Cooking with Jeannie

Published on July 3, 2020 Top your salad with grilled steak to create a filling and delicious dinner. The steak will add a smoky flavor that pairs well with leafy greens and seasonal produce like blueberries, corn and tomatoes. Recipes like Succotash Salad with Grilled Sirloin and Chili-Rubbed Flank Steak Salad are healthy, nutritious and

Additional Time: 2 hrs 10 mins Total Time: 2 hrs 25 mins Jump to Nutrition Facts Ingredients 4 (4 ounce) skinless, boneless chicken breast halves 1 tablespoon paprika 1 tablespoon olive oil ½ teaspoon snipped fresh rosemary 2 cloves garlic, minced ¼ teaspoon ground black pepper Nonstick cooking spray ¼ cup dry red wine or

Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add cucumber, olives and feta and toss to coat. To make ahead Refrigerate for up to 3 days.

Don’t grill this summer without this tangy crowd-pleasing recipe. Advertisement – Continue Reading Below 1/4 c. pineapple juice 1/4 c. low-sodium soy sauce 3 tsp. SPLENDA® No Calorie Sweetener, Granulated 1 tsp. ketchup 2 garlic cloves, minced 1 1/2 c. Cubed fresh pineapple 2 Large bell peppers, cut into pieces 1 Medium red onion, cut

Combine tomato juice, vinegar, honey, paprika, garlic, Worcestershire sauce, ground pepper, and salt in a blender. With the blender running, slowly add olive oil through the hole in the lid; continue blending until mixture reaches desired consistency. Combine romaine, spinach, curly endive, arugula, bell pepper strips, red onion, and cherry tomatoes. Top with carrot curls

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Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone liner or parchment paper. Place tofu in a large bowl; crumble into small pieces using a pastry blender. Add cornmeal, rolled oats, oat bran, ground flax seeds, Dijon mustard, steak seasoning, soy sauce, Worcestershire sauce, paprika, oregano, liquid smoke

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Ingredients: 20 ounces, weight Canned Pineapple Tidbits, In Their Own Juice. Drain And Reserve Juice. 1-⅓ cup Old Fashioned Oatmeal ½ cups Part-skim Ricotta Cheese 2 whole Eggs ¾ cups Reserved Pineapple Juice 1 teaspoon Cinnamon 1 teaspoon Vanilla 1 teaspoon Baking Soda ½ teaspoons Kosher Salt ¼ cups Splenda Or Sugar ½ cups Apple

When it comes to our Thanksgiving dinner, the bowl of stuffing on the table is more important than the turkey. This year, we’ll be serving this grain-free stuffing. Rather than relying on almond flour to create a mock-bread stuffing, this version relies solely on fresh vegetables and herbs! Dry roasted parsnips act as the bread-like

Ingredients: 16 ounces, weight Chicken Breasts (approximately 4 Breasts) 2 Tablespoons Blackening Seasoning 1 package Creamy Garlic Alfredo Sauce (in The Seasoning Packet Aisle, 1.4 Ounce Packet) 3 pieces Laughing Cow Cheese (from An 8-piece Round) 1 cup Low Fat Milk 4 cups Cooked Wheat Pasta Parmesan Cheese (garnish, If Desired) Parsley (garnish, If Desired)

Home » Recipes Published: Oct 26, 2015 · Modified: May 10, 2022 by Candi Elm Reduced Calorie Mocha Espresso Creme Brulee gives you all the rich creamy goodness of Creme Brulee without all the calories. I love this time of year when I can start baking more than usual and I have come up with

Here is one we want to give a try soon from food.com.Reference Link: 250 Calorie Dinner:

Ingredients: 2 tablespoons chopped mushrooms 3 ounces albacore tuna in water 1/4 teaspoon italian seasoning 1 tablespoon fat-free Italian salad dressing 2 slices low-calorie whole wheat bread 1/4 teaspoon black pepper 1/2 shallot , chopped fine 1/2 small zucchini , chopped fine black pepper , to taste 1/2 large tomato , sliced 2 tablespoons shredded

This sausage and lentil casserole is healthy, delicious comfort-food, that even the children relish eating! The recipe is calculated using WeightWatchers ProPoints, and serves 4 hearty appetites. A proper alternative to the Sunday roast.  Sausage and Lentil Casserole recipe You will need: Sausage and Lentil Casserole: 8 WeightWatchers ProPoints Prep Time 30 minutes mins Cook

