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Recipes I've Shared:
This is a drink I created for my long-time scrapbooking group's 2008 Christmas party. Yum!
A quick and easy, low fat chicken salad for lunch, dinner or picnics. It's easy to take this along to work too!
This is a low fat version of a favorite appetizer that's even "legal" for Sparkers!
Fast and delicious! I use the grill (indoors or out) to eliminate oil when cooking.
A low fat knock-off of Jiffy Corn Muffins without the added preservatives. Good served with soup or chili on a cold evening.
This recipe uses a bread machine to produce 2 thin crust, turkey pepperoni and mushroom pizzas with a minimum of fat. We use a combo of low fat mozzarella and Veggie Shreds because one of us is watching his cholesterol and the other doesn't want to eat too much soy (thyroid issues). Still makes a great pizza!
These healthy breakfast bars provide a respectable level of protein and fiber without a ton of calories. Best of all, they can be eaten on the run. Reconfigure the "additions" to suit your fancy.... or replace the Splenda with another sweetener if you're trying to stay "au natural." This is a base recipe that can be tweaked to your taste!
This quick and easy adaptation of an Italian favorite gets rid of the calories but retains the flavor and packs plenty of veggies and protein!
Using veggie shreds, low carb tortillas and low fat ingredients really lowers the numbers on this family favorite!
This is a modified version of a McCormick recipe using one of their new pepper blends. It's worth buying (how do they get that taste in pepper?!! ) This low fat recipe has the added zing of celery salt. A virtually guilt-free appetizer!
Serve this yummy chicken over brown rice for a filling meal with a healthy serving of veggies included! (NOTE: Rice is not included in calorie count.)
Made with whole wheat pasta and skim ingredients, this veggie lasagna is a less than sinful indulgence every once in awhile.