Instant Pot or Slow Cooker Mississippi Chicken is a combination of five simple ingredients that comes together to make an amazing dish!
This chicken can be shredded with a fork to serve on sandwich rolls or even served over mashed potatoes, mashed cauliflower, egg noodles, etc.
Here’s a healthy ground beef recipe that’s sure to please the entire family. Because it’s made with corn tortillas – not flour – this quick & easy healthy dish is really more of a ground beef enchilada casserole or Mexican lasagna. (Choose corn tortillas over flour tortillas, or you could end up with a soggy casserole dish)
This ground turkey stroganoff is a kid-friendly dinner that your whole family will love!
Ground turkey is sautéed with mushrooms, onion, and garlic. Then, the beef gravy, sour cream, and red cooking wine are cooked in with the meat mixture. The result is a creamy, flavorful ground turkey stroganoff that gets served on a pile of egg noodles. YUM!
Cooked spaghetti squash makes an excellent substitute for regular pasta. If you don't have time to bake the squash, cook it in the microwave. (I always do mine in microwave: pierce in several areas, place in microwave whole, cook 8 minutes at 70%, turn over cook add"l 7-8 mins at 79%. Cut in half and continue cooking each half approx 6 mins or so)
This Cheddar Broccoli Chicken and Rice Casserole is a delicious, cheesy meal that will warm you right up. By using healthier ingredients like chicken, brown rice, and fat-free cream of chicken soup, you can add plenty of cheese and even some crumbled crackers on top, and one serving will still only be 7 green, 6 blue, or 4 purple points on the MyWW program!
This easy 2-Ingredient Weight Watchers Pineapple Angel Food Cake stirs together in minutes. All you need is a box of angel food cake mix and can of crushed pineapple to create a moist and delicious low calorie cake everyone will love.
This soup is chock-full of vegetables and sure to hit the spot on a chilly evening. The recipe calls for all fresh vegetables and herbs, but you could use frozen carrots and green beans if you’d like; they’ll probably require less cooking time, so adjust accordingly. And in place of fresh thyme sprigs, you can use 1 teaspoon dried thyme. And you can easily make the soup vegan by substituting vegetable stock for chicken stock.
Thanksgiving leftovers get repurposed with these delicious baked turkey croquettes. Leftover turkey gets mixed with mashed potatoes and herbs, breaded and baked in the oven. Serve them with leftover gravy and some veggies on the side.
Mashed potatoes get skinny by swapping parsnip for some of the spuds. The parsnips add a lovely sweetness as well as an earthy, nutty taste. Carrots would also work well and add flecks of orange color. If you have basil-flavored olive oil, you should use it instead of plain olive oil, then garnish your potatoes with small basil leaves. The best part of this easy recipe is the convenience: The mashed potatoes can be made up to 2 days ahead and refrigerated. When you're ready to serve them, they can be reheated in the microwave, on high, covered, 2 to 3 minutes until hot. No need to turn on the oven or clean up any more pots or pans.
There are a few refrigerator staples worth keeping on hand to add loads of flavor to dishes. Dijon mustard is one of them. Named for the town in Burgundy, France that was the nexus for mustard-making during the Middle Ages, Dijon mustard is a blend of ground mustard seed and white wine. As a coating for these potatoes, it helps create a crisp exterior. This is a perfect sidekick for burgers, roasted chicken or steak. For a different flavorful flourish, swap the thyme with rosemary or majoram.
It takes only 3 ingredients and 20 minutes to make these petite biscuits. They’re brushed with melted butter before and after they go into the oven for maximum buttery richness. Be sure to line the pan with parchment paper; not only does it prevent the dough from sticking and make cleanup a breeze, it also helps the biscuits cook more evenly. If you’d like to make a smaller batch, you can easily cut the recipe in half. Or make the full amount and freeze leftovers in a zip-top freezer bag for up to 2 months. Reheat from frozen at 350°F for 5-10 minutes.