October 20, 2013 by in Archived
  • Comments Off on 5 Dainty Finger Sandwiches

5 Dainty Finger Sandwiches

Skip to Main Content All You Coastal Living Cooking Light Food and Wine Health My Recipes Real Simple Southern Living Sunset Search MyRecipes.com Source:5 Dainty Finger Sandwiches

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October 20, 2013 by in Archived
  • Comments Off on 7 Ways With Canned Tuna

7 Ways With Canned Tuna

Skip to Main Content All You Coastal Living Cooking Light Food and Wine Health My Recipes Real Simple Southern Living Sunset Search MyRecipes.com Source:7 Ways With Canned Tuna

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October 17, 2013 by in Archived
  • Comments Off on Spaghetti with Sausage and Tomato Sauce

Spaghetti with Sausage and Tomato Sauce

This versatile Italian dish goes from stovetop to table in less than 30 minutes. Serve with a simple salad for a filling weeknight meal. Cooking Light APRIL 2010 Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil) Prep time:30 Minutes Ingredients 8 ounces

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October 16, 2013 by in Archived
  • Comments Off on Herbed Pork with Wild Mushrooms

Herbed Pork with Wild Mushrooms

Serve thyme-seasoned pork over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. Cooking Light JULY 2002 Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce) Ingredients 1 teaspoon vegetable oil Cooking spray 3 cups sliced shiitake mushroom caps 1

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October 16, 2013 by in Archived
  • Comments Off on Cider-Glazed Chicken with Pecan Rice

Cider-Glazed Chicken with Pecan Rice

With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make. Cooking Light OCTOBER 2010 Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice) Total:20 Minutes Ingredients 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s) 2

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October 15, 2013 by in Archived
  • Comments Off on Herbed Pork with Sautéed Wild Mushrooms

Herbed Pork with Sautéed Wild Mushrooms

Serve thyme-seasoned pork over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. Cooking Light JULY 2002 Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce) Ingredients 1 teaspoon vegetable oil Cooking spray 3 cups sliced shiitake mushroom caps 1

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