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Recipes I've Shared:

EditorABC's Protein Bars

My first stab at trying to make a protein/granola bar that kind of cake like. This isn't bad, and not overly sweet. I might add more raisins or other fruit or more agave next time.

Vanilla Almond Yogurt Smoothie - Phase 1 Friendly!

This was made for a refreshing treat while on Phase 1 of the South Beach Diet. Once on Phase 2, fruit could be added. For being practically low carb/sugar, this is pretty darned good. Play around with the extracts, you could use lemon, coconut, or even peppermint for a new twist.

South Beach Phase 1 Lentil Soup

Fabulously tasty and SO low-cal!

The Editor's Bean and Cheese Enchiladas

I made up this recipe one day and thought it was pretty tasty.

Apple Muffins from Aunt Jemima Whole Wheat Pancake Mix box

This recipe is found on the back of the Aunt Jemima Whole Wheat Pancake Mix box and when made into 18 muffins, instead of the 12 it states, they're only 122 calories each. YUMMY!

The Editor's Enchilada Sauce

This takes only a few minutes to make and it's so easy!

The Editor's Vegetarian Tamales

I've made up this recipe since vegetarian tamales are hard to come by. They're actually quite easy to make, just a few steps and a little time are needed. What makes this recipe even more unique is that it uses plain, round coffee filters instead of corn husks in which the tamales steam! It really works! What REALLY helps is having a pasta pot, too. Place water in the bottom and put the pasta rack/steaming basket in. If you don't have a pasta pot, you can use a large stock pot (with lid) and place an inverted cake pan in the bottom. On top of the inverted cake pan, place a cookie-cooling rack or steaming basket. Anything that ensures the tamales won't touch the water in the bottom of the pot.

The Editor's Best-Ever Sugar Cookies

These are chewy and have a wonderful nutmeg flavor. And when cut into 28, 3-inch (pre-baked size) cookies, they only have 90 calories each. Use smaller cutters for lower-calorie treats! :)

The Editor's Honey Cornbread

This is a sweeter (but not super sweet) cornbread that is SO GOOD.


Very Good (1 rating)
Breadmaker King Cake

A tradition in the time leading up to Mardis Gras, King Cakes are popular along the Gulf Coast and are only available a few weeks out of the year. Make yours any time with this recipe.

Mushroom Stroganoff

A vegetarian version of a classic.

Faux Jambalaya

I used what I had on hand: A box of reduced-sodium red beans and rice from Zattarains, 2 servings of Gardein's "Chick'n Scallopini" and one hot and spicy sausage patty from Morningstar Farms for this dish.

The Editor's 75-calorie Vegan Chocolate Chip Cookies

I was making these vegan cookies for a "somewhat healthy" snack and accidentally forgot to add the sugar. They weren't half bad! And at 75 calories each - wahoo!

Obviously they aren't super sweet, but they do have a surprising cookie-like texture despite having no butter or eggs.

To make these truly vegan, use chocolate chips that contain no milk. If you're not vegan, use any kind you like.

The Editor's Slowcooker Black Beans and Rice

This is an easy, low-fat version of black beans made in the slowcooker. The rice is made when everyone's ready to eat.

The Editor's Sweet Roasted Beets

I love pickled and harvard beets, so I came up with this recipe for a quick-fix dinner side dish. I used two whole beets, peeled.

The Editor's Bananas Foster Smoothie

This isn't thick like a milkshake, but creamy and refreshing. You can vary the fruit or yogurt to your liking. But this was creamy and good!

The Editor's Egg Salad

Using fewer mayo and egg yolks and more mustard leads to a very yummy, low-cal egg salad!

The Editor's Vegetarian Split Pea Soup

Add any garden veggies to this -- they cook down and add texture.

The Editor's Beer Bread

Easiest beer bread recipe ever! Use any kind of beer you like and YOU MUST SIFT YOUR FLOUR FIRST! I promise this makes a HUGE difference.

The Editor's Crustless Veggie Quiche

With the discovery of cooking spray, one of my favorite things -- quiche -- is now sensible! Use any veggies you have on hand; the amount really doesn't matter. Just sautee your favorites up and you're good to go!


Recipes I've Rated: