Friday, January 27, 2012

Buttermilk Ranch Dressing

Doesn't everyone love Ranch Dressing?  I do, my family does and especially my little granddaughter!  She wants ranch on everything.  I know it's easy to just pour it out f a bottle you buy from the grocery store but I am really trying to stay away from processed foods.   So I made my own ranch dressing.  After a little trial and error,  this is what I got!  It is fantastic, so fresh, and tastes better than any bottled dressing I ever had.  Give it a try and see if you don't agree.

Tuesday, January 24, 2012

Grilled Honey-Ginger Pork Tenderloin

What can I say, I saw this recipe in the back of my Cooking Light and it inspired me to cook it!  Of course I made changes to the recipe, I always alter it to my taste...It's a good one and it's a keeper! P.S.  Don't over cook your pork, you can eat it at medium to medium-well these days or at 145 degrees.

Sunday, January 22, 2012

Root Beer Braised Beef Short Ribs

Beef Short Ribs are simple and easy to make!  The Root Beer adds such a deep sweet flavor to the tender and juicy ribs.  
This is a great recipe you must give it a try, just once!  Then decide for yourself if it is worth adding to your recipe file...

Wednesday, January 18, 2012

Lemon Chicken Orzo and Mushroom Soup

Is it cold in your neck of the woods?  Do you or someone you love need some comforting, homemade soup?  This soup is the best chicken soup ever!  It's hearty, it's full bodied and best of all it tastes so tangy with the freshly squeesed lemon juice in the broth.  This will replace your old chicken soup recipe, I promise!

Saturday, January 7, 2012

Skinny Texas Chili

Happy New Year's Everyone.  I'm off to a late start for this New Year.  What was on your list of TO-DO's this year?  Mine as usual, is to eat healthier!  I'll be starting with a skinny, very low fat version of my Texas Chili.  This is for one of my followers that really loves chili and recently had a heart attack.  She had requested some of the Morton's Chili Blend that I use in my chili.  She use to be able to get it online and can no longer access the Morton's.  Before I could send her some, I was informed by her daughter that she had a heart attack and could no longer eat her beloved chili!  Well, I thought why not?  The only fat in chili comes from the meat, not the seasoning or the tomatoes or the beef broth (low sodium) of course.  So I made this chili last night.  Can you tell what kind of meat I used?  I surely can not taste any difference.  My meat only had 1 gram of fat and after it was browned, I drained the meat and then rinsed it off thoroughly with HOT water, returned it to a cleaned pot and continued on with the process.  This is for you Mary C.!
You can have your beloved chili and still eat a low fat diet!

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