Recipes for Plant Based Cheddary Sauce (nut free) with grocery lists and nutritional information | Page 135

Pan-Fried Glazed Chicken with Basil

I was just about to post this recipe and one other came up as nearly the same, although that one is broiled and missing the olive oil. It is a very good dish and the sauce works well with rice. I should try it broiled too, but I don't know if the pan sauce would be as good without the catch from the chicken. The original WW recipe is this one, plus 2 tbs olive oil. This is WW POINTS: 4 Exchanges: 3 Very Lean Meat.

4 Servings - 25 min - food.com

Egg White & Spinach Fritata

Egg White & Spinach Fritata Recipe. Get free and healthy recipes for Egg White & Spinach Fritata including all the ingredients used and the nutritional data. Track your recipes, count your calories, and monitor your fat, protein, carbs and more! Customize your tracking with your own recipes!

1 Servings - 30 min - livestrong.com

Peanut Butter Dark Chocolate Fudge

This Peanut Butter Dark Chocolate Fudge recipe contains fat-free sweetened condensed milk, semisweet chocolate chips, peanut butter chips, dry-roasted peanuts, peanut butter and more.

25 Servings - 2 hr 11 min - myrecipes.com

Jack in the Box Mini Sirloin Burgers

You can make Jack in the Box Mini Sirloin Burgers with our free recipe. These Mini Sirloin Burgers taste just like Jack in the Box.

copykat.com

Pizza Margherita

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese

2 Servings - cooking.nytimes.com

Dorie Greenspan's 3-Ingredient Almond Crackle Cookies

When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted slightly from Dorie's Cookies (Rux Martin/Houghton Mifflin Harcourt, 2016).

20 Servings - food52.com