You’ve probably shunned this dish for ages – and rightly so. But bake, don’t fry, and you can put this favorite back on the menu.
Now POINTS® Value: 5
Level of Difficulty: Moderate
- sprays olive oil cooking spray
- fat-free skim milk
- Dijon mustard
- seasoned bread crumbs
- all-purpose flour
- red wine vinegar
These fish cakes are courtesy of our UK site. Serve them with ketchup for a tasty light meal.
POINTS® Value: 4
Level of Difficulty: Moderate
- low-sodium soy sauce
Irish stews are known for their mouth-watering, tender meat and vegetables—and this stew is no exception. Substitute two parsnips or one medium peeled turnip for the carrots, if desired.
POINTS® Value: 4
Level of Difficulty: Easy
- dried thyme
- table salt
aka Dulce de Leche
- goat milk
- sugar
- baking soda
The flat cut is much less fatty and gristly than the point cut. And allow for the fact that it will shrink up about 50%. Mr. Petrusa told me to throw out the seasoning packet—occassionally I use it but you don’t need it.
Always turns out great!
- Corned beef
- oil or tahini
- sea salt
- paprika
- turmeric
- nutritional yeast
- paprika
- sea salt
- tomato paste
- bragg's liquid aminos
- chilli powder/mexican spice
- fresh tomato
- oil
- grated potato
- more teaspoons Bragg's
- more teaspoons nutritional yeast
- Oil for cooking
- chopped fresh dill
- finely grated orange peel
- thinly sliced shallots
- halibut fillets or
Per serving: 218 calories; 1 g fat; 8 g protein; 46 g carbohydrates; 687 mg potassium; 273 mg calcium
- # 1/2 teaspoon vanilla
- # 1 1/2 cups skim milk
- # 1 tablespoon honey or sugar
- # 3 cups fresh peach slices
- # 1 8-ounce carton low-fat raspberry yogurt
- * 1 cup milk
From the Lake Holm Ward Cookbook
- curry powder
- salt
- mustard
- honey
- margarine