Tag: recipe

Serves 24 Ingredients 1 (18 1/4 oz.) box yellow cake mix 1/2 cup applesauce 1/2 cup raspberry preserves 1 cup egg substitute, divided 1 (3 oz.) box raspberry gelatin 1 cup powdered sugar 1 (8 oz) Neufchatel cheese packet Directions 1. Pre-heat oven to 350 degrees. 2. Using an electric mixer on medium speed, combine cake mix, applesauce, preserves, and a cup egg substitute for 2 minutes. 3. Spread batter in a greased jelly-roll pan. 4. Using clean beaters, mix remaining egg substitute, gelatin, powdered sugar, and cheese. 5. Pour mixture over batter. 6. Bake at 350 for 20 to 25 minutes or until knife inserted in center comes out clean. Nutritional Information Calories: 174 Sat. Fat: 1.7 g Total …

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Pecans and sweet potatoes: a delicious seasonal combination. ?With the slow cooker, you’ll enjoy that smell of them cooking for five sweet hours. ?A tasty holiday dish, that comes straight from your slow cooker. Serves 6 Ingredients 4 sweet potatoes (peeled and cut into 1?4-inch slices) 3/4 cups brown sugar (firmly packed) 1 (16-ounce) can whole-berry cranberry sauce 1 teaspoon vanilla extract 1 cup nonfat evaporated milk 4 tablespoons butter (cubed) 1 cup chopped pecans 1/4 teaspoon kosher salt Directions 1. Use a 4-quart slow cooker. Stagger-stack sweet potatoes in your slow cooker. Cover with the brown sugar. Squish the cranberry sauce all over the top. Mix the vanilla with the milk, and pour on top. Dot with the butter. …

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Serves: 6 Prep time: 25 minutes Cook time: 25 minutes Total time: 50 minutes Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving. Ingredients 4 celery stalks (trimmed and cut in half crosswise) 2 tablespoons cider, pear, raspberry or other fruit vinegar 2 tablespoons honey 1/4 teaspoon salt 2 ripe pears (preferably red Bartlett or Anjou, diced) 1 cup white Cheddar cheese (finely diced) 1/2 cup chopped pecans, toasted Freshly ground pepper (to taste) 6 large leaves butterhead or other lettuce Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Directions 1. Soak celery in …

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Mashed potatoes get gussied up in this easy to make recipe. Bits of chopped sauteed vegetables enhance your choice of russet or red potatoes. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready. Ingredients 4 medium russet or red potatoes (cut into quarters) 2 tablespoons butter 2 tablespoons extra-virgin olive oil (divided) 2 to 4 tablespoons milk 1 small onion (finely chopped) 1 large stalk celery (finely chopped) 1/2 cup red pepper (finely chopped) sea salt (to taste) white pepper (to taste) 2 tablespoons freshly grated Fulvi Romano Cheese (optional) paprika (as garnish) Directions 1. Cook the potatoes in boiling salted water until tender, about 15 minutes. 2. Preheat oven to 450 …

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Prepared with your health in mind by Carson Tahoe Health’s Dieticians Ingredients 1 cup plain nonfat yogurt 1 tablespoon fresh lemon juice 1 tablespoon low-sodium soy sauce 1 tablespoon coriander 1/4 teaspoon curry powder 1/8 teaspoon pepper 4 bone-in chicken breast halves (skinned) Directions 1. Combine yogurt, lemon juice, soy sauce, coriander, curry powder and pepper in a 1 1/2 quart shallow baking dish. 2. Turn chicken breasts in sauce to coat all sides. 3. Cover and marinate several hours or overnight in refrigerator. 4. Bake chicken, uncovered at 375 degrees for 40-45 minutes or until tender, basting frequently with sauce.