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Adapted from http://www.food.com/recipe/str
The original recipe added cranberries at the end, but it seemed weird to me. I wanted to add another cup of something though so the serving size would work out. I decided to add puffed wheat for more crunch, and it saves you a few calories.
I got this from here: http://www.theculinarylife.com
Elise Wim's and Elizabeth Bianchi Roast Chicken Recipe, I changed took out the canola oil and made it all olive oil, changed the heavy cream to nonfat milk, and halved the butter making the other half brummel and brown. I also cut out most of the sugar and salt. Although if you want to leave it in, the recipe calls for 2 tbsp of salt and sugar when boiling the squash and 1 tsp. when food processing the squash.
I got this recipe from the Better Homes and Gardens website. I made a few adjustments, but it was pretty low cal to begin with. I make sure everything is as low in sodium as possible, but you can make adjustments as you need.