Labor day main dish recipes with 300 or fewer calories costing less than $1.0 per serving

Kheemah Kheemah Kheehah Chamelion

Ok, I'm sure I'm dating myself with that one. I remember when I was dancing around with one earring and big…

Giggling Gourment's Slurpn'ly Good BBQ Sauce

Here's my version of a BBQ sauce for the summer season! It has a nice mild sweetness/smoked flavor to it when…

Weir Dough for Pizza

The Best Barbecued Chicken Ever With an Amazing Homemade Sauce

Look no further...What makes this chicken the best is the incredible sauce! We’ve shared other homemade BBQ…

Giggling Gourmet's "Don Quixote's Boca de Fuego!" Hot Sauce

For those that like it hot: Here's a hot sauce personal favorite of my own design that I have been working on…

Herb Salmon

A light and tasty salmon that my mama made for me growing up... mmm!

Hot Hoisin Ribs

Succulent ribs guaranteed to please. You can make them ahead and re-heat them 10 minutes on the BBQ before serving. For milder flavour, omit or…

Québec Tourtière (Meat pie)

A typical, traditional Québec meat pie, usually served during the Holiday Season.

Jenny Craigs Italian Chicken Rolls

This delicious, crispy chicken dish is from Jenny Craig's Simple Pleasures Cookbook. It reminds me of Chicken…

Spice Rubbed Roast Turkey

This salty-spicy-sweet rub keeps the meat lean but still plenty of flavor. This recipe easily converts to a 3 - 4 pound roasting chicken. Just…

Sloppy Sloppy Joes

These get really sloppy, but taste really good. The aroma brings everyone running to the table long before it is finished cooking.

Romanian Mititei (Little Sausages)

This is a great traditional recipe for Romanian Mititei. Mititei are skinless sausages, usually grilled, and…

Garden Salmon Loaf

Savory Country Style Corned Beef Hash

This recipe is a simple satisfying and quick meal. Canned corn beef is matched with potatoes, onions and green…

White Dry Rub

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now…