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Recipe Collections
 
 

Chris's Cookin!

(10 Recipes) Created by COLLEGEBOI1985

Recipes in this Collection

Paul's Baked Macaroni and Cheese
Very Good 4.3/5
(257 ratings)

Submitted by FLUFFYDADDY67

Carbs: 60.1g | Fat: 8g | Fiber: 7.4g | Protein: 21g | Calories: 378.4
Very Good 4.7/5
(7 ratings)

Submitted by REGGEED

Carbs: 8.4g | Fat: 2.1g | Fiber: 1.1g | Protein: 4.8g | Calories: 71.3
Crispy Baked Egg Rolls
Very Good 4.4/5
(189 ratings)

Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal.

Submitted by HARV47

Carbs: 13.9g | Fat: 1.7g | Fiber: 1.1g | Protein: 5.5g | Calories: 91.2
Very Good 4.1/5
(27 ratings)

These are a yummy treat, hard not to over indulge! I got this from the Kraft Foods website

Submitted by CSHOLL24

Carbs: 5.6g | Fat: 5.7g | Fiber: 0.2g | Protein: 3.6g | Calories: 87.8
Very Good 4.5/5
(2 ratings)

This is GREAT...kids love it

Submitted by TBONEJ

Carbs: 49.4g | Fat: 10.9g | Fiber: 5.3g | Protein: 43.6g | Calories: 491.7
Incredible! 5.0/5
(2 ratings)

By using a thin based pizza and reduced fat feta I can make pizza more than a treat food. It actually becomes a very nutritious meal! Note, these pizzas are very thin based, itallian style

Submitted by CAPTO-

Carbs: 40.6g | Fat: 17.9g | Fiber: 2.6g | Protein: 16.3g | Calories: 387.2
Very Good 4.5/5
(34 ratings)

A Delicious Fat-free Alternative to Starbucks!

Submitted by JLIUZZO

Carbs: 15.3g | Fat: 0.1g | Fiber: 0g | Protein: 2.9g | Calories: 75.7
Creamy Shrimp Pasta
Very Good 4.6/5
(273 ratings)

Great for a quick weeknight dinner!

Submitted by PSYCOFREAK

Carbs: 24g | Fat: 15.2g | Fiber: 1.5g | Protein: 30.9g | Calories: 363.5
Very Good 4.5/5
(4 ratings)

Yummy cold coffee drink

Submitted by LANI_BEAR

Carbs: 3.9g | Fat: 1.6g | Fiber: 0g | Protein: 0.7g | Calories: 34.2
Breaded Chicken Parmesan
Very Good 4.4/5
(994 ratings)

The same great taste of the Italian favorite, but this one only has five grams of fat!

Submitted by CONNIE563

Carbs: 13.6g | Fat: 5.4g | Fiber: 0.9g | Protein: 17g | Calories: 173.3
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