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Allrecipes Home
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> SwanInWA
cook's profile
SwanInWA
Home Town:
Fremont
,
California
,
USA
Living In:
Port Ludlow,
Washington
,
USA
Member Since:
Aug. 2001
Cooking Level:
Intermediate
Cooking Interests:
Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies:
Gardening, Hiking/Camping, Walking, Reading Books, Music
Recipe Box
89 recipes
View All Recipes
Title
Type
Overall Rating
Member Rating
Delicious Salmon
By:
campagnes
Kitchen Approved
Apricot Chicken with Balsamic Vinegar
By:
luv2cooknbake!
Kitchen Approved
Vietnamese Sandwich
By:
SONNYCHIBA
Kitchen Approved
View All Recipes
Photos
1 images
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Recipe Reviews
25 reviews
See All Reviews
Spinach-And-Berries Salad With Non-Fat Curry Dressing
I love this salad and make it frequently. I'm especially crazy about the dressing, which I whip up often to drizzle over salads or fruit. It has lots of zing, while being naturally fat free. For a main dish I sometimes add grilled chicken to this salad. DELISH!
0 users found this review helpful
Reviewed On:
Aug. 30, 2011
Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
I made this tonight following the recipe exactly BUT using reduced fat blue cheese, low-fat sour cream, low-fat buttermilk and light mayo. Hubby and I both thought it was excellent. Served it as dipping sauce with carrots, celery and Hungry Girl's Healthy Boneless Buffalo Wings. YUM! Looking forward to trying it on a Wedge Salad next time. I will definitely be using the healthier version again and again. THANKS!
1 user found this review helpful
Reviewed On:
Jan. 25, 2010
Sweet Mustard Chicken Bake
I've made this chicken several times now -- it's great for a quick and tasty weeknight meal. I omit the butter completely (trust me, you won't even miss it) and just mix equal parts honey and dijon mustard with a healthy dose of black pepper. I brown the chicken breasts on the stove in a smidgen of olive oil before putting them into a baking dish. Then I slather them with the honey mustard and bake them for about a half an hour. Good with wild rice and steamed veggies. Also works well sliced up and laid on top of a salad. Either way, save a little honey mustard to drizzle over the top of the meat just before serving. YUM.
6 users found this review helpful
Reviewed On:
Oct. 26, 2009
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