This is an easy to assemble recipe that makes enough hearty cassoulet to feed a crowd -- or to freeze half. It came from a grocery store website that credits "Christmas 101" by Rick Rodgers. Use turkey italian sausage to keep it lean. I save a step by using seasoned breadcrumbs and eliminating the parsley.
This is a remake of 4 point recipe #322468. The Dollar General within walking distance of me does not carry non-fat sour cream or the 98% fat free soup. Plus its a larger can. I est that my version comes in at 5 or 6 points, plus noodles.
The other recipe did not have noodles listed but I will so we can get the correct points.
A mild and creamy chicken curry that kids will like too. The recipe was originally posted on an Austrian cooking site by my friend and fellow chef, Martha Zech. With her permission I am sharing it with the Zaar family.
The original title of the dish is "Haehnchen - Geschnetzeltes mit Brokkoli und Karotten". Serve over rice or oriental noodles for a great weeknight dinner.
A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.
I found this one in the local paper last year, lost it for awhile, and I'm now posting it for safekeeping. This is a little different from the other versions posted here -- no honey, no instant hot cocoa mix, and the chocolate flavor is doubled with cocoa powder and dark chocolate chips. If you are one for sweets with a spicy kick, you can use "The Heat is On" flavor from Peanut Butter and Co in place of the regular peanut butter.
I love to play with Asian ingredients! This recipe is so simple and yet delightful that I just had to post it. It is a family favorite! I hope you enjoy it like we do. The beautiful thing about these ingredients is they play well together. So if it's not sweet enough for you, add a little more brown sugar; likewise, if it's not salty enough, add more fish sauce...
I got this recipe from a blogspot called "Mysterious Bolivia". I have no idea whether Bolivia is any more mysterious than the rest of the planet, but judging by this recipe, they sure can cook there! I used the whole can of coconut milk, on the theory that there's no such thing as too much coconut. I use basmati rice. Be forewarned: this is rich, rich, rich!
This is a very modified version of recipe #120007. I use banquet chicken tenders because they are longer than the other brands and I put in one per manicotti and I had two leftover. This will make 5-6 8"x8" pans of manicotti depending on how many you put in each pan. I make five.