Ingredients: 2 pounds baby red potatoes 1 scallion, finely diced 1 small red onion, finely diced 1 clove garlic, minced 2 tablespoons non-fat, Greek yogurt 2 tablespoons low-fat mayonnaise 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon fresh dill, chopped 2 teaspoons Dijon mustard salt and freshly ground pepper, to taste

Ingredients: 2 large boneless chicken breasts, in strips 2 tablespoons cornstarch 3 tablespoons sugar 1 (6 ounce) can pineapple juice 1/8 teaspoon pepper 3 tablespoons ketchup 2 tablespoons soy sauce 2 tablespoons lemon juice 1/4 cup onion, chopped 1 large carrot, sliced 1 1/2 teaspoons vegetable oil 1 medium zucchini, sliced1/2 inch thick 1/2 medium

Ingredients: 4 large yellow onions, thinly chopped 1-1 1/2 cup dry white wine (Chardonnay) 1 cup Gruyere, grated 1 cup low-fat Swiss cheese, grated 5 cups beef broth 3 cups low-sodium chicken broth 1/4-1/2 cup extra-virgin olive oil 3 cloves garlic, minced Instructions: Preheat oven to 400º F. 2. In a Dutch oven or large

Need to hit the reset button after the long Holiday weekend?  Try this delicious vegetable soup.  I love soups in the Fall and Winter, but most of the ones I find in a restaurant or pick up to go somewhere are so overloaded with salt that they leave me feeling and looking so bloated.  This

Here is one we want to give a try soon from food.com.Reference Link: Low Calorie Tomato Herb Salad Dressing:

Ingredients: 1 cup Crunchy Natural Peanut Butter ½ cups Finely Chopped Salted Pretzels 1 cup Melted Milk Chocolate Chips

Please see my rating system. DH declared this was an easy 4 stars, but he did not care for the yogurt-spice dollop. I marinated for over an hour, but the flavors did not meld well enough. During oven cooking the yogurt mixture congealed like pudding. As a result, the chicken was very moist, but did

Ingredients: 4 teaspoons reduced-calorie margarine 1/2 cup canned mushroom (sliced and drained) 1 cup cooked long-grain rice (your favorite) 1/2 cup diced onion 1/4 teaspoon salt 1 cup shredded reduced-fat sharp cheddar cheese (4 oz.) 1/4 cup skim milk 2 (10 ounce) packages frozen chopped broccoli, thawed vegetable oil cooking spray

The Best Way to Cook Cabbage Cooked cabbage may not elicit excitement from many, but we aim to change that with this easy method for “melting” cabbage. Melting cabbage uses a moist heat cooking method (as opposed to a dry heat method, like roasting). The cabbage cooks in liquid, which helps it achieve its velvety

Preheat oven to 425 degrees F. Line a 15×10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl. Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels

Ingredients 1 tablespoon extra-virgin olive oil 2 cups chopped butternut squash 1 cup chopped onion ¾ cup sliced parsnips (1/3-inch) 3 teaspoons finely chopped garlic 1 ½ teaspoons finely chopped fresh ginger 1 teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon salt 6 cups low-sodium vegetable broth 1 (15 ounce) can no-salt-added stewed tomatoes

Position racks in upper and lower third of oven; preheat to 425 degrees F. Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 large rimmed baking sheets and spread in an even layer. Roast, stirring once and rotating the baking sheets top to bottom about halfway through

Photo by cookingwithtomandanita Serves 4 or more Author Notes The weather here in northern California has turned cold again. So we decided to make our favorite Garlic Roast Chicken with Roasted Root Vegetables. Basically we have been cooking this dish for at least twenty years; but like all of our recipes, it has evolved and

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod. Heat the milk mixture over medium heat

Ingredients 4 4 to 6-ounce fresh or frozen skinless red snapper fillets 1 tablespoon olive oil 1 large red sweet pepper, seeded and chopped 2 medium tomatoes, peeled, seeded, and chopped 2 tablespoons white wine vinegar ¼ teaspoon salt Dash cayenne pepper 1 tablespoon olive oil 1 tablespoon fresh snipped basil or oregano or 1/2