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Recipes I've Shared:
I went back to the one egg omelets when I started cutting out more of my carbs during my meals. This one is a simple yet very satisfying omelet that is pretty much a complete meal. It includes mushrooms, cheese, zucchini, artichoke hearts and seasoning all for a healthy, tasty meal. I also serve it with a grilled 2.5 oz. slice of Jennie-O turkey ham. All cooked in 1 tbsp. of Extra Virgin Olive Oil.
This is a great low cal, high protein breakfast that beats the calorie, carb and sodium values. Throw in a cup of coffe, a slice of Oroweat 50 calorie whole wheat toast and some "I can't believe it's not butter" spray and you have yourself a well rounded meal that energizes you for the day. I throw in a couple of sliced, fresh strawberries on the side as well.
A corn tortilla cheese and beef enchilada in red enchilada sauce. 1 enchilada per serving. This meal serves one. Multiply the recipe ingredients accordingly if you wish to make more enchiladas. It's a great, fast dinner.
What to do with your left over pot roast dinner? Make a great breakfast hash out of it. Include your beef, potatoes, carrots, onions, bell peppers, mushrooms and other veggies into a skillet. Cook in Extra Extra Virgin Olive Oil until crispy, add a poached egg and whole wheat muffin and "voila!" you have a fantastic and wholesome breakfast.
These are one of our favorites when we get the hankering for some good home barbecued food. We used to use Sweet Baby Ray's Barbecue Sauce but have found a new, much easier on the diet grilling sauce put out by Sweet Baby Ray.
The ribs themselves yield about 1/3 to 1/4 of their weight as edible meat. So of the 2 packs of ribs where the combined weight is 260 oz. we figure the overall yield is roughly 65 oz. The rest is bone, fat and cartiledge.
These ribs are absolutely one of our favorite meals.
They're served best with a baked potato (make mine a yam), a tossed salad, a side of vegetable (I like steamed asparagus).
Prep is minimal when you already have your grilling sauce on hand.
I added these when I was a part of SP several years ago. Somehow, somewhere they got lost in the shuffle. I also changed from sugar to Splenda.
My Mom's sweet crepes. We grew up with these. They're simple to make, hit the spot and a little bit of batter goes a long ways. The best thing is they can be kept in the refrigerator and warmed up later. Mom used sugar but I tried it with Splenda and they're great.
Make the cakes about 5 inches in diameter. Add water if the batter needs thinning. Add more Splenda if they're not sweet enough. I figured the 60 tsp. of Splenda from the conversion chart would equal a bit over 1 cup.
Bottom line, this is a version of the recipe my Mom got handed down to her from her Mother. We ate these as snacks, breakfast, lunch and dinner over the years.
Pull one out of the refrigerator, plop it on a paper plate or saucer, heat it in the microwave for about ten seconds or until warm, squirt it with I Don't Believe It's Not Butter spray and voila... you have a sweet treat.
One serving equals approximately 5 crepes.
Reduce the proportions in the recipe if you want to make less.
Recipes I've Rated:
- Healthy Chicken Vegetable Casserole
- Salmon Cakes
- Spaghetti Squash Marinara
- Grilled Cheese Pizza Sandwich
- Feta & Spinach Scramble
- Pulled Chicken BBQ Sandwich
- Garden Vegetable Frittata
- Salsa Turkey Burgers
- Greek-Spiced Baked Shrimp
- Salmon Patties
- Whole Wheat Waffles
- 15 Minute Chili
- Skillet Lasagna
- Slow Cooker Provencal Chicken and Beans
- Grilled Salmon with Herbs
- Spicy Taco Soup
- Acorn Squash Fries (Baked)
- Smokehouse Chicken (unchained recipe contest!)
- Sweet and Spicy Potato Oven Fries
- Herbed Eggs
- Flank Steak Carne Asada
- Breakfast Casserole