- ricotta or cottage cheese
- cooked rice
- chopped frozen spinach
- find dry bread crumbs
- parmesan cheese
You’ll never drink a plain cup of joe again!
- low-fat milk
- Smuckers sugar-free caramel topping
Great as appetizers for a party or serve with a big juicy steak and salad
- parmesan cheese
- bread crumbs
- butter
- large white mushrooms
When people think soup, they think healthy. Think again, this is fattening.
- chicken broth
- onion
- mustard
- steak spice
Good for getting rid of leftover baked chicken and/or the broken-up tortilla chips at the bottom of the bag.
- cream of Mushroom soup
- cream of Chicken soup
- Rotel
- chicken broth
- shredded cheddar cheese
Best ever
- red potatoes
- boiled eggs
- yellow onion
- salt
- chopped celery
- low fat sour cream
- yellow mustard
- wine vinegar
- chopped chives
As proof that authentic doesn’t need to mean time-consuming, this lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach leaves, dry roasted pumpkin seeds, slivers of salty asiago cheese and balsamic vinaigrette, brings a delicate dance of flavors to the table.
Nutrition Info
Per Serving (3.5 oz-wt.): 240 calories (170 from fat), 19g total fat, 7g saturated fat, 1g dietary fiber, 10g protein, 9g carbohydrate, 25mg cholesterol, 470mg sodium
- red leaf or butter lettuce
- * 2 cups baby spinach
- * 1 medium minced shallot
- * 2 TB balsamic vinegar
- * 1 TB apple cider vinegar
- * 1 tsp Dijon mustard
- * 2 tsp honey
- * 1 6-ounce wedge of aged Asiago cheese,
- rated
Baby back ribs have less fat and cook more quickly than spare ribs. For an attractive presentation, tie the ribs together in pairs with bok choy and scallions. They can be served as a starter or as a main course.
- For the glaze:
- hoisin sauce
- honey
- vinegar
- grated fresh ginger
- minced garlic
- sesame oil
- curry powder
- pork baby back ribs
- Kosher salt
- Freshly ground black pepper
- sesame seeds
- Turkey Breast- thawed
- tarragon