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This ranch yogurt with no points is a tasty and healthy alternative to regular ranch dressing. It's great for people on the Weight Watchers plan because it doesn't have any fat and doesn't lose any flavor. The seasonings give it a burst of flavor without adding any extra calories, and the Greek yogurt makes it creamy. You can dress, dip, or sauce your food with it without feeling bad about it.
Ingredients: 1 cup non-fat Greek yogurt. 1 tablespoon white vinegar. 1 tablespoon dried dill. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried parsley. 1/2 teaspoon salt. 1/4 teaspoon black pepper.
Instructions: In a mixing bowl, combine the non-fat Greek yogurt and white vinegar. Add the dried dill, garlic powder, onion powder, dried parsley, salt, and black pepper to the bowl. Stir well until all the ingredients are thoroughly combined. Refrigerate the ranch yogurt for at least 30 minutes to allow the flavors to meld together. Serve as a dressing for salads, a dip for vegetables, or a sauce for grilled chicken or fish. Enjoy your delicious and guilt-free zero-point ranch yogurt!
Prep Time: 5 minutes
Cook Time: 0 minutes
Emery Duncan
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This Mason Jar Greek Salad is a convenient and healthy meal prep option. It's packed with Mediterranean flavors and stays fresh in the jar until you're ready to eat. Perfect for a quick and delicious lunch on-the-go!
Ingredients: 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1 cup Kalamata olives, pitted. 1 cup feta cheese, crumbled. 2 cups mixed greens. 1/4 cup balsamic vinaigrette dressing.
Instructions: Put cherry tomatoes at the bottom of a mason jar. Put small pieces of cucumber on top of the tomatoes. Put red onion slices that are very thin on top of the cucumber. Put Kalamata olives in the jar. On top of the olives, crumble the feta cheese. Last, put mixed greens in the jar. Put the jar in the fridge until you're ready to eat. When you are ready to eat, shake the jar to spread the dressing out evenly, then pour the balsamic vinaigrette into it. Give the salad a good shake to coat it, and then eat!
Prep Time: 15 minutes
Cook Time: 0 minutes
Joyce B
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This Strawberry Honey Butter is a delightful spread with a perfect balance of sweet strawberries and rich butter, enhanced by the natural sweetness of honey. The water bath process ensures its long-term shelf stability, making it a great homemade gift or addition to your pantry.
Ingredients: 4 cups fresh strawberries, hulled and chopped. 1 cup unsalted butter. 1 cup honey. 1 lemon, zest and juice. 1/2 teaspoon salt.
Instructions: Combine the chopped strawberries, lemon zest, and lemon juice in a large saucepan. Cook for about 15-20 minutes, stirring occasionally, over medium heat, or until the strawberries are soft and the mixture thickens. Puree the strawberry mixture with an immersion blender until it's smooth. Add the butter, honey, and salt to the pureed mixture once it has been returned to the saucepan. Stir continuously and cook over low heat until butter is melted and mixture is well combined, about 5 to 7 minutes. Take off the heat source and allow the strawberry-honey butter to cool a little. Give each sterilized jar a quarter of an inch of headspace when you pour the mixture in. To guarantee appropriate preservation, seal the jars and process in a water bath for ten minutes. Before storing the jars in a cool, dark location, let them cool completely. Savor your homemade Strawberry Honey Butter as a delicious topping or on toast or pancakes!
Prep Time: 20 minutes
Cook Time: 25 minutes
Debra Olsen
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You can enjoy the creamy goodness of this pasta dish with sweet peas and tender broccoli florets covered in a thick sauce. Great for a quick and filling dinner during the week.
Ingredients: 8 oz pasta. 2 cups broccoli florets. 1 cup frozen peas. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add broccoli florets and frozen peas to the skillet. Cook until broccoli is tender, about 5-7 minutes. Stir in heavy cream and grated Parmesan cheese. Cook until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the creamy sauce. Garnish with fresh parsley if desired. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Martin T
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Enjoy this old-fashioned fudge recipe's rich and creamy goodness. It's as smooth as silk and tastes like chocolate. Great for satisfying your sweet tooth!
Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup chopped nuts optional.
