These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
This Spinach and Bacon Pasta Toss recipe contains wide egg noodles, oscar mayer bacon, boneless skinless chicken breasts, cherry tomatoes, fresh baby spinach and more.
This Tuscan Summer Salad recipe contains kraft zesty italian dressing, kraft shredded parmesan cheese, ears corn on the cob, mixed italian greens, cherry tomatoes.
This Tess's Tuscan Summer Salad recipe contains kraft zesty italian dressing, ears corn on the cob, kraft parmesan cheese, cherry tomatoes, mixed italian greens.
This Cool Lemon Cheesecake recipe contains philadelphia 1/3 less fat than cream cheese, cool whip lite whipped topping, knudsen cottage cheese, cherry pie filling, jell-o lemon flavor sugar free gelatin and more.
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
This Skillet Chicken and Zucchini recipe contains whole chicken, great northern beans, kraft zesty italian dressing, hot cooked rice, zucchini and more.
