More About ~ASHLEYB~
Recipes I've Shared:
This is a new twist on the tried-and-true Grilled Cheese Sandwich. I eat it at breakfast or as a mid-morning snack.
I used regular bacon, but turkey bacon can be substituted.
This recipe actually called for beef tenderloin, but I couldn't find any that looked good to me, so I opted for pork instead. Enjoy!
You can dress these up however you want. I just added the buns, pickles, lettuce, tomato, and honey mustard as a convienence.
Low in calories. Low in sodium. Low in fat. Great taste!
A little high on the sodium, thanks to the shrimp, but comes in under 300 calories per serving.
This dressing is to put over a basic salad.
Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.
Nutritional Value can be changed by using fresh beans and turkey bacon.
I don't make my own pesto sauce for this recipe. I just buy it pre-made commercially.
You can also scale down the calories by switching the sourdough to whole wheat bread, and using mustard instead of mayo.
Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly.
Fresh-made salsa tastes more vibrant than bottled, and you control the added sodium. The cheese and sour cream add salty notes to these tacos. Corn tortillas have a fraction of the sodium in flour ones, and they also contribute a pleasingly chewy texture. Round out breakfast with fresh mango slices.
1 serving = 2 tacos
This makes one large pancake that serves 4.
This is a very versitile recipe. You can use these cookies as cups to hold frozen yogurt, fruit salad, individual peach cobbler, or just about any other sweet dessert you can think of.
Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Each serving is counted as 2 pancakes. Using vegetable oil instead of peanut oil will alter the nutritional value slightly.
Prepare the day before and marinate in the refrigerator until the flavors are well blended.
Serve over fish or poultry.
Who needs expensive, imported herb cheeses? Not you! As an hors d'oeuvre, serve in a small bowl with crackers or thinly sliced French bread. As an appetizer, serve stuffed in celery sticks.
1 serving = 1 Tbsp.
The sweetness comes from banana and orange juice-not honey or molasses.
The serving size on the Betty Crocker cake mix box says 8 servings, but that slice is too large for me. I find that if I turn it into 16 servings instead, I get that sugar craving satisfied AND reduce calories!
**VARIATION: Serve in a whole wheat pita with garnish of your choice.
This salad eats like a meal, so if you're planning on preparing it, make sure it's all by its lonesome, or greatly reduce the ingredient amounts.
Any other veggies can be added to this. I've left out tomatoes, green chilies, corn, etc....
You can add all kinds of things to this chicken salad, but this is normally what I'll do. Other times, I'll add half of a hard boiled egg, and some celery. Onions may replace shallots, if needed.
You can add all sorts of things to these oatmeal cookies. My favorites are chocolate chips and dried cranberries. Other options include: butterscotch chips, toasted pecans, raisins, walnuts, almonds, coconut and cinnamon.
This batch makes a whopping 5 dozen cookies. You can make as little as 3 dozen, but be careful! The bigger the cookie, the more calories!
Try these on toasted potato rolls.
Serve with fresh fruit, such as strawberries, pineapple and apples.
You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.
This recipe makes 6 servings, but each serving size is two patties and 1/3cup salsa.
These chimichangas are oven browned instead of deep fried. The filling uses queso fresco. If it's not avaliable, try shredded Monterey Jack.
For a spicier version, you can substitute red pepper for the white.
This slightly sweet, thick drink is a great snack or part of a breakfast. Just one serving offers about one-third of the day's vitamin C and vitamin A and about 10% potassium in a low-calorie package.
The frozen fruit helps give the smoothie a thick texture; chilling the pumpkin ensures the smoothie stays cold when you blend it. The combination of banana, pumpkin, yogurt, and orange juice give this breakfast beverage 740mg of potassium per serving.
Tastes just like the real thing!
A twist on the traditional minestrone soup. Bush's black beans, Mexican-style Rotel tomatoes, and Campbell's low sodium chicken broth is used. Changing ingredients will change nutritional value. Sour cream is optional and is NOT included in the nutritional value.
This recipe is enough to make 2 cakes. You can freeze the extra if you just want to make 1.
Quick and easy to make; eat them as a snack or when you need a grab-and-go breakfast.
Rachel Ray's recipe!!! You KNOW it's good!