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Cooking Light, AUGUST 1997
YUM! I have not been a huge fan of eggplant, but after having some roasted eggplant and babaganoush at DM’s, I thought I’d try it again. This was DELICIOUS!! We didn’t coat it with the “dressing”. We just ate it the way it came out of the oven. I’m taking the leftovers for lunch today.
Knife
Cutting board
Measuring cups and spoons
Large mixing bowl
Jelly roll pan
Guava Grilled Chicken Chipotle Salad is chicken basted with Guava Girl Sauce is grilled, sliced, and placed on top of a crisp salad and drizzled with Chipotle Vinaigrette Dressing.
This Loaded Potato Bread is packed with green onions, cheese, and crumbled bacon. The base is a potato bread base making it moist and delicious. It’s perfect on it’s own or used as a rustic sandwich bread.
New England Clam Chowder recipe Cooking Light, November 2007 This wasn’t as creamy as I thought it would be. Next time, I may puree some of the potatoes to make it a little thicker and creamier. It was more like creamy broth and not creamy like clam chowder…
Meal Planning Week 9 is all about brunch ideas! Yes, Mother’s day has come and gone, but you can do brunch for Father’s Day, too! Or just have brunch because you want to!
Creamy Broccoli Cheddar Quiche is super creamy and less egg like in taste and texture. Remembering a recipe from my childhood, the cream is scalded before being added to the egg mixture making a custard based creamy quiche.
This is a recipe from CTM’s step-mom. K’s Fruit and Fiber Bars are lowfat and full of fiber. They’re VERY sweet, but I’m sure you can cut back on that a bit… These are addictive. They’re healthy. They’re lowfat. What’s not to like? I’ve used…