167 calories, 28 g protein, 2 g fat
- canned cranberry sauce with whole cranberries
- honey mustard
- extra virgin olive oil
168 cal., 28 g protein, 3 g fat
- light balsamic vinaigrette
- balsamic vinegar
- freshly ground black pepper
- dried rosemary leaves
171 Calories, 29 protein, 4 g fat
- Olive Oil Spray
- chuck roast
- oil
- water
- beef bouillon granules
- celery seed
http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
“This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.”
(with wild rice and green beans one night; roasted potatoes and, uh, more green beans another)
- buttermilk
- table salt
- granulated sugar
- Lots of freshly ground black pepper
- Drizzle of olive oil
- ground beef
- catsup
- 1⁄3; cup water
- brown sugar
- prepared mustard
- vinegar
- chili powder
- ground round
- 1⁄8; teaspoon salt
- large egg white
- cooking spray
- water
- cornstarch
- milk
- ground beef
- ground pork
- ground veal
- olive oil
- chopped fresh basil
- bay leaves
- white wine
- beef stock
- boneless skinless chicken breasts