Tasty Query - recipes search engine
  • Split-Pea Soup
    Split-Pea Soup is a stovetop recipe for a creamy, hearty, no-meat soup. Ingredients Include: Green split-peas, carrots, onion, celery, vegetable broth and is well-seasoned with garlic, marjoram, basil, cumin, salt and pepper. This is also a healthy, low calories, low fat, low sugars, low cholesterol, low carbohydrates, vegetarian, diabetic-friendly and Weight Watchers (5 SmartPoints), (5 […]
  • Slow Cooker Apple-Pork Roast
    Slow Cooker Apple-Pork Roast is a great recipe for a delicious entree. It takes only (20) minutes to prepare and (6) hours to cook. You will need a (4) quart slow cooker for this recipe. Ingredients Include: Boneless pork loin roast, fresh cooking apples, honey, onion and is well-seasoned. This is also a healthy, low […]
  • Crockpot Beef Roast
    Crockpot Beef Roast is a recipe for a hearty, beef and vegetable meal. Cooking Time: (4) Hours on High or (8) Hours on low. You will need a (5-6) Quart slow cooker for this recipe. Ingredients Include: Beef chuck roast, onions, carrots, tomatoes, garlic, turnips and well-seasoned. This is also a healthy, low calories, low […]

Posts Tagged ‘creamy’

postheadericon Asian Chicken Skillet

5.00 avg. rating (92% score) - 3 votes

Asian Chicken Skillet is an easy, delicious and quick (35) minute recipe for a spicy, Thai-style meal. Ingredients Include: Chicken tenders, mushrooms, scallions, coconut milk, jalapenos, lime juice and Nappa cabbage. It is well-seasoned, and cooked on the stove-top. This is also a low fat, low calories, low carbohydrates, low sugars, diabetic-friendly and Weight Watchers (6 PointsPlus), (6 SmartPoints) recipe. Makes (4) servings with a (1-1/2 cup) serving size. Asian Chicken Skillet will be loved by all of your family, friends and guests.asian-chicken-skillet

Prep Time: 20 Minutes.
Cooking Time: 15 Minutes.
Total Time: 35 Minutes.


4 tsp canola oil, divided
(1 lb) chicken tenders, cut into bite-size pieces
1 jalapeño pepper, minced (optional)
1 bunch scallions, sliced, whites and greens separated
2 cups sliced shiitake mushroom caps
1 Tbsp minced fresh ginger
3/4 cup “lite” coconut milk
2 Tbsp fish sauce
4 tsp lime juice
1 Tbsp brown sugar
6 cups sliced napa cabbage
3/4 cup chopped fresh basil
Read the rest of this entry »

postheadericon Chocolate Decadence Cake

4.67 avg. rating (91% score) - 6 votes

Chocolate Decadence Cake-is a delicious recipe and a quite lengthy one but this is totally worth all the effort and time that goes into it.The result will be a super rich tasting, very chocolaty, smooth, mousse-like moist cake with an optional Candied Orange Peel garnish.(recipe included if desired). This will become the best chocolate cake you have ever had. It is named Decadence for a reason! It is a show stopper that everyone will rave over. It is much healthier also than the original recipe. Low in fat, low in calories, low in carbohydrates low in cholesterol, low in sodium, Heart-Healthy and a WeightWatchers (7) PointsPlus recipe. Christmas, Thanksgiving, Easter, Birthdays or any special event will be well suited for this cake. Makes 12 servings. Chocolate Decadence Cake will be loved by all of your family, friends and guests.chocolate-decadence-cake

Prep Time: About 30 Minutes.
Cooking Time: 35 to 40 Minutes.
Refrigeration Time: (2 hours minimum to overnight).


Cake Ingredients:
Non-Stick cooking spray
(7 oz) 60-70% bittersweet chocolate,
finely chopped (about 1-1/3 cups)

1/3 cup unsweetened cocoa powder
2 tbsp all-purpose flour
2/3 cup + 1/4 cup granulated sugar,

1/8 tsp salt
1 cup skim or 2% milk
2 large egg yolks,
at room temperature*

1 tsp vanilla extract
3 large egg whites, at room temperature
1/8 tsp cream of tartar

TIP* To bring an egg to room temperature, submerge it (in the shell) in a bowl of
lukewarm (not hot) water for 5 minutes.

Candied Orange Peel Ingredients: (optional)

2-3 oranges
1/2 cup sugar
1/4 cup water

Read the rest of this entry »

postheadericon Deep-Dish Turkey Pot Pie

5.00 avg. rating (94% score) - 5 votes

Deep-Dish Turkey Pot Pie is the perfect way to use up your leftover turkey from Thanksgiving, Christmas or any othe holiday. Optionally us chicken in place of the turkey with no change in nutrition values. Turkey, cream of chicken soup, frozen mixed vegetables and cheddar cheese make up this delicious, hearty meal and baked in a made from scratch crust. Makes (6) generous servings. Deep-Dish Turkey Pot Pie will be loved by yodeep-dish-turkey-pieur family, friends and guests.



