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Recipes I've Shared:

POTATO AND EGG CASS WITH SAUSAGE

MAKES 6 LARGE PORTIONS. CAN BE FROZEN OR REFRIGERATED. BIG BANG FOR THE BUCK (CALORIES, FAT).


Incredible! (2 ratings)
BAKED SCALLOPS

TRULY DELICIOUS! A REAL TREAT. ANY NUMBER OF WAYS TO SEASON COATING. THIS IS MY FAVORITE. LOW CARB. HIGH PROTEIN. EASY PREP

THICK AND CHUNKY LENTIL SOUP

BETTER THAN ANY CANNED SOUP! MAKE IT IN THIS BIG BATCH AND FREEZE SEVERAL QUARTS FOR LATER- FREEZES BEAUTIFULLY.
VERY FILLING, LOW SODIUM, EXTREMELY LOW FAT!
THE EXTRA STEP OF BLENDING LENTILS GIVES IT INCREDIBLE FLAVOR AND TEXTURE.

QUINOA, BLACK BEANS, TOMATOES

5 MINUTES AFTER QUINOA IS COOKED (THAT TAKES 10-15 MIN), YOU HAVE A VERY NUTRITIOUS AND EXTREMELY LOW FAT MEAL. EVEN BETTER NEXT DAY FOR LUNCH OR DINNER

SHRIMP ALFREDO WITH DREAMFIELDS PASTA AND PEAS

15-18 MINUTES AND YOU HAVE A REALLY NICE DISH!
5 MINUTES TO BOIL WATER
9 MINUTES TO COOK PASTA
DURING THAT TIME: WEIGH PASTA, MEASURE ALFREDO SAUCE. MICRO PEAS, SQUEEZE LEMON. THAW SHRIMP, TAKE TAILS OFF, IF NECESSARY
ADD ABOUT 3-4 MINUTES TO BLEND INGREDIENTS ON LOW HEAT.

I LOVE ANYTHING ALFREDO, SO I JUST HAD TO FIND A WAY TO SATISFY THE URGE WITHOUT RUINING MY DAY'S NUTRITIONAL COUNT. IT'S NOT DRIPPING IN ALFREDO SAUCE, JUST ENOUGH TO COAT, BUT I STILL HAD THE FLAVOR GOING BY ADDING A FEW KICKS. I CHOOSE TO USE FROZEN RAW SMALL SHRIMP (41-60 COUNT) AND STEAM IN OLD BAY AND PEEL. TEDIOUS BUT NOT OVERWHELMING. BELIEVE OR NOT, I PEELED THE SHRIMP IT IN THE TIME THAT IT TOOK TO COOK THE PASTA AS WELL AS PREPARE THE OTHER INGREDIENTS. ADD 10 MINUTES TO STEAM SHRIMP IF YOU WANT TO DO IT THE WAY I DID.
IF YOU USE PRECOOKED PEELED SHRIMP. THERE IS NOTHING TO PREP.
BY THE WAY, A 14 OZ PACKAGE OF RAW SHELL-ON FROZEN SHRIMP WAS REDUCED TO ABOUT 8 OZ. COOKED AND PEELED.

LENTIL, VEG AND HAM SOUP

THE ORIGINS OF THIS RECIPE WAS FROM JAMES BEARD. USING A BLENDER TO INCORPORATE THE RAW GARLIC AND ONION IN THE LENTIL SOUP GIVE THIS SOUP GREAT FLAVOR AND THICKENS THE SOUP. IT IS ALSO FILLING, LOW CAL, LOW FAT, VERY FREEZABLE. EASY TO MAKE AND VERY NUTRITIOUS!
PS I ONLY MAKE THIS IN A BIG BATCH

SPAGHETTI SAUCE WITH GROUND TURKEY

MOST GROUND TURKEY IS FLAVORLESS AND HARD. THIS RECIPES HELPS THAT PROBLEM. I ADD ONIONS AT THE LAST BECAUSE THEY RETAIN THEIR FLAVOR AND SHAPE. I ALWAYS MAKE A BATCH THIS SIZE. 1 QUART SERVES 4.
VOILA! 6 MEALS


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