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Recipes I've Shared:
Simple and not terribly fattening (although a bit high in sugar).
I substitue 1/4 cup wheat germ for 1/4 cup of the bread crumbs just to add fiber and other nutrition. This cuts the carbs down and the protein up! For stuffing, you may find that using 6 small squash, may get more of the stuffing in and make serving the squash easier...
Great recipe for a healthy but not always yummy food. I add lots of black pepper and a little grated parmesan cheese if I need a little extra calcium. Can be refridgerated and used as a snack or a side for up to week after cooking. PREP TIME CUT BY AT LEAST 20-25 MINUTES IF USE FROZEN SPROUTS, but fresh tastes better!
A traditional italian recipe made healthier by turkey bacon and more convenient by frozen peas. Simple, rich, and delish! When we're splurging, we make this with real bacon, fresh peas, and serve it with Farfalle (butterfly) pasta. When we're "being good", we serve it with whole grain pasta. The "pasta water" mentioned in the recipe is just a scoop of the water being used to boil the pasta (it has startch to thicken the sauce and a bit of salt, so it's a great way to give yourself a bit more sauce but with less calories and heaviness than if you add more olive oil). There is less liquid than with the normal recipe because we're using a less fat-filled bacon. Still, it tastes pretty good!
Great, flavorful condiment! Needs an additional 10 minutes "rest" in its storage jar when cooking is done.
This can be used as both a dressing (1/2 serving) or a pasta sauce. The tomatoes must be very ripe for this to taste its best, but cherry tomatoes and any type of vine tomato taste great in this recipe. Use fresh, not dried basil. Use real, not canned, grated parmesan cheese.