2 cups all-purpose flour
1/4 tsp salt
2/3 cup cold butter, cut into chunks
4-6 tbsp cold water


1/4 cup milk
1 (10.5 oz) can condensed cream of chicken soup
2 cups (cubed 1-inch), cooked chicken or turkey
1 (4 oz) pkg shredded Cheddar cheese
1 (16 oz) pkg frozen vegetable combination (broccoli, cauliflower, carrots)
1-1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
1 egg, slightly beaten
1 tsp water


1. Preheat oven to 375° F.

2. Combine flour and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough of the 4 to 6 tbsp cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

3. Roll out remaining ball of dough on lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

4. Combine milk and soup in a bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.

5. Roll out refrigerated ball of dough on a lightly floured surface into a 12-inch circle. Cut a 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.

6. Combine egg and 1 teaspoon water in a bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.

YIELD: 6 Servings

Original recipe and image from: Land O’Lakes, Inc. http://www.landolakes.com/recipe/1184/deep-dish-chicken-pot-pie

Calories: 570, Fat: 33g, Cholesterol: 155mg, Sodium: 850mg, Carbohydrates: 41g, Fiber: 4g, Protein: 28g

postheadericon Baked Mashed Potatoes

5.00 avg. rating (93% score) - 4 votes

Baked Mashed Potatoes is a great option for your holiday menu. Creamy, easy and delicious mashed potatoes that will become your regular mashed potato recipe for Thanksgiving, Christmas, Easter and any other holiday or event. Ingredients include: sour cream, butter and cream cheese. It is also a generally healthy recipe being low in fat, sodium, calories and sugar. You can serve  right out of the oven or make a day ahead of time. Makes about (11) Servings. Baked Mashed Potatoes will be loved by all your family, friends and guests.overnight-mashed-potatoes


4 large russet potatoes, (about 3 lbs)
1/2 tsp salt
2 tbsp butter
2 pkgs cream cheese (3 oz each)
2/3 cup sour cream
1/4 cup milk
3/4 salt
1 tbsp butter, melted
1/2 tsp paprika


1. Place unpeeled potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.

2. Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender. Drain.

3. Peel potatoes; place in a large mixing bowl, and mash with a potato masher.

4. Add the 2 tablespoons butter, cream cheese, sour cream, milk and the 3/4 teaspoon salt. Mix until all ingredients are blended.

5. Spoon mixture into a lightly greased (12 X 8 X 2-inch) baking dish. Brush top of mixture with the 1 tbsp melted butter; sprinkle with the paprika.

6. Bake immediately, or cover and refrigerate. Bake at (350 F.), uncovered for 30 minutes or until hot.

7. If refrigerated, let stand at room temperature for 30 minutes before baking.

YIELD: About 11 servings.
Serving Size: About 3/4 cup per serving.

Calories: 206, Total Fat: 11.5g, Saturated Fat: 6.7g, Cholesterol: 33.3mg, Sodium: 363mg, Sugars: 1.9g, Carbohydrates: 22.9g, Fiber: 2.7g, Protein: 3.9g

Original recipe and Image from: www.food.com

postheadericon Mashed Potatoes Casserole

5.00 avg. rating (92% score) - 3 votes

Mashed Potatoes Casserole is an easy recipe for a delicious potato casserole. Ingredients include cream cheese, sour cream, Cheddar cheese, and bacon combined into the mashed potatoes. Makes (12) servings and would go well as an option for Thanksgiving, Christmas, Easter or any holiday or event. Mashed Potatoes Casserole will be loved all your family, friends and guests.mashed-potatoes-casserole


5-1/2 cups mashed potatoes
1/2 cup milk
1(8 oz) bar cream cheese, softened
1 cup sour cream
2 tsp dried parsley flakes
1 tsp garlic salt
1/4 tsp ground nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, cooked crisp & crumbled (about 1/2 cup)


1. Preheat oven to 350° F.

2. Place all ingredients, except cheese and bacon, in a large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

3. Spoon mixture into a lightly greased 13 x 9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

4. Bake for 30 minutes or until heated through.

YIELD: 12 Servings.
SERVING SIZE: 3/4 cup per serving.

[Start with about 4 pounds uncooked potatoes to yield 5 1/2 cups mashed potatoes. For faster preparation, start with instant or refrigerated prepared mashed potatoes].

[To make ahead, assemble casserole. Do not sprinkle with bacon. Cover and refrigerate casserole. Refrigerate bacon separately. Bake casserole as directed. Sprinkle with bacon during last 5 minutes of cooking.]

Calories: 293, Fat 17g, Cholesterol 43mg, Sodium 414mg, Carbohydrates 26g, Fiber 4g, Protein 9g

WW PointsPlus+ = 8 per serving.

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.