This is a very easy soup to mix together about an hour before eating, then let it simmer. until lunch time. My whole family likes it.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This is so easy to make and tastes so much better than boughten low calorie syrups.

Submitted by LRUSSELLFAMILY

This is about the easiest home made bread to make, and about the healthiest that I know.
It doesn't take any kneading, but turns out nice fluffy loaves.

Submitted by LRUSSELLFAMILY

my favorite pancakes

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Theses are really good for a chocolate fix first thing in the morning. They are very wholesome tasting and good for you.

Submitted by LRUSSELLFAMILY

This is a family favorite!

Submitted by LRUSSELLFAMILY

This is a great way to stretch your eggs for breakfast

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

These are so fudgy and delicious. You can make them without the topping for fewer calories and they would still be very good, but try them at least once with the topping for a special treat!

Submitted by LRUSSELLFAMILY

This is a very good hearty filling stew. The men in the family especially love it. You can substitute whatever ground meat you have on hand. This makes alot. If your family is small or your kettle is too small, you can easily cut recipe in half.

Submitted by LRUSSELLFAMILY

best bran muffins!

Submitted by FREEONE7

This takes some time but is so-o worth it

Submitted by JEPSON

Only 1 egg and very little margarine are used in this low-saturated-fat, low-cholesterol low-sodium bread.

Lots of yummy food for under 200 calories. Bright colorful and tasty! Add some chips and salsa and/or sour cream to round out the meal

Submitted by PEACHY78

$4

Submitted by LRUSSELLFAMILY

A sweet, light salad.

Submitted by PROWESS64

with cocoa and chocolate chips

Submitted by LADYBUG0147

This makes a good breakfast cake served with milk.

Submitted by LRUSSELLFAMILY

This is a quick and easy soup. It tastes like it would be high in calories, but is surprisingly low. We all love it.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This is great for breakfast with a half cup of milk poured over it.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This is the best tasting tuna or pasta salad I have ever had!

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This is some of the best chicken and rice I've ever eaten!

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

I make these the night before baking them and set them in the refrigerator overnight. These really have a good texture and taste!

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This makes 6-1/2 quarts of pie filling. I figure 1 quart to a 9-inch pie divided into 8 pieces equals 52 servings. This is the best cherry pie filling I have ever tasted.

Submitted by LRUSSELLFAMILY

This makes 3 pies with a lattice top plus a bit left over the way I made it. If you don't roll it that thin, you may need to figure a bit more on the nutrition per serving.

Submitted by LRUSSELLFAMILY

This is just the filling. You will have to figure for whatever crust you use.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This isn't the lowest in calories, but I have to make it every year.

Submitted by LRUSSELLFAMILY

This is some of the best zucchini bread I've ever had. Very moist.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This makes about 16 quarts. I figured the nutrition per quart.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This makes enough for 2-9" pies plus I had enough dough left over for about 1 piece of pie. So I figured 8 servings for each pie plus 1 for the scrap of dough left over.

Submitted by LRUSSELLFAMILY

This is some of the best peach pie I have ever had! I have to make this at least once during peach season. The nutrition information does not include pie crusts.

Submitted by LRUSSELLFAMILY

This makes about 6 quarts. I figure 1 quart per 9" pie, cut into 8 pieces each makes 48 servings.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This makes about 51/2 quarts. I figure 1 quart per 9" pie cut into 8 pieces to come up with a serving size. I like to pick apples for pie filling before they're quite ripe, since they have better flavor and texture for pie filling. You can use about any kind of apple, but stay away from Red Delicious and Fuji.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

I like to make Italian chicken sandwiches with this. I split the pieces. Smear them with low- calorie mayonnaise that has balsamic vinegar mixed in. Put on a slab of marinated grilled chicken breast, a slice of fresh mozzarella, and serve with a mixture of chopped tomatoes, fresh garlic and basil, oregano, salt and pepper and just a little olive oil all mixed together. It's wonderful!!

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Serve these piping hot with milk or coffee for breakfast!

Submitted by LRUSSELLFAMILY

I made this this morning for breakfast. We ate it with milk poured over it. Everyone went crazy about it!

Submitted by LRUSSELLFAMILY

I like to eat this for breakfast with milk poured over it.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by ABIGAILRUSSELL

Submitted by LRUSSELLFAMILY

You can use any kind of meat or vegetable that you like. My husband hunts and I have a large garden, so I used what I grew. Only the celery and barley were boughten.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

These are not particularly low calorie or healthy, but I make them on some occasions, so I need the nutrition information. If you make it right, they are very good and chewy.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by ABIGAILRUSSELL

You can change any of the meat or vegetables for something you have on hand. If your vegetables are drier than the corn, you may to add another cup of milk.

Submitted by LRUSSELLFAMILY

Submitted by ABIGAILRUSSELL

You can change the seasoning to suit your taste or use what you have on hand.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

You can of course change the ratio of whole wheat to white flour to suit your taste.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

I use a small Pampered Chef cookie scoop which holds 1/8 cup to measure out the dough.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

I like to use Lard or bacon fat because it just tastes so much better, but you can use whatever fat you want to.
I like to serve this over brown rice with fat-free sour cream and chopped onions on top.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Serve over brown rice with a salad for a complete meal.

Submitted by LRUSSELLFAMILY

These are very fudgy, but the texture , while very good is not quite the perfect texture of the original recipe. If you want the original, along with about 100 more calories per serving, just double the butter, reduce water to 1/2 cup, increase sugar to 2 cups, use flour insteat of oat bran and double the nuts and chips.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

These are very dark chocolate. If you prefer them less dark, substitute flour for some of the cocoa powder.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This is like my other tuna pasta salad except for the dressing.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This makes a large batch.

Submitted by LRUSSELLFAMILY

This is a little higher in calories than other banana pudding, but the taste is worth it in my opinion.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

This is great spread on rye or whole wheat toast or pita. (home made of course.)

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

I weigh my flour and gluten to make sure I get the right amount.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

You can easily half the recipe or cook the vegetables in two batches if your skillet isn't big enough.

Submitted by LRUSSELLFAMILY

I freshly grind all the grains twice after weighing them. If you measure instead of weighing, you may have to adjust amounts.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

I make my own sourdough starter by whisking together 2 c. freshly ground whole wheat flour, 2 cups warm water and 1 T. instant yeast in glass bowl. Cover with a cloth. Let set at warm room temperature, stirring occasionally until a clear liquid forms on top. About 1-2 days. Store in a glass jar in the fridge. When you use some, feed it by whisking together equal amounts of flour and water and adding it to the starter. Put back in the glass bowl and set at room temperature until liquid forms on top, probably only a couple hours. If you use 1 cup starter, feed it by mixing 1 cup flour with 1 cup water and so on.

Submitted by LRUSSELLFAMILY

You can use blueberries instead of raspberries if you prefer.

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY

Submitted by LRUSSELLFAMILY