Posts

Ingredients 1 tablespoon butter or margarine 1 tablespoon all-purpose flour 2 teaspoons curry powder 2 (19-oz.) cans Progresso™ Traditional Chicken & Wild Rice Soup 1 to 3 teaspoons fresh lemon juice 2 (6-oz.) containers Yoplait® Original Fat Free Plain Yogurt Chopped fresh parsley, if desired Preparation In 3-quart saucepan, melt butter over medium heat. Stir in flour and curry powder. Cook 1 to 2 minutes, stirring frequently, until bubbly. Stir in soup and lemon juice....

Ingredients 1 can eagle brand milk 1 6 oz can pink lemonade 1 large cool whip Preparation Whip together and pour in 2 graham cracker crust Let set in refrigerator

Ingredients Ingredients 2 lemons 8 skin-on chicken breasts 2 sprigs rosemary (chopped) 1 cup chicken stock Preparation Instructions Cut lemons in half and roast cut side down for 20 minutes. Squeeze the lemons, saving the juice and pulp but not seeds. Season breasts with salt and pepper and rosemary. Brown chicken in olive oil and butter. Transfer to roasting pan. Deglaze pans with lemon (juice and pulp) and stock. Pour sauce over chicken and bake in 350F oven (uncovered) till done....

Ingredients water cucumber and mint Preparation water and cucumber mix together

Ingredients 2 limes, each cut into 16 small wedges 1/2 cup sugar 2 cups cachaca (Brazilian brandy) 6 cups crushed ice 1 cup lemonade Lime-peel twists, for garnish (optional) Lemon slices, for garnish (optional) Preparation With a wooden pestle or spoon, crush lime wedges and sugar in a large glass until juices are released. Stir in cachaca. Fill a pitcher with ice; add cachaca mixture, and stir. Stir in lemonade; divide among serving glasses....

Ingredients 1/4 lb petite golden lentils 14 medium white whole fresh mushrooms 1/4 cup organic butter 1/4 cup finely minced red onion 2 or more garlic cloves finely minced 1/2 cup grated Parmesan cheese 1/2 cup Progresso Italian Seasoned bread crumbs 1 tablespoon low sodium soy sauce Sea salt & fresh ground pepper to taste Preparation Clean & cook lentils in water or low sodium broth until soft-approximately 25 minutes (about 1/2 cup cooked)...

Ingredients 2 lbs no fat cream cheese 4 whole large eggs 1 tsp vanilla extract 1 tablespoon cinnamon 4 oz (1/2 cup) low carb no fat milk 1 cup cooking splenda (sucralose) Chocolate or vanilla protein powder can be added to mix for flavor and more protein if desired. Preparation directions preheat oven to 350 degrees using no fat cooking spray, spray 9" pie pan mix ingredients together using an electric blender in a large bowl pour mix into pre-greased pan...

Ingredients ingredients 3/4 lb mushrooms, finely chopped 1/4 cup finely chopped shallot 2 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons crème fraîche or sour cream 1 tablespoon finely chopped fresh tarragon 12 slices Black Forest or Virginia ham (without holes; 10 oz) 12 large eggs Preparation Preheat oven to 400°F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes....

Ingredients chop meat 3lbs tomato sauce can (2 8oz cans) bread crumbs flavored eggs 2 fresh garlic 2-3 cloves mozz cheese 16oz pkg worcshire sauce (to taste) organo 2tbls grated parm cheese 1/2 cup salt & pepper (to taste) Preparation prepare mixture with all ingredients except 1 can tomato sauce and mozz cheese. mix together and form 2 seperate batches. mold first batch of meat into an oval and make a well (this is to put the cheese into) fill well with thin sliced ot shredded mozz cheese....

Ingredients 1 head of cabbage (I use ½ green; ½ purple), shredded 6 green onions, chopped 2 pkgs chicken Top Ramen crushed 1/3 cup butter/margarine 1/3 cup sesame seeds Dressing: 1 tablespoon soy sauce ½ cup vegetable oil ¼ cup rice wine vinegar ½ teaspoon sesame oil 1/3 cup sugar salt and pepper to taste Preparation Smash ramen into little bits, mix with seasoning packets, sesame seeds and then brown in the butter....

