Related Pins
More
  • Daisy Rosanna

    Pork Tenderloin recipe Quote" so good! The pan sauce is what it is all about. We dipped our bread in it!!! (marinated in olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, parsley, dry mustard, pepper and garlic)"

More from this board

11 Dairy-Free Calcium Sources via SparkPeople

this site has all kinds of traveling ideas for kids

Toddler Lunches: Going Beyond Chicken Nuggets, Hot Dogs, and PBJ Sandwiches. A good "go to" list when you are too tired to be creative.

PF Chang's Mongolian beef copy cat recipe

Toss chopped peppers, potatoes, zucchini, red onion and sausage with olive oil, salt, pepper and garlic powder. Seal in an aluminum foil pouch and bake at 400 for 40ish minutes. You can also grill this.

Freezer Meals ~ Honey Lime Chicken, EnchiladasBaked Ziti (Rotini),Turkey Veggie Meatloaf.

Chicken Tortilla Stack. This looks like an easy weeknight dinner! www.tasteandtellb...

Easy Calzones

100 days of no processed foods - all the meal planning is done for you.

Fit Foodie Finds: 10 healthy quinoa recipes[...] 1. Mandarin Quinoa Salad 2. Strawberry Feta Quinoa Salad 3. Black Bean Quinoa Veggie Burgers 4. Caprese Red Quinoa Salad 5. Toasted Quinoa Granola 6. Apple Cinnamon Breakfast Quinoa 7. Fresh Caprese Quinoa Salad 8. Breakfast Lunch and Dinner Quinoa 9. Chunky Southwestern Quinoa Salad 10. Quinoa Egg Bake

WW Beef and Broccoli Stir-Fry

WW ONE-PAN PORK CHOPS WITH FENNEL, ONION AND APPLE

WW no noodle vegetable lasagna

WW Turkey and Cheddar Wrap

WW Thanksgiving Quesadillas

WW brisket with vegetables

WW Italian meatballs

WW Pork chops with creamy mustard sauce

WW Beef and Broccoli Stir-Fry

WW Ginger-Soy Pork with Pineapple and Sweet Potato

Weight Watchers Lunch Ideas! Healthy and easy meals.

Honey Garlic Pork Chops

Crispy southwest chicken wraps (healthy recipe!) INGREDIENTS: 1 cup cooked rice, warm or at room temperature 1 cup cooked, shredded chicken 1 can black beans, rinsed and drained 1 green onion, finely sliced (white and green parts) 1/2 red or green pepper, diced 1/4 cup fresh cilantro, chopped juice of 1 lime 1/2 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic salt 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar) Sour cream (optional) 6 burrito-sized flour tortillas DIRECTIONS: Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Santa Fe Turkey Stuffed Peppers | Skinnytaste

Spaghetti Squash with Gorgonzola, Dried Cherries and Pecans--new Thanksgiving side dish!