More About WHGRN60

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My cousin gave me this recipe after we tried them at my uncle's house and loved them. Not as labor intensive as I'd feared, and so yummy!!

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This is easy enough for kids to make, yummy enough for kids to love, and still reasonably healthy!

(From Young Chef's Academy recipe)

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The original calls for half and half, which has additives I don't use. So, since half and half is half milk and half cream, I adjusted the recipe accordingly. I also used a bit less sugar.

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A family favorite, I adjusted it to use lower fat/sodium soup and added frozen veggies. You could also use reduced fat cheese.

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I eat this for breakfast almost every morning, and it lasts me through my workout and all the way to lunch time!

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I like alot of meat in my chili. You can eliminate either the turkey or the beef, or you can use less of each.

I also like my chili very mild. You will likely want to add chili powder, hot sauce, or other spices.

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This sauce is great over pasta, or even as a stand-alone dish. It's thick like a stew, and loaded with veggies and protein. I cook up a big pot and freeze into smaller portions.

You can make this with much less meat if desired.

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There are no tortillas in this very thck and hearty.soup! It's actually meant to be served OVER tortilla strips, or you can use tortilla chips for dipping.

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Modified version of the recipe from The Soup Bible by Debra Mayhew. Makes a great one-pot meal!

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A twist on tacos! You can add anything you want on top, but this is how my family loves them!

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A variation on a traditional Scottish dish. Adapted from "The Soup Bible" by Debra Mayhew

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I added extra clams to the recipe to boost the protein. I also used 1% milk instead of whole. You could substitute Fat Free Half and Half for the cream to reduce the fat.

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This recipe is modified from one given me by Chef Timothy Grayson on The American Queen riverboat. It is good enough to eat for dessert! I've slimmed it down a bit by using less heavy cream and substituting half and half for the rest.

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This recipe is adapted from "The Soup Bible", by Debra Mayhew. It's a traditional Scottish dish, great on a cold night.

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I got this idea from Prevention Magazine. The ingredients are theirs, the amounts are mine. You could use vegetable broth instead of the chicken, for a vegetarian version

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This recipe is an adaptation of the Lentil and Pasta Soup recipe in "The Soup Bible" by Debra Mayhew. Served with some crusty bread and a salad, it makes a great dinner on a chilly night!

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A quick and easy recipe that's family friendly! You can substitute turkey for the beef to decrease the fat.