 minutes if you don't want to fry
- 10 skinless, boneless chicken breast halves
- 1 (16 fl oz) bottle balsamic vinaigrette salad dressing
- 2 tomatoes, sliced
- 2 pounds fresh mozzarella cheese, sliced
- 1 bunch fresh basil leaves
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper to taste
Skinny Taco Dip
By CarolineNGa
Servings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 pts Calories: 59
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz sliced black olives
Black Bean and Salsa Soup
By CarolineNGa
In an electric food processor or blender, combine beans, broth, salsa, and cumin
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Zucchini Corn Bread Pie
By CarolineNGa
Preheat oven to 375 degrees F
- 2 medium zucchini, quartered and thinly sliced
- 1 small onion, chopped
- 1/2 cup evaporated skim milk
- 2 eggs
- 1/4 teaspoon salt
- 1 (8.5-ounce) package cornbread & muffin mix
- 1/2 cup reduced-fat finely shredded sharp Cheddar cheese, divided
Pork Chops and Applesauce by SkinnyTaste
By CarolineNGa
Pork loin chops, seasoned with paprika, sage, thyme and spices then lightly pan fried and served with homemade appl...
- 4 thin (14 oz) boneless pork loin chops, center cut
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- salt and fresh cracked pepper to taste
- 1 tsp butter
- 2 tbsp flour (leave out for gluten free)
- 1/2 cup apple sauce for serving on the side