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    16 Recipes

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    Sounds strange, but tastes great! This is my mother-in-laws recipe and my husband insisted I share it with you! Make sure you serve it with whipped cream on top!

    Recipe #277256

    From Cooking Light Magazine. Here's their description: "If you find the shake is a little too thick to process, add an extra tablespoon or two of juice, scrape the sides of the blender, and reblend. Whip this up for an after-school treat for the kids or as a cooling, light dessert."

    Recipe #228096

    From the McCormick website, this makes a very flavorful steak. When I make it, however, I also add 1/4 tsp of garlic powder, extra ground mustard and then let it marinate for at least 24 hours. We also use mesquite wood chips in the bbq when grilling them and then baste them with our favorite smokey bbq sauce when they're just about done and they have a great flavor. Hope you also like these!

    Recipe #216388

    From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!

    Recipe #190850

    This is the recipe for The Hitching Post's coveted grilled artichokes, courtesy the chef and owner Frank Ostini. The sauce is time-consuming, but I think they're wonderful even without the sauce if you don't feel like making it. It also makes a lot of sauce so you may want to cut it in half if you're only making 4 artichokes. The cook and prep time include the mayonnaise sauce. BTW- Cutting the artichokes in half and cutting out the choke BEFORE steaming them, makes the process go a lot faster! And the faster you steam 'em, the faster you can grill 'em and eat 'em!!! =)

    Recipe #185341

    This recipe is delicious and comes from Frank Ostini who owns the Hitching Post Restaurant in CA. The only thing I would suggest doing differently that my DH and I do, is to baste with your favorite smoky barbecue sauce during the last 30 minutes of cooking, instead of the oil/vinegar mixture. We found that the oil/vinegar basting sauce in combination with the fat from the tri-tip caused too many flare-ups and we had tri-tip flambe the first time we made it. =) I believe the cook time is for medium to medium-rare, so you may need to adjust that to your liking. Hope you like this as much as we do! **TIP: Marinate the tri-tip in a marinade made of half beer, half barbecue sauce for 48 hours and it will be even more tender and juicy! When we make this tri-tip we make sure to do this and it always comes out great!

    Recipe #185237

    So easy and low in fat. This comes from a book called "Eat Well & Live Longer."

    Recipe #185185

    Please trust me on this and try this chicken out. It has the most amazing flavor, is very juicy, and best of all, it is so simple. One of those recipes where you set it on the grill and walk away. It comes from a show called "Ham on the Street" on Food Network.

    Recipe #162250

    This is an excellent, low-fat, different version of a french dip sandwich from Cooking Light Mag. Be sure and really boil away the sweetness of the sherry and the au jus will come out great! Also, it's very peppery so if you aren't a huge fan of a lot of pepper, then I suggest cutting it down a bit. Hope you enjoy.

    Recipe #159666

    I know there are a lot of cinnamon muffin recipes, but this one is great because it comes from a little booklet called "44 meals under $10." They are light and fluffy and taste great. Just serve these with various fruits and you've got an easy and VERY inexpensive breakfast!

    Recipe #159583

    From Cooking Light Magazine, these are dense and chewy and are a classic combination of oats and butterscotch. Be sure to not over-bake them because they dry out fast. It's a sweet, light treat!

    Recipe #159580

    My sister is an amazing cook and she made this for a BBQ and it was a big hit! I haven't been able to try it yet, but it sounds so delicious! You can even substitute with the veggies you enjoy most! Also if you can add the serving size and prep time, that would be great, since I haven't made this to know exactly!

    Recipe #137069

    My sister and I tried one similar to this in NYC and I fooled around with different variations before I came up with this. The measurements and times aren't exact because I threw this all together one day. Hope you enjoy!

    Recipe #117952

    I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.

    Recipe #113031

    I found this spinach artichoke dip online somewhere, but I can't remember the site. It's so easy to make and tastes very good.

    Recipe #111797

    I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.

    Recipe #111562


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