$4.09 recipe / $0.68 serving I found this recipe on Recipe Zaar and it looked like the perfect side dish to the pesto chicken I wanted to make. Actually, it looked like it would be the perfect side dish to A LOT of dishes that I want to make. Ah, and thanks to this recipe, I
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$12.00 recipe / $3.00 serving This summer I moved into a new rental house that was full of lots of little goodies left behind by the last tenants. Among the treasures was a small grill on the back patio. Of course the grill was abandoned, full of rust and spider webs (and a random crumpled
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$6.91 recipe / $1.15 serving I’ve been wanting to cook this coconut chicken for a LONG time and my anticipation was definitely justified by the end result. The shredded coconut mixed with panko bread crumbs gives a light, crunchy crust and adding a little bit of coconut milk to the egg wash ensures an even
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Ingredients 1 cup chopped rotisserie chicken (left over from Sunday’s dinner) 3 bell peppers 1 clove garlic, minced 1 Tbsp reduced-fat mayonnaise 1 tsp balsamic vinegar 1 whole-wheat tortilla 2 Tbsp shredded mozzarella cheese 1 small handful mixed greens 1 cup leftover asparagus, mushrooms, and onions To chop the chicken, remove the skin and use
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Ingredients 3/4 bunch asparagus (about 8 medium spears) 2 Portobello mushroom caps, sliced 1/4″ thick 1 medium onion, cut in 1/4″-thick rings 1/2 Tbsp extra-virgin olive oil Salt and pepper 1 rotisserie chicken breast or leg Instructions: Preheat the oven to 400˚F. Remove the woody ends of the asparagus by gently bending each stalk until
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