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HG McRib

HG McRib

By

  • Ingredients:
  • Not-So-Porky Pig
  • Imitation is the sincerest form of flattery. And while we LOVE the taste of the original, Mickey D's McRib has too many calories and fat grams for its (and our!) own good. Here's the (vegetarian-friendly) answer...
  • 1 Morningstar Farms Hickory BBQ Riblet (found in the freezer aisle)
  • 1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll (or alternative below)
  • 3 hamburger dill pickle chips
  • 3 thin slices onion
  • Directions:
  • Prepare Riblet according to package directions. Meanwhile, split roll in half and lightly toast.
  • Stack Riblet, pickles, and onion on the bottom half of the roll. Finish it off with the top half. Now chew!
  • MAKES 1 SERVING
  • Serving Size: 1 sandwich
  • Calories: 335
  • Fat: 4.5g
  • Sodium: 1,299mg
  • Carbs: 60.5g
  • Fiber: 10.5g
  • Sugars: 28g
  • Protein: 22g
  • PointsPlus™ value 9*
4/5 (1 Votes)

Mashed Sweet Potatoes with Pineapple

Mashed Sweet Potatoes with Pineapple

By

Preheat oven to 350°. Place the sweet potatoes on a baking sheet

  • 3 large sweet potatoes (about 3 1/2 pounds)
  • 1 cup shredded carrot
  • 1 cup fresh orange juice (about 2 oranges)
  • 1/8 teaspoon ground ginger
  • 2 tablespoons butter or stick margarine
  • 1/2 teaspoon salt
  • 1 (15 1/4-ounce) can crushed pineapple in juice, drained
0/5 (0 Votes)

Strawberry-Rhubarb Bars with Ginger Icing

Strawberry-Rhubarb Bars with Ginger Icing

By

Instructions: Preheat oven to 350ºF

  • 3/4 cup butter, unsalted
  • 1 cup all-purpose flour
  • 1 1/2 cup oatmeal, quick
  • 1/4 cup powdered sugar
  • 2 cup rhubarb, chopped
  • 1 1/4 cup granulated sugar
  • 1/3 cup water
  • 2 1/2 cup strawberries, chopped
  • 3 tsp orange juice
  • 1 tsp ginger, ground
0/5 (0 Votes)

Indonesian Vegetable Salad with Peanut Dressing

Indonesian Vegetable Salad with Peanut Dressing

By

Ivy Manning, Cooking Light JUNE 2012

  • 4 large eggs
  • 1 1/2 cups julienne-cut carrot
  • 1 1/2 cups green beans, trimmed
  • 1 1/2 cups fresh bean sprouts
  • 1 red bell pepper, seeded and cut into thin strips
  • 1/2 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups)
  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 1 tablespoon cornstarch
  • 2 teaspoons red curry powder or Madras curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1/3 cup creamy peanut butter
  • 3 tablespoons hot water
  • 3 tablespoons fresh lime juice
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons Thai red curry paste
  • 1/4 teaspoon salt
0/5 (0 Votes)

Peppermint Patty Green Monster

Peppermint Patty Green Monster

By

•Add in all of the ingredients except the chocolate into a blender and blend until smooth

  • 1-1.5 large frozen banana (peel before freezing) (I used 1.5 bananas)
  • 1-1.25 cup non-dairy milk (almond, soy, hemp, rice, etc)
  • Handful of fresh mint leaves, stems removed
  • 1-2 handfuls spinach
  • 1/8-1/4 tsp peppermint extract (optional)
  • 1-2 tbsp chopped dark chocolate, for garnish
0/5 (0 Votes)

Veggie and Rice Stirfry Packets

Veggie and Rice Stirfry Packets

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Bring a large pot of salted water to a boil

  • 2 cups snow peas
  • 1.33 cups carrots, sliced
  • 2 cups red bell pepper, sliced
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2.25 cups onion, sliced
  • 2 cups cooked rice
0/5 (0 Votes)

Quick Pickled Dilly Green Beans

Quick Pickled Dilly Green Beans

By

Ivy Manning, Cooking Light JUNE 2012

  • 1/4 cup chopped fresh dill
  • 1/2 pound green beans, trimmed
  • 1 cup white wine vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pickling spice
  • 1 garlic clove, peeled
0/5 (0 Votes)

Herby Cucumber Salad

Herby Cucumber Salad

By

David Bonom, Cooking Light JUNE 2012

  • 1/4 cup plain low-fat yogurt
  • 2 tablespoons coarsely chopped fresh dill
  • 1 tablespoon coarsely chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons coarsely chopped mint
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove
  • 5 1/2 cups thinly sliced cucumber (about 2 large)
  • 2 1/2 cups thinly sliced red onion
0/5 (0 Votes)

pistachio and cranberry bark

pistachio and cranberry bark

By

1. Line a baking sheet with parchment paper and set aside

  • Yield: About 1 lb. of bark
  • Prep Time: 15 minutes | Set Time: 30 minutes
  • 1 lb. white chocolate
  • 1/2 cup shelled pistachios
  • 1/2 cup dried cranberries
0/5 (0 Votes)

fontuna melt

fontuna melt

By

PreparationPosition a rack in the center of the oven and preheat the broiler

  • Fon-Tuna Melt
  • Serves 4
  • Tags: brunch dinner lunch "sammies," wraps and subs fruit cheese fish and seafood rice, grains and breads vegetables 30 Minute Meals broil Submitted by
  • Rachael Ray
  • on 02/08/08AdvertisementIngredients
  • Juice of 1 lemon
  • 1 teaspoon anchovy paste
  • 1/3 cup extra virgin olive oil (EVOO)
  • Two 6-ounce cans tuna, drained
  • 4 ribs celery from the heart, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1/3 cup chopped Sicilian green olives
  • 2 tablespoons capers
  • Pepper
  • 4 thick slices crusty Italian bread
  • 1/2 pound fontina cheese, shredded
0/5 (0 Votes)