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Recipes I've Shared:

Spicy Citrus Baked Chicken Breast

These were such a big hit when I invented the recipe, my family insisted I write the recipe down.

summer fruit salad

Delicious, healthy, and easy to make.

Feta and Couscous

I revised a recipe for Chicken and Feta Tabbouleh from Cooking Light, to omit the chicken and substitute whole wheat couscous for the bulghur. It's a great cold salad--filling and spicy

Buttermilk Biscuits

Delicious biscuits, a slight variation on the recipe in Great Good Foods by Julee Rosso. You can also make these sweeter (add additional 1/4 cup sugar) or lighter (use white flour) for use as shortcake biscuits but either way they are delicious.

Chinese Chicken Cups

Great party appetizer or snack--looks and tastes great!

Northumberland Fish

Use any meaty white fish--cod or haddock best.

Dip for Veggies

I use this in the center of fresh veggie platter--carrot sticks, celery sticks, mushrooms, cauliflower and broccoli florets. Depending on your calorie needs, you could use it with chips as well.

Hungarian Potato Soup

You can make your own potato soup. As a substitute for the traditional sour cream, you can use a dollop of fat free sour cream or fat free Greek yogurt, and sprinkle a little paprika on top. Great on a cold day! It keeps well, but do not freeze.

Easy Fruit Salad

I make a batch of this every week and eat it on my oatmeal for breakfast and sometimes as a “dessert� with a dollop of non-fat Greek yogurt on top. The recipe makes approx. 9 cups; each cup of fruit salad is about 60 calories. (You can use frozen whole strawberries—but there’s nothing like the taste of fresh if you can get them!)


Recipes I've Rated: