Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a … Read More
“The summery flavours of this soup work beautifully with the spiked tortilla chips. Alter the amount of Tabasco, chilli and paprika to suit your taste, but remember the yoghurt will help keep things cool. ” SERVES 4-6COOKS IN 20 MINUTES PLUS … Read More
Ingredients 3 oz package sugar-free lemon gelatin mix 2 tbsp lemon juice 8 oz packages low-fat cream cheese 1 cup boiling water Directions Stir the boiling water into the box of jello, mixing for about 2 minute. Add the cream … Read More
Ingredients 1 tablespoon extra virgin olive oil 2 tablespoons fresh garlic cloves, chopped, see shopping tip ¼ cup brown sugar ½ tablespoon water 4 boneless skinless chicken breasts (1 pound total, each breast 4 ounces), see prep tip Salt and … Read More
Ingredients 1-lb boneless, skinless chicken breasts (4 breasts, 4 ounces each) 1 cup buttermilk 1½ cups cornflake crumbs, see shopping tip ¼ teaspoon salt ½ teaspoon black pepper 3 tablespoons reduced-fat butter or Smart Balance Light Directions 1. Rinse and … Read More
Ingredients 2 tablespoons extra-virgin olive oil, divided 3/4 pound assorted mushrooms, such as oyster, portobello or porcini, thinly sliced 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper 1 tablespoon chopped fresh sage 1 1/2 teaspoon finely chopped fresh … Read More