More About HWNHMMBRD

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This was posted on Facebook. I changed the chicken from thighs to breasts and non-fat Greek yogurt for the regular plain yogurt.

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I found a recipe for zucchini bread on allrecipes.com, but it was very high in fat and sugar. I made some changes, divided it into muffin tins for better portion control, and came up with this.

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This is from the cook book Vegetarian Planet by Didi Emmonds, copyright 1997. I love this recipe and wanted to know the nutritional information, and I wanted to share it with someone on one of my spark teams. I calculated it based on water, no jalapeno, and using S & W brand Stewed tomatoes.

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I can't take credit for these, the original recipe I used was submitted by SP user NORRISJT. It made only 6 muffins, used oil and 1% milk. I played with it a bit, to lower the fat and make 12 muffins in a batch. When I was happy with what I had, I couldn't find the original to do a makeover, so I am submitting this version.

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I got this from About.com. This is a good basic recipe and can be used on regular potatoes as well. Use the fresh herbs of your choice, or combination of herbs. I Like oregano, basil, and rosemary.

Very Good (1 rating)

The base for this recipe is a combination of two Beef Tomato Recipes from "Favorite Island Cookery" C. 1975. Instead of tomatoes and peppers, my mother would make it with broccoli and onions for Beef and Broccoli. There have been tweeks and changes made to the original, to remove MSG with out losing taste. I hope you enjoy.

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Preheat oven to 400* F

If you don't care for parsley, try sage, rosemary, thyme, basil, or any combination of.

Incredible! (1 rating)

Shoyu Chicken is one of the easy staple meat dishes in Hawaii. The Marinade is traditionally done in a 1 part Soy sauce, 1 part water, 1 part brown or white sugar, ginger and garlic to taste. My version uses low sodium soy sauce and rice vinegar to lower the sodium, and Splenda Brown Sugar Blend, for a lower sugar content. I used boneless thighs, but you can use any type of chicken. It can be simmered, baked, or grilled.

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I got this recipe from "Pumpkinnook.com" and made little changes. You can view the original recipe there as well as instructions on how to make fresh pumpkin puree.
This is a thick, hearty chili and a great Fall/Winter dish. You can personalize it by adding other vegetables, adjusting the amount of chili powder, and adding red chili flakes.

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Hamburger cups were a staple while I was growing up. They were easy to make, the ingredients were almost always on hand, and you could get a four and six year old to eat a vegetable. I changed the soup and switched to ground turkey. The cheese blend I use is a little lower in fat and calories, but you could shave off even more with a low fat cheddar.

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The original recipe this comes from uses olive oil and bacon, and has only peppers as the vegetable. It is very tasty, but higher in fat and calories than I am comfortable with. I like variety in my vegetables, so I reduced the amount of peppers and added celery and carrots. You could use other vegetables, broccoli and asparagus would be good, or zucchini and tomatoes. This could be a vegetarian dish if you substitute vegetable broth for the chicken broth. I serve it as a side dish with meat or poultry, but a slightly larger portion will make a meal.

I would welcome any comments on this dish, or any adjustments you make that made it better.