Cheesy Bacon Ranch Baked Potato Slices Recipe – 7 Points Lovers of cheese, bacon and ranch unite! This AMAZINGLY delicious Cheesy Bacon Ranch Baked Potato Slices Recipe is a great way to get a lot of mileage out of a potato. Rather than a typical baked potato recipe, this potato is sliced into thin rounds and topped with melted cheese, REAL bacon crumbles and served with a Chipotle Ranch Dipping Sauce. A delicious and satisfying comfort food classic, these Cheesy Bacon Ranch Baked Potato Slices are amazingly good! Ingredients 1 large sized Russet potato, sliced into thin rounds1/2 cup reduced fat cheddar cheese, shredded2 tbsp Real Bacon Bits 1/3 cup light Ranch dressing1/2 tsp Chipotle powder seasoning (more or less to taste) Instructions Preheat oven to 375 degrees. Preparation time: 5 minute(s) Cooking time: 30 minute(s) Diet tags: Reduced fat Number of servings (yield): 2 Culinary tradition: USA (General) Entire recipe makes 2 servings Serving size is ½ of dish Each serving = 7 Points +
1 Minute Coffee Cake in a Mug Here. I made you something: A single-serving coffee cake! Complete with crumbly streusel topping in each little bite. (Side note: If you’d prefer chocolate, be sure to try my 1 Minute Chocolate Cake in a Mug – with over 900 positive reader reviews of the recipe) I think every one of my friends (the girls, anyway) is now on Pinterest. Finally she wrote down the recipe, then was horrified to learn one mug contained 720 calories and an entire day’s worth of saturated fat! How can they fit so much fat into a single mug?! So I came up with a healthier version for her: You could quadruple the following recipe and it would still be healthier than eating one of the frankenmuffins from Pinterest. I think my friend approves of this recipe. *Shudder* 1 Minute Coffee Cake in a Mug Ingredients Instructions (If using an oven, preheat to 330 F.) View Mug Cake Nutrition Facts Recipe from ChocolateCoveredKatie.com ♥
life, in recipes: Of Deutschland, edelweiss, and wurst. The second challenge for Project Food Blog is to recreate a classic dish from a culture other than our own – something with which we are relatively unfamiliar and that might be out of our comfort zone. We are charged with being as authentic as possible, and we’re asked to explain how we reached our decision. For me, this story starts in high-school when, as freshmen, we had the opportunity to choose a foreign language. Most girls chose French, because it was pretty (and wouldn’t it be fun to study abroad in Paris!?). I’ve traveled to Germany a number of times, falling in love with the country, its architecture, its history and its inherent order and cleanliness. I also have a classic symbol of German chivalry tattooed on my upper left shoulder. Before you begin your corny rendition of the Rogers and Hammerstein classic, let me assure you it’s not because I’m a fan of The Sound of Music (although it is a good show). Sauerkraut prep time – 10 minutes fermentation time – 2-3 weeks Ingredients
Low Calorie Swedish Meatballs Recipe - 5 Points Growing up, Swedish meatballs were a staple in my house. So every time I eat them, I think classic, home cooking. I adore Swedish meatballs…really, what’s not to love about moist and juicy meatballs smothered in a creamy, beefy sauce and usually served over yummy egg noodles? Well, traditional Swedish meatballs sure are tasty, but they are definitely not so Weight Watchers friendly. Swedish Meatballs are a classic comfort food recipe that is seriously slimmed down in my version. Ingredients 1 lb extra lean ground beef (94-95% lean)1 large onion, chopped2 large celery stalks, chopped1 egg1/4 cup whole wheat breadcrumbs1/3 cup parsley, finely chopped8oz sliced mushrooms3 cups fat free beef stock3oz fat free cream cheese1/4 tsp cinnamon1/4 tsp nutmeg1/8 tsp ground ginger1/8 tsp ground cardamom3 garlic cloves Instructions Preheat oven to 350. Preparation time: 20 minute(s) Cooking time: 50 minute(s) Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Chocolate Covered Katie — The Healthy Dessert Blog Project Food Blog Entry: What?! A CHINESE dish?? Chicken Fried Rice - Chinese Chicken Fried Rice Recipe Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice. Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal. More Chinese Recipes Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 4 cups cold cooked rice8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped2 eggs (more if desired)1/2 cup green peas1 medium onion, diced1 green onion, dicedSeasonings (add according to taste):Light Soy SauceOyster sauceSaltPepperOil for stir-frying, as needed Preparation: Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired). Chop the chicken meat and dice the onion and green onion. Stir-fry the onion on high heat for a few moments, remove and set aside. Add oil, turn down the heat to medium and stir-fry the rice. Reader Rating: 4 out of 5 stars Comments: "It was fantastic!"
