a collection of 46 healthy homemade salad dressings “Lunch in the Garden” Salad Dressing ~ light, creamy, low-cal and lovely ~ chock full of veggie chunks! Oven-Roasted Garlic & Sesame Dressing ~ bold, creamy, nutty & delicious with buttery, mellow garlic Honey Dijon Dressing ~ simple, yummy and zesty! Kicky Raspberry Vinaigrette ~ fruity, spicy and bright oven-roasted lemon vinaigrette ~ tangy, silky and peppery Buttermilk Ranch Icebox Dressing ~ Beautiful, Creamy and Fresh! Thousand Island ~ Creamy, Sweet & Spicy! A Well Dressed Green Goddess ~ herb-laden, onion-garlic bliss! Three Lowell Inn, Stillwater Salad Dressings: House French-Style, Citrus, and Tomato Herb Garden Salad Dressing ~ lemony, herby, garlicy…featured in Ladies Home Journal! French Press Vinaigrette ~ Maple, Coffee, Soy Sauce-Spicy Sesame-Peanut Dressing ~ Spicy, Honey-Sweet & Peanutty! Creamy Tapenade Salad Dressing ~ Italian Seasonings, Olives, Lemon & Tomato Classic French Balsamic Vinaigrette ~ red wine, Dijon & herbs Greek Tzatziki ~ Baby Dill, Yogurt & Cucumbers Enjoy!
Lasagna Roll Ups | Spinach Artichoke Lasagna Roll Up Recipe I love traditional lasagna with layers and layers of cheese, sauce, and vegetables. But my new favorite way to enjoy lasagna is in roll up form. You know, like fruit roll ups, but way better because it’s lasagna! Spinach Artichoke Lasagna Roll Ups are fun to make and fun to eat! I love making a big pan of lasagna roll ups so we can eat it all week-the leftovers are great. To make the Spinach Artichoke Lasagna Roll Ups, boil the lasagna noodles and make the spinach artichoke ricotta filling. Next, it’s time to roll! Spoon some marinara sauce in the bottom of a 9×13 pan and place the fat lasagna rolls in the pan. Put the pan in the oven and plop down on the couch to watch your favorite TV show or curl up with a book while it bakes. Pull the pan out of the oven and try to let it cool before diving in! So if you were thinking about what to make for dinner tonight, I hope you are no longer thinking.
Top 25 Skinny Recipes 2012 As we come to the year's end, I can't help but reflect on the highs and lows of 2012, and try to imagine what 2013 will bring. Today is a gift we should grasp with both hands, and remember that our faith, family, health, our home sweet homes, and the food on our table are all we really need; everything else in life is a bonus! But looking back, there were lots of Skinnytaste highlights this year, the top of the list was a book deal with Clarkson Potter – woohoo!!! I've been really busy testing new recipes for the cookbook, then comes the photography, book design, cover designs, lots of fun stuff ahead! I promise to keep you posted as I go through the process. I can't express how grateful and thankful I am for all of your support. Some other great Skinnytaste highlights from 2012: Fitness Magazine Best Healthy Eating Blog WinnerBabble's Top 100 Mom Food BlogsHuffington Post Living 35 Diet and Nutrition Experts to FollowThe Daily Meal Top 25 Food Blogs 2012
12 Healthy Salad Recipes That Make Lunch Exciting Again Shake up your weekday lunch with these tasty, healthy salad recipes that are great on the go. Compiled by Perri O. Blumberg and Taylor Shea Loading Courtesy Amber Wilson For the Love of South Blog Southern Cobb Salad Recipe For the Love of the South adds flair to Cobb salad with okra, fresh herbs, and a finishing drizzle of this blogger's signature four-ingredient "Alabama White Sauce." <a href=" the Love of the… Courtesy 86 Lemons Blog Edamame Chickpea Power Salad with Avocado-Lime Dressing Power salad is right! Power salad is right! Courtesy Iowa Girl Eats blog BBQ Chicken Chopped Salad Recipe Sweet corn, crushed tortilla strips, and good ole BBQ sauce—even veggie-haters will dig in to this down-home salad from Iowa Girl Eats. Sweet corn, crushed tortilla strips, and good ole BBQ sauce—even veggie-haters will dig in to this down-home salad from <a… Courtesy cookie and kate blog Courtesy Lemons and Anchovies
Spinach and Ricotta Cannelloni Spinach and Ricotta Cannelloni Cannelloni is a popular Italian pasta dish of rolled sheets of pasta that are stuffed with a meat or vegetable filling. This cannelloni recipe is quick to make and uses a delicious filling of spinach and ricotta cheese. Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz ( 2 cups) low fat ricotta2 oz ( 4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180°C. Notes: These are fun to make – the kids will love to help you spread the mixture on the lasagne sheets and roll up.
