Chocolate Chippers. How to Make the Best-Ever Chocolate Cookies Want to make the best ever chocolate cookies? That is a bold statement but this recipe will deliver. After tasting the cocoa chocolate in this recipe no other cookie will compare! Recipe.com Chocolate Crinkles II See how to make chocolate cookies coated in confectioners' sugar. allrecipes.com Pumpkin Chocolate Chip Cookies Here’s a cookie for the pumpkin pie and chocolate lovers! Chocolate Cookie Cheesecake Show-stopping cheesecake stars cream-filled chocolate sandwich cookies. Snappy Turtle Cookies These fun chocolate-frosted cookies look just like turtles! Dreamy Pumpkin Dessert: Chocolate Pumpkin Pie One slice of pie is all it takes to fall in love. Bhg.com How To: Make Chocolate Shapes Make any dessert go from ordinary to extraordinary with a chocolate shape garnish. Midwestliving.com Witches' Hats Turn fudge-striped cookies and chocolate kisses into pointy witches’ hats!
Best Chocolate Cake Ever: Chocolate Sour Cream Cake with Fudgy Frosting. Breakfast Creme Brulee. Creme Brulee for breakfast? No, I haven't lost my mind! The custard in this low fat creme brulee is actually Greek yogurt sweetened with fruit preserves on the bottom, and topped with fresh fruit. What a fancy way to serve breakfast or even dessert with very little effort while making you look like a rock star in the kitchen! This recipe is so easy to make, and it's absolutely delicious! Use your favorite fruit preserves and top with the same fresh fruit. I highly recommend using a creme brulee torch . This would be perfect for a Mother's day brunch or dessert if you're having a dinner party.
This can be made for one or more than a dozen; assemble the preserves and yogurt ahead of time then add the sugar right when you are about to torch the sugar. Breakfast Creme BruleeGina's Weight Watcher Recipes Servings: 1 • Serving Size: 1 ramekin • Points: 4 pts • Points+: 5 ptsCalories: 195.4 • Fat: 0.1 g • Protein: 16.1 g • Carb: 32.3 g • Fiber: 0.4 g • Sugar: 30.9 Top with yogurt. Using a torch. Crock Pot Asian Pork with Mushrooms. Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha. I'm liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove.
To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Fresh herbs should always be added at the end of cooking. Searing the pork before adding it to the crock pot is a must, so don't skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning. Because this makes a lot, I enjoyed this two nights with leftovers to spare. The second night, I reheated some of the pork and broth on the stove and though in some handfuls of baby spinach to it and let it wilt. Chicken and Mushrooms in a Garlic White Wine Sauce.
Here's a great tasting, quick and easy chicken dish; perfect for busy weeknights and great for those on a budget! I made this in about 20 minutes or less and served this over some brown rice cooked in chicken broth. I would have taken a photo of my dish, but we were all so eager to eat this while it was hot, that there was nothing left to photograph. This recipe was lightened up from Julia's Healthy Italian. She has twice as many family members in her household so I halved her recipe and cut back on the butter and olive oil. I then substituted half of the wine for fat free chicken broth and the results were fantastic. Can't wait to have the leftovers for lunch! If you prefer to use chicken breasts, slice them into large strips before you cook them.
Ingredients: Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Chicken Pot Pie Soup. The taste of chicken pot pie, in a soup! It's a blizzard here today and I'm snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you'll be inspired to make it this week for your family, trust me you'll be glad you did!
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. This recipe requires cooked chicken breast. Leftovers make a great lunch!! Chicken Pot Pie SoupSkinnytaste.comServings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g Ingredients: Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Cilantro Lime Shrimp. Cilantro and lime make this simple shrimp dish outstanding – and it takes just minutes to make!
This is an oldie but goodie, a regular in my home. I was making it for dinner the other night and felt the need to re-shoot it. We serve it over rice or with a big avocado and lettuce salad. Enjoy! Cilantro Lime ShrimpSkinnytaste.comServings: 6 • Serving Size: 2/3 cup • Old Points: 3 pts • Points+: 3 ptsCalories: 119 • Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0Cholest: 144 • Sodium: 140 (without the salt)Ingredients: 1 1/2 pounds peeled and deveined jumbo shrimp1/4 teaspoon plus 1/8 teaspoon ground cuminKosher Salt and freshly ground black pepper2 teaspoons extra-virgin olive oil5 garlic cloves, crushed2 tablespoons lime juice (from 1 medium lime)3 to 4 tablespoons chopped fresh cilantro Directions:Season the shrimp with cumin, and salt and pepper to taste.
