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Recipes I've Shared:
The time it takes to roast the veggies in this omelet are worth it because it makes all the difference. We even like to make extra to eat on the side!!
This is a deliciously rich tasting dish that I came up with because it combines two of my favorite flavors, roasted red peppers and gouda.
The surprise? Pureed butternut squash. This lighter version of mac n cheese uses less flour and butter and substitutes half the milk for chicken stock. Still extremely creamy and flavorful. For a complete meal try adding chicken or tuna and whatever veggies you have on hand.
This is a lower calorie egg salad because it takes out the mayo. I find that the dill gives it that added flavor. I either eat it as a sandwich, or cut it in half and eat it open faced on half a slice of bread for a snack.
This is a delicious vegetarian burger I have adapted from a Betty Crocker recipe. Even my meat and potatoes husband requests this on a regular basis!
I took my beloved Betty Crocker meatloaf recipe and adapted it to be healthier, while keeping its great flavor! I actually like it better because it is less greasy and holds together better.
A Pillsbury recipe that I made healthier by using brown rice instead of white and olive oil instead of vegetable oil. Such a great flavored meal that is filling and good for you!
Not MY recipe, but one I made from a Pillsbury cookbook. It has some yummy veggies and is very filling while being fairly low calorie.