The 29 Healthiest Foods on the Planet | Belly Bytes Fruits 01. Apricots The Power: Beta-carotene, which helps prevent free-radical damage and protect the eyes. The body also turns beta-carotene into vitamin A, which may help ward off some cancers, especially of the skin. 02. The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. 03. The Power: Ellagic acid, which helps stall cancer-cell growth. 04. The Power: Stop aging, live longer and keep your mind sharp with blueberries. 05. The Power: Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene - both powerful antioxidants that help protect cells from free-radical damage. 06. The Power: Helps fight bladder infections by preventing harmful bacteria from growing. 07. The Power: Lycopene, one of the strongest carotenoids, acts as an antioxidant. 08. The Power: These little gems are a great source of iron, which helps the blood transport oxygen and which many women are short on.
Ribs Recipe : Robert Irvine Directions Preheat the oven to 225 degrees F. Mix together the soy sauce, Worcestershire sauce, garlic powder, dry mustard, onion powder, rib rub, salt, brown sugar, the ground peppers, seafood seasoning, cumin and ginger powder. To prepare the ribs, remove the silver skin from the back or under the rib side. Remove from the oven and allow to rest for 10 minutes. Remove the sauced ribs and allow to rest, 3 to 5 minutes.
One Pot Summer Pasta An easy summer recipe made in one pot! Eat it hot today and eat the left overs cold to take and go on a busy summer day. Both are delicious! I was at the pool last week when we took a break from swimming to eat our lunch and while I brought out my boring peanut butter sandwiches for me and the kids, my friend took out a container of some ridiculously amazing looking pasta that then wafted it’s savory scent over to my nose and made me almost drool! I asked her what it was and she told me the leftovers from their dinner the other day. I thought about that yummy pasta all day {I mean hey, I am pregnant!} The first fabulous part of this recipe is that you can make the whole thing in one big pot. To begin put on a large pot of water to boil. Boil the pasta as directed until it is al dente. Once it is cooked, take the pasta and the rest of the veggies you chopped and the salt and stir them into the pot with the oil until the pasta is coated. That is all there is to it! Ingredients Instructions
Chocolate Chip Cookie Energy Bars An energy bar that tastes like a chocolate chip cookie. A chocolate chip cookie that tastes like an energy bar. Which one would you choose? I say an energy bar that tastes like a chocolate chip cookie! I had a hard time naming these treats because they taste like cookie/cookie dough but they’re not baked, contain no butter, eggs and oil and they’re filled with health. They give you energy. And we’re off! Cashews and oats go in the food processor. See? We blend in the dates, cinnamon, sea salt & maple syrup. Til we get a thicker oatmeal raisin cookie dough like texture. Then we add in our chopped walnuts & chocolate. Get that incorporated! This makes it easier to pick up the cookies after they’re set. Put another piece of parchment on top and press the dough into the pan. Pull off! Now we cut! Or 16 squares. But who am I kidding… I think you’re gonna love them. They’re best stored in the freezer between sheets of parchment paper so you can easily grab one to go!
Pepperoni Pizza Casserole – All food Recipes If you like Italian food at all, you will LOVE this casserole. It is full of yummy goodies like pepperoni, pasta, sausage and cheese. And, best of all, it is a super easy weeknight dinner. All you need to do is make a salad and you have an awesome meal. Pepperoni Pizza Casserole Hands on time: 20 minutes Total time: 50 minutes Serves: 12Ingredients: 8 ounces (about 3 cups) uncooked spiral pasta1 pound Italian sausage (casings removed) or ground beef (I used hot turkey Italian sausage)4 cups spaghetti sauce1 (4-ounce) can mushrooms, drained (I left these out)1 cup grated Parmesan cheese1 (6-ounce) package sliced pepperoni8 ounces shredded mozzarella cheese (I used pre-shredded Italian blend cheese) Instructions: Preheat the oven to 350 degrees.