Skinny Queso - Weight Watchers Queso Dip | The Slender Kitchen It is just too hard not to want to dip watching Football on Sundays. I have tried just dipping veggies in hummus, carrots in skinny ranch, baked chips and salsa, and as much as I love of those things, I just can’t resist queso. Literally I have to save points for it every weekend because someone inevitably brings queso, and I have to eat it whether it is delicious and homemade or out of a jar. My favorite kind of queso is homemade, has no beans or meat, and has lots of spice, so this recipe mirrors that. However, you could easy saute some hamburger to start the recipe, or throw in some beans. Skinny QuesoServings: 16Serving size: 1/4 cupNutritional Info: 75 calories, 2g of fat, 3.1g carbohydrates, 4g protein, 1.1g dietary fiberWeight Watchers® PointsPlus®: 1 * In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Do you like these recipes? Check out our healthy meal plans featuringrecipes just like this. About Kristen I’m Kristen and I couldn’t be happier you are here.
Recipe: Sous Vide Ribeye Steak | Live To Feast I have always been a bit of a gadget nerd. Well, you could probably argue that I have been an all-over nerd this whole time and that an appreciation of cool gadgetry is just part of the package. Either way, my love of new nerd-toys has definitely extended into my kitchen. As soon as I learned about Sous Vide cooking, I knew that I would eventually succumb and try to do this on my own. For those that are not familiar, Sous Vide (literally translated from French it means “under vacuum”) is the practice of submerging vacuum sealed food in a hot water bath at below-boiling temperatures for extended periods of time. The real magic in sous vide is the evenness of the cooking. In professional kitchens and laboratories this is accomplished with expensive immersion circulators that can accurately maintain the temperature of a large volume of water to within +/- 0.1 °F. The Sous Vide Supreme I chose option C, which is to combine a temperature regulator with a slow-cooker. First order of business?
Swedish cuisine Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the sushi and cafe latte of today. General features A traditional julbord, or Christmas table. History The dinnertable of Cajsa Warg (1703- 1769), a famous Swedish cookbook author. Surströmming, fermented herring served with boiled potatoes and salad The importance of fish has governed Swedish population and trade patterns far back in history. Sweden's long winters explain the lack of fresh vegetables in many traditional recipes. Both before and after this period, some new Germanic dishes were also brought in by immigrants, such as people related to the Hanseatic League, settling in Stockholm, Visby, and Kalmar. Husmanskost Gravlax on crisp bread with pepper and lemon Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical every-day Swedish cuisine. Dishes Meals Breakfast Main courses
Wonton Soup This soup changed my life. Okay, that might be a slight exaggeration, but it did change my feelings regarding the soupy area of Chinese food. For many years I’d been operating under the belief that I liked these soups, only to order them at my local Chinese place to discover that I, in fact, do not like them. They’d always end up tasting too fishy or too bland. This was a very disappointing cycle. Much like how I always think I’m going to find a million cute things in Forever 21 and never fail to emerge cranky and empty-handed. This pretty little dish was different. When it came to the wontons, I took an even more expedient approach by pureeing the filling in a food processor, making it easier to measure out and handle. …and they were ready to go. In this case, rather than simply boil the wontons and risk them disintegrating, I popped ‘em in a steamer for 10 minutes, which let them retain their shape much better. And let me tell you, that’s a good place to be.
Matt Bomer Fan.com » Raised Doughnuts, V3.0 || Lara Ferroni (Food Photographer & Writer, Seattle, Washington) Raised Doughnuts, V3.0 2 Mar 2011 It seems that I can never quite be done with a recipe. A recent reader comment prompted me to dig deeper into why homemade doughnuts go stale so quickly, when the commercial variety can hang out at least for a day, if not more without becoming tough. My immediate thought: chemicals. Who knows what sorts of preservatives you can find going into the doughnuts of the big chain stores. Yep, there they are. Well, look a bit closer, and you'll see another sneaky ingredient in there: soy flour. To try this, add 5 to 8 grams (a little less than 2 tablespoons) of soy flour (I used Bob's Red Mill) along with the 300-400g of bread flour in the recipe*. The big test was ahead: Did I just make icky bean flavored doughnuts? Oh, my. Update: An hour later - and the pastry is still soft. Update: For last night's late night snack, Cam and I munched down a couple. *I used the original Basic Raised recipe from my book... but you can also try with my Raised Variation 2.0.
Mango Madness Smoothie | Smoothie Recipes Advertisement - Scroll down for Smoothie Recipe This is a delicious mango smoothie. Very tangy and sweet just like a ripe mango. Mango Madness Smoothie Ingredients: 2 cups nonfat vanilla yogurt1 cup mango nectar2 mangoes, peeled and chopped1/4 tsp. cardamom Add all ingredients to blender and process until smooth.