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Recipes I've Shared:
Use an ice cream scoop (cookie scoop) and put them on a cookie sheet to bake. Much neater, and there is more surface for the low-cal powdered sugar dusting. Adds sweetness right where you need it.
Adapted from the Barefoot Contessa's recipe for Roasted Potato and Leek Soup. This is lower fat and higher protein.
I made this not knowing that it would remind me of the first Pasta Primavera I ever had at the ripe old age of 23 I think. It had a wonderful flavor which I attributed to nutmeg. Now I know it was the fresh basil with the black pepper that gave it a taste I would remember and seek for over 25 years.
I served this with broccoli and the fat could be cut down by using less cream and more broth or even milk.
I adapted this from a Cooks.com recipe. Theirs had 2 cups of cream in addition to all the rest of the fat. So the amounts of the ingredients are very much adjustable.
Perfect Fall/Winter casserole. Thyme and Sage flavor the house along with flavoring the meat and stuffing. These are quite generous servings (sport-loving male teenagers afoot)--I will halve the serving to meet my 3 oz meat requirements.
Light and flavorful. Glaze or butter is great if you can afford the cals.