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Recipes I've Shared:
Gluten intolerant version (NOTE: there is a little wheat flour in the Golden Mushroom soup)
Cooking the mushrooms before adding them adds so much flavor! You could substitute egg noodles, potatoes or rice for Orzo.
Tried this last night & it was yummy. I may add garlic next time.
I tried this with a bottle of sauce I bought at The Anderson's and it was really yummy!
This was quite tasty!
I've made this for years with tuna and any kind of vegies I find in the refrigerator. This was really good with the small, frozen shrimp from Kroger.
Very simple to make!
Saw this recipe in the paper and thought I'd try it tonight. We'll see!
I made this recipe out of ingredients I had on hand one night and it was delicious! My husband is getting quite complimentary on my cooking.
I took my basic lasagna recipe that I've made for years and modified it. This one cuts down considerable on the number of noodles and substitutes Italian Seasoned ground turkey for ground Italian sausage.
After reading "Under the Tuscan Sun", I began to make the "melted onions" that the author wrote about. Basically cook vidalia onion slices in butter over very low heat for about an hour or so This recipe adds chicken, orzo & green beans to the mix. Now I need to cut down the fat & calories!
My family says this is, hands down, the best chili ever... and it takes about 30 minutes to make!
Another Columbus Dispatch recipe.
I produced a series of cooking videos in the early 1980's featuring a woman from Florida who was called "The Everyday Gourmet". Her recipes are the best and I make them to this day! Can't say this is real healthy. One of these days I'll do a lighter version of this... but it sure is yummy!
This recipe came from Cooking Light Magazine. Yum!
I made up this recipe to use up the ham bone left over from Thanksgiving, and it turned out really, really good!
I tried the Chef Meg's Makeover version but it was kind of bland so I added a few ingredients. Now it's quite tasty!
I made this up out of ingredients on hand this morning. It was delicious! Serve over rice with a little sour cream on top.
This is pretty close to the Chicken & Wild Rice soup you can get at Panera Bread... and very easy to make.
I added a little more cheese to this recipe and substituted cream of mushroom soup for cream of celery. Yum!
Also good with Parmesan Cheese.
My mom used to make this fudge all the time when I was a kid, but she never had a candy thermometer so it either turned into sticky fudge "soup" or she cooked it too long and it was hard and granulated. I actually thought fudge was supposed to be hard! The first time I tasted the "real" kind, I hated it and still do. I had a hankering for this last week... and I DO have a candy thermometer. The secret is to cook it just a little too long!
This is an adaptation of the Citrus Cheesecake recipe substituting low-fat for non-fat dairy ingredients and Splenda for the sugar.
I adapted this from another Sparkspeople recipe. Very flavorful!
This recipe came from a good friend of mine. It is very delicious!
I found this recipe in Cooking Light magazine years ago and it is a favorite!
My son found this recipe in the newspaper and it is truly delicious. Be warned, however, that when you pour the fish sauce in, it STINKS!! You'll think you can't possibly eat it. But try it anyway. Tastes like a dream.
The secret is to cook the onions over very low heat in the butter for about 15-20 minutes; make sure they don't brown!
One of my friends makes this and it is a delicious cold summer treat!
I just pulled this together from ingredients on hand tonight and it smells heavenly! I thought I bought chicken breasts... surprise!
I modified another recipe to add sweet red and yellow peppers; this was delicious!
My son cut this out of the paper and we were determined to try it. I'll warn you that fish sauce really stinks and we had serious doubts about how it was going to turn out... until we tasted it. Even my picky husband was practically licking the plate! Serve with rice.
I've been making different versions of this recipe for years. You can substitute Sugar Free pudding, leave out the cake, use angel food cake instead or switch out the fruit. You can even pour rum into it for a different variation. All tastes great!
My mother gave me this recipe that she found in American Lifestyle magazine - very juicy and delicious!
A friend of mine made this for Easter. My family and I have had dreams about it ever since!
