I make these almost every Christmas w/red and white M&Ms.; Just melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single M&M; on each. Refrigerate until eating to make sure they are deliciously solid! (maybe with Rolos instead). Pretzels Hershey Kiss, Twists Pretzels, 275 Degr, Tiny Twists, Addiction Snacks, Melted Hershey, Pretzels Bites, Pretzels 275, Parties Food
Cauliflower mashed potatoes
Cauliflowers Mashed Potatoes, Low Carb, Potatoes Recipes, Mashed Cauliflowers, Food, Cauliflower Mashed Potatoes, Cauliflowers Recipes, Weights Watchers Recipes, Cream Chee
Mashed potatoes is one of my favorite foods...you can make them so many ways and they are just the perfect comfort food. But most homemade mashed potatoes recipes come with lots of fat and calories, which can add up to lots of Weight Watchers Points. This alternative dish -Cauliflower Mashed 'Potatoes' is a great substitute.
Creamy Mashed Cauliflower - replacement for potatoes in low carb diets
Cauliflower Mashed "Potatoes" -- Weight Watcher 1 Pt From an awesome blog full of yummy weight watchers recipes
Great Party Food
Pretzels Hershey Kiss, Twists Pretzels, 275 Degr, Tiny Twists, Addiction Snacks, Melted Hershey, Pretzels Bites, Pretzels 275, Parties Food
Great party food - Just melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single m on each. Refrigerate until eating to make sure they are deliciously solid!
M Pretzel Bites. Melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single M on each. Refrigerate until eating to make sure they stay solid.
Pretzel, Hershey Kiss, M&M Snack: Melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single m&m; on each. Refrigerate until eating to make sure they are deliciously solid.
THE MOST ADDICTING SNACK! Melt Hershey’s kisses onto pretzels (275 degrees, 3 minutes), remove, and immediately press a single m on each. Let cool and harden before serving. These are great made with Hershey Hugs also. A play off the Rolo pretzel bites!
Citrus vodka slushies
Pineapple Juice, Frozen Lemonade, Vodka Slush, Vodka Lemonade, Summer Drinks, Slush Recipes, Frozen Vodka, Orange Juice, Hot Summer
Frozen Vodka Lemonade 8 cups water 3 cups white sugar juice of 2 lemons juice of 2 oranges one 48oz can of pineapple juice one 12oz can frozen grapefruit juice one 12oz can of frozen lemonade 26oz Vodka - I prefer Ketel One
Fruity Frozen Vodka Slush. Water, sugar, lemon & orange juice, pineapple juice, vodka, and other ingredients make this drink a winner! Hot, summer day with this in hand...holla! soo my new summer drink!
Fruity Frozen Vodka Slush Recipe 8 c water 3 c sugar 2 lemons juiced, 2 oranges juice, 48oz pineapple juice 12oz frozen Minute Maid grapefruit juice, 12oz frozen lemonade,26oz Vodka Simple syrup: Boil 8 c water, add sugar. Stir until dissolved; Let cool. Combine the juices with syrup once cooled, Stir & store in an air-tight with lid(s). Freeze. When ready to serve, stir the slush, fill the glass 1/2 with frozen vodka slush, rest with diet 7-Up.
Frozen Vodka Slush-- pineapple juice, frozen grapefruit juice, frozen lemonade, Vodka.
Thai Coconut Curry Soup
Chicken Soups, Recipe, Coconut Curries Soups, Coconut Milk, Coconut Curry Soup, Coconut Soups, Thai Coconut, Rice Noodles, Coconut Chicken
Thai Coconut Curry Soup ~ always looking for the perfect Coconut soup, I'm gonna have to try this one.
Thai Coconut Chicken Soup. Another pinner said: AMAZING recipe. made it last week for the man and he requested a double batch today. using the whole pkg of rice noodles makes it a noodle dish though...which is still good, but for a soup, use only 1/2 pkg.
Thai Soup Thai Coconut Curry Soup main dish canada (Oct.20.09) 61 Comments This Recipe is part of the One Pot Wonders Recipes from Michael Smith Menu The sweet, sour, spicy, salty and savoury flavours of Thailand are one of my favourite ways to fill a bowl. They’re seductively addictive, always well balanced and one of the world’s great cuisines. They’re also easy! This is a very simple dish to make. Ingredients Two 14 oz (398 mL) cans of premium coconut milk 1 heaping tablespoon (15 mL) of Thai curry paste Roots of 1 bunch of cilantro, rinsed well 2 boneless, skinless chicken breasts, thinly sliced 2 cups (500 mL) of chicken broth 1 carrot, shredded 4 or 5 lime leaves 2 stalks of lemon grass, halved lengthwise, woody leaves removed 2 tablespoons (30 mL) of fish sauce Zest and juice of 2 limes A small knob of frozen ginger A handful of bean sprouts One 8 oz (225 g) package of rice noodles Leaves of 1 bunch of cilantro, rinsed well 2 or 3 green onions, thinly sliced A sprinkle or two of salt or soy sauce Directions 1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. 2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes. 3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so. 4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid. 5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Serves 4 Freestyle Variations: Thai curry pastes get their heat from chili peppers, but they’re also loaded with other flavours. You may use as much or as little as you like. Yellow is the mildest; green the hottest. Try stirring in a head of chopped Asian greens or baby spinach with the bean sprouts. You may easily substitute beef or shrimp for the chicken.
2 rounded cups cooked quinoa! 3/4 cup shredded cheddar cheese, 1/2 cup low-fat cottage cheese, 1 medium carrot, finely grated, 3 eggs, 3 tablespoons all purpose flour, 2 green onions, including white parts, 1 /2 teaspoon Splenda or sugar, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, 1/8 teaspoon garlic powder, Olive oil for frying
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Love That Quinoa Burger! November 1, 2010 by Linda QUINOA BURGER So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes. I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead. UPDATE!! I recently found myself without carrots so used shredded zucchini instead. WONDERFUL! And my husband says I have to make them like this from now on. The measurements are in the recipe, also, if you’re interested.) ~~~~ . . . 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon Splenda or sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying . To cook quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. . In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg
Quinoa Burger - Samantha's favorite recipes
Quinoa Burgers...wanted a tasty recipe for this; have to try it soon.