- minced garlic
- frozen stir-fry vegetables
- canola oil
- soy sauce
To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.
Want to serve Oven-Fried Chicken after work? Marinate the chicken in the buttermilk mixture and combine the dry ingredients in a zipper-lock bag (all but the oil) the night before or in the morning before heading out. When you come home, all you’ll have to do is heat the oven, toss the crumb mixture with oil, coat the chicken, and bake.
- fresh bread crumbs
- crushed corn flakes
- ground black pepper
- hot pepper sauce
- garlic powder
- table salt
- Dijon mustard
- buttermilk
- ground poultry seasoning
- paprika
- cayenne pepper
- vegetable oil
Ideal slow-cooker size: 5 quart
- dry Italian dressing mix
- cream of mushroom soup
- ozs. reduced-fat sour cream or light plain yoghurt
Ideal slow cooker size: 5 quart
- frozen lima beans
- black pepper
- cream of chicken soup
Ideal slow-cooker size: 6-quart
- minced onion
- soy sauce
- rice vinegar
- sesame seeds
- sesame oil
- cauliflower florets
From K’s recipe cards
- shredded cheddar cheese
- cubed chicken or 1 can tuna
- cream of chicken soup
Good for getting rid of leftover baked chicken and/or the broken-up tortilla chips at the bottom of the bag.
- shredded cheddar cheese
- Rotel
- cream of Chicken soup
- cream of Mushroom soup
Original recipe called for cream but I have substituted low-fat milk.
- spaghetti
- chicken stock
- low-fat milk
- white wine or sherry
- cooked diced chicken
- parmesan cheese
6 pts per serving
- olive oil cooking spray
- fat-free sour cream
- ground cumin
- black pepper
- chopped onion
- chopped celery
- chopped baby carrots
- white sugar
- dried basil
- ground black pepper
- buttermilk baking mix
- dried basil