30Apr/12Off
Banana Power Smoothie
- 1 banana, frozen
- 1 cup orange juice
- 1 tablespoon peanut butter
- 1 tablespoon flax seed, ground
- 1 cup low-fat plain yogurt
- 1 tablespoon sugar-free vanilla syrup, I used torani
Directions:
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Combine all in a blender & liquify.
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Pour into 2 cups & enjoy.
Read more: http://www.food.com/recipe/banana-power-smoothie-236987
30Apr/12Off
Hoisin Chicken and Broccoli Stir-Fry
- 1 tablespoon vegetable oil
- 1/3 cup fat free chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 2 tablespoons orange juice
- 1 teaspoon cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon sesame oil
- 1 lb chicken breast tenders
- 3 cups broccoli florets
- 1 (8 ounce) can water chestnuts, drained
Directions:
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Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
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In a bowl, mix together the broth and next 7 ingredients; set aside.
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Add chicken to skillet; stir/saute 2 minutes.
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Add in broccoli; stir/saute 5 minutes.
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Add in water chestnuts; stir/saute 2 minutes.
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Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.
Read more: http://www.food.com/recipe/hoisin-chicken-and-broccoli-stir-fry-132392
30Apr/12Off
Zucchini & Yellow Squash Casserole
- 3 cups yellow squash, large diced
- 3 cups zucchini, large diced
- vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup grated cheddar cheese
- 1 cup crushed butter flavored cracker (recommended Ritz)
House Seasoning (use 1 teaspoon)
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- butter flavored cracker (recommended Ritz)
Directions:
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Preheat oven to 350°F.
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Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
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Line a colander with a clean tea towel.
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Place the cooked squash in the lined colander.
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Squeeze excess moisture from the squash. Set aside.
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In a medium size skillet, saute the onion in butter for 5 minutes.
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Remove from pan and mix all ingredients together except cracker crumbs.
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Pour mixture into a buttered casserole dish and top with cracker crumbs.
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Bake for 25 to 30 minutes.
Read more: http://www.food.com/recipe/zucchini-yellow-squash-casserole-71750
30Apr/12Off
Green Salad With Cranberry Vinaigrette
- 1 cup sliced almonds
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 cup fresh cranberries
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons water
- 1 shallot, thinly sliced
- 4 ounces gorgonzola, crumbled
- 1 lb mixed salad green
Directions:
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Preheat oven to 375 degrees F (190 degrees C).
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Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
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In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
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In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.
Read more: http://www.food.com/recipe/green-salad-with-cranberry-vinaigrette-459487