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Erica's Cookbook

(11 Recipes) Created by EHUD18

Recipes in this Collection

(no ratings)

This is my grandmother's recipe for spaghetti, except she used ground beef and Italian sausage. I personally like the deer meat because it is leaner....and since I have a lot of hunters in my family equaling LOTS of deer meat.

Submitted by EHUD18

Carbs: 55.4g | Fat: 6.8g | Fiber: 7.2g | Protein: 27.3g | Calories: 384.4
Very Good 4.7/5
(9 ratings)

A slightly lighter version of Giada's recipe, with the oil and butter reduced, and the classic Bechamel sauce made with nonfat milk.

Submitted by CALEKU

Carbs: 19.6g | Fat: 26.1g | Fiber: 1.4g | Protein: 25.3g | Calories: 416.5
(no ratings)

Submitted by EHUD18

Carbs: 8.3g | Fat: 17.8g | Fiber: 0g | Protein: 2.3g | Calories: 206
Good 3.0/5
(1 rating)

Submitted by EHUD18

Carbs: 22.7g | Fat: 0.1g | Fiber: 0.3g | Protein: 5g | Calories: 110.3
Very Good 4.4/5
(8 ratings)

Fettuccine with Alfredo and Shrimp

Submitted by ANGE72

Carbs: 45.6g | Fat: 35.8g | Fiber: 3.7g | Protein: 37.1g | Calories: 645.3
(no ratings)

1. Preheat oven to 400F.
2. Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10 minutes more. Set aside to cool.
3. To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat, parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the flaps remain attached. Open up the flaps as you would open a book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.
4. Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch border all around. Starting with a long side, roll up each tenderloin to enclose the filling, then tie the roasts at 2-inch intervals with kitchen string. Combine the remaining 2 teaspoons pepper, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.
5. Increase oven temperature to 450F.
6. Heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
7. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. Remove the string, cut the pork into 1-inch-thick slices and serve with Tomato Salsa Verde on the side.

Submitted by EHUD18

Carbs: 3.3g | Fat: 14.6g | Fiber: 3.1g | Protein: 34g | Calories: 288.2
(no ratings)

Submitted by EHUD18

Carbs: 31g | Fat: 11.7g | Fiber: 3.2g | Protein: 25.4g | Calories: 334.2
A Slimmer Slice: Fresh Tomato & Chicken Pizza
Very Good 4.0/5
(30 ratings)

This low-cal pizza recipe gives you the ooey-gooey taste you love -- without the fat. From Fitness Magazine


Carbs: 24.1g | Fat: 3.2g | Fiber: 2.4g | Protein: 10.8g | Calories: 180.8
Slow Cooker Lasagna
Very Good 4.2/5
(371 ratings)

What a great dish for one of those nights when your kids have a late soccer game! Brown the meat, layer in the ingredients, set your slow cooker on low, and go!

Submitted by CHEF_MEG

Carbs: 18.1g | Fat: 10.2g | Fiber: 1.6g | Protein: 24.9g | Calories: 271.4
(no ratings)

Submitted by EHUD18

Carbs: 48.4g | Fat: 1.7g | Fiber: 1.4g | Protein: 6g | Calories: 237.2
(no ratings)

Submitted by EHUD18

Carbs: 33.4g | Fat: 2g | Fiber: 1.1g | Protein: 5.5g | Calories: 177.9
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