THANK YOU JENNIFER….Peanut Butter Chocolate Chip1 c. peanut butter (Laura Scudder’s Creamy)1 c. Splenda 2 egg Whites1 t. baking sodasemi-sweet chips to preference 1. Heat oven to 3502. Beat well until smoother and blended.3. Stir in chips4. Bake until puffed and...
THANK YOU Jennifer Sodano (MEMBER) FOR THIS RECIPE!Halibut Fish TacosIngredients4 pieces fresh halibut, steak or filets, 6 to 8 ounces each Extra-virgin olive oil, for drizzling Salt and pepper 1 lime, juiced 3 small to medium ripe Haas avocados, pitted and scooped...
Ingredients:8 small (6-inch) yellow corn tortillasOne 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained well1/2 cup salsa1/3 cup shredded fat-free cheddar cheese1/4 tsp. dry taco seasoning mixOptional: fat-free sour...
Ingredients1 1/2 tsp of dried thymeblack pepper to taste2 tbsp olive oil (evoo)1 lb chicken breast2 tbsp balsamic vinegar1 tbsp splenda 1 tbsp fresh garlicDirectionsCombine thyme, garlic and pepper and sprinkle over both sides of chicken.Heat 1/2 evoo in a large...