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Mustard Chicken Salad - by Barefoot Contessa

Mustard Chicken Salad - by Barefoot Contessa

By

Preheat the oven to 350 degrees F

  • 2 whole (4 split) chicken breasts, bone-in, skin-on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups broccoli florets
  • 1 1/2 cups good mayonnaise
  • 2 tablespoons dry white wine
  • 1/4 cup Dijon mustard
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons minced fresh tarragon leaves
  • 1 cup cherry or grape tomatoes, halved
4.8/5 (19 Votes)

Skinny, Vegetarian Hash Browns and Eggs Breakfast Casserole

Skinny, Vegetarian Hash Browns and Eggs Breakfast Casserole

By

Enjoy all the great flavors of breakfast in one easy, dreamy, cheesy dish

  • 1 cup red bell pepper, chopped
  • 1 cup onion, chopped
  • 1 cup tomatoes, chopped, drain any liquid (I used grape or cherry tomatoes and cut in half)
  • 1/2 cup fat-free cottage cheese
  • 1/2 cup nonfat Greek plain yogurt or plain nonfat yogurt or fat-free sour cream
  • 1/2 cup light cheddar cheese, shredded
  • 1/2 cup nonfat milk
  • 2 eggs, beaten, I like using Egg-Land Best eggs
  • 2 egg whites
  • 1 teaspoon Lawry’s seasoning salt or salt, divided
  • Black pepper, to taste
  • 4 cups frozen hash brown potatoes, shredded and not defrosted, see shopping tips
  • Cooking spray, I like olive oil spray
4.7/5 (11 Votes)

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

By

Spray 4- to 5-quart slow cooker with cooking spray

  • 1 tablespoon olive oil
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 2 large onions, chopped (2 cups)
  • 3 cloves garlic, finely chopped
  • 2 cans (15 oz each) Muir Glen® organic tomato sauce
  • 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
  • 1 can (6 oz) Muir Glen® organic tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
4.4/5 (37 Votes)

BBQ Hot Dog & Potato Packs Recipe

BBQ Hot Dog & Potato Packs Recipe

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Divide potato wedges among four pieces of heavy-duty foil (about 18 in

  • 1 package (20 ounces) refrigerated red potato wedges
  • 4 hot dogs
  • 1 small onion, cut into wedges
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup barbecue sauce
4.4/5 (9 Votes)

BBQ Meat Loaf - WW = 6 PointsPlus

BBQ Meat Loaf - WW = 6 PointsPlus

By

Meat loaf with ground turkey and topped with BBQ sauce Member contributed to weight watchers site

  • 1 1/2 pound(s) uncooked 93% lean ground turkey
  • 1 large egg(s)
  • 1 packet(s) onion soup mix
  • 1 can(s) Campbell's Low Sodium Soup Cream Of Mushroom
  • 1 cup(s) dried plain breadcrumbs
  • 1/3 cup(s) barbecue sauce
0/5 (0 Votes)

Mushroom Swiss Burgers

Mushroom Swiss Burgers

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1. Heat gas or charcoal grill for direct heat

  • 1 1/2 lb lean (at least 80%) ground beef
  • 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
  • 1/4 cup Progresso™ plain bread crumbs
  • 2 teaspoons Montreal steak seasoning
  • 6 slices (1 oz each) Swiss cheese
  • 6 burger buns, split
  • 12 frozen breaded onion rings (from 14- to 16-oz package)
4.8/5 (9 Votes)

Green Chile Cheeseburger

Green Chile Cheeseburger

By

Preheat grill to medium-high

  • FOR THE MAYONNAISE, MIX:
  • 1 ⁄4 cup mayonnaise1⁄4 cup
  • 1 Tbsp. ketchup1 Tbsp.
  • 1 tsp. chili powder1 tsp.
  • 1 tsp. garlic powder1 tsp.
  • 1 tsp. onion powder1 tsp.
  • Pinch of cayenne pepper (optional)
  • FOR THE CHILES, GRILL:
  • 6 New Mexico or Anaheim chiles6
  • Splash of cider vinegar
  • Kosher salt to taste
  • FOR THE BURGERS, COMBINE:
  • 2 lb. ground chuck2 lb.
  • 2 Tbsp. chili powder2 Tbsp.
  • 11 ⁄2 tsp. ground cumin11⁄2 tsp.
  • 1 ⁄4 tsp. black pepper1⁄4 tsp.
  • 4 thick slices sharp white Cheddar4 thick slices
  • 4 slices Mexican Chihuahua or asadero cheese4 slices
  • ASSEMBLE:
  • 4 Kaiser rolls, split and toasted4
  • Butter lettuce
4.5/5 (12 Votes)

Open-Faced Burgers with Onion-Mushroom Topping

Open-Faced Burgers with Onion-Mushroom Topping

By

Use a knife and fork to carve into this tasty open-faced burger

  • 2 teaspoons olive oil
  • 1 medium sweet onion, sliced and separated into rings
  • 2 (8-ounce) packages presliced mushrooms
  • 1/2 teaspoon salt
  • 2 teaspoons balsamic vinegar
  • 1 1/2 tablespoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground round
  • 2 English muffins, split and toasted
4.3/5 (17 Votes)

Chicken-Tortilla Pie

Chicken-Tortilla Pie

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The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa, but if you don't ...

  • 2 cups shredded cooked chicken breast
  • 1/4 cup Fresh Salsa
  • 1 cup spicy black bean dip (such as Guiltless Gourmet)
  • 4 (8-inch) multigrain flour tortillas (such as Tumaro's)
  • 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
  • Cooking spray
4.3/5 (19 Votes)

Spanish Pork Burgers

Spanish Pork Burgers

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This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green...

  • 1 tablespoon extra-virgin olive oil
  • 3 cups thinly sliced Spanish onion
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt, divided
  • 1 pound lean ground pork
  • 1 tablespoon finely chopped Spanish green olives, such as Manzanilla
  • 2 teaspoons minced garlic
  • 2 teaspoons Pimentón de la Vera, (see Shopping Tip) or Hungarian paprika
  • 1/4 cup reduced-fat mayonnaise
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice
  • Pinch of saffron, (see Ingredient Note)
  • 1/4 cup shredded Manchego or Monterey Jack cheese
  • 4 whole-wheat hamburger buns, toasted
  • 2 whole jarred Piquillo peppers, (see Shopping Tip) or jarred pimientos, halved lengthwise
4.2/5 (10 Votes)