More About BKWERM

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Recipes I've Shared:

Roasted Asparagus

Moosewood recipe

Tropical Green Protein Smoothie

from but modified

Curried Potato Salad with Sweet Peppers

Adapted from Veggie Life magazine

Plum & Peach Crumble

Made to use up plums and peaches.

Fresh Dill Pasta Salad

modified from

Morning Glory Protein Muffins

a modified Dashing Dish recipe

Breakfast Blueberry-Oatmeal Cakes

I modified an Eating Well recipe to up the protein.

PB Protein Muffins

a Dashing Dish recipe with modifications

Roasted Beet & Rosemary Soup


Moroccan White Bean & Spinach Soup

A compilation of 3 soup recipes.

Alphabet Chicken Vegetable Soup

Modified Alphabet Chicken Soup from 1,001 Low-Fat Soups & Stews by Sue Spitler

Curried Zucchini Couscous w/Lentils

A modified Eating Well magazine recipe

Garlic Rosemary Marinated Lamb Chops

SP's main recipe category was a mandatory field and Beef & Pork seemed closer than the other choices.

Buttermilk Chicken Breasts (low-sodium)

You can use 2 cups buttermilk or make your own using the following:

- 2 cups nonfat (skim) milk
- 2 tbsps lemon juice

Put 2 tbsps lemon juice in a small bowl and add 2 cups milk. Let sit for 5 minutes.

Eat Clean Quinoa w/Sundried Tomatoes

I didn't have quinoa so I used Casbah Ancient Grain Blend instead and used that to figure out the nutritional data.

Slow-Cooked Classic Beef Chili

modified from Fix-it & Forget-it Lightly

Rosemary Roasted Beets

The recipe is from Canadian Living and includes black pepper, which I've never added because I don't like pepper.

Noodles with Tomato Pesto & Zucchini

If you love garlic then you'll love this recipe.

Bowtie Pasta Veggie Salad

Makes 8 1-cup servings.

Cauliflower Salad (fake potato)

I think the official name for this salad is No Potato Potato Salad but I renamed it Cauliflower Salad so that it gets sorted correctly.

Greek Pasta Salad

modified from Eating Well magazine - July/August 2012 issue

French Lentil Salad

Modified recipe from Chatelaine magazine.

4-Cheese Whole Wheat Macaroni & Cheese

Serving Size: Makes 8 1.5-cup servings.

Pork Tenderloin Maple Mustard Marinade

Use with two pork tenderloins (approx. 2 pounds).

Cheesy Cauliflower & Shells Casserole

Makes 6 servings, which equals 10 Weight Watchers Points Plus points.

Crustless Quiche with Veggies & Cheddar Cheese

The original recipe called for Mozzarella but I only had Cheddar.

Ground Beef Stroganoff

Makes 8 servings. Equals 12 WW PointsPlus.

Incredible! (1 rating)
Roast Pork with Maple & Mustard Glaze

from - revised to cook in a crockpot

Robinson Crusoe

Makes 6 servings.

Incredible! (1 rating)
Bean & Corn Salad

Makes 6 cups

Roasted Veggies

Makes 16 1/2 cup servings

Greek Rice Salad

Makes 10 1-cup servings (approx.)

Cream of Spinach Soup

from Mollie Katzen's Soup Book

Very Good (3 ratings)
Light Cream of Celery Soup

from Molly Katzen's Soup Recipes

Very Good (2 ratings)
Gypsy Soup

from Mollie Katzen's book "Soups"

Makes 4 or 5 servings

Brazillian Black Bean Soup

from the book "Soups" by Mollie Katzen

Curried Tuna & Rice Salad

Makes 8 1-cup servings

Curried Whole Wheat Egg Noodles & Veg

one of my regular and favourite recipes

Recipe Collections I've Shared:

BKWERM's Recipes
These are recipes that I made up out of my head.
Smoothies, Drinks, etc.
Protein Breads/Muffins
Breads and muffins with more than 7 g of protein per serving.