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Just something I threw together, but I often do something similar. Entering for reference. I used a low carb, 100 calorie tortilla.
I totally guessed on prep and cook times. Go with what works for you.
The original recipe can be found here: http://www.foodnetwork.com/rec
My sister told me about these. The recipe is easy and easily modified to fit what you have in the pantry. The ingredients listed here are what I used. I'm sure it will change in the future based on what I have in the house. They make a great on-the-go breakfast.
Feel free to play around with the puree, the dried fruit, the cereal, and nuts if you like them.
Sounds like dessert, but it's dinner! From page 24 of Burgers (cookbook) by Rebecca Bent and Tom Steele. I halved the recipe, and used ground beef from my family's ranch instead of ground chuck. Here is my version.
Original recipe from Fusion on the Fly, http://chefprivato.blogspot.co
I changed the shallots to onions and cream to 2% milk, and left out frozen peas. He only calls for 3 cups of stock, but we tend to use 4. That could be something to do with our dry climate (I find I have to add liquid to a lot of recipes). Those are his instructions, though.
You could try replacing the pancetta with turkey bacon to cut down on fat and calories, and you can leave the milk and/or egg out entirely.
My old Good Settlement recipe with a couple alterations. I made it with whole milk because that's what I had handy. I would normally use 2% which would make it a little healthier. I also use blue bonnet margarine instead of butter.
From the "Take Five For Every Occasion" cookbook. I use fat free feta and fat free half and half, and reduced fat cheddar when I remember to buy that kind. Nutrition calculated with 2 cups mushrooms (approx. guess for 1 pound sliced), reduced fat feta, full fat cheddar, and fat free half and half.
My sister's personal thrown-together stir-fry recipe. Goes great with egg drop soup.
My sister's favorite recipe - makes about 8 6oz servings. Can be refrigerated for up to 4 days.
Family favorite - definitely not healthy, but oh so good. You cannot use sugar substitute as it ruins texture. I often use Margarine sticks instead of butter with no difference. Will someday experiment with egg substitutes.
My favorite french silk pie recipe without the graham cracker crust. To add a crust, make your basic graham crust and chill while preparing mousse. Add mousse to crust and chill.
I've tried replacing sugar with a substitute, and it ruins the texture. Mom swears only butter will do, and we haven't tried egg substitutes yet. It's rich and fattening, but oh so good! I've stretched from the average 6 servings to 9. Foil muffin cups work well for serving.
slightly modified from a Simple&Delicious magazine recipe