I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
The recipe is from America’s Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.
This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.
Found in Fine Cooking: Delicious Chicken 2006 magazine. Slightly modified to use rotisserie chicken from the supermarket. The magazine also suggests that you should experiment with the recipe, adding toppings you like, or using shredded beef instead of chicken. I usually serve this with soutwestern rice and fried plantains.
There was a little restaurant in Lewis Center, OH called Nacho Mama's that had the best chicken tortilla soup I ever tasted. When it went out of business, I had to find out how to reproduce it - once I did, I slowly improved on the recipe until I made it my own.
This is the meatloaf recipe from Cap City Fine Diner, a Cameron Mitchell Restaurant in Columbus, OH. This recipe was originally posted in the Columbus Dispatch. The recipe for the barbecue sauce that goes with this can be found in Recipe #140992.
This was a recipe that I found in Eating Light magazine. I modified the recipe to use turkey instead of chicken, poblano peppers instead of red chili peppers and to omit the mint that was in the original recipe. This is an ideal recipe to make in a toaster oven. I serve these on light hamburger buns with tomato and onion.