More About JULESCP
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Recipes I've Shared:
This is a modified version of a recipe I pulled off the net. I used White Whole Wheat Pastry Flour and Light Vegetable Spread (half of what the original called for) to make this. It keeps in the fridge or the freezer and makes pancakes just like bisquick with much less fat and a lot more fiber!
Easy to make - better than store-bought!
I had left over mashed potatoes and didn't know what to do with them. Then I remembered my grandmother would always take ground beef, cream of mushroom soup, and green beans, shove mashed potatoes over the top and bake in a dutch oven. Oops, I didn't have green beans, ground beef, or cream of mushroom soup. This was MY result!
Use whatever ice cream you like - this one is a definite family favorite!
This is a nice alternative, thanks to SP and their olive oil for butter substitution article!
This recipe was adapted from a Chelsea Clinton recipe a friend gave me that has TONS more regular sugar and butter. If you modify and use splenda, you can have your sweets and eat them too!
You can modify this recipe to include any kind of fruit you want. My list is the fresh fruit I had in the house. It would have been perfect with blueberries added, but I didn't have any!
Delicious served cold with warm bread, or heat it up and use it as a fresh pasta sauce with chicken.
I adapted a recipe from Taste of Home by substituting flax seeds/water for eggs, splenda for sugar, and half the oil with natural applesauce. I end up with 99 calorie muffns that are so darn yummy!
Using good substitutions, these sweet muffins are lower in fat and calories than your average muffin.
This is a family favorite. The panko is such a wonderful light breading that we enjoy more than regular breadcrumbs.
Substitute spenda for sugar and flax seeds + water for eggs and you have a delicious, healthy, 98 calorie per muffin cornbread!
My kids and I love these. For them, I add some ghirardelli chocolate chips and we all eat them with light whipped cream instead of syrup. Yum!