Beef Brisket with Chipotle Tomatillo Sauce
Ingredients 2 (11 ounce) cans whole tomatillos, drained 1 (7 ounce) can chipotle peppers in adobo sauce 1 (8 ounce) … Continue reading Beef Brisket with Chipotle Tomatillo Sauce
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Grilled Avocado and Veggie Tacos
Ingredients 1 medium zucchini, cut lengthwise into 1/2-inch slices 1 medium summer squash, cut lengthwise into 1/2-inch slices 1 sweet … Continue reading Grilled Avocado and Veggie Tacos
Pizza Chicken
Ingredients 1/2 cup Italian-seasoned bread crumbs 1/4 cup grated Parmesan cheese 1 teaspoon salt 1 teaspoon ground black pepper 1/2 … Continue reading Pizza Chicken
Edie’s Patatosalata
Ingredients 1/2 cup extra virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon dried oregano 1 red onion, thinly … Continue reading Edie’s Patatosalata
Zucchini and Carrot Coleslaw
Ingredients 2 cups shredded zucchini 1 cup shredded carrot 1/4 cup low-fat creamy salad dressing (such as Miracle Whip Light) … Continue reading Zucchini and Carrot Coleslaw
Corned Beef and Cabbage II
Ingredients 1 (5 1/2 pound) corned beef brisket 2 tablespoons pickling spice 1 large orange, sliced in rounds 2 stalks … Continue reading Corned Beef and Cabbage II
Cold Veggie Squares
Ingredients 2 (8 ounce) packages refrigerated crescent roll dough 2 (8 ounce) packages cream cheese, softened 3 tablespoons mayonnaise 1/2 … Continue reading Cold Veggie Squares