Low Fat and Dreamy, Chicken Stroganoff by Skinny Kitchen with Nancy Fox

This time of year is all about hearty comforting foods. Traditional Stroganoff is made with thin slices of beef, onions, mushrooms, all sautéed in butter and combined with a rich sour cream sauce. This skinny recipe uses similar ingredients but with many reduced-fat replacements. For example, I’ve swapped the beef with boneless,…

Roasted Pepper Tequilla Soup by charlene sherman

This is a simple but flavorful Soup with Tequilla ,no meat or chicken but can be added if your not a Vegan..A nice warm mug of this on a cool night will warm your heart and feed your soul curl up with a good book such as the Paper Puzzle by Harold Michael Harvey \Enjoy

Holiday Magical Bars Made Skinny by Skinny Kitchen with Nancy Fox

Many of you know these outrageously delicious bars as Magic Bars or Hello Dollys. I’m calling them, “Magical Bars” because they are just that. In fact, they’re probably the best bars ever created! They’re super rich and decadent. These magical bars require no mixing and best of all, you don’t sacrifice flavor for the lack of work!…

Skinny Turkey Chili by Skinny Kitchen with Nancy Fox

Nothing beats a delicious and hearty chili on a cold day. Having friends over? Why not set up a chili bar where everyone can top their own. This fabulous chili is now very skinny due to using ground turkey and draining the fat, cooking the onions in the microwave and rinsing the beans before adding to the pot. The end result makes…

Vegan Black Bean Salad with Peppers, Sweet Corn and Cilantro by Chef Chuck

A healthy vegan/vegetarian dish packed with flavor!

Easy Prep BBQ Sauce by myra byanka

I'm experimenting with low-cost, easy to make bbq sauces, and like this one a lot. It's basic and you can add things to it like Tabasco, celery seed, etc. I calculated the cost of the ingredients at $2.40, making a 1/4 cup serving cost about 28 cents. Makes enough for 8-9 guests..

Quinoa and Edamame Salad by Kyra Martin

I wasn't a huge fan of the dressing for this, so feel free to experiment. I made a big batch though and it reheated nicely and was also good cold for lunch.

Texas Sheetcake for a Large Group by myra byanka

Nice one-layer cake that will feed 20 or more. Make the cake from scratch, but use canned frosting. Equipment: Jelly Roll pan or 15 X 10 pan

Broccoli Dip by Chef Smith

Roasted Red Pepper Soup by Monocot

This went over really well. . It is a pureed soup but with a couple red pepper chunks that really make the pepper Flavor burst

Pecan Cranberry Biscotti by James Buel

Provencal Tomato Roast by Kyra Martin

So easy, wonderfully sweet, and absolutely delicious.

Sylvia's Easy Cheesecake Pie by myra byanka

Very easy prep dessert and it's delicious. Courtesy of a dog park friend named Sylvia.

Fresh Garden Salad with Balsamic Marinade by Salad Foodie

A summertime side with plenty of garden vegetables in a pleasant balsamic marinade. Add grilled meat or fish and dessert and dinner is a cinch. Allow 30-60 minutes marinating time before serving (though it can be made ahead and refrigerated up to 24 hours if preferred.)

GERMAN CHOCOLATE LOGG ROLL by Adrienne Still Waters Raichelle