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Caramelized Chicken marinade. Minced garlic, ketchup, olive oil, soy sauce, honey, and ground black pepper.
1 repin
This whole jar of ranch is only 1.75 grams of fat and 255 calories! 1 cup dannon oikos plain greek yogurt 1 packet hidden valley ranch mix 1/2 cup 1% milk Whisk together, chill 1 hour before use. Perfect consistency and tastes better than bottled!
1 repin
Cheesy Bacon Oven Chips with Chipotle Ranch Sauce
1 repin
french fried onion chickenOnion chicken
1 like 1 repin
Just 4 ingredients - chicken, garlic, brown sugar and oil. A previous pinner said... "I made this the other night thinking that it would be "good" but it turned out to be fantistic. Let chicken rest to soak up sauce and add onions to kick it up a notch."
1 like 1 repin
Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie - Now THIS is what I'm TALKING about!!! Holy!
1 repin
Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie - Now THIS is what I'm TALKING about!!! Holy!
Protein Ranch Dressing- 55 calories for 1/4 CUP (Yes, you read that correctly) It tastes just like REGULAR, you won't know the difference!
1 like 2 repins
Protein Ranch Dressing- 55 calories for 1/4 CUP (Yes, you read that correctly) It tastes just like REGULAR, you won't know the difference!
3 repins
white chicken and artichoke lasagna
1 like 1 repin
Am I the only person who hasn't heard of "cooler corn"? As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blind-sided by the simple genius of this method for cooking loads of corn on the cob perfectly. I was hepped to it while visiting my family in Maine . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster. Then my sister, a capable Maine cook with years of camping experience, says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed. Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours. Turns out, Cooler Corn is pretty well known among the outdoorsy set but for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know
3 repins
black and blue quesadillas Ingredients Cooking spray 1/3 cup thinly sliced red onion 4 (8-inch) fat-free flour tortillas 1/2 pound thinly sliced low-sodium deli roast beef (such as Boar's Head) 2 tablespoons crumbled blue cheese 4 teaspoons balsamic glaze (such as Gia Russa) Preparation 1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender and lightly browned. Remove from heat. 2. Top half of each tortilla evenly with beef, onion, and cheese. Fold tortillas in half. 3. Return pan to heat. Coat pan and both sides of quesadillas evenly with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges; drizzle with 1 teaspoon glaze.
1 repin
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