In my quest to lose weight and keep it off, I've been eating a lot of salad. I usually eat it twice a day which means I have to vary my salad dressing to keep from getting bored. I found this recipe on www.mizfrogspad.com and have altered it slightly to fit my taste. This recipe will fit into the WW Core Plan or counts as "0" points on the Flex Plan. Makes about 1 cup = serving size equals 2 tablespoons.
A recipe from www.mizfrogspad.com that I have altered for my allergies. This dressing is low in fat and calories and has a lovely, sunset-rose color. Makes about one cup. Refrigeration time not included.
I got this recipe at a gluten-free cooking class that our local grocery store put on. This is a recipe from the Chef that taught the class got from her grandmother. This would also be good spread on a plate and topped with cocktail sauce. Cooking time does not include overnight chilling time.
One of the things I've missed the most since going gluten-free (and yeast free) is pizza. I've tried so many crust recipes and none of them are worth making a second time. I found this recipe (really just a technique) for making waffle pizzas on Glutenfreeda.com. The great thing is that I can have pizza anytime I want as long as I have waffles in the freezer. I've just listed the ingredients and no amounts as these can be made with whatever toppings you desire.
Not your typical egg roll, but a convenient way to take your eggs with you on your way out the door in the morning. I've used different kinds of cheese and deli meat, just depending on what I have on hand.
This is really quick and easy to make. I usually make a double batch and freeze individual patties to keep in my freezer for breakfast. I have another turkey sausage recipe, but I've since found this one and like it much better. These can be cooked in a skillet or on a George Foreman grill.
This recipe came from Redbook's Wise Woman's Diet. It is a very simple recipe for Chicken Marsala. It doesn't include any mushrooms or anything fancy and it's been one of our family favorites for a long time.
This is so simple I almost hate to post it, but if it helps someone with an easy lunch or even an easy dinner, then it's well worth taking the time to post it. This recipe was born out of the need to have something different for lunch. If you are following Weight Watchers, one serving is 4 points for 1 1/2 cups.
This recipe comes from "The Good Carb Cookbook" by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand.
I found this recipe while standing in line in the grocery store. It comes from Woman's Day. It caught my eye because I had some left over enchilda sauce that I didn't know what to do with. It was a hit with my family.
This is a gluten free pie crust recipe that I got when I attended a gluten free cooking class put on by my local grocery store. A lady that I work with who is an excellent pie baker said that this crust was very good. She had no idea that it was gluten free. I use recipe #289608 for my flour mix. Makes a two crust pie or two single pie crusts. Cook time is for a baked pie shell. Refrigeration time not included.
Needed some green chile sauce for enchiladas and couldn't find any in the store that would fit my dietary restrictions. I looked on here and the only ones I could find required the roasting of Anaheim chiles. Not something that I wanted to do on a weeknight. So.........this is what I came up with.