Easy and delicious!
A friend of mine introduced me to this and it is delicious!
I totally made this up! Started with one recipe, got creative and it turned out really good. Could probably cut the red pepper back by half, however.
I have made this pancake recipe (from the Fannie Farmer cookbook) for 30 years. It is a favorite of my sons, and takes me literally 3 minutes to mix up. Tastes far better than any mix!
Love this recipe, but I heard the nutrition info was off. Here it is with correct calculations.
This was the first real "recipe" I made when I was first married 30 years ago. It's still a family favorite! This recipe came from the Fannie Farmer cookbook, which is a great, basic cookbook.
This is one of many variations I've developed to make a quick and tasty dinner with boneless chicken. The secret is to use Seasoned Flour - you can find it in the baking aisle, usually with fried chicken mix.
My mom gave me this recipe a long time ago - it came from Weight Watchers, it's easy to make and delicious!
Variation on a number of baked flounder recipies I found on SparkPeople.
My best friend's family got together and pooled their recipes into a family cookbook. I'm not related, but I scored a copy of the cookbook which is one of the best I've ever had!
Variation on Fruit Smoothie recipe; VERY yummy!
These are a great way to kick up flavor in a salad or oatmeal. Unfortunately, they also taste really good by themselves or on vanilla ice cream. You can fit them into your food plan, but realize a serving equals 5 pecan halves. Use them SPARINGLY!
My son and a neighbor just came home from Marathon, FL with some fresh-caught yellow fin tuna. Thought I would try a simple pan fry recipe - I'll let you know how it turns out!
Straight from the "Mastering the Art of French Cooking" cookbook.
My mom passed this recipe on to me as a meatloaf. I find it is less fattening with a few changes and made as patties.
Adapted from a can of black beans; I added the ground beef. I did substitute ground turkey!
I tried this recipe from KRISPY7 but did not like the "Miracle Noodles" so I just used spaghetti. It was delicious & very easy!
This was served at my sorority reunion and was delicious with Poppy Seed Salad Dressing
This is a variation of the Orange Spongecake.
Julia Child recommends using this for the Orange Spongecake as a filling. I am using half the recipe for the filling - it is plenty! Can also be used as a filling for tartlets or cookies. If you add 1 stick of softened butter to 1 cup of icing, it will make a butter cream icing. Not exactly a diet food, though!
I'm making this as a light cake for Easter Sunday dinner. I will fill it with Orange Butter Filling, glaze with Apricot Glaze & dust with chopped almonds.
This recipe came out of the Columbus Dispatch (Ohio); I have adapted it to bring down the calories. It takes a long time to cook in the oven, but your house will smell like heaven and everyone will be quite impressed because this one is really tasty!
25 years ago, I produced a series of cooking videos. It's how I learned how to cook. I still use the recipes from that series, and they have become family favorites!
OK, I'll admit it - these are totally decadent. This recipe makes a small amount. Only make them when you are sure other people will finish them off for you. Set aside no more than 2 for yourself (OK, maybe pop another 2 in the freezer for later)... work them into your food plan and enjoy a special treat occasionally!
My mother always made the best pot roast. But because she was dealing with four kids and a hectic life, she would put it on the stove and forget about it, until one of us would hear her shriek, "Oh my God!! Check the pot roast!" Most of the time, we could catch it just in the nick of time before all the broth boiled away. I swore, when I grew up, that I was going to keep the freaking broth topped off and avoid the drama... but as it turns out, that's the secret to phenomenal pot roast!
This is a delicious recipe that my family has loved for years, and it is really easy to make. It tastes even better the 2nd day.
This is a variation on Quick and Easy Creamy Mushroom Chicken; just kicks up the flavor of the chicken a bit.
Recipes I've Rated:
Recipe Collections I've Shared:
|Finally Healthy Cookbook
I'm going to be entering in my favorite healthy recipes into this so I can start tracking the food. Hope you enjoy them as much as I do!