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Recipes I've Shared:
These are really, really bad for you fat-wise, but using Canola oil and draining as much as possible makes them slightly better as a VERY occasional treat.
***ALL MEASUREMENTS AND INSTRUCTIONS ARE APPPROXIMATE, AS MY DAD IS AN OLD FASHIONED "FLY BY THE SEAT OF YOUR PANTS" COOK AND THIS WAS THE BEST HE COULD GIVE ME.***
This recipe is a great way to take advantage of supermarket specials on chicken. Seasoned dried breadcrumbs provide a pleasantly crusty coating.
From the "Quick & Easy Meals and Menus - Diabetes Self-Management Book"
I suspect that the nutritional information that shows up here is grossly incorrect. This cookbooks is for diabetics, and the following nutritional information is given:
Serving Size: 2 pieces of chicken
Saturated fat: 2g
Dietary fiber: .2g
You can make this even healthier by making the angel food cake by hand without fat or sugar. Also, experiment with using another sweetener than confectioner's sugar -- that's a tough one. Either way, this is a light, delicious desert.
The secret of this simple Chinese dish is in the thin slicing of the chicken. When cutting the boned chicken breasts, be sure to slice on the diagonal, too, as directed in the recipe, to keep the chicken tender and delicate.
Cut the vegetables first, while the chicken is soaking up the delicious marinade; when spooning them into the skillet, leave any remaining oil right in the pan, where it will help flavor the stir-fried chicken. The other reason to cook the vegetables first, then the chicken: the cornstarch in the chicken's marinade tends to stick to the pan and would stick to the vegetables if the chicken was cooked first.
Last minute, literally: return the vegetables to the skillet, mix with the lightly browned chicken and heat it through -- it will take no more than 2 minutes, then dinner's ready!
(This comes from an unidentified magazine clipping, soaked in oil, that's been in my mother's recipe book for as long as I can remember. I have no idea of the origin, but it's one of our family favorites!)
My dad's version of a recipe he got from some magazine insert when I was a child.
Whole wheat flour, wheat germ, and peanut butter give it its hearty flavor and texture. After combining all the ingredients to make a soft dough, you roll out the dough as thin as possible and bake it until it's crisp and brown. Then after it has cooled, you break it into pieces with a rolling pin and it's ready to eat--either as a cereal or a snack. Store it in an airtight container to keep it crisp.
Yummy rich, sweet bread perfect for the holidays.
Yummy vegetarian dish that I picked up on the internet years ago. It's deserty, but a wonderful side dish for the holidays as well!
Recipes I've Rated:
Recipe Collections I've Shared:
|Heather's Favorite Recipes from SP Members!
These are recipes from the other cookbook I've actually made, complete with comments!
|Yummy Looking Sparkpeople Recipes to Try
These are Sparkpeople recipes that sound so delicious they make my mouth water, but I haven't had a chance to make them yet!
|Yummy But Not Necessarily Healthy! :D
Recipes for that "every once in a while" treat.
|Recipes to Adjust or Tool Around With
These are recipes I've made from my cookbooks or recipe box that weren't as good as they could have been, and I think re-working them might jazz them up!
|Fowler Family Favorites
Recipes from various sources that my family enjoys and makes often.