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Recipes I've Shared:
YUM! From Sundae Cooking blog
Modified Krafts "Crock Pot Chunky Chicken Chili" recipe (including omitting onion as there was enough onion in my salsa ) to show my specific nutrition info. *Salt is lower than shown, as I pre rinse beans!*
From MARRIEDACHES Healthy Turkey Taco Filling recipe. I've made her recipe multiple times, this time I wanted to make a taco bowl.
Quick and easy, from food.com. Freezes well!
I topped off 1 cup of instant rice with 1/4 cup of regular rice and it definately was a bit more crunchy than it would been with all instant rice. Next time!
Only prep time needed is for cooking/dicing the chicken and thawing/chopping the broccoli prior to assembling casserole
KRAFT recipe, my edits
From EatingWell, halved
On Fitnessista's blog, Chickpea and Potato Dish
Modified from Fitnessista's website:
I would have made 6 servings out of this recipe if I had a rolling pin. I was having trouble rolling out the dough in the 3oz portions so I opted for 4oz portions instead.
Original recipe that I found online had tomatoes also (SUBTRACY08)
Saw this Spinach and Chive Linguine at Trader Joe's and had to try it!
Followed Rachel's recipe and halved the servings. http://recipes.sparkpeople.com
This is just my ingredients for the nutritional info and I'll update with any changes I made.
DMWOOD13's recipe with my ingredients for nutrition info
This was my first time making the recipe and I think I'll try it again without adding the tomato sauce. Initially it didn't look like I had enough liquid but after simmering for 20m I decided to reduce it a bit.
Followed LYZ219 recipe but updated with my ingredients for updated nutrition info.
For lower carbs, skip breadcrumbs.
Slow Cooker Salsa Chicken recipe from CHELLESHOCKED on SP. http://recipes.sparkpeople.com
Few small changes, just wanted my own nutritional info. Higher protein and lower sodium than original.
I used a 3.5qt slow cooker and had plenty of room.
*Recipe reflects 3rd time around. Doubled salsa. :) Lowered the taco seasoning to save on sodium.
*Previously I added the chili's to add flavor and I didn't notice them (I also have a high tolerance to hot food). Will make again and tweak a bit.
This is Chef Meg's recipe, with a few changes. Also, I wanted to see the nutrition info for 7 servings, Chef Meg's was calculated for 6.
I would like to spice it up or etc next time. Stay tuned for a revision. I served mine with hot sauce over brown rice the first time.
I used a 3.5qt slow cooker. Chef Meg used less chicken. I had 2lbs (32oz.) on hand v.s. 24 oz.
This is a combo from several Spark recipes. It came out well, but as advised from someone, the spinach does dominate. I added a bit extra cheese this time to try and mellow the spinach. Next time I may try a magic crust version instead or just chop the spinach a bit.
I halved most of EMOSTEEN's recipe and added more chicken. Next time I will rinse all ingredients and quantify how much water to add in to replace it. I'd also like to make my own taco seasoning following Chef Meg's recipe. I'm sure that will bring down the sodium a ton. My first goal with this recipe was a lot of protein, which I achieved. Stay tuned for a lower sodium option.
I keep meaning to try this recipe from Fitnessista's website.
Great breakfast, really filling!
I will be trying out protein powders soon, and I'm sure I'll publish another recipe afterward.
Recipes I've Rated:
- Baked apple
- One Minute Flax Muffin
- Apple Carrot Muffins (from FP4H)
- "Creamy" Corn Chowder with chicken and Sweet Potato
- Zucchini Squash and Rice Casserole
- Healthy Turkey Taco Filling
- Santa Fe Chicken Casserole
- Southwest Chicken Salad with Avocado Dressing
- Chickpea Curry
- L.R. gingersnaps
- Crock Pot Macaroni & Cheese
- Chicken Corn Chowder