HOW TO MAKE WATERGATE SALAD? When I was a kid, one of my favorite foods to eat was this amazing “Watergate salad”. Every year for Easter and summer cookouts, my mother would prepare this dish. It’s possible that if you … Read More

Ingredients 1 tablespoon garlic, minced very fine 2 tablespoons olive oil 2 large (russet) baking potatoes, 12 ounces each or 1½ pounds total Salt and pepper, to taste 2 tablespoons parmesan cheese ½ teaspoon garlic powder, or to taste Directions … Read More

Ingredients Non-Stick cooking spray 1-1/2 cups uncooked wild rice 1 tbsp cooking oil (1-1/2 lbs) boneless, skinless, chicken breast halves, cubed 1/4 cup chopped onions 3 cups sliced fresh mushrooms 2 (14-1/2 oz) cans ready-to-serve chicken broth 1/4 cup cup … Read More

Ingredients 1 ½ Cups Pineapple ¾ Cup low-fat Milk INSTRUCTIONS Combine ingredients in a food processor and blend until no large chunks appear. Can be kept in the fridge for a day and still be served. Serve within 24 hours … Read More

Ingredients 1⅛ cups buttermilk 2 eggs, I like using Egg-land Best eggs, see healthy benefit 2 tablespoons pickle relish 2 tablespoon prepared yellow mustard or spicy brown mustard 2 dashes Tabasco sauce 1¼ cups all-purpose flour 1 cup cornmeal 1 … Read More

Ingredients 2 teaspoons olive oil 1 tablespoon garlic, minced (about 3 cloves) 1 (12 oz) bag baby spinach leaves ¼ teaspoon salt, or to taste Fresh ground pepper to taste Fresh lemon Directions 1. In a large, deep, nonstick pan … Read More