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 different way to cook chicken that is very versatile. I have it pictured here on top of a salad of mixed baby greens, blue cheese, dried cranberries and pecans. Topped the whole thing with raspberry vinegarette and wow! It is also very good on it's own, or even on sandwiches the next day. Fabulous!!
Just a small amount of this aromatic marinade adds pungent flavor and incredible tenderness to the flank steaks. Taken from Southern Living "Low Fat, Low Calories" cookbook. Cooking time does not include overnight marinating.
Beef chunks, tomatoes, mushrooms, carrots and onion bake slowly together, demanding next to no attention from the cook. When done, just spoon over pasta and enjoy! Taken from the Sunset "More Low Fat Recipes" cookbook. Haven't tried it yet, but am looking forward to doing so.
This is the easiest dinner!! One pot, one serving dish...only minutes to prepare AND cook! When corn on the cob is not in season, I simply add a drained can of corn. Leftovers taste even better!! Not sure where I got this recipe, but I have made this dish over and over again and never get tired of it.
I wasn't even a huge fan of enchiladas before I ate these! The spinach and blend of cheeses give this dish a wonderful flavor. Substitute salsa in place of the enchilada sauce for a different twist! It's just as great!