I didn’t have time to run to the store the other day and needed to make something for dinner. If it means not going out into traffic to shop at a busy time of day, believe me, I WILL find something in this house to make for dinner! This was SO GOOD, we had it two days in a row! It was quick, oh so delicious and it stuck with us. Asparagus is so good right now!
Continue reading “The Best (Meatless) Dinner Ever!”
TRY THIS! If you haven’t jumped on the Boursin pasta train yet, here’s a great opportunity to do so. I’ve tried many renditions, one I’ve shared (with spinach and tomatoes) but I wanted one quicker to make but every bit as tasty. Bingo! This fit the bill. It was perfection in every bite. This make enough for two good portions with a little leftover. So adjust the amounts for more people. It reheats well!
Continue reading “BOURSIN PASTA RECIPE – So easy! 5⭐️”
My husband and I were downtown a few months ago, we walked out of a little shop on King Street and I saw these palms with the light hitting them so perfectly. Striking! I snapped a photo and saved it for today. So beautiful! Looking for some recipe inspiration for Easter, I have a few ideas…
Continue reading “Palm Sunday – Charleston, SC Photo…”
Well, the holidays are almost upon us! The grocery stores are packed with shoppers loading up on ingredients for their Thanksgiving Day feast.
Continue reading “Thanksgiving Dinner Simplified”
This soup is FABULOUS! It warms the house and smells divine. I LOVE soups with coconut milk (especially versus heavy cream!) – the coconut milk adds such a nice, subtle wonderful taste and the spices that go with coconut milk… #ohlala! Once you get all set up (chopping, etc.) this goes fairly quickly… it’s not an all day soup.
Continue reading “Alexandra Stafford’s Carrot Ginger Soup with Coconut Milk!”
Avocado toast can have such an exquisite taste and luxurious feel on the palate. Done right it can be silky, creamy and heavenly. Avocados are a healthy fat (which keeps you full longer) and are just plain delicious! I have a hint on how to keep your ripe avocados staying fresh for longer… #gamechanger
Continue reading “The Luxury of Avocado Toast!”
This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!
You used to be able to click on a link and be taken directly to this recipe, so that it’s quick to print, however, they’ve removed the link. It was on the MyRecipes.com website where they have all the Cooking Light recipes so you can check it out from here:
Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)
Ingredients
2 garlic cloves (I didn’t use garlic)
1 green onion, cut into pieces
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)
1/3 cup reduced-fat mayonnaise (I used Canola Mayo)
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces frozen artichoke hearts, thawed and drained (the package I bought was 10oz and it was fine)
Preparation
1. Preheat oven to 400°.
2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette, that I have heated in the oven and sliced fairly thin.
Nutritional Information
Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg
Have a great day… catch you back here tomorrow!
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