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Brunch Recipes (Most Popular)

16770 results - showing 14401 to 14410
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Spinach-Onion Salad

simple and easy to make. Ready in 10 minutesSubmitted by ARMYMOM46

Three-Rice Salad

easy and tastes greatSubmitted by ARMYMOM46

Asian Tilapia

quick and easy to fixSubmitted by ARMYMOM46

Bacon and Cheese Quiche

I cut down on a lot of calories by subsituting milk for the heavy cream,not adding the salt and cutting back on how much cheese is added and only using 6 slices of bacon instead of 12.You can also use just egg whites and use fat free milk to cut calories even further.Submitted by FITFUNKYMAMA1

Turkey Vegetable Soup

This soup is made with the left-over of a roasted turkey carcass.
I took most of the meat off the bone before cooking it to make my stock. It was mostly dark meat.Submitted by AMOMOFFIVE

Fresh Vegetables and Barley soup

Stock make from chuck roast. This is not added in the tiime for making the soup. You can add some of the chuck roast (cut into small pieces) if you prefer it not to be just vegetables.Submitted by AMOMOFFIVE

Whole Wheat banana nut muffins w/applesauce

Very good, remix of the spark banana bread version made with applesauce instead of margarine, with some spices and walnuts to make more like the kind of banana nut muffins you buySubmitted by SHRINKINGRACHEL

Scalloped Potatoes for 12

1 Large dutch oven or casserole with lid
12 medium Idaho russet potatoes (2 & 1/2 in in diameter) Slice as needed to avoid waste.
8 cups of skim milk
8 TBSP Land O Lakes reduced fat butter 50 Cal per TBSP
1 and 3/4 cups kraft Fat Free Cheddar Cheese (45 cal per 1/4 cup)
Two large onions (3 inch wide)
1 small bunch of scalions

Original NoSalt (sodium free salt) this is good for high blood pressure. It has
650 MGs of Potassium per 1/4 TSPN. Use Mrs. Dash if this is not for you.

My dutch oven is nonstick.
Preheat oven to 350 degress with rack low enough to accomodate the large casserole or Dutch Oven.

Slice potatoes and onions 1/8 in thick, a mandolin slicer is nice if you have one.
other wise it takes a little longer.

layer potato slices 3 deep, then a layer of onions, scatter some cheddar and chopped scallions for color.

Repat layering with a potato layer being last

Reserve some Cheddar and scallions for the top finish. Do not top till you pour liquid over the othe rlayers.

Sauce pan the milk and butter and NoSalt to warm, melt and combine, don't scorch the milk.
Season to taste.
Pour over layers till the last layer is just at the surface with potatoes showing to accept the rest of the cheddar and some scallions. If you want bright green for color keep the remaining scallions to scatter on the top after baking, they turn dark green baked.

I started with 6 cups of milk, butter, NoSalt and made up two more to get the level just right.

Bake at 350 for 1(one) hour with cover on.
Bake for 1(one) hour more without cover.

Submitted by SPECPAPA


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