Heat a large nonstick skillet over medium-high heat. Squeeze the lime juice over all the shrimp. Mediterranean Chicken Kebabs with Tzatziki Sauce. Mediterranean Chicken Kebabs with Tzatziki Sauce When we lived in California, there was this little Greek restaurant my husband and I used to walk to for dinner sometimes, usually on a weeknight because it was less crowded.
He always ordered a pita sandwich, I ordered chicken and steak kebabs, and we both drenched everything in this delicious but mysterious sauce they called “tzatziki.” If only I had known it was just a mix of yogurt, dill, cucumber, garlic and lemon juice, I would have been making it a long time ago! Kebabs are one of our favorite easy weeknight meals to make, since we always have chicken and a variety of vegetables at the ready. Once they’re done, just pile them pretty on a long platter, or carefully slide a fork down the skewers to mix it all up. Served with my pesto potato salad, these kebabs made for a very satisfying and simple end-of-summer meal. Print Save Ingredients: Mediterranean Chicken Kebabs 2 boneless skinless chicken breasts, cut into 1-inch chunks Directions: Warm Spiced Milk | Recipe. When I was a young girl [some days I still act like one] my babysitter would always make us warm milk before bedtime.
I was an anxious kid. Sleepovers? Forget it. The milk somehow calmed me down and put me right to bed. So. . . Now that I drink almond milk, I thought I’d bring this back, see if it still had that calming effect. Yup, it’s still magic. Something about the milk being warm and with the addition of all the spices and orange zest, it’s like bedtime in cup. I’m sure you’ll be surprised by this, but sometimes I put it in a little mason jar, shake it up so it’s frothy and then drink directly from the jar.
I’m traveling this week, attending the alt summit conference and will be replacing the milk with wine. Warm Spiced Milk Ingredients 2 cups Almond milk [or milk of choice]1/2 teaspoon vanilla extract1/4 teaspoon cinnamon1/4 teaspoon nutmegpinch of ground gingerpinch of ground cloves1 teaspoon orange zest or 1-2 thin zest peelsoptional – stevia for additional sweetness Directions. Apple Chips. Cinnamon Apple Spiced Oatmeal. Oatmeal topped with homemade apple butter, cinnamon and low fat granola. I love starting my morning with a bowl of oatmeal, it's heart healthy comfort food in a bowl.
I eat a lot of oatmeal because high cholesterol runs in the family and oatmeal is known for reducing cholesterol. In addition, it's high in fiber, a perfect way to fuel my morning. My perfect bowl of oatmeal is all about the toppings. When I'm not enjoying my oatmeal hot, I usually make avena, which is a delicious oatmeal smoothie, an easy on-the-go breakfast. Do you have a favorite oatmeal combination? Cinnamon Apple Spiced Oatmeal Gina's Weight Watcher Recipes Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts Calories: 228.7 • Fat: 2.5 g • Protein: 5.2 g • Carb: 50.2 g • Fiber: 5.6 g Ingredients: 1/3 cup uncooked quick oats2 tbsp apple butterdash of cinnamon1 tbsp low fat granola Directions: Cook oatmeal in water according to package directions.
Avocado and Crab Salad. I love Nuevo Latino cuisine and this salad fits that category perfectly. Lump crab meat and avocado are complimented with lime juice, cilantro and red onion. Great as an appetizer or over a bed of greens for lunch. I was impressed with how this turned out, I can't wait to make this again for my friends. Perfect for a hot summer day! Avocado and Crab SaladGina's Weight Watcher RecipesServings: 2 • Size: half of recipe • Old Points: 5 pts • Points+: 6 pts Calories: 210.3 • Fat: 16.6 g • Carb: 9.3 g • Fiber: 6.0 g • Protein: 9.8 g • Sugar: 0.6 g Sodium: 308.3 mg (without salt) Ingredients: 1 medium Hass avocado4 oz lump crab meat2 tbsp chopped red onion1 lime, juice of1 tbsp chopped cilantro1 tsp olive oilsalt and pepperDirections: In a medium bowl, combine onion, lime juice, olive oil, cilantro salt and pepper.
Cut avocado open, remove pit and spoon out avocado. Make Newsletter - Healthy Recipes - goop.com. 1.Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse. 2.Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil.
Decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. Most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. Drain the beans, reserving the cooking liquid. 3.Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. 4.Heat the olive oil in a sauté pan over medium-high heat. 5.Combine the rice, beans, and pumpkin seeds in a large bowl. 6.To bake the burgers, preheat the oven to 350°F. Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Print this recipe » Golden Winter Squash Soup | Holy Cow! Vegan Recipes|Eggless Recipes|Dairy-free Recipes|Indian Recipes. Search Results grape salad.
Hi Ladies! Wow…what a busy weekend. I just got home from a full day of baseball {tournament weekend} but I wanted to share with you how yesterday’s banquet went! Needless to say, it went according to God’s plan and it was a huge success! Praise the Lord! Drum roll please….. The first thing we had to do yesterday when I got to the church was to put the flowers in water. The tables were set from the night before….so only the centerpieces were needed! Then, it was time to heat up those pots and pans! Seriously…this may not look pretty, but it is SO tasty.
And there they are! For some reason, I have come to find out that the little ones prefer cucumbers, carrots and dip to an actual salad. I thought these turned out so cute. My cousin Jen made these sweet little flowers. Here we are in the midst of it all! Pouring the sauce on all of the sliders…oh dear, did I honestly put a hair net over my sunglasses?
Getting the drinks prepped…sweet tea, water with lemon, lemonade. Drinks are out! Yep! Superfoods, Skinny Tips, & a Lululemon Giveaway. Ready to kickstart your healthy diet and fitness routine? Me too. I'm not big on New Year's resolutions, but I do appreciate that January marks a fresh start. The holidays are filled with sweets, treats, and bubbly. Isn't that beautiful? The key to a great salad the whole family will love is including a variety of colors and textures as well as flavors. Winter Detox Superfoods Salad serves 4 1 small bunch broccoli, raw or quickly blanched 2 tangerines, peeled and segments separated, plus 1 for dressing 1 pomegranate, seeded 1/4 cup shaved or thinly sliced fennel 1 avocado, sliced 1/4 cup walnut pieces extra virgin olive oil Toss first 6 ingredients together in a medium bowl.
Skinny Mummy Secrets Here are a few diet and fitness tricks that have worked for me. Shirts: Never Give Up from theGSF.org pants and run skirt: Lululemon Remember when I ran that half marathon with TeamGSF in November? I wanted to thank you. Minestrone Soup. Minestrone Soup is a classic Italian broth-based soup filled with all manner of vegetables, plus a healthy dose of fiber-rich beans and some pasta. As with many ethnic recipes, it's hard to find one, universally accepted minestrone recipe, yet it appears on almost every Italian menu.
In general minestrone happens to be naturally low in fat, though many like to add swirls of olive oil parmesan to it. Now the beauty of homemade soup is that you can control the ingredients, and not just the fat content (see Six Low Fat, Low Calorie Soups). You can also control the sodium content, which can be a big problem with many popular canned soups. Nutritional Tips A couple of extra suggestions: Make this minestrone soup gluten free by using gluten free broth (e.g., Pacific Foods or Kitchen Basics brands), and gluten-free pasta such as Tinkyada brand or Trader Joe's rice pasta. Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Ingredients: Preparation: Makes 8 servings. Shrimp Ceviche Recipe. Go to Recipe Photography Credit: Elise Bauer With the warm days of summer upon us, a great way to cool off is with ceviche.
Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.) This version of ceviche is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. Why pre-cook the shrimp? Personally I don’t find this as much of an issue with raw fish (think sushi, sashimi), but for some reason shellfish like shrimp and scallops can go bad much more easily. Shrimp Ceviche Recipe Print If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients MethodHide Photos 1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. 2 Drain the shrimp. Hello! Black Quinoa with Avocado, Almonds, and Honey. Summer Tomatoes, Corn, Crab and Avocado Salad. Zesty Lime Shrimp and Avocado Salad. Baked Bananas. Baked Apple Chips. Recipes Under 400 • Egg and Spinach Quiche Cups 10 ounces frozen... Afternoon Snack: Dip Strawberries in Yogurt & Freeze, and You Get This Amazing Snack: Vitamin G: Health & Fitness. Fruit Salsa with Baked Cinnamon Chips. Minimally Invasive » Yep, More Chicken. Clean Eating Zucchini Chips | The Joy of Clean Eating. Two Ingredient Pumpkin Cake Recipe. Crock-Pot Baked Apples | Skinny Chef. The Tidy Nest: Freezer Smoothies. Recipe for Roasted Cabbage with Lemon.