Food For the Herd
Friday, January 6, 2012
Honey Mustard Mozzarella Chicken
Honey Mustard Mozzarella Chicken
Everyone liked this. I'll definitely make it again. After dinner a Kirby vacuum cleaner salesman came to the door, and after letting him down gently he said, "Whatever you're cooking smells wonderful!"
Thursday, December 8, 2011
Monday, November 7, 2011
Garden Vegetable Soup
Ingredients
Makes 6 servings
1/2 cup carrots, sliced
1/4 cup onions, diced
2 garlic cloves, minced
3 cups fat-free beef, chicken or vegetable broth
1 cup green cabbage, diced
1 cup spinach, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1 cup zucchini, diced
Directions
Spray a large saucepan with nonstick cooking spray, and heat.
Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened.
Add broth, cabbage, spinach, tomato paste, basil, oregano and salt. Bring saucepan to a boil.
Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.
Weight Watchers PointsPlus™ Value: 1
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Sunday, October 16, 2011
Banana Bread (Egg/Dairy free)
1/4 cup coconut oil
1/4 cup applesauce
3/4 cup sugar
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
4 small ripe bananas
1 tsp vanilla extract
Cream coconut oil, applesauce and sugar in large bowl. Slowly sift in flour, baking soda, salt, and cinnamon. Add mashed bananas and vanilla. Pour into greased loaf pan.
Bake for 60 minutes or until knife comes out clean. Allow to fully cool before slicing.