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Recipes I've Shared:

Pork and Wild Rice Soup

from the December 2010 issue of Cooking Light magazine
to each serving, add 1/6 of an avocado, 1.5 tsp queso fresco, 4 baked tortilla chips (calories not calculated with soup).

Roast Lamb with Pomegranate Sauce

From the December 2010 issue of Cooking Light Magazine. Serve with green beans.

Southwest Chicken Vegetable Soup for the Crockpot

This delicious soup is my "take" on Chili's SW vegetable soup, but I've added chicken to it.

Chive, Tomato and Goat Cheese Omelet

If using non-stick pan, you could use non-stick cooking spray and omit the butter, further lightening the caloric load. Also, if concerned about cholesterol, one could prepare this recipe with 1/2 cup of egg whites.