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This is a great dish for Breakfast

  • 2 Eggs
  • 2/3 Cup Egg Whites (I use the All Whites Liquid Eggs)
  • 2 Cups Fresh Spinach ,packed somewhat firm
  • 3 Slices Swiss Cheese
  • 5 Slices Bacon
  • 1/4 Cup Mushrooms, sliced
  • 2 Green Onion Stems, diced
  • 2 Tablespoons Parmesan Cheese, Shredded
  • 1/2 Teaspoon Mrs Dash
  • Fresh Ground Black Pepper
4.5/5 (15 Votes)

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This is a perfect mashed potato recipe for when you've got a lot of things going

  • 12 medium potatoes, peeled and quartered
  • 1 package cream cheese, softened
  • 1/3 cup sour cream
  • 5 tablespoons butter, softened
  • 1 1/4 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 cup minced chives, optional
  • 2 tablespoons milk
4.5/5 (16 Votes)

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Makes amount equal to box of Jiffy Corn Muffin mix

  • 2/3 cup all purpose flour
  • 1/2 cup yellow corn meal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tyablespoons vegetable oil
  • 1 egg
  • 1/3 cup milk
4.5/5 (15 Votes)

By

Can't find wheat berries, you can substitute with Quinoa instead equal amount

  • 1 1/2 cups wheat berries, rinsed
  • 5 1/4 cups water
  • 1 1/2 cups cherry tomatoes, quartered
  • 3 green onions, finely chopped
  • 1 cucumber, diced
  • 1 cup bocconcini cheese, diced
  • 1/2 cup extra virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Dijon mustard
  • Salt and freshly ground pepper, to taste
  • Handful fresh basil, chopped
4.6/5 (16 Votes)

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Recipe source: Cooking Light - September 2012

  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 4.5 oz all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground red pepper
  • 3 oz grated fresh Parmigiano-Reggiano cheese (about 3/4 cup, divided
  • 3 Tbsp finely chopped fresh chives, divided
  • Cooking spray
4.5/5 (16 Votes)

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In a large pot of salted boiling water, cook pasta according to package directions

  • 12 ounces angel hair pasta
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 generous handful of chopped fresh herbs of your choice
  • Salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • Toasted sliced almonds
4.5/5 (15 Votes)

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Once the brisket is slow cooked, it gets a tangy glaze of apple cider and brown sugar while the potatoes, carrots a...

  • GLAZE:
  • 1 (3-pound) flat-cut corned beef brisket
  • 8 medium red potatoes, cut in half
  • 8 carrots, peeled
  • 2 large onions, cut into chunks
  • 1 green cabbage, cored and cut into quarters
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon cider vinegar
  • 2 teaspoons dijon mustard
4.5/5 (15 Votes)

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LOVE muffins, but the healthy ones taste way too healthy for me and they are usually really dry

  • 1 tablespoon canola oil
  • 2 large egg whites
  • 1/2 cup light or dark brown sugar, packed
  • 1 tablespoon pure maple syrup
  • 1 very ripe banana
  • 3/4 cup reduced fat sour cream
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups unpeeled zucchini, finely shredded
  • 1/2 cup carrots, finely shredded
4.5/5 (15 Votes)

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This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing

  • 3 packages (16 ounces each) frozen cauliflower
  • 2 cups (16 ounces) Daisy Brand® Sour Cream
  • 2 cups (8 ounces) cheddar cheese, shredded
  • 3 teaspoons chicken bouillon granules
  • 1 1/2 teaspoons ground mustard
  • 1/4 cup butter, cubed
  • 1 cup stuffing mix
  • 3/4 cup walnuts, chopped
4.3/5 (40 Votes)

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Delicious, creamy, make ahead mashed potatoes adapted from Pioneer Woman

  • 5 pounds russet, or yukon gold potatoes
  • 3/4 cups butter
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 to 3/4 cups half-and-half
  • 1/2 to 1 teaspoon Lawry's Seasoned Salt
  • 1/2 to 1 teaspoon black pepper
4.3/5 (36 Votes)

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Sautéed cremini mushrooms and blanched green beans are combined with a luscious sauce of chicken stock and cream

  • 2 tablespoons unsalted butter, plus more for greasing
  • 2 cups canola oil, plus 1 tablespoon, divided
  • 3/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • Cayenne pepper to taste
  • 6 large shallots, peeled and sliced into thin rings
  • 5 cups cremini mushrooms, sliced, about 1-pound
  • 1/4 cup shallots, finely chopped
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2-pounds green beans, trimmed, halved and blanched
4.4/5 (24 Votes)

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Directions 1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and ca...

  • 3/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 1/4 teaspoon cayenne
  • 1/2 cup whole milk
  • 1 large egg
  • 2 cups yellow corn kernels (from 2 ears corn)
  • Vegetable oil, for frying
  • Honey, for serving
4.4/5 (25 Votes)

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