Reuben Bake! If you love Reuben Sandwiches, you'll LOVE this recipe! - Blogs - Big Country 92.5, KTWB - Sioux Falls, South Dakota I ADORE Reuben sandwiches...it's my all time favorite...this recipe is so wonderful because of the crescent roll dough, it's makes it so delicious because of the light flaky crust! First unroll 1 tube of (8 oz) refrigerated crescent dough into one long rectangle, sealing seams and perforations. Press onto the bottom of a lightly greased 13x9 inch baking dish. Layer with half the cheese and all of corned beef. Combine 1 can (14 oz) sauerkraut and 2/3 cup of Thousand Island salad dressing Spread the mixture over the corned beef Top with remaining cheese On a lightly floured surface, roll out the other tube of crescent dough into a 13x9 inch rectangle. Seal seams and perforations. Brush the top with lighty beaten egg white. Bake 12-16 minutes or until heated through and the crust is golden brown. Let is stand about 5 minutes before serving. Serve with a side salad. I hope you enjoy this as much as my family did! Reuben Crescent Bake 2 tubes (8 oz) refrigerated crescent rolls 1 lb sliced swiss cheese
Creamy Pasta with Vegetables There are times that call for the comfort of a bowl of cheesy, creamy pasta. This pasta dish is elevated beyond the usual macaroni and cheese with the addition of earthy mushrooms, tangy artichokes and fresh asparagus. Creamy Pasta with Vegetables By Karen Makes 4 servings Ingredients: 2 tablespoons butter 8 ounces white or cremini mushrooms, quartered Salt to taste 1 pint heavy whipping cream 1 whole garlic clove, slightly crushed with knife 1/2 cup grated Parmesan cheese, divided 12 ounces casarecce, fusilli or farfalle pasta 1/2 pound asparagus spears, cut diagonally into 2-inch pieces 10 ounces canned or jarred artichokes, drained and halved Directions: Heat medium skillet over medium-high heat; add butter. Cook mushrooms until they release some of their juices and are softened, about 5 minutes. Remove mushrooms from pan onto plate, reserving butter in pan; set aside. Pour cream into pan over medium-high heat, cook until it simmers; add garlic and cook 5 minutes or Print This Post
More Mason Jar Meal Ideas Part II Now for that bottom shelf. Who doesn’t like a little pudding after a meal? Especially after a nice and easy (super easy!) creamy chicken curry? 5. 6. 1 1/5-2 pounds boneless skinless chicken thighs 16 ounces favorite jarred salsa 1-2 T. curry powder of choice- I used mild for my kids 1/2 cup sour cream 1 1/2 cups basmati rice rinsed 3 times and drained 3 cups water 1 tsp. kosher salt juice and zest of one lime 1/4 cup cilantro leaves, rough chopped one lime cut into 6 wedges In a large skillet with fitted lid, cook chicken, salsa, and curry. Bring the rice, water and salt to a boil. Note- This would be great with coconut milk in the rice (or the chicken even) but we have coconut allergies here and I couldn’t do it. This Curry recipe was adapted from my friend Michelle’s site One Ordinary Day. Having my refrigerator looking like this, stocked with delicious food for my family makes me happy. More Mason Jar Meal Ideas Part I
Pumpkin Recipe: Pumpkin Sauce and Meatball Recipe This post brought to you by LIBBY’S Pumpkin. All opinions are 100% mine. I’ve been mixing up our routine meals a lot lately. We love meatballs- it’s a go-to for this family. But we’re always having them the same way. Pumpkin Meatballs Ingredients - ½ lb. ½ lb. 1 egg ¼ C. milk ½ C. breadcrumbs ¼ C. 1 tbs. parsley ¼ tsp. ¼ tsp. ¼ finely chopped onion Pumpkin Sauce Ingredients - ½ C. finely chopped onion ½ medium red bell pepper 2 tbs. minced garlic 2 tbs. butter or margarine 1 C. 1/2 C. water 1 chicken boullion cube ½ C. milk ½ lb. Directions - Preheat the oven to 350 degrees. In a large bowl combine all the meatball ingredients and mix well using your hands. Bake the meatballs for 20-25 minutes until cooked through. Pumpkin Sauce Directions While the meatballs are cooking, prepare the rotini noodles according to package directions. In a separate medium saucepan combine the ingredients for the pumpkin sauce and bring to a small boil, stirring frequently. Serve the meatballs and sauce over the noodles. ½ lb.