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Recipes I've Shared:

Turkey with Asparagus and Pasta

I got the idea from The Chicken and Asparagus Pasta recipe here on SP, but I had turkey and it seemed a bit bland, like a basic starter recipe. So I added a lot more veggies and the white wine for some added flavor.

Eggplant Casserole

Stuff I threw together - I wanted to use up some leftover roast so I added it in to get the nutritional value correct but the recipe was intended as vegetarian.

After making it I recommend serving over rice or noodles because it is a little wet, or reducing the tomato sauce/purée to half a can.

Pistachio Chai Muffins

I adapted this from a recipe in Cooking Light. The original recipe called for all white flour, buttermilk, butter, and 2 tea bags and said it made 12 muffins. I only got 9, so I'm assuming their muffins were smaller. I used coconut chai tea.

Chicken w/ Artichokes & Mushrooms

If serving with pasta sometimes I cube or shred the chicken. Add more or less garlic per your taste, or other vegetables (I've made with carrots, peppers, leeks, tomatoes, etc.)

Lazy Man's Cabbage Rolls

I never got the hang of making the rolls so I made it into a casserole instead. I use my crock pot but this can be made in the oven as well by cooking for about 1 hour at 350 degrees.

Shrimp & Eggs

I copied this recipe from a mystery by Diane Mott Davidson. Her recipes are YUM!

Add salt to your taste (not included in nutritional values)

Chicken Chimichangas

My kids love this & it is easy to customize to your taste. I used canned salsa, fresh tomatillo & dried beans but you can also used canned. I use a food processor to dice everything small.

For the rice this time I used Uncle Ben's Spanish Style Ready Rice.

The prep time does not count the time to cook rice or beans; I usually cook up a bag of beans at a time and freeze them since they take so long, this way I can just pull them out as needed.

Garnish with salsa, cheese, sour cream as desired (none are included in the nutritional values here).

Hot Habanero Salsa

Hot, not for the faint hearted!

Garlic Chicken w/ Tomato, Eggplant & Onion

Based on the recipe Baked Chicken with Garlic and Sun Dried Tomatoes (Chef Meg's Makeover)

Beef & Cabbage Stew (Slow Cooker)

I made this in my slow cooker with a mixture of vegetables I had on hand. It makes a lot of gravy, which I like; reduce the amount of broth/water if you want less gravy. I only used half the liquid as mushroom broth because I wasn't sure if I would like it; you can substitue the broth for the beef bouillon/water or eliminate the mushroom broth and use beef instead according to taste. It also has a little bit of a spice kick to it, you can reduce or eliminate either/both of the peppers if you don't like spicy.

This would probably be good served over rice or noodles as well.


Very Good (2 ratings)
Chicken, red beans & rice (slow cooker)

For slow cookers. Prep time will vary depending on type of beans used (dried & canned). I used dried in this recipe.

Steak Stir Fry

I used a pre-packaged steak fajita mix from the meat counter. I also used a rice steamer which is where the cooking time came from; it may be different if you cook the rice on the stove top.

Turkey Tetrazzini

A great way to use up leftovers. The listed ingredients are what I had on hand, you can substitute whole grain pasta, low/no sodium soup, etc.