Weight Watcher Friendly Waldorf Salad #ratingval# from #reviews# reviews 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 ... Continue reading...
Gluten Free Side Dishes
Roasted Veggies Side Dish
May 02
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" ... Continue reading...
Showing-off Potato Salad
Aug 04
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 ... Continue reading...
Roasted Greek Potatoes (Lemony!!)
Jul 20
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 ... Continue reading...
Thai Inspired Potato Wedges
May 01
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 ... Continue reading...
When adding milk to soup
Mar 18
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 ... Continue reading...
