More About SPOONGIRLDEB
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Recipes I've Shared:
I threw this together with what I had around, and it turned out pretty tasty, so thought I'd share!
I love lentil soup, and have tried several different recipes. This one is adapted from Alton Brown (love him!) and includes my new favorite veggie - kale!
You can add or substitute whatever veggies you want in this pasta salad. Cauliflower, grape or cherry tomatoes, and olives all work well.
I just threw this together for a quick dinner, and it tasted so good I had to write the recipe down. The amounts listed below are what I used - you could easily do either more or less of the pork and vegetables, and could substitute any number of veggies, and I think it would taste just as good. I ate it as a sole meal, but you could put over brown rice as well.
I was trying to come up with something to do with boneless chicken thighs and no other real veggies in the house. This actually tasted delicious, and is very low fat. Serve over rice or pasta, or just with a side veggie or salad for a low carb option.
This pasta dish can be made with pretty much any veggies you want. I added some quick stir fried pork and fresh cilantro to it and served it hot, but it would work as a cold pasta dish as well.
A yummy decadent tasting dessert that is very low fat and relatively low calorie! The recipe my mom gave me called for cranberries (1 bag) instead of the strawberries, but I didn't have any. It was still delicious, even though the strawberries are obviously higher in calories. I think you can probably use pretty much any berries you want. Also her recipe called for 1/2 cup chopped almonds in the crumble mix, and only 1/2 cup oatmeal, but I used 3/4 cup oatmeal and no nuts (which is what the calorie count is based on). Use what you want!
Holiday dessert without the baking - mix and chill!
NOTE: If you use sugar free pudding mix and lite cool whip, you can take the calories per serving down to 65! But my calculations were done with non-sugar-free versions because I can't tolerate nutrasweet.
from cooking channel
There's nothing special about this recipe, but I put it here to give a guide to calories/nutrition. Also for a great serving suggestion (see cooking instructions).
My mom found this recipe somewhere and I've tweaked it a bit. You can use acorn squash as well, but I like the butternut better. I put that it makes 4 1 cup servings but depending on exactly how much squash you use, it probably makes either 5 servings or 4 1.25 cup servings.
This is my "go-to" meal when I want something full of flavor but easy to make, and healthy! The basic ingredients are potatoes, tomatoes, and eggplant; pretty much you can add any other veggies you want. I don't add any spices except a little salt and pepper.
Recipes I've Rated:
- Kale Couscous Salad
- Slow-Cooker Salsa Chicken
- No Guilt Cheese Enchiladas
- Crunchy Chicken Salad
- Crunchy Mexican Chicken
- Easy Greek Chicken Casserole
- Portobello Mushroom Jambalaya with Chicken
- Whole Wheat Chicken Enchiladas
- Chicken Breasts with Red Wine Sauce
- Crustless Spinach, Onion and Feta Quiche
- Mediterranean Chicken with Orzo (Chef Meg's Makeover)
- Light and Spicy Scalloped Sweet Potatoes