Weight Watcher Friendly Waldorf Salad Print Recipe type: Salad Author: Cathy TIbbles Prep time: 5 mins Total time: 5 mins Serves: 1 5 ingredient, crunchy, sweet, Waldorf Salad Ingredients 2 stalks celery, chopped 1/2 apple, chopped 2 Tbsp raisins 1 tsp honey 1 Tbsp greek yogurt, low fat Instructions Toss all … [Read more...]
Roasted Veggies Side Dish
May 2, 2010 By 2 Comments
The absolute yummy-est way to use up the leftover veggies. Use anything you have on hand - just slice them thinner if they take longer to cook(carrots), and leave whole if they cook really quickly(asparagus). Ingredients: mushrooms, quartered asparagus, 3 inch sticks cherry tomatoes, whole bell peppers, assorted colors, cut into 2" … [Read more...]
Showing-off Potato Salad
August 4, 2009 By Leave a Comment
You know those times when you have to bring something along to a BBQ or Pot Luck? Well, M. Cook, you're not the only one who all of the sudden becomes the gourmet chef. How could I possibly bring my 5-ingredient-wonder to a food fest, when my personal character is being judged on such? THIS is the real deal, my friends: It is waiting to be … [Read more...]
Roasted Greek Potatoes (Lemony!!)
July 20, 2009 By 2 Comments
Greek food - its my new thing! I was worried about Greek potatoes because I had assumed it would take a ton of olive oil, but these are not bad at all. We served a family of 5 with only 1/4 cup of EVOO. And they were absolutely DIVINE!! All the credit on this one goes to my hubby who did the cooking last night! (c) House and Home … [Read more...]
Thai Inspired Potato Wedges
May 1, 2009 By 5 Comments
Have you caught on yet to my love affair with Thai ClubHouse seasoning? Subtlety has never been my strong suit. :) 1 Tbsp Thai CH All in One Seasoning 1 egg white, beaten (1/8 cup egg whites) 1 tsp Extra Virgin Olive Oil 4 baking potatoes, halved lengthwise, and cut into 4 wedges, for a total of 8 wedges per … [Read more...]
When adding milk to soup
March 18, 2009 By 1 Comment
Okay, this happens to me about 70% of the time, because I'm a very efficient cook. (read: impatient) The only way (that I know of) to keep milk from curdling your soup is to heat it up first. Like the old fashioned pudding recipes: pour a bit into the milk, swoosh it around, then pour it slowly back into the pot. That was back in the day … [Read more...]
