I'm not Irish. But I don't care, I'm still down to wear green things and eat copious amounts of corned beef and cabbage and Irish cream-laden desserts. Everyone's Irish on St. Patrick's Day, don't you think?I made a little snack to share with you. I didn't dye anything green, but I did use some nice Irish alcohol in my dessert. I had made these Irish car bomb cupcakes a few years back and they were such a hit that I thought it would be fun to test out another dessert with chocolate, Irish stout, and Irish cream. Enter these cute little mini chocolate cakes, loaded with buttercream frosting.And the super duper fantastic supercalifragilisticexpialidocious part? They are just four Weight Watchers PointsPlus per cake and they are incredibly easy. Yeahhh buddy! Give some to friends. Give some to your building concierge. I did. They liked them.You will too. I promise.
As striking in color as it is in flavor, this verdant first course is both refreshing and comforting at the same time. Silken tofu adds depth and body to this puréed asparagus soup. Enjoy this on a brisk afternoon for a quick and light lunch or as a prelude to a fish or pasta dish.
Turn this chicken stir fry into a complete and healthy protein-packed meal with a little bit of brown or wild rice on the side. Crisp-tender broccoli and chopped cashews lend a distinctive crunch to this fried chicken recipe.
This is the best kind of comfort food — the kind that cooks itself. Just throw everything in the pot and come back later. Slow Cooker: It’s almost like magic.
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In Thailand, kabocha squash is popular in many restaurant and home kitchens. Here, it can still be a little hard to find, so this recipe was created with butternut squash and the flavors of Thai cuisine in mind, but easily accessible ingredients. It must be said, however, that this is a thick soup. If you prefer a thinner soup, add one to two tablespoons of warm water or broth to each portion before serving.