really healthy and more energizing than coffee in the morning
- head romaine lettuce
- kale
- fresh ginger to taste
- Zinfandel or fruity wine
- finely chopped shallots
- cracked black pepper
- blackberry jam
- butter
- servings quail
- salt 1/4 tsp black pepper
Tilapia’s mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce.
- minced peeled fresh ginger
- finely chopped red bell pepper
- chopped green onions
- curry powder
- red curry paste
- ground cumin
- low-sodium soy sauce
- chopped fresh cilantro
- hot cooked basmati rice
- lime wedges
- large egg
- water
- butter or margarine
- medium onion
- cold cooked rice
- soy sauce
- black pepper
- Sesame oil to season
Keeps in fridge for up to four days and 2 mos in freezer. Add chicken or turkey last 20 min for a main dish. Serve garnished with a dollop of sour cream and chopped cilantro.
- chopped onion
- grated peeled fresh ginger
- cubed peeled butternut squash
- medium apples
Serve with tossed green salad and corn bread.
- chopped onion
- finely chopped red bell pepper
- chili powder
- ground cumin
- minced canned chipotle chile in adobo sauce
- 7% fat ground turkey
- ground turkey breast
- dry breadcrumbs
- dried oregano
- large egg whites
- medium potato
- small onion
- corn oil
- regular-size flour tortillas
- shredded Monterey Jack cheese
- Salsa
Prevent the eggs from scrambling by being careful not to heat the egg mixture too rapidly. Eat this dish immediately to enjoy its velvety creaminess; if it stands, the sauce can become too thick.
- uncooked spaghetti
- egg substitute
- evaporated fat-free milk
- chopped onion
- dry vermouth
- finely chopped fresh flat-leaf parsley
Use regular lite syrup and add more pecans to the batter.
- baking powder
- pumpkin-pie spice
- fat-free milk
- packed dark brown sugar
- vanilla extract
This makes a chunky sauce; if you prefer a smoother consistency, you can puree the sauce in a food processor with one tablespoon water. Make-ahead tip: Prepare the sauce a day or two ahead and refrigerate it, or make a double batch and freeze the extra for up to one month.
- finely chopped onion
- white wine
- tomato paste
- dried oregano
- chopped fresh basil