This salmon is delicious and so easy! We had it with fingerling potatoes (also cooked on the grill) and tomato salad for a wonderful summer supper. This recipe can easily be adjusted to the amount of salmon or to the number you are serving. Recipe source: Bon Appetit (August 2007)
We enjoyed this simple low cal salad which is great with grilled fish or chicken or even by itself for a low cal lunch. Recipe source: Great Cooking Every Day If you are following Weight Watchers this is 3 points per serving.
This is the first time I ever used the rotisserie on my grill and it worked out perfectly. I use a charcoal grill and also only used one chicken but wish I used two chickens as indicated in the recipe. Recipe source: Bon Appetit (July 2007)
Recipe source: WW Magazine (May 2007) If following the WW Flex plan this is 8 points with each serving being 1 fish fillet, 1 cup of potatoes and 1 1/2 tablespoons tartar sauce.Just add a simple tossed salad for a complete low-point meal.
A low-cal/healthy dessert that is a great way to use strawberries when in season. This makes extra strawberry ice that can be used in extra orange shells or for another meal. Recipe source: Bon Appetit (January 1985)
For Zaar World Tour - Scandanvia - Finland. I've been making this simple coffee cake for years -- actually this is the first cake I ever made by scratch soon after I got married eons ago - it is not too sweet and is great with coffee served for brunch or as cut in squares snacks. Recipe source: The Finnish Cookbook
For Zaar Tour - Mexico Note: if serving ice cream more than 24 hours after preparation use almond extract instead of the toasted almonds. Prep time does not include freezing time - overnight or for several hours. Recipe source: Bon Appetit (July 1985)
Posted for Zaar World Tour - USA - regional South (North Carolina). Recipe source: local newspaper - recipe was from North Carolina and won grand prize in the 2006 Cornbread Festival Cook-off sponsored by Martha White (cornbread mixes)
Posted for Zaar - World Tour - France and USA-regional (Tennessee)-this souffle is served in Dux in Memphis, Tenn. This has to freeze overnight (not included in prep time). Recipe source: Bon Appetit (October 1985)