Ingredients 1 scoop un-denatured whey protein 1 tsp. maca powder 1 tbsp. flaxseed 1 tsp. cacao powder 1 tsp. PGX powder( starting with 1/4 tsp. and building up to 1 tsp.) handful of goji berries 1 tsp. of acai berry powder 2 tsp. molasses 1 drop artificial sweetener 1 tbsp. coconut oil 6-8 oz. water Ice Preparation Mix all ingredients in a blender until thoroughly mixed. Drink!

Ingredients 2 1/2 pounds kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces Kosher salt and freshly ground pepper 2 pounds cauliflower (from 1 medium), cored and cut into large florets 1/4 cup extra-virgin olive oil 2 teaspoons minced fresh ginger (from a 1-inch piece) 2 teaspoons minced garlic (from 2 cloves) 3/4 cup light coconut milk Low-sodium chicken or vegetable broth, or water, if needed Preparation Cook squash in a large pot of simmering (not boiling) salted water 6 minutes....

Ingredients 3/4 cup white vanilla chips or 5 oz. vanilla-flavored candy coating 72 miniature pretzels twists 6 (24-inch) pieces red string licorice Preparation Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly. Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips....

Ingredients 2 ripe avocados (ripe=indents easily with the firm press of finger) 2tbsp freshly squeezed lemon juice 1/2 tsp. Tabasco Sauce 2 green onions, finely sliced 1/4 cup finely Preparation Cut the avacados in half lengthwise, discard pit and skin. Add all the ingredients to a bowl. Blend with a fork until the mixture is just slightly lumpy. Season with salt and pepper to taste. Serves 6. Serve with nacho chips, oven-crisped tortillas or raw veggies....

Ingredients 1 cup of freekeh, soaked overnight One cup of soy beans, soaked overnight One small eggplant Two or three small purple peppers Handful of cherry tomatoes, possibly mixed colors or heirloom varieties Half cup raisins, soaked in warm water for 20 minutes Basil or parsley, fresh Pine nuts or almonds, raw Olive oil sherry vinegar (optional) Pitted kalamata olives Preparation Drain and rinse freekeh, cook with ample water for 10/12 minutes until al dente and not soggy....

Ingredients 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces) 1 bay leaf, preferably fresh 1 sprig fresh rosemary 1 sprig fresh thyme 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter 9 ounces prosciutto, cut into 1/4-inch pieces 4 1/2 cups very finely chopped onions 1 1/2 cups very finely chopped celery 1 1/2 cups very finely chopped carrots 1 tablespoon plus 1 1/2 teaspoons tomato paste...

Ingredients Crust 36 vanilla wafer cookies 3 tablespoons sugar 4 tablespoons (1/2 stick) unsalted butter, melted Filling 3 large eggs 1 14-ounce can sweetened condensed milk Finely grated zest of 2 lemons 1/2 cup fresh lemon juice Confectioners’ sugar for dusting 8 candied violets (optional) Preparation For the crust, adjust an oven rack to the center position and preheat the oven to 325°F. 2. Put the cookies in a zip-top plastic bag and crush with a rolling pin to make fine crumbs....

Ingredients 3 1/2 sticks unsalted butter room temperature 2¾ cups sugar or Splenda for baking sugar substitute 1 tbsp lemon zest* 8 Large eggs room temperature 1cup sour cream room temperature 1 tbsp vanilla 1-cup fresh squeezed lemon juice*(not the bottled stuff) 3-½ cups all-purpose flour (not self-rising) ½ tsp salt 1 tsp baking powder Lemon Glaze: 2 cups powdered sugar 1/8 cup fresh lemon juice* milk *I recommend using Meyer Lemons for this recipe...

Ingredients 1 egg Splash water 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 jar (10 oz) lemon curd 1/2 cup sugar Preparation Heat oven to 350°F. Line cookie sheet with cooking parchment paper. To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside. Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2-inch border around edge....

Ingredients Small bag of lentils, washed and picked over 8 quarts of boiling water 4 bay leaves 4 cloves garlic, peeled 1 T salt 3 or 4 scallions, chopped 2 cups chopped parsley (or cilantro) 4 tsp dijon mustard 1 t salt 2 tsp black pepper (to taste) 1 cup olive oil 1 cup lemon juice add zest if you like it! Preparation Place lentils, bay leaves, garlic, and salt in a large pot of boiling water....