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Recipes I've Shared:
This batch makes 24 modest size tacos.
Because of the consistency of the "meat" it is more like a burrito than a taco, hence the name taco burrito.
Essentially I use a lot of canned diced tomatoes, onions, garlic, and very lean ground beef to make a nice lean taco with lots of veggies cooked into it. I top it with fresh spinach instead of iceberg lettuce.
Just a tasty thing to make with your almond butter.
This quick snack is great for after workouts. Because Almonds don't make a full protein with a legume you need to add peanuts, beans, lentils, or soy to any snack where you eat almonds to get the full benefit of this delicious nut.
I am very precise with my calories. Because Almonds are so calorie and nutrient dense they should be eaten daily but in moderation.
This healthy snack has 5 grams of protein 30 grams of carbohydrates and counts as a serving of fruit.
This is a nice quick snack with protein, carbs, and just enough good sugar to really get you going!
A very simple breakfast with a serving of fruit and a dash of soy milk.
This is what I drink every morning to get to sleep.
This soup is tasty and low calorie at 100 calories a cup. I love it when I am sick.
I usually make a full batch and put at least half in the freezer for later.
Lentils don't have much in the way of flavor so you need lots of garlic and chicken bullion to spice this one up.
Tip: For softer lentils bring the water to a boil before adding the lentils.
Ok so this is the usual “meatloaf” but made with some tasty swaps. First off I don’t make my meatloaf with anything wheat based. Just a few tips to help those of you living a healthy lifestyle.
First: Use 4 egg whites instead of three eggs.
Second: Add lots of fresh onion and garlic.
Third: Use the leanest beef you can find. 97% if you can find it.
Fourth: Make sure you add lots of Worcestershire sauce.
Oh, and this recipe is quite large. It makes three pans of meatloaf at my house. I use actual bread loaf pans, the kind you would use to make cornbread or homemade bread. I get about five servings per pan.
Each cup is a full meal with good carbs, protein, and vegetables. I have calculated it twice and I believe the calories are about 200 calories per 8oz/1cup. The Spark calculator might disagree but I think that estimate is a little light.
This recipe is very large. You need your biggest pot or a 6 quart crock pot. (Otherwise half the recipe!)
One serving = One filled tortilla.
One batch/tray makes 12 servings.
This is NOT a low calorie food. I don't recommend having a whole serving if you are on a moderate diet. I will be making a low calorie version of this very soon. (Likely also vegetarian aka Mushroom White Enchelada's.)
BTW I seriously doubt this recipe counts as "Mexican Food." Think of it as American and leave it at that.
This basic vegetable soup is low fat, low cholesterol, vegetarian, vegan, lactose free, and so low in calories you won't believe it. I believe it may also be low sodium but that really depends on if you get salted cans of tomatoes/kidney beans/green beans.
This is a huge vegetable soup that makes 30 1-cup servings. (So have two cups it is REALLY low in calories.) I recommend adding tofu if you are the type of person who likes tofu to add a bit more calories and really make it feel like a meal.
First off if you are serving a Vegan/Vegetarian be sure to use Vegemite/Marmite instead of bullion of any sort. Or you could look for a vegetable broth to use instead of water or just go without if you can't find the brown yeast paste in your local grocery store. This soup has plenty of flavor without it.
You can also switch out the beef bullion with chicken, or sea food flavor and serve it as a side with a chicken breast or some salmon or shrimp if you want a hearty meal. Just remember there is a LOT of soup so likely you will have leftovers. The sky is the limit with this versatile and tasty treat.
If you are utterly concerned about calories remove the garbanzo beans (chickpeas). I would replace them with a can of sweet peas or just leave them out all together.
This also freezes well. I often use old 16 oz sour cream containers and pop it in the fridge in perfect 2 cup serving sizes to take to work.
The original recipe called for 1/2 cup of spaghetti noodles but I am allergic to wheat so if you don't like rice just swap out the 1/4 cup dry rice for a 1/2 cup dry spaghetti noodles.