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  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Nice! I have never tried a savory bread pudding but I'm tempted now!
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Bacon Ranch and Chicken Mac and Cheese

    Cooking Light
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Not too bad... But this is our cheat day so for rare occasions it's pretty good!
  • pixlamarque
    pixlamarque Posts: 312 Member
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    [img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-16_18-21-27_618.jpg[/img]

    Zesty Garlic Shrimp from the Weber Big Book of Grilling. It's better if you use panko instead of regular bread crumbs, but I just did the regular way tonight.
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    That looks good!
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    It's called Lady and the Tramp Spaghetti and Meatballs... I thought it was cute!
  • pixlamarque
    pixlamarque Posts: 312 Member
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    That is cute. We were discussing spaghetti yesterday. The sweetie and I have different spaghetti philosophies. He is a meatball man and I am a meat sauce girl (usually with lots of extra veggies in the sauce), so we rarely have spaghetti. I'm sure as the boy gets bigger and eats more real food that it will be a more frequent meal around here.
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Cheesy Chicken Bagel Pizza.... Cooking Light Sept 2011 issue
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Chipotle Rubbed Flank Steak Tacos with Tex Mex Couscous
    Cooking Light App
  • MrsJax11
    MrsJax11 Posts: 354 Member
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    I don't have a photo, but wanted to share what hubby did the other night.
    We marinate filets of chicken breast in various sauces, and defrost the night before for easy grilled meals. Earlier this week, rather than grilling, he simmered them in a 3 qt sauce pan to cook them. I had no faith, and thought they would be gross and rubbery, but they were awesome!
    We had them with mini baguettes and one of his incredible salads. He makes the dressing in the bottom of the bowl and mixes in the ingredients. The dressing is EVOO, fresh garlic, a squeezed tomato, and then the mushed tomato gets diced into miniscule pieces, onion, shredded carrot, feta, and what ever else we feel like tossing in (sometimes craisins, fruit, mushrooms, whatever is around) and the lettuce.....it is quick, easy, light, and delish!
    I will start putting some pics up, too.
    Everything on here looks great!
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Pan-Fried Shrimp with Creole Mayo and Dirty Rice
    C.L. July 2011
  • ReginaB13
    ReginaB13 Posts: 87 Member
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    Those shrimp look INCREDIBLE!!!!
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Slow Cooker Pork with Noodles....
    Food Network May 2011

    Makes a lot! I always have lunch for a couple days with this one!
  • pixlamarque
    pixlamarque Posts: 312 Member
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    That dressing sounds good, Mrs. Jax. L*oves, the pork looks yummy. Not at all what I expected it to look like (my pork is never pretty).
  • pixlamarque
    pixlamarque Posts: 312 Member
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    [img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-23_20-49-14_490.jpg[/img]

    The is the Mahogany Turkey Breast (Cooking Light). I know it looks overcooked, but it was perfect. The color is from the glaze. It made a very nice, crisp skin and the vegetable gravy was very good (I used the onions to cook the turkey but left them out of the gravy as the sweetie doesn't like them).


    [img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-10-23_20-55-55_961.jpg[/img]

    Same turkey plated with my own recipe for Cornbread, Sage Sausage, Apple and Raisin dressing. There are lots of similar recipes out there, but this version that I just threw together was better than any of the recipes I have tried. It's a keeper. It isn't light (366 cal/serving), but the turkey is pretty low so it balances out (the suggested serving size on the turkey is 6 oz, but I usually only have 3, not to be light, just because that is all the meat that I want).

    I'm only mad that I forgot to pick up the Brussels sprouts that I wanted to go with everything. We were lacking in veggies in the house tonight.
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Looks great! Love stuffing.... But now that you've mentioned brusselsprouts I kinda want those too!
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Grilled Chicken with Pesto Farfalle

    Cooking Light 2008

    No one ever believes this is from a healthy magazine!
  • cjh1007
    cjh1007 Posts: 2
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    I enjoy your postings!!!
  • fallenangelloves
    fallenangelloves Posts: 601 Member
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    Grilled Pierogies and Kielbasa

    Food Network July/August issue
  • ReginaB13
    ReginaB13 Posts: 87 Member
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    Dinner tonight, lunch for tomorrow. Super low-cal!!

    Turkey Bean Chili

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