Thursday, March 31, 2011
Tuesday, March 29, 2011
Pomegranate Watermelon Salad-1WW Point
This sounded great to me! Plus it is only 1 WW Point
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Click on title to view
Monday, March 28, 2011
Asparagus Dip
Serves: 4-6 people | Prep: 20 minutes
1 – 8 ounce package cream cheese, softened
14 ounces of asparagus
1 clove garlic, minced
¼ cup Parmesan cheese, grated
First clean the end of the asparagus and then boil the asparagus in water for 3 minutes. After tree minutes, drain the asparagus and put into a cold water bath.
Using a food processor put the Parmesan cheese, garlic and cream cheese into the mixer and pulse a few times until everything is mixed. Then add the asparagus and pulse a few times again. If you like it smooth keep mixing otherwise stop while it is chunky.Put this mixture into a microwave and oven save dish; sprinkle some more Parmesan cheese on top. Microwave on high for 1 minute or until heated through or in the oven for 350F for 10 minutes, or until the mixture is hot and bubbly and the top is browned.
Saturday, March 26, 2011
Tuesday, March 22, 2011
Sunday, March 20, 2011
Saturday, March 19, 2011
Friday, March 18, 2011
Chicken Fettucini
Wow! I got this recipe from a contributor to Southern Plate. I normally make a quick version of fettucini with Campbell's mushroom soup but this one is from scratch. I can't wait to try it!
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Click on title to view
Thursday, March 17, 2011
Wednesday, March 16, 2011
Wholesome baby food recipes
Many of you are mothers, soon to be mothers, grandmothers, soon to be grandmothers or even aunts to babies. I found this website today that has some great recipes on it for the little ones. I especially liked the homemade teething biscuits because you can tweak them to your liking without having to buy those store bought (god knows what they put in them) cookies. Happy parenting! : )
Monday, March 14, 2011
Roasted Asparagus-Potato Soup
Start to finish: 1 hour (15 minutes active) / Servings: 4• 6 cloves garlic
• 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium sweet onion, cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 ounces prosciutto, chopped
• 3 cups chicken broth, divided
• 6 ounces nonfat plain Greek-style yogurt
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
Heat the oven to 425 F.
Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside.
In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes.
Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side.
When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes.
Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat.
Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.
Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 53 calories from fat (23 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 13 g protein; 5 g fiber; 1,355 mg sodium.
• 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium sweet onion, cut into 6 wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 ounces prosciutto, chopped
• 3 cups chicken broth, divided
• 6 ounces nonfat plain Greek-style yogurt
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh tarragon
Heat the oven to 425 F.
Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside.
In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes.
Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side.
When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes.
Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat.
Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.
Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 53 calories from fat (23 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 13 g protein; 5 g fiber; 1,355 mg sodium.
Sunday, March 13, 2011
Thursday, March 10, 2011
Saturday, March 5, 2011
Raspberry Applesauce Jello Salad
| RASPBERRY APPLESAUCE JELLO SALAD | |
1 (3 oz.) pkg. raspberry Jello 1/2 c. boiling water 1 (10 oz.) pkg. frozen raspberries, thawed & juice reserved 1 c. applesauce 1 tbsp. lemon juice Dissolve Jello in boiling water. Add juice from drained raspberries. When slightly thickened, add applesauce, raspberries and lemon juice. Prepare 8 inch square pan with non-sticking spray or oil and pour in mixture. Chill in refrigerator until set. Serves 9. | |
Cranberry Almond Chicken Salad
2/3 cup slivered almonds
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant. Cool completely in pan on a
wire rack (about 15 minutes).Stir together almonds, chicken, dried cranberries,
and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant. Cool completely in pan on a
wire rack (about 15 minutes).Stir together almonds, chicken, dried cranberries,
and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
Friday, March 4, 2011
Yogurt
A few years ago on Valentine's Day my husband gave me a yogurt maker because he knew how much I liked yogurt. It is a Salton that retailed for around 20.00 but today it retails for 289.00 on Amazon. Now I am talking a matter of a few years so that is an incredible jump in price! You don't have to use a yogurt maker to make yogurt as illustrated in this recipe. The key to making good yogurt is all in temperature and yogurt culture. Anyway, here is a guide for you to follow if you want to make yogurt without a maker.
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Tuesday, March 1, 2011
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