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Recipes I've Shared:
This started as a low-fat and quick party dip but can be eaten alone or a add some chicken breast for a quick lunch. It's high in fiber and tasty. It can also be easily incorporated into a diabetic diet.
I like this soup because it's very thick after you let the rice cook for a long time. It's also low-calorie, low-fat and low in carbohydrates, so you can still have crackers with your soup if you like.
This is a variation of the 3-Bean Salad my mother used to make. I usually make my own Sugar-Free Italian Dressing too.
French Onion Soup with a Twist
Tasty and delicious! Could be healthier if made with low fat mayo, but I usually don't have it on hand. I have made it with half low fat and half regular though and the taste is just as good.
I learned to make this with giblets from the bird, but make it with chicken leftovers because I don't normally get to cook the bird. Gravy may not be the healthiest thing we can eat, but this is a tradition in my family and making it with chicken breast is a healthier option.
I found the original recipe for this in the early 1980s in the February (Valentine) issue of Seventeen Magazine. I've made it twice and while it does take over an hour, it is quite delicious! The original recipe called for toasted French bread and Swiss cheese for topping, but I like to use croutons and reduced fat provolone. Single servings can be frozen and re-heated for later use too!
A tasty fruit smoothie. The base of yogurt and soy milk is usually the same - I just switch up the fruit depending on what I have on hand.
I created this recipe in my teens using my mother's recipe combined with parts of a meatballs recipe I found in an old Better Homes & Gardens cookbook. Originally, it had green peppers, mushrooms, olives, and celery in it. Thanks to the picky eaters in my family, I reduced the veggies while maintaining the flavor. The sauce brand and flavor is your choice, but I typically use the traditional Ragu.
This sauce is usually even better after a day in the fridge and reheated.
Quick, easy and a family pleaser. The pre-cooked rotisserie chicken from your local grocery store can be chosen based on your taste preferences.
I first saw this recipe made with beef but decided to try it with chicken instead.
As a diabetic, I try to take the sugar out of recipes. This recipe originally called for sugar instead of Splenda, so it was easy to substitute. Other options include using almonds, raisins, red onion, mandarin oranges or bacon bits, but this is my favorite.
Fast-cooking but all the taste of traditional meatloaf.
I converted a Betty Crocker recipe to make this dressing - I almost always have the ingredients when I might not have store bought dressing.