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Recipes
Honey Dijon Balsamic Vinaigrette
By CarolineNGa
Note: I really liked this dressing
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- salt and pepper to taste
Pioneer Woman's Tangy Tomato Brisket
By CarolineNGa
Preheat the oven to 275 degrees F
- One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
- One 24-ounce bottle ketchup or chilli sauce
- 1 package dry onion soup mix
- 1 cup water
- Several dashes hot sauce
Beyond Decadent, Skinny Lasagna Alfredo
By CarolineNGa
1. Preheat oven to 325 degrees
- 9 dried whole wheat or whole grain lasagna noodles, see shopping tip
- 2 (10 ounce) containers Buitoni Light Alfredo Sauce, see shopping tip
- 3 tablespoons lemon juice
- 1/2 teaspoon cracked black pepper
- 3 cups chopped, cooked chicken breast, see prep tip
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup bottled roasted red sweet peppers, drained and chopped, see shopping tip
- 1/2 cup Sargento reduced-fat 4 cheese Italian blend or reduced-fat mozzarella, shredded
Million Dollar Sweet Pickle Relish
By CarolineNGa
*
- For the Relish:
- 8 large cucumbers, peeled, seeded and diced (about 2 quarts diced)
- 2 cups of chopped onion
- 3 green bell peppers, chopped
- 3 red bell peppers, chopped
- 1 large can of pimento, drained and chopped, optional
- 2 tablespoons of kosher salt
- For the Syrup:
- 1 quart of white or cider vinegar
- 4 cups of granulated sugar
- 2 teaspoons of finely minced garlic
- 2 tablespoons of mustard seed
- 2 tablespoons of celery seed
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of red pepper flakes, or to taste, optional
Wilda's Avocado Soup
By CarolineNGa
Combine all ingredients and chill 1 hour
- 2 ripe avocados - quartered
- 1/4 cup chopped green onions
- 2 tbsp. of or pineapple juice
- 1 tbsp. chopped fresh cilantro
- 1/2 - 1 tsp. salt
- 1/4 tsp. ground red pepper
- 1/4 tsp. ground black pepper
- 1/8 tsp. ground cumin
- 3 cups chicken broth chilled
- 1 (8 oz) fat free yogurt.
WW - Light Aioli - 1 PointsPlus
By CarolineNGa
Serve this garlicky French mayonnaise with broiled chicken or fish, or drizzled over grilled asparagus
- 1/4 Cup buttermilk
- 3 Tbsp reduced-calorie mayonnaise
- 1 tsp fresh lemon juice
- 1 clove(s) (medium) garlic clove(s), minced
- 1/8 tsp table salt
- 1/8 tsp black pepper, freshly ground
Ravioli & Vegetable Soup
By CarolineNGa
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste
Light King Ranch Chicken Casserole
By CarolineNGa
Southern Living MARCH 2004
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- Vegetable cooking spray
- 2 cups chopped cooked chicken breasts
- 1 (10-ounce) can fat-free cream of chicken soup, undiluted
- 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 12 (6-inch) corn tortillas
- 1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Skinny Slow Cooker – Savory Superfood Soup
By CarolineNGa
Combine all ingredients in the slow cooker, cover and cook on low 6-8 hours, or until veggies are tender
- 2 cups sliced carrots
- 1 large sweet potato, cut into 1/2" cubes
- 1 cup fresh or frozen green beans
- 1/2 cup fresh cilantro, chopped
- 1 small onion, diced
- 1 clove garlic, minced
- 2 (15 ounce) cans black beans, drained and rinsed
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Kosher or sea salt to taste
- 2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no sugar added)
- 2 cups vegetable broth, low-sodium
Old-Fashioned Tangy Cabbage
By CarolineNGa
Our Old-Fashioned Tangy Cabbage is the perfect go-along for almost any main dish
- 1 green cabbage, shredded (about 12 cups)
- 2 red apples, cored, seeds removed, and cut into 1-inch chunks
- 1/2 cup light brown sugar
- 1 teaspoon salt
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar