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Recipes I've Shared:
These were such a big hit when I invented the recipe, my family insisted I write the recipe down.
Delicious, healthy, and easy to make.
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
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.
Great party appetizer or snack--looks and tastes great!
Use any meaty white fish--cod or haddock best.
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.
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.
I make a batch of this every week and eat it on my oatmeal for breakfast and sometimes as a â€śdessertâ€? 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 strawberriesâ€”but thereâ€™s nothing like the taste of fresh if you can get them!)