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Recipes I've Shared:
Yummy kale with gratin sauce and bacon! This was inspired by Rachel Ray's dish, but I replaced the cream with fat free half and half, and the pancetta with bacon. I also reduced the amount of olive oil in the recipe.
I make this recipe with beans, beef, pork, chicken, and venison. Whatever protein I have works well, so substitute away! I also freeze half of them to make for a second dinner, and the time they spend in the freezer seems to enhance the flavor. The fat can be lowered by using less cheese; I just LOVE cheese, though...
Easy to make and not too saucy. This can be made with light mayonnaise for a lower fat content, but I just can't give up the real mayonnaise.
This recipe is a great way to get a lot of flavor without a lot of calories. It's also a great way to rid your refridgerator of all those leftover meats, cheeses and veggies that are going to go bad soon! It can be adapted to include a variety of wrapping breads (white bread, pizza crust, etc), proteins (lunchmeats, beans, cheeses) and vegetables (especially good if sauteed or roasted first). Sometimes I pair it with my homemade marinara sauce.
Great way to get a high protein breakfast all week. I bake this on Sunday evening and eat it before work every morning. You can choose to slice it in 6 or 4 servings.
An entire meal for under 400 calories and stocked with protein and flavor!
