Author: Wendy Giman
This is baked boneless, skinless chicken breasts topped with garlic and onions and baked in a lemon and white wine mixture.
Author: SANCAL25
An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different...
Author: ellie_
Author: Geoffrey Zakarian
Author: Ian Knauer
This is what Delicious Living says: "These delicious cookies are a favorite of the many dogs that visit the Licks and Wags Dog Bakery. They provide a hard,...
Author: WI Cheesehead
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Lucy Danziger
I got this recipe from a friend who got it from Cooking Light. It is delicious and healthy for get-togethers, potlucks, or as a side dish at dinner or...
Author: clashcity19
Make and share this Glazed Salmon With Green Beans recipe from Food.com.
Author: threeovens
Author: Melissa Roberts
Author: Marlena Spieler
Author: Jennifer Iserloh
Author: Jeanne Thiel Kelley
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and...
Author: Liz Neumark
Author: Kerri Conan
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Diane Kochilas
If you are trying to avoid certain grains and processed sugars, this is an excellent substitute for the traditional granola bar. After trying these, my...
Author: princessgertie
I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows...
Author: RedVinoGirl
Author: Shelley Wiseman
Author: Alison Roman
This sounds wonderful to serve guests as a first course. From the California Culinary Academy - here's what they have to say. Food.com won't take scallop...
Author: lazyme
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Tina Miller
Author: Ian Knauer
Author: Jennifer Iserloh
Author: Melissa Clark
Author: Katie Sullivan Morford