More About CALIDREAMER76

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I found the vegi soup mix on sale at Big Lots and thought I'd give it a try - boosted the nutrition adding fresh celery, carrots and a can of diced tomatoes.

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I modified my Beans and Greens to make just one serving without going overboard. I drained and rinsed the beans, so I believe the sodium should be much lower than stated.

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In the mood for beans and greens but with even more substance - I added tuna and a tablespoon of goat's milk feta. Quick, easy and fit's in for a healthy dinner.

Incredible! (4 ratings)

2 ingredients, tasty and easy.
To cut the calories instead of using regular size cupcake pans - use the mini's- which you can get - 45 mini's - which of course would be 1/3 a serving each.

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I like chunky, not sweet applesauce. I'm moving towards more natural foods. So I just cut up 16-18 apples of mixed varieties and layer cinnamon between the layers, put the slower cooker on low with the lid on and wala - lots of applesauce with no preservatives. I freeze it in one and two cup containers and use a half serving in my morning oatmeal to boost the nutrition.

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Cooking this in the slow cooker all day - I came home to the yummiest smelling home! MMmm!
This was a cooking light recipe that I modified a bunch to make it lighter and for me to use during lent. The original included Boca sausages, Parmesan cheese, butter and dry bread crumbs.

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Throwing together a meatless meal with what I have on hand. The pesto used is homemade - so the calorie count may be off somewhat - but I figure most people don't make their own.
Surprisingly filling.

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2 ingredients, tasty and easy.
To cut the calories instead of using regular size cupcake pans - use the mini's- which you can get - 45 mini's - which of course would be 1/3 a serving each.

Incredible! (1 rating)

2 ingredients, tasty and easy.
To cut the calories instead of using regular size cupcake pans - use the mini's- which you can get - 45 mini's - which of course would be 1/3 a serving each.

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Took Coach Steph's recipe and modified it. Cut the chips in half and used dark chocolate chips at that. This was plenty sweet and made a great icing on some cup cakes.

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My dear friend Dorothy makes this especially during Lent when we are looking for meatless meals.

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5 simple ingredients

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I tossed in lots of veggies and a small shank bone into my slow cooker to make a soup to be part of a meal - getting veggies in, so I conserve calories and have something for lunches.

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Using some leftover chicken, using what I have in the house and garden AND trying to keep it low cal/fat after over doing it at a picnic, I threw together this quick concoction. Makes enough just for one, is quick and easy so I can make it fresh daily. Add whatever herbs you like - the fat free tartar sauce is becoming a staple - comes in a small jar, I was throwing away jars of mayo / miracle whip cause by myself I didn't use enough and it would go bad. It has tang like Miracle whip.
I wrapped it in some homegrown lettuce/romaine to really limit my calories.

Incredible! (2 ratings)

Being Giada's recipe I'm not sharing except with you Kathryn.
The only thing I changed was she had 2 teaspoons of salt, I used one and it was good. She said a pound of tomatoes - I didn't really count but put in 8 - looks right.

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I took a great spark recipe and modified it for my tastes adding some flavor and reducing the fat and calories.

Very Good (2 ratings)

A simple mixture from a friend. She said her daughter would eat anything with rice in it, so she mixed this up to add protein to her diet.

Very Good (1 rating)

Similar to what I've had in a resturant

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A bright mixture of veggies to meet multiple nutritional needs.

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On a cold winter's night, this is a hearty, satisfying meal when paired with fresh made cornbread muffins (a sparkpeople recipe)

Incredible! (6 ratings)

Originally an unwritten recipe from my mother, she always made these to go with pork and sauerkraut.

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A collection of reds.

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Eggplant, vidallia onion, fennel, lg tomato, mushrooms drizzled w/ olive oil.

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A portion controlled dessert that is both light and refreshing.
This is very colorful I've made it using red or green maraschino cherries for different events and effects.

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I modified a recipe found here on spark people to meet my needs - I'm cooking for one, so I don't need 4 or 5 extra servings as left overs in the fridge. This is surprisingly filling.

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Since changing my lifestyle, I've tried to find ways to go out to friends and have healthier foods in addition to the typical foods that got me the way I used to be. What's nice is 3 members of the family we visit are also health conscious - so when I bring something healthy they are among the first to try it assuming it will be healthy. This is much like the vegetable pizza you get at many tupperware or other "home sales parties". My youngest daughter and I made this for Christmas dinner, it was a hit. You can modify the veggies to things you like.

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I saved my ham bone from Easter dinner in the freezer - leaving a good bit of meat on it with the purpose of making a hearty soup. Paired with some homemade wheat bread it makes a filling lunch or dinner. You can add barley, rice, pasta or even a potato or two or leave it low
carb.

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I took a good recipe and made it a little more heart healthy for my mom who just had a heart attack and dad - they are both watching their sugar intake - so I cut the amount of sugar down ( I avoid artificial sweeteners.)

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Just looking to make an easy, low calorie - but tasty chicken salad to spread on come celery or bell pepper strips or to put on a sandwich.

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I found this as part of another recipe in Taste of Home Healthy Cooking and made my own modifications which reduced the calories, fat and sodium. Originally it was Fettuccine slaw - but combining fettuccine and cabbage - cold didn't come out as well as I hoped, BUT this slaw dressing was tasty - you will want to add salt to taste.

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A good for you snack on a hot day. Thick and spoonable, I used my store brand of frozen mixed fruit and added a cup of Silk plain soymilk for it's texture.

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A good for you snack on a hot day. Thick and spoonable, I used my store brand of frozen mixed fruit and added a cup of silk plain soymilk for it's texture.

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A good for you snack on a hot day. Thick and spoonable, I used my store brand of frozen mixed fruit and added a cup of silk plain soymilk for it's texture.

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My friend Anita has this refreshing jello salad that was the hit at our recent BUNCO party. I made mine like here with the lite versions of the ingredients, it was just as good as the full fat versions.

Incredible! (2 ratings)

I eat and cook for just myself, you can multiply the ingredients proportionately for most any size family.

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Like a little bit of sunshine during the cold winter months.

Very Good (4 ratings)

Use up the left-over turkey that's left after all the other parts of the holiday meal are gone.

Very Good (38 ratings)

This is light and made with Cool Whip - best served with graham cracker sticks

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This is a great way to use some of that extra zucchini in a different way.

Very Good (10 ratings)

Family recipe that began in Southern Italy on the Amalfi coast and has been passed down three generations or more.

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Take From Emeril's book, only trying to find the nutritional values