BLT Macaroni Salad
Dads like bacon so I thought a bacon, lettuce and tomato summer pasta salad would be a perfect side dish for your Father's Day picnic. The L in this BLT salad should really be an S but I didn't like the sound of a BST. I am really trying to like whole wheat pasta and used it today to give it another chance, but next time I am sticking with what I like for the same amount of points, either Ronzoni Smart Taste or Dreamfields as a lower carb option. As I mentioned on my BLT lettuce wrap recipe , center cut bacon has less fat than regular bacon if you like the taste of real pork bacon, you can use turkey or chicken bacon instead if you don't eat pork. BLT Macaroni Salad Gina's Weight Watcher Recipes Servings: 7 • Serving Size: 1 cup • Old Points: 3 pt • Points Plus: 4 pts Calories: 149.1 • Fat: 4.3 g • Carb: 26.7 g • Fiber: 4.2 g • Protein: 5.3 g • Sugar: 0 g Sodium: 146.6 mg (without salt) Ingredients: In a large skillet cook bacon on medium-low heat until crispy on both sides.
Shredded Beef Sandwiches | Home Is Where The Cookies Are
Last night three of my family members asked if we could PLEASE not have two nights of experimental cooking in a row. “It’s mean,” they said. Really? I reminded them of our dinner menu over the last several days: Barbequed hamburgers and potato salad, Shredded Beef Sandwiches on grilled French bread buns (experiment), our family “staple” of grilled chicken, rice, and salad. . . now enter unpopular experiment number one: white bean soup (blended to oblivion), with buttered whole wheat rolls and green salad, unpopular experiment number two: Asian chicken salad with edamame, red pepper, and orange-ginger dressing over rice. Humph. “Just not back to back, that’s all we ask. I think my mouth must be malfunctioning or something. OK. But notice not a one complained about the shredded beef sandwiches? Once in a while Momatouille hits the jackpot. I knew it going in, because the smell of it roasting gave me the total heads-up. Then I realized – that was our dinner. Oh. . . yum. . . . Fo shizzle. Recipe:
Crispy Coconut Shrimp with Sweet Red Chili Sauce l Once Upon A Chef
I’ve had Coconut Shrimp at many restaurants, but this homemade version beats them all. It’s remarkably easy to make—so easy, in fact, that my kids have made almost the entire thing by themselves (except, of course, for the frying in hot oil part). You can do all of the preparation in advance so all that’s left to do at dinnertime is quickly fry the shrimp. And the sauce comes straight out of a bottle. If you were eating out, you’d probably share this dish as an appetizer. Depending on where you buy your shrimp (I like the brand shown above from Whole Foods), you might be able to find it already peeled and deveined. Next, set up an assembly line. It’s a messy job, so kids love to do it. Cover and refrigerate until ready to cook. When you’re ready to eat, heat about 1/2-inch of vegetable oil in a large non-stick skillet. Drain on papertowels (though you’ll notice it’s not greasy at all)… Enjoy! Servings: 4 as main course Ingredients Instructions Add your review or comment!
Chewy Oatmeal Fudge Bars
Thursday, January 19, 2012 Chewy Oatmeal Fudge Bars While I believe it’s really important to have pantry staples for preparing healthy meals. all purpose flour white whole wheat flour bread flour rolled oats sugar baking soda baking powder cocoa powder fleur de sel cream of tarter vanilla vegetable/canola oil peanut butter chocolate/butterscotch/white chocolate chips walnuts & pecans spices such as cinnamon, ginger, cloves, etc eggs butter With this list, I can usually make a long list of desserts when the mood strikes. I made these on a night our neighbor invited us over for dinner. PrintSave Chewy Oatmeal Fudge Bars Ingredients:2 1/2 cups flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups brown sugar 2 eggs 2 tsp vanilla 3 cups oats 2 cups chocolate chips 1 can Sweetened Condensed Milk (15 oz.) 2 Tbsp butter 1 tsp salt 2 1/2 tsp vanilla 1 cup chopped nuts (optional, walnuts or pecans) *I did not useDirections:Preheat oven to 325.
The Girl Who Ate Everything | Quick and Easy Family Recipes
Cuban Sandwich
I feel like I might get in trouble for calling this a Cuban. Because, truth be told I have never really had an authentic Cuban sandwich. But when I was in the middle of a juice cleanse recently (Ak! I still haven’t told you about that- but I will!!!) In the name of research, my sister and I committed to driving to a place called Paseo in Seattle. So my sister and I committed to being there right on time and that we would battle the crowds to finally try the delectable sandwiches. So I did a little research and made my own. However I used the traditional flavors of oregano and vinegar with the pork and it did turn out tender and delicious. Ok. Cuban Sandwich, serves 1 1 French Roll (I used a soft French Bakery Roll) 1 large slice Swiss Cheese 1 large slice smoked ham Cuban Style Pulled Pork (see below) bread and butter pickles yellow mustard In a large heavy pot, place the onions and garlic cloves. Place the pork shoulder on top of the onions. Simmer the pork for about 1 ½ hours.
Cheeseburger Salad
My gosh, is this ever good. All the goodness of a juicy cheeseburger in salad form. It’s similar to a taco salad, in that it has a bunch of meat, cheese, and tomato on top of lettuce. But this is…different. It’s crazy, crazy good. You’ll want to eat the meat mixture alone right out of the skillet. (I think it’s the pickles. Here’s how I make it. (Note: This recipe is adapted from this recipe on The Pampered Chef, which happens to make three of my most favorite cooking tools in the world. (This is not a paid advertisement for Pampered Chef products. The Cast of Characters: Ground beef, ketchup, yellow mustard, Dijon mustard, barbecue sauce (not shown because I’m a dork), Roma tomatoes (not shown, see note on barbecue sauce), cheddar cheese, hamburger or hot dog buns, butter, and Romaine lettuce. Brown the ground beef, then drain off the fat and squirt in some ketchup. Did you know ketchup is way underrated as an ingredient rather than a condiment? Make this. Squirt in some mustard…
Sockeye Salmon with Whole Wheat Pasta | life, in recipes
I feel like I’ve been terribly negligent in keeping you all updated on my Whole Foods Pantry Challenge. Because I know you’ve all been waiting with baited breath to see just what I’ve been cooking with all of those pantry staples – right? Like you have nothing better to do than sit around wondering about my meal-planning abilities. Mostly you’re probably just wondering when I’m going to get around to choosing a winner for that awesome $50 Whole Foods gift card. Don’t ask me why I decided to make that contest go the whole month of January. In retrospect that seems like an awfully long time. Today, I’m talking about salmon. I don’t buy salmon (rushdie) often, because I like to buy wild-caught, preferably Alaskan (because their fisheries are reputed to be some of the most sustainable) and that can be expensive. Today was one of those days where I just didn’t want to do much of anything. Seared Sockeye Salmon over Whole Wheat Pasta in a Saffron Cream Sauce prep time: 5 minutes serves: 6-8