Instructions: Cover a square 8x8 inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until the chocolate and butter are completely melted and the mixture is smooth. Add the vanilla extract and salt and mix them in well. If you want to add nuts, mix them into the fudge. Spread the fudge mixture out evenly in the baking pan that has been prepared. Put the fudge in the fridge for at least two hours, or until it sets. Use the extra piece of parchment paper to lift the fudge out of the pan once it's hard. Cut it into squares or rectangles by putting it on a cutting board. Enjoy your old-fashioned FUDGE that is as smooth as silk!
Prep Time: 15 minutes
Cook Time: 5 minutes
Roger S
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White queso dip from a Mexican restaurant is creamy and full of flavor. With this easy slow cooker recipe, you can make it at home. It's great for parties, get-togethers, or just enjoying a tasty snack.
Ingredients: 1 lb white American cheese, cubed. 1 cup half-and-half. 1 can diced green chilies. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1 tsp cumin. 1/2 tsp garlic powder. 1/4 tsp cayenne pepper. Salt to taste.
Instructions: Slow cook white American cheese cubes and half-and-half. Put in green chilies, tomatoes, onions, cumin, garlic powder, and cayenne pepper that have been cut up. Mix the ingredients together. Cover and cook on low for one to two hours, stirring every now and then, until the cheese melts and the dip is hot all the way through. Add salt to your liking. Warm up in the crock pot until you're ready to serve.
Prep Time: 10 minutes
Cook Time: 120 minutes
Nora
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This tasty BBQ Season Burger will get you ready for grilling season. It's juicy and tasty, and it's great for grilling outside. When you put together ground beef, pickles, onions, and BBQ sauce, it tastes like a burger!
Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup BBQ sauce. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Salt and pepper to taste.
Instructions: Preheat your grill to medium-high heat. In a mixing bowl, combine ground beef, breadcrumbs, diced onions, diced pickles, and BBQ sauce. Season with salt and pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Place the patties on the hot grill and cook for 4-5 minutes per side for medium-rare or adjust cooking time to your desired doneness. During the last minute of grilling, add a slice of cheddar cheese to each patty and close the grill lid to melt the cheese. Toast the hamburger buns on the grill for about 1 minute until they are lightly browned. Assemble your burgers by placing lettuce leaves and tomato slices on the bottom bun, followed by the cheesy burger patty, and then the top bun. Serve your BBQ Season Burger hot with your favorite sides and a cold beer!
Prep Time: 15 minutes
Cook Time: 10 minutes
Shannon D
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These gluten-free and low carb sandwich buns are perfect for those following a grain-free or keto diet. They're easy to make and can be used for a variety of sandwiches.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup psyllium husk powder. 1 tsp baking powder. 1/2 tsp salt. 3 large eggs. 1/4 cup olive oil. 1/4 cup warm water. 1 tsp apple cider vinegar. Sesame seeds optional, for topping.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt. In a separate bowl, whisk together eggs, olive oil, warm water, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Divide the dough into 4 equal portions and shape them into bun-sized rounds on the prepared baking sheet. If desired, sprinkle sesame seeds on top of the buns. Bake in the preheated oven for 25-30 minutes or until the buns are firm and lightly golden brown. Remove from the oven and let cool before slicing and using for sandwiches. Enjoy your low carb, grain-free sandwich buns!
Prep Time: 15 minutes
Cook Time: 30 minutes
Whitney Decker
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A tasty and filling breakfast sandwich made with bacon and eggs on a crunchy baguette. Wonderful for a filling breakfast!
Ingredients: 2 eggs. 2 slices of bacon. 1 baguette. Salt and pepper to taste. Butter for frying.
Instructions: Heat a frying pan over medium heat and add a bit of butter. Cut the baguette into two halves and slice them open. Fry the bacon slices in the pan until crispy, then remove and set aside. In the same pan, add more butter if needed and crack the eggs into it. Season the eggs with salt and pepper and cook to your desired doneness e.g., sunny-side-up or scrambled. While the eggs are cooking, toast the baguette halves in a toaster or on a separate pan until lightly browned. Place the cooked eggs on one half of the baguette and top with the crispy bacon slices. Cover with the other half of the baguette to make a sandwich. Serve hot and enjoy your Egg Bacon Baguette Breakfast!
Prep Time: 10 minutes
Cook Time: 10 minutes
Flying with Anne
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