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Recipes I've Shared:

Chickpea-Chard Stew

From Self magazine. The directions have you discarding the stems of the chard, but I keep them in. I chop them up and mix them in with the rest of the veggies, and they come out al dente.

Picnic Three-Bean Salad

From "Food Network Kitchens Cookbook"

Roasted Red Pepper Soup

From "For the Love of Soup" by Jeanelle Mitchell

Italian Zucchini & Rice Soup

From "For the Love of Soup" by Jeanelle Mitchell

Creamy Cauliflower Soup

From "For the Love of Soup" by Jeanelle Mitchell

Chicken Piccata

From "Everyday Italian" by Giada De Laurentiis

Creamy Broccoli Soup with Cheddar

From "For the Love of Soup" by Jeanelle Mitchell

A very tasty way to use up those broccoli stems!

Curried Cauliflower Soup

From "For the Love of Soup" by Jeanelle Mitchell

Salmon Tomato Pasta

The original recipe was from Clueless in the Kitchen by Evelyn Raab, and was made with a can of tuna. A great side benefit of this dish is that you can keep everything you need to make it ready in the pantry!

Almost Fat-Free Blueberry Bran Muffins

This is an adaptation of my favorite bran muffin recipe. Using blueberries instead of raisins boosts the anti-oxidant power of these muffins, and swapping out the oil for applesauce cuts the fat to almost nothing!


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