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Recipes I've Shared:
I hate mayonnaise. These are nice sweet-and-sour deviled eggs with just a little kick from the Wickles. They also have some texture to them from the pickles and mustard.
This recipe is great if you want to stretch your taco meat and if you want a bit of a fiber punch. It makes a ton of filling (nutritional info is approximate, based on how much filling you use per taco--when I use 6" tortillas, I actually get more than 12 tacos). The filling is also wonderful in a taco salad or on nachos.
Want tomato soup to go with your grilled cheese, but you don't have anything in the pantry but stewed tomatoes? You're in luck! This is better than the canned soup concentrated stuff, and super easy to make! It also has less sodium if you use reduced-sodium tomatoes.
This is a recipe that I found in a magazine and adapted to be lower-calorie. I cut the meat with black beans (you can actually eliminate the meat and only use beans--it's still delicious), and used nonfat yogurt instead of sour cream.
Wonderful--will make you want to lick the plate! I eat it with plenty of fall veggies (or butternut squash soup--yum!) and a slice of whole wheat bread.
An easy baked version of an Italian favorite!
Traditional quiche without all the fat, and some spinach thrown in for flavor and color. Really, you can add almost any veggies you want, including diced tomatoes, onion, or green pepper.