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WW - Warm Bacon Vinaigrette - 1 PointsPlus

WW - Warm Bacon Vinaigrette - 1 PointsPlus

By

This smoky dressing is great on any salad green but is especially delicious with peppery arugula

  • 3 slice(s) uncooked bacon, cut into 1/2-inch pieces
  • 2 Tbsp uncooked shallot(s), minced
  • 2 Tbsp water
  • 2 Tbsp white wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp table salt
  • 1/8 tsp black pepper, freshly ground
4.5/5 (25 Votes)

Skinny Lemon Glazed Chicken, Sweet and Sassy

Skinny Lemon Glazed Chicken, Sweet and Sassy

By

1. In a shallow dish, add bread crumbs, garlic, salt, pepper and blend together

  • 3/4 cup Panko bread crumbs
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 4 (4 oz each) chicken breasts, boneless, skinless, (1 pound total)
  • 1/4 cup fresh lemon juice
  • 1/4 cup honey
  • 1 tablespoon Tabasco Sauce (use 1-2 teaspoons if you don’t want it too spicy)
  • 1 tablespoon extra virgin olive oil
  • Cooking spray
4.4/5 (16 Votes)

Apple Salad with Mustard Dressing

Apple Salad with Mustard Dressing

By

Adam Hickman, Cooking Light JANUARY 2014

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons cider vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons whole-grain Dijon mustard
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups thinly sliced Fuji apple
  • 1 (5-ounce) package mixed spring greens
4.4/5 (14 Votes)

Greek Salsa Recipe

Greek Salsa Recipe

By

In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside

  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons olive oil, divided
  • 2-1/2 teaspoons Greek seasoning, divided
  • 1 garlic clove, minced
  • 1 cup grape tomatoes, quartered
  • 3/4 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped red onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 package (12 ounces) whole wheat pita breads
4.5/5 (11 Votes)

Chicken Lettuce Wraps

Chicken Lettuce Wraps

By

Recipe courtesy Daniel Green Show: Paula's Best Dishes

  • 6 large dried Chinese mushrooms
  • Drizzle of extra-virgin olive oil
  • 1/2 large onion, peeled and finely chopped
  • 2 pounds lean ground chicken
  • 3 tablespoons mirin or white wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • One 8-ounce can water chestnuts, chopped
  • 1 clove garlic, peeled and crushed
  • 6 spring onions (scallions), chopped
  • 2 to 3 tablespoons plum sauce
  • 2 to 3 heads radicchio, leaves separated
4.7/5 (10 Votes)

Jumble of Sweet-and-Sour Onions

Jumble of Sweet-and-Sour Onions

By

Like cranberries, this colorful medley of small onions adds a sweet-tart note to a Thanksgiving dinner

  • 2 pounds mixed onions (extra-small red onions, pearl or boiling onions, and small cipollini)
  • 8 small shallots (about the size of a walnut in its shell) or 4 large, separated into lobes
  • 1/4 cup butter or olive oil, divided
  • 2 or 3 bushy thyme sprigs, plus a few smaller sprigs for topping
  • 2 Mediterranean bay leaves
  • 8 fresh sage leaves, plus 3 or 4 leaves for topping
  • Sea salt and pepper
  • 2/3 cup port
  • 1/2 cup apple cider vinegar, such as Katz
  • 2 tablespoons honey or brown sugar
  • 1/2 cup golden raisins
  • 1/2 cup dried tart cherries
  • 2 About 2 cups chicken stock or water
5/5 (1 Votes)

Moroccan Dressing

Moroccan Dressing

By

Makes 1/2 Cup (1tbsp per serving) Serve with Orange-Scented Couscous

  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon grated orange rind
  • 1/4 cup orange juice
  • 1 tablespoon honey
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup olive oil
0/5 (0 Votes)

Marmalade Chicken

Marmalade Chicken

By

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders

  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons orange marmalade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • 1 pound chicken tenders, (see Note)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon freshly grated orange zest
4.6/5 (8 Votes)

Divine Summertime Chicken Sandwich for Two

Divine Summertime Chicken Sandwich for Two

By

"Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, ...

  • 4 ounces cream cheese, softened
  • 4 teaspoons dried dill weed, divided
  • 4 tablespoons minced garlic, divided
  • 2 tablespoons butter, softened
  • 2 skinless, boneless chicken breast halves
  • 1 small tomato, diced
  • 1 leaf lettuce
  • 4 thick slices French bread
4.6/5 (14 Votes)

Mexican Chopped Salad

Mexican Chopped Salad

By

The freshest, healthiest, most summery salad

  • Ingredients for the dressing:
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon cumin
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • taste and add salt if needed
  • Ingredients for the tortilla strips:
  • 6 6-inch corn tortillas
  • 1 1/2 tablespoons canola oil
  • 1/2 teaspoon sea salt
  • Ingredients for the salad:
  • 1 medium head romaine lettuce , chopped in approximately 1/2 inch pieces
  • 1 medium bell pepper, diced in 1/4-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
  • 1/2 medium red onion, diced in 1/4-inch pieces
  • 1/2 medium jicama, peeled and diced in 1/4-inch pieces
  • 1 medium zucchini, diced in 1/4-inch dice
  • 4 medium tomatoes, seeded and diced into 1/4-inch dice
  • 4 ears corn
  • 1 1/2 cups canned black beans, drained and rinsed
  • 1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
4.3/5 (10 Votes)