Make this quick dish even faster with leftover rice. The addition of egg boosts its protein value for a satisfying meal.
POINTS® Value: 6
Level of Difficulty: Easy
- olive oil
- low-sodium soy sauce
A delicious and unusual barbecue side dish, this recipe is similar to a Nicoise salad but without the tuna. Toss some tuna in for a main meal.
POINTS® Value: 5
Level of Difficulty: Easy
- water
- Dijon mustard
- table salt
- capers
This French-inspired salad is light on the hips but packed with flavor thanks to salty turkey bacon, white wine vinegar and garlic-flavored oil.
POINTS® Value: 5
Level of Difficulty: Easy
- canned chicken broth
This robust breakfast or brunch recipe is bursting with fresh Mexican flavors.
POINTS® Value: 6
Level of Difficulty: Moderate
- white vinegar
- garlic powder
- olive oil
- fresh lime juice
- olive oil
- table salt
This crustless quiche is loaded with the intense flavor of five cheeses. Packed with spinach, it’ll really satisfy.
POINTS® Value: 4
Level of Difficulty: Easy
- sprays cooking spray
- fat-free ricotta cheese
- fat-free blue cheese dressing
- Dijon mustard
- dried oregano
- table salt
- black pepper
An innovative variation takes traditional deviled eggs to a new level—with fewer calories too! The eggs may be prepared in advance and refrigerated up to 4 hours before serving.
POINTS® Value: 2
Level of Difficulty: Easy
- fat-free mayonnaise
- Dijon mustard
- hot pepper sauce
Treat mom to breakfast in bed with our lightened-up version of this restaurant classic. Surprise her by cleaning up the kitchen, too!
POINTS® Value: 6
Level of Difficulty: Moderate
- hot water
- reduced-calorie mayonnaise
- fresh lemon juice
Made this for Jen and she loved it, has been asking for the recipe to be posted here. Of course, I lost it and it’s taken me 3 months to find it online again. So, saved here for all time…Ropa Vieja. Carribean/Cuban Beef Stew in the Crockpot. So named because when done right, the meat should ‘fray’ the way old clothes do in the wash.
- red wine vinegar
- Worcestershire
- bay leaves
- fresh ground pepper
- skirt or flank steak
- reduced sodium vegetable or beef broth
- bay leaves
- Round Steaks
- Garlic Powder
- Kosher Salt
- Fresh Ground Pepper
If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.
http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856
- For Dough
- sugar
- table salt
- ice water
- For Filling
- olive oil
- tomato paste
- ground cumin
- ground cloves
- cayenne pepper
- percent lean ground chuck
- low-sodium beef broth
- sugar
- Table salt and ground black pepper