Makes 6 servings. Olive oil cooking spray 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry 1/4 cup low-fat sour cream 2 tablespoons minced shallots 1 cup evaporated skim milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 egg whites 1 egg 3/4 cup Caramelized Onions (about 3 cups
Makes 4 servings 4 skinless, boneless chicken breasts 1 teaspoon olive oil 1/2 teaspoon onion powder 1 pinch salt 1 pinch ground black pepper 2 avocados – peeled, pitted and sliced 2 ripe tomatoes, sliced 1 (8 ounce) package low-fat Monterey Jack cheese, cut into 10 slices Directions 1 Preheat oven to
Makes 4 servings. 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness 4 tablespoons Smart Balance spread, melted 1/2 cup hot sauce 1/2 cup shredded low-fat provolone cheese Directions 1 In a small bowl, stir together the melted Smart Balance spread and hot sauce. Place chicken breasts in a
2 TB olive oil or Smart Balance spread 1 medium onion, chopped 1 teaspoon minced garlic 1 cup brown rice, rinsed 1/2 cup cashew pieces 1 bay leaf 1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried) Salt and ground black pepper 2 cups chicken or vegetable stock, or water Place oil or
This is a perfect make-ahead salad because it maintains its texture and flavors develop on standing. Just be sure not to overcook the broccoli. Prep time: 25 minutes Bake/Cook time: 5 minutes Ingredients: 1 small head broccoli, separated into florets 1 large garlic clove 2 tablespoons white wine vinegar or more to
6 skinless, boneless chicken breast halves salt and freshly ground black pepper to taste 1 clove garlic, minced 2 tablespoons olive oil 1 onion, thinly sliced 1/2 cup balsamic vinegar 1 (14.5 ounce) can diced tomatoes 1 1/2 teaspoon fresh basil (or 1/2 teaspoon dried) 1 teaspoon dried oregano 1 teaspoon dried
1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/8 teaspoon ground white pepper 1/8 teaspoon onion powder 2 skinless, boneless chicken breast halves 1 tablespoon olive oil Directions 1 Preheat oven to 350 degrees F (175 degrees C). Mix together paprika, salt,
8 to 10 servings 6 slices bacon, chopped (turkey bacon can be used) 1 lb dried black beans, rinsed 1 jalapeno pepper, seeded, chopped (add more if you like it spicy!) 1/2 teaspoon salt 1/4 teaspoon pepper 1 (10-1/2 oz) can low-sodium beef broth 1 teaspoon instant beef bouillon 1 cup red
Garlic Crust Makes 12 servings. 1 medium head garlic olive oil-flavored cooking spray 1/3 cup prepared horseradish 1/4 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon black pepper 1 (3 pound) beef tenderloin Directions 1 Preheat oven to 350 degrees. 2 Remove white papery skin from garlic head
Makes 4 servings. 2 1/2 tablespoons olive oil 1/4 cup Smart Balance spread, melted 1 1/2 lemons, juiced 3 tablespoons coarse grained prepared mustard 4 ounces minced fresh basil 3 cloves garlic, minced salt to taste 1 pinch white pepper 3 pounds fresh shrimp, peeled and deveined In a shallow, non-porous dish