3 ripe avocados, halved, seeded and peeled
1 cup chicken broth
1/4 cup water
1 cup half and half
1/4 tsp salt
1/8 tsp onion powder
Dash white pepper
1 tbsp. lemon juice
Lemon slices (for garnish)
Place avocados in food processor. Add broth and water; cover and process until smooth. Add half and half, salt, onion powder and white pepper. Cover and process until combined.
Transfer to a glass bowl. Stir in lemon juice. Cover and chill for 3 hours – up to 24 hours. Stir before serving. If desired, garnish with lemon slices.
8 oz. fresh or frozen peeled, deveined small shrimp
2 14 oz. cans chicken broth or 3 1/2 cups chicken broth
4 oz. angel hair pasta, broken into 2 inch pieces
1 tbsp. curry powder
1 cup unsweetened coconut milk
sliced green onions
Thaw shrimp, if frozen. Rinse and pat dry. Set aside
In a large saucepan bring broth to boiling. Add pasta and curry powder, return to boiling. Boil gently for 3 minutes. Add shrimp. Cook for 2 to 3 minutes or until shrimp turn pink and pasta is tender. Stir in coconut milk; heat through. Sprinkle with green onion
1 1/2 cup sugar
1 cup white vinegar
1 T salt
Bring to a boil – then cool.
Slice 6 cups cucumbers – partially peel.
1 cup green pepper (optional)
1 cup sliced onions
1 T celery seed
24 hours in fridge.
Jayne gave me this recipe years ago and it’s so awesome! You make the batter ahead of time and store it in the fridge. Then when you want fresh, hot muffins – you’re good to go! ~Kathy
1/2 cup margarine, softened
1 1/2 cups sugar
1 1/2 Tbsp. brown sugar
3 1/2 Tbsp. baking soda
1/2 Tbsp. salt
1 cup boiling water
1 cup 100% bran, coarse
2 1/2 cups all-purpose flour
1 cup raisins
2 cups bran flakes
1/2 quart buttermilk
Pour water over coarse bran, let stand. In large bowl cream margarine, sugars, and eggs. Add buttermilk and watered bran. Stir until blended. Stir flour, soda and salt. Add to wet mixture. Add bran flakes and fold till just moist. Add raisins. Chill overnight in fridge. Line muffin pan with liners. Fill 3/4 full.
Bake at 375° for 15-20 minutes.
Note: Cinnamon Chips can be found in the baking section of the grocery store, amongst the regular chocolate chips. I buy the Hershey’s brand but I’ve seen store brands as well. These were originally made using chocolate chips but the cinnamon chips are perfect! ~Kathy
Mix in large bowl:
3 cups all-purpose flour
2 cups sugar
1 cup vegetable oil
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
Add and beat in:
1 15 oz. can pumpkin
1 cup chopped walnuts (optional)
1 cup cinnamon chips (or chocolate or even white chocolate!)
Grease muffin tins or line with paper baking cups. Bake at 350 for 20 – 25 minutes. Makes 24-36 muffins.
Got this one right out of the old Betty Crocker Cookbook
1 tbsp. vegetable oil
3- to 3 1/2 lb. cut-up whole chicken
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 c chopped fresh cilantro
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. salt
1 cinnamon stick (2 inches long)
1 cup chicken broth (I used a 14 1/2 oz. can)
1 can (14.5 oz) diced tomatoes, undrained
1 cup dried plums, cut into bite-size pieces (I omitted)
1/2 cup pitted whole green olives
1 small lemon, cut into fourths
Serve over hot couscous or rice, if desired
In 4-quart (too small, use larger) Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally; until chicken is brown on all sides.
Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemons, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone.
Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Server over rice or couscous.
3 cups cubed cooked chicken breast
1/4 cup light mayonnaise
2 tbsp. chopped fresh cilantro
1/4 tsp. salt
1/8 tsp. black pepper
1 cup cubed avocado (about 1)
4 green leaf lettuce leaves
8 whole wheat bread slices, toasted
Combine ingredients, up to the lettuce leaves. Place 1 lettuce leaf on each of 4 slices of bread. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.
Why did I have to explain this recipe?
4 servings. 8 Weight Watchers Points Plus Points