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This dish can be made healthier with the addition of brown rice as opposed to white rice, but in the interest of full disclosure, I never want to wait the extra half hour it takes to cook it! I use one "serving" as an entire meal, which normally comes in two bowls!
Despite oatmeal's health benefits, it can get tiresome after too many breakfasts. Turn it into a decadent treat with a little chocolate and some almonds, and fall in love with oatmeal all over again. Don't worry, it's still good for you!
Quick, fancy, low-carb egg breakfast dish, modified from a recipe off "A Lyon in the Kitchen."
Extremely flavorful, quick, and low sodium way to prepare this (or any other) light fish. Lower sat. fat, calories, and eliminate sodium by replacing butter with olive oil, but sacrifice a little taste.
You only need: vanilla yogurt, frozen strawberries, a banana, and a blender. Substitute any frozen berries of your choice for a different flavor.
Because the only dairy is cultured, it is acceptable for the marginally lactose intolerant.
A deliciously tangy, creamy treat - cultured so lactose-intolerant can enjoy it, and made in your own kitchen with no artificial flavorings or preservatives!
Brilliantly tangy, creamy, sweet and nutty breakfast or dessert cheese spread, cultured so even lactose-intolerant can digest - and best of all, you get to monitor any addition of unwanted preservatives and additives!
Super easy low-fat veggie casserole, add tomatoes, onions and hot sauce for more flair. (My hubby doesn't like these items so they stay off the official recipe!) If you can handle the added calories, add 1/2 lb ground beef or turkey to the bean and veggie mix.
Easy, hearty, crock-pot stew made from any left-over meat and few cans.
Definitely use less salt that it says, although the amount of pepper is fine.
This is super easy to prepare from leftover veggies the night before, then grab on your way out the door the next morning.
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