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John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
- 2/3 cup non-fat light sour cream substitute
- 1/4 cup red wine vinegar
- 2 green onions, sliced
- 2 to 3 teaspoons hot-sweet mustard
- salt and pepper, to taste
- Butter lettuce leaves
- 2 pint baskets California strawberries, stemmed
- 2 cups assorted fresh fruit pieces (select from grapefruits segments, pineapple chunks, orange and kiwi slices)
- 8 slices (1 ounces each) lean turkey and/or ham
- 1/2 cup alfalfa sprouts
To make salad dressing, in small bowl whisk sour cream substitute, vinegar, onions, and mustard; season with salt and pepper. Set aside. To assemble salad, line four dinner plates with lettuce. Top with fruits, turkey and sprouts, dividing equally. Serve with dressing on the side.
Makes 4 servings.
Nutritional Analysis Per serving: 190 calories, 3 g fat, 40 mg cholesterol, 170 mg sodium, 23 g carbohydrate, 5 g fiber, 22 g protein.
Courtesy of www.5aday.com
