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Vegan, Wheat-free Eggplant Parmesan

This recipe was an experiment that took me by surprise with its deliciousness! It tastes just like the EP I used to make with breadcrumbs, flour, and real cheese.
To make this gluten free, just be sure to use a gluten-free sauce.
For best results, plan ahead so you can sweat the eggplant before starting food prep for this meal.Submitted by BEBEKAH

Low-Fat Eggplant Casserole

This recipe was based on the third place winner in a contest for low-fat foods on the Oprah show back in 1996. It was online for a few years but I couldn't find it again. I have made modifications for those who do not have a gas stove. Its been a favorite in our home since then and tastes even better the next day!Submitted by TULIPLOVE

Black bean turkey mexican rice

I like to eat it in a bowl with some lowfat cheese and sour cream, or put in a tortillaSubmitted by KANSASHORTCAKE

Mom's sweet crepes
Mom's sweet crepes

I added these when I was a part of SP several years ago. Somehow, somewhere they got lost in the shuffle. I also changed from sugar to Splenda.

My Mom's sweet crepes. We grew up with these. They're simple to make, hit the spot and a little bit of batter goes a long ways. The best thing is they can be kept in the refrigerator and warmed up later. Mom used sugar but I tried it with Splenda and they're great.

Make the cakes about 5 inches in diameter. Add water if the batter needs thinning. Add more Splenda if they're not sweet enough. I figured the 60 tsp. of Splenda from the conversion chart would equal a bit over 1 cup.

Bottom line, this is a version of the recipe my Mom got handed down to her from her Mother. We ate these as snacks, breakfast, lunch and dinner over the years.

Pull one out of the refrigerator, plop it on a paper plate or saucer, heat it in the microwave for about ten seconds or until warm, squirt it with I Don't Believe It's Not Butter spray and voila... you have a sweet treat.

One serving equals approximately 5 crepes.

Reduce the proportions in the recipe if you want to make less.Submitted by FYRCOP

One egg mushroom, bacon, artichoke omelet
One egg mushroom, bacon, artichoke omelet

I went back to the one egg omelets when I started cutting out more of my carbs during my meals. This one is a simple yet very satisfying omelet that is pretty much a complete meal. It includes mushrooms, cheese, zucchini, artichoke hearts and seasoning all for a healthy, tasty meal. I also serve it with a grilled 2.5 oz. slice of Jennie-O turkey ham. All cooked in 1 tbsp. of Extra Virgin Olive Oil. Submitted by FYRCOP

Veggie, shrimp one egg omelette
Veggie, shrimp one egg omelette

This is a great low cal, high protein breakfast that beats the calorie, carb and sodium values. Throw in a cup of coffe, a slice of Oroweat 50 calorie whole wheat toast and some "I can't believe it's not butter" spray and you have yourself a well rounded meal that energizes you for the day. I throw in a couple of sliced, fresh strawberries on the side as well. Submitted by FYRCOP

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