Another winner from the December, 2007 issue #48 on page 74. The sauce - just like the restaurant kind, only better! I used Borden's reduced fat 4-Cheese Mexican blend, as it was hard to find straight pepper Jack cheese...which I thought was a good trade off, as I could only find regular and not reduced sodium vegetable broth. In any case, it turned out fantastico!
Good to note, you can prep all this in advance and freeze for those crazy nights.
This is a great issue, grab it while it's still on the newsstands!
For tomorrow, the turkey cutlets before the cauliflower goes bad, if it hasn't already. (At $2.49; I hope it didn't!)
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