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Recipes I've Shared:
Trying to come up with something interesting based on what I had in my cupboard - I served this with an all-day marinated London Broil.
A staple food in Nepal and Tibet. This is a healthy take on a recipe my home-stay family made in Kathmandu. Makes 9.5 servings of 10 momos.
* Red Ripe Tomatoes, 3 large whole (3" dia) (remove)
* Pepper, red or cayenne, 1 tsp (remove)
* Cilantro, raw, 16 tbsp (remove)
* Garlic, 3 cloves (remove)
* Ginger Root, 1 tsp (remove)
* *Cumin seed, 1 tsp (remove)
* *Coriander seed, 1 tsp (remove)
* Pepper, black, .5 tsp (remove)
* Salt, .5 tsp (remove)
Baked, not fried! But full of flavor.
Note - you will use less than half the egg/milk mixture, hence the nutritional values entered. If you want to double the recipe, do not double the egg/milk values as you'll just be wasting them.
An adaptation of a Rachel Ray recipe.
A great filling for any Mexican dish, such as tacos, enchiladas or burritos. Health numbers calculated with corn tortillas for enchiladas. Freezes great!
A great stew for summer veggies - substitute any of the ingredient for any summer veggies you have on hand.
Makes about 8 2/3-cup servings of filling in 1 8" flour tortilla
A slight alteration of the Healthy Slow Cooker recipe to bring out more peanut flavor while still keeping calories under 400 per serving
Put in turkey instead of beef, use low-fat or fat-free cheeses and add some veggies, and bam! A great tasting lasagna for under 300 calories per serving.
This recipe makes a LOT of food. Great for parties. I make this in one 9x18 pan, and one 9-9 pan, then bake both pans at the same time, however you could prepare 2 9x12 pans, and cook one on Monday and one on Tuesday, for example.
A great, easy to make stir fry. Use fresh or frozen veggies; recipe calculated with frozen as it's now winter here.
A Mohegan tribe recipe that we love - we've added more of each veggie to the original recipe