More About TOMMYBR

(no ratings)

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

(no ratings)

Play with the amount of ingredients - make it a lot until you find what you like!

(no ratings)

The original recipe called for spinach, I used Kale, about 4 cups fresh chopped

(no ratings)

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.

(no ratings)

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.

(no ratings)

Thanks to About.com vegetarian food

Nutrition based on 14 servings

(no ratings)

Used reduced sodium diced tomatoes, panko instead of regular breadcrumbs, used gluten free penne pasta

(no ratings)

Thanks to Vegetarian Times
Changed servings to 6

(no ratings)

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

(no ratings)

Mix ingredients - 1 serve = 1/2 cup - I mix with a cup of kefir

Very Good (3 ratings)

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

(no ratings)

Great breakfast ceral

(no ratings)

Simply, 3 cans Tuna, 4 Tbsp of Olive Oil Mayo

(no ratings)

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

(no ratings)

Great tasting and moist - could use more Jalapeno though

(no ratings)

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

(no ratings)

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.

(no ratings)

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 ratings)

No Salt added to keep sodium down

(no ratings)

Did not add salt. This came out mild, not hot. You may want to add more crushed pepper if you like spicy.

Very Good (1 rating)

I don't include the salt to reduce sodium

(no ratings)

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

Very Good (5 ratings)

I removed the salt from the recipe for nutrition calculations.If you use the salt,it would have to be added.

(no ratings)

I didn't include salt in the nutrition calculations, and I replaced white wine with low sodium chicken broth.

(no ratings)

From my recipes.com, from Southern Living

(no ratings)

Rachel Ray recipe from Food Network