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The family foodie bible

What do you do with 5 kids under 6, 20kg to lose, a picky palate trained by years in the restaurant business, a minimalist budget, and a meat-potatoes-and-veg husband? This is a collection of recipes that work for us (or at least a few of us)

(6 Recipes) Created by NOMEDEPLUME

Recipes in this Collection

(no ratings)

Cookbook creator says: In the Seventies when I grew up, cheese puffs would turn up at just about every "bring a plate" kiwi gathering, split and buttered. They're lighter than muffins and scones, and quicker to make. Great with soup!

Submitted by NOMEDEPLUME

Carbs: 18.2g | Fat: 4.3g | Fiber: 0.6g | Protein: 6.6g | Calories: 139.8
Very Good 4.5/5
(4 ratings)

I'm not a big pumpkin fan but this works well and is a great after school protein snack with pita bread, rice crackers (especially salsa flavoured ones) or wholemeal crackers.

Submitted by NOMEDEPLUME

Carbs: 12.4g | Fat: 1.1g | Fiber: 2.5g | Protein: 2.6g | Calories: 67.7
Very Good 4.5/5
(2 ratings)

This is my first remake of our traditional Sunday night dinner - Eggs Benedict. I've started here by substituting extra light cream cheese for the cream. It worked great and tasted even better than with cream. Next week I'll try replacing the butter with a lighter spread to bring down the calorie count even more!

Submitted by NOMEDEPLUME

Carbs: 1.5g | Fat: 13.3g | Fiber: 0g | Protein: 4.8g | Calories: 145.2
(no ratings)

Here's a dark, creamy chocolate mousse with no egg yolks and no cream. The first time I made it I doubled the mix because I couldn't believe from the ingredients list that a small ramekin each would be enough - but it was! Definitely a winner with kids and adults alike.

Submitted by NOMEDEPLUME

Carbs: 9.3g | Fat: 0.2g | Fiber: 0.6g | Protein: 1.1g | Calories: 125
(no ratings)

When I visited Frankfurt a few years ago I fell in love with the local "green sauce" and ate it just about every day I was there, served with bratkartoffeln and hard-boiled eggs. Traditionally this sauce is made with equal quantities of seven herbs: parsley, chives, borage, chervil, watercress, sorrel and salad burnet. I try to get as many of these as I can, but most weeks we make do with the poor pleb's version using parsley, frozen spinach and spring onion as staples. If I have other interesting fresh greens I try them too - this week I added some Asian greens that I found at the market, not at all authentic but they passed the test of my (now-fading) taste memories of those glorious meals in Frankfurt.

Submitted by NOMEDEPLUME

Carbs: 3.7g | Fat: 10.3g | Fiber: 0g | Protein: 6.8g | Calories: 144.5
(no ratings)

This is my "make do" green sauce that can be quickly whipped up with spring onions and parsley from the local market, and frozen spinach from the freezer. I feed this to the family once a week, served with crispy slices of Agria potato (roasted with small chunks of bacon if I'm feeling generous) and halved hardboiled eggs. This is one of my favourite ways of getting a big boost of fresh greens, and I'm slowly converting the kids to the taste of it too.

Submitted by NOMEDEPLUME

Carbs: 5.4g | Fat: 4.4g | Fiber: 0.2g | Protein: 8.2g | Calories: 92.9
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