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Recipes I've Shared:
I didn't do the calculation for serving size (it didn't give it), until after, so I changed the serving size from 1 to 2 for the future - tastes great - I try to incorporate kale in to as many meals I make as I can
Play with the amount of ingredients - make it a lot until you find what you like!
The original recipe called for spinach, I used Kale, about 4 cups fresh chopped
I used on red, one purple, and one yukon potato, just to add something different. I also added a diced jalepeno pepper, no seeds, left in membrane, 1/2 tablespoon of cayanne, and 1/2 tablespoon redpepper flakes for heat.
The recipe from clean eating called out generic vegetable broth. I used the one in this recipe. The difference makes this even better!
I also did not add any additional salt/pepper. The CE recipe called for 1/4 cup fresh lemon juice. I did not add to mine.
Thanks to About.com vegetarian food
Nutrition based on 14 servings
Used reduced sodium diced tomatoes, panko instead of regular breadcrumbs, used gluten free penne pasta
Thanks to Vegetarian Times
Changed servings to 6
Found Kombu (daishi kombu, or dried seaweed) in an asian market near me. Adds a lower amount of sodium and the famous "Umami" flavor to the dish
Recipe says about 60 minutes cooking time - I did about 2 hours - prefer the beans to be softer
Mix ingredients - 1 serve = 1/2 cup - I mix with a cup of kefir
Recipe calls for 2 - 4 oz. boneless skinless breasts, says it serves 4, but serving size is one cup bulgur, and 4 oz. of breast. Calories in Mag came out to 280, this is 293
Great breakfast ceral
Simply, 3 cans Tuna, 4 Tbsp of Olive Oil Mayo
I'm sure that this can use turkey bacon and a 2% shredded mozzerella just as well
I used a cast iron skillet to cook this
Great tasting and moist - could use more Jalapeno though
I made this recipe based on the original ingredient list. If turkey bacon, low fat milk, vegetable oil, and 2 % shredded cheddar were used, I'm suure it'd taste just as good! I cooked this in a 12" cast iron skillet
This was made to use up some ground beef in the fridge. Lower the fat by using ground turkey instead. I also don't add salt, and use no salt added canned beans and such as much as I can. Substitute to your taste.
Note* potatoes came out soft after only 15 min. You may want to keep them in for less, or perhaps sub with white potatoes
No Salt added to keep sodium down
Did not add salt. This came out mild, not hot. You may want to add more crushed pepper if you like spicy.
I don't include the salt to reduce sodium
I don't include salt in the nutritional analysis, as I don't include it to reduce the sodium. Prep time includes on hour to marinate meat & mushrooms
I removed the salt from the recipe for nutrition calculations.If you use the salt,it would have to be added.
I didn't include salt in the nutrition calculations, and I replaced white wine with low sodium chicken broth.
From my recipes.com, from Southern Living
Rachel Ray recipe from Food Network