Category: USA

Sour Cream & Butter Pasta

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 Sour Cream & Butter Pasta
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Prepare pasta per package directions, with about 1/2 Tbsp of the butter and sea salt in the water. Drain, and return to pan.
  2. Add to the pasta the butter, sour cream, and Parmesan cheese. Stir gently until all melted together and past is coated.
  3. Add garlic powder, salt and pepper. Stir until completely combined. Serve immediately.
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Nutrition Facts
Sour Cream & Butter Pasta
Amount Per Serving
Calories 424 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.05g
Cholesterol 66mg 22%
Sodium 2227mg 93%
Potassium 116mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Sugars 4g
Protein 16g 32%
Vitamin A 13%
Vitamin C 4%
Calcium 29%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

LIBBY’S® FAMOUS PUMPKIN PIE (Lower Fat)

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 LIBBY'S® FAMOUS PUMPKIN PIE (Lower Fat)
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Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
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Instructions
  1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. POUR into pie shell.
  3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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Nutrition Facts
LIBBY'S® FAMOUS PUMPKIN PIE (Lower Fat)
Amount Per Serving
Calories 261 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 3g
Cholesterol 55mg 18%
Sodium 323mg 13%
Potassium 168mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 28g
Protein 5g 10%
Vitamin A 92%
Vitamin C 2%
Calcium 13%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

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 Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
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Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
  2. Layer â…“ of the hashbrowns on the bottom, then season with salt and pepper. Top with â…“ of the cooked sausage, then â…“ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
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Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg 90%
Sodium 683mg 28%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 13%
Vitamin C 0.5%
Calcium 27%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry White Chocolate Chip Cookies Recipe

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 Cherry White Chocolate Chip Cookies Recipe
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter then add sugars and mix until light and fluffy.
  3. Add eggs and vanilla. Mix until well-combined.
  4. Add flour, sea salt, and baking soda to the butter mixture.
  5. Mix well and then stir in white chocolate chips and dried cherries.
  6. Scoop cookie dough onto a baking sheet spacing well apart to allow room for the cookie to spread lightly.
  7. Bake for about 10-12 minutes or until lightly browned.
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Nutrition Facts
Cherry White Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 141 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 70mg 3%
Potassium 20mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 0.5g 2%
Sugars 12g
Protein 1g 2%
Vitamin A 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Best Homemade (Healthy) Ranch Dressing

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 Best Homemade (Healthy) Ranch Dressing
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Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a medium bowl add all ingredients and whisk to combine. Makes 1 cup.
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Nutrition Facts
Best Homemade (Healthy) Ranch Dressing
Amount Per Serving
Calories 19 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.02g
Cholesterol 0.4mg 0%
Sodium 147mg 6%
Potassium 27mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 2g 4%
Vitamin A 2%
Vitamin C 2%
Calcium 5%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Toasted Garlic-Butter Ravioli with Spinach

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 Toasted Garlic-Butter Ravioli with Spinach
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
  2. Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
  3. Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
Recipe Notes

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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No-Knead Dutch Oven Bread

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 No-Knead Dutch Oven Bread
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Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Passive Time 8 hour
Servings
slices
Ingredients
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Passive Time 8 hour
Servings
slices
Ingredients
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Instructions
  1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
  2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
  3. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
  4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
  5. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
  6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
Recipe Notes

Author: Girl Versus Dough (based on Jim Lahey's original method)
Prep time: 8 hours 40 mins
Cook time: 1 hour
Total time: 9 hours 40 mins
Yields: 1 large round loaf

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Nutrition Facts
No-Knead Dutch Oven Bread
Amount Per Serving
Calories 148
% Daily Value*
Sodium 291mg 12%
Potassium 59mg 2%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Protein 4g 8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Waldorf Salad with Yogurt Dressing

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 Waldorf Salad with Yogurt Dressing
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Servings
people
Ingredients
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Instructions
  1. 1. In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.
  2. 2. Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
  3. 3. Divide salad in quarter; serve each portion on 2 Boston lettuce leaves.
  4. 1 serving is approximately 102g.
Recipe Notes

http://www.marthastewart.com/336385/waldorf-salad-with-yogurt-dressing

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Nutrition Facts
Waldorf Salad with Yogurt Dressing
Amount Per Serving
Calories 213 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Sodium 127mg 5%
Potassium 69mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 9g
Protein 6g 12%
Vitamin A 2%
Vitamin C 11%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Low-Fat Tartar Sauce Recipe

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 Low-Fat Tartar Sauce Recipe
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 1 C.
Recipe Notes

https://www.tasteofhome.com/recipes/low-fat-tartar-sauce

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Nutrition Facts
Low-Fat Tartar Sauce Recipe
Amount Per Serving
Calories 35 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.02g
Cholesterol 1mg 0%
Sodium 195mg 8%
Potassium 84mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 0.1g 0%
Sugars 4g
Protein 2g 4%
Vitamin A 1%
Vitamin C 2%
Calcium 6%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

Cornmeal-Battered Oven-Fried Catfish

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 Cornmeal-Battered Oven-Fried Catfish
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with lemon wedges. Yields 1 fillet per serving.
Recipe Notes

https://www.weightwatchers.com/us/recipe/cornmeal-battered-oven-fried-catfish-1/5626a5f34236657004995b285

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Nutrition Facts
Cornmeal-Battered Oven-Fried Catfish
Amount Per Serving
Calories 404 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 80mg 27%
Sodium 965mg 40%
Potassium 500mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 24g 48%
Vitamin A 8%
Vitamin C 2%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.