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Recipes I've Shared:
Makes two 9x5 loaves, 16 slices per loaf.
*Modified from cooking for IBS to further reduce fat.
Adapted from eating for IBS. Delicious non-dairy, low-fat dip for baked tortilla chips, burrito filling or side dish.
Yummy comfort food with lowered calories. Still all the flavor! Great way to use up Thanksgiving leftovers.
I wanted sweet potatoes as a side dish for dinner so I threw these ingredients together. Turned out pretty good!
Grandma's recipe...nummy! Make sure you give the meat at least one full hour to simmer so it will be nice and tender. Can be done in the crock pot on low for about 6-8 hours.
This is great for breakfast on the go during the hot months, or even lunch/after school snacks. The kids really like it too.
So quick and easy, usually lots of leftovers. Add more/different vegetables to suit your taste. Also to lower the sodium use reduced sodium stewed tomatoes and broth. Delicious with cornbread muffins as a winter evening meal.
We like to use this to top waffles, ice cream or even delicious eaten alone with some granola on top for desert.
Even my super picky, never eats vegetables, won't eat anything but pb&j 5 year old ate this. Nommy nommy
My kids don't really like fruit in their pancakes but they love banana bread. Here is a sneaky way to do it!
I make this when I really want something sweet but I don't want to splurge on fat and calories.
This is Grandma's recipe, made a bit healthier by using Bisquick Heart Smart instead of lard and flour.
Adapted from taste of home recipe, I would love some input on how to make it better for you but still tasty!
Whatever fresh fruit is in season and whatever flavor yogurt you want. Top it with a bit of granola and breakfast is served!
This can be made with any fruit that you have on hand. It's great with the super sweet strawberries we have in season right now.
Got this from the Kraft website, needed to modify for a few things.
I raided the pantry and fridge and put it in a pan. This is the resulting meal. The kids really loved it!
I just threw some stuff in a blender and needed the nutritional information. It was just ok.
I took this recipe from the Kraft Food & Family magazine, I used ground turkey instead of beef, added a bit of cumin, onions, bell peppers, corn and used brown rice instead of white. Yumm, also would like to add some black beans to it next time.
Great side dish when there is a big crowd. I am going to mess with this next time to try and "fix" the nutritional content.
Not low fat or good for you...just good. From "It's Called a Break-Up Because It's Broken"
This recipe comes from the back of the Bisquick box, I just used splenda instead of sugar.
I just made this up based on some other recipes to see if my family would like it for a warm and healthy school day breakfast.
Adapted from Betty Crocker's Website. I used a bit less of the olive oil, that's the only change. Next time I will add roasted red peppers, mushrooms and maybe some red pepper flakes and artichoke hearts.
You can change the salsa and chiles to meet your spiciness preference. Sometimes I use a bottled Verde Salsa instead.
None of the other recipes were exactly the way I made it so here is how I did it, with what I had on hand. The kids love this stuff.
Yummy family favorite, makes enough for leftovers many times. Also great filler for enchiladas.
Just like Grandma used to make, she always served this over mashed potatoes with steamed green beans or a tossed salad. Mmmm comfort food!
Sometimes I cook the meatballs use half for one dinner and freeze the rest. The frozen ones can be placed in the crock pot with a jar of sauce and heated while you work for a great dinner when you get home.
Yummy fall treat, this is the original recipe I often substitute whole wheat flour, splenda and egg beaters (still tastes great!)