More About MCMLXIV

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This recipe came from Backpack Gourmet by Linda Frederick Yaffe. It dehydrated well for our backpacking trip. (My first experience in dehydrating soup!)

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Based on a variation of Linda Frederick Yaffe's Peanut Soup, this is made with wheat germ instead of TVP. (I actually meant to use Bulgar Wheat but accidentally grabbed the wheat germ). It came out very thick and tasty. (Ready for the dehydrator)

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A healthy version of butternut squash soup. Can lower calories even more by spraying squash with Pam instead of tossing in olive oil before roasting

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This is a hearty, healthy, whole grain pasta dish that is loaded with veggies and a little bit of healthy sausage. Can easily substitute other veggies and/or turkey kielbasa for any of the ingredients

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This is a simple white bean salad with feta cheese, spinach and seasonings. Next time, I think I'll lighten up on the olive oil

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Simple sauteed onion and cabbage. Low calorie, easy, and quick

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This is straight from the Moosewodd cookbook, but uses only 1/8 a cup of oil to cut calories. (1/8 cup = 2TBS). Can substitute zuccini or other veggie for the cucumber and can add chickpeas if desired. Also very good (lighter, sweeter flavor) when made with Quinoi instead of Bulgar Wheat.

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Simple, tasty steamed eggplant cubes adapted from other online recipes

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Adapted this from another Spark recipe to reduce calories even more. It's a one pot recipe that my picky 12 year old begs me to make.

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This recipe is based on one from Kalyns Kitchen (an excellent web site for South Beach friendly recipes). I slightly reduced her amount of tomato pesto and cheese. Could be lower in calories if using sun dried tomatoes that are not packed in oil.