My own creation that has been in the making for years. A full and hearty dish the blows the chill of fall or winter away. Pair this with white or brown rice for a nutrtionally balanced meal. Where's the beef? Who knows and you won't care.
This fabulous dessert is 3 WW points a serving and can be made with fresh, canned, or frozen fruit. It is adapted from a recipe in the "More With Less Cookbook." Incredibly easy to make, I fall back on this when unexpected company comes for dinner.
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
My slightly modified version of a Cooking Light recipe. Very hearty and flavorful. Only 5 ww points per serving.
Here is the nutritional breakdown according to Cooking Light (which tends to be a bit more reliable than 'zaar's):
CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g
from Hungry Girl. So much healthier than commercial boneless buffalo wings! 3 ww points per 4 oz serving. I often make the full recipe for myself for a very satisfying 6 point lunch (or over salad greens with 2T ff ranch for an even more satisfying 7 point lunch!) YUM! TIP: Spray your baking sheet REALLY well to avoid losing any of your breading when flipping the wings.
This was one of the first recipes I learned to make and it has been a staple in our household for years. The chicken always turns out juicy and tender! 6 ww points per serving for those who keep track.
Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.
This is another one of those recipes that I have had floating around for a while, and need to put on here for safe keeping! This is a simple and relatively quick dish to make. Real garlic lovers feel free to add more garlic!!!
I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.