Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. Made with a spicy mustard dressing. Taken from the Light & Tasty magazine. Note: servings are considered 2/3 cup.
Great addition to a brunch or special breakfast. The potatoes take on the flavor of the bacon so nicely. For a special touch, add some onions, garlic or both! Taken from "The Complete Family Cook Book".
Awesome pesto recipe using NO oil. It is extremely flavorful and freezes well. Gets its zing from nice amount of garlic and lemon juice. Can be served over pasta, or as a sauce for beef, shrimp, etc. Give it a try!!
This dish is equally delicious at room temperature and it's great for picnics. If you like, double the amount of honey-mustard mixture and set aside half to use as a dipping sauce. Note: this recipe calls for a one hour refrigeration time before cooking (not accounted for in cooking time). Taken from the Family Circle Cookbook.
A healthy alternative to ranch dip for all of that veggie dipping. This recipe was found in the Light & Tasty Magazine. I haven't tried it yet, but that's because I just found it buried at the bottom of my recipe box! Enjoy! (cooking time is refrigeration time)
This recipe is already lightened by using ham instead of corned beef. You can further lighted by using light or fat free thousand island dressing and reduced fat swiss cheese. A snap to put together and very tasty to boot!
Found in Good Housekeeping magazine, but originated in the "Not Your Average Joe's" restaurant located in Needham, Mass. Serve with crusty bread for dipping, but also delicious over vegetables. Can be used for salad dressing if you add a little balsamic vinegar. Very versatile!
It's difficult to believe that the rich-tasting sauce coating this flavorsome chicken doesn't contain lots of heavy cream. Nevertheless, this is a lowfat dish and all it needs as an accompaniment is a steamed green vegetable or a crisp salad. Taken from "The Best Ever Low Fat" cookbook.
Nice healthy wrap for the kids. Can be tucked into their lunch box or eaten after school. Taken from the ChefMom website. ***Note*** this recipe has honey, therefore should not be given to children under 2 years of age.