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Recipes I've Shared:
These muffins taste very similar to cornbread, and you can use different add-ins than what I've used here.
I came up with this recipe while playing around in my kitchen. It makes a really yummy taco or wrap filling, but is also good on sandwiches or over salad. It's my go-to summer food, because it's quick to make and it has the same texture as "real" chicken salad, but with a bit of a kick!
Feel free to use spicier salsa or to add in your own favorite seasonings.
The recipe as seen on the show.
Recipe taken from the Whole Foods website.
Inspired by watching "Jamie Oliver's Food Revolution" - I realized part of his problem with getting the kids to eat his food is that it didn't look enough like what they were used to, so I came up with this healthier twist on a lunch-room classic.
Inspired by the Tomato Basil Pasta entree at Cheesecake Factory. Spinach added for vitamins/nutrition; basil subtracted because I'm not a huge fan of it!
Fiber One Buttermilk pancakes with chocolate chips added.
This is my go-to breakfast. It can be made entirely in the microwave, from ingredients that don't need to be pre-cooked (a must for me since I'm a student with no access to an oven!) You can substitute pre-packaged egg whites instead of separating them out from the egg if you like, and you can also switch out all of the other ingredients to things more to your taste (for example, I sometimes chop up a mini Babybel light cheese or a light Swiss Laughing Cow cheese in place of the shredded cheese).
A low calorie version of an unfrosted chocolate cupcake.