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Recipes I've Shared:
Starting with a frozen roast makes this an all day meal.
Adapted from Pampered Chef recipe
My grandma used to make this for me all the time, not low cal but extra yummy and worth the splurge.
My family loves this soup so much that I have to make a huge pan. This recipe makes 5.5 quarts but can easily be adjusted to fit you needs.
This is my take on the recipe from the April/May 2012 issue of Clean Eating Magazine
My grandma always made these for me and now I make them for my family. They are very flexible. Just add eggs to your rice until it forms a medium thickness batter (similar to pancakes) and they're ready to cook. They're a great way to use cold rice. Top with your favorite pancake toppings.
Adapted from a recipe online. Adjust sugar to your taste. Original recipe called for 1 1/3 cups, I used 1 and it was too sweet for me.
From Clean Eating Jan/Feb 2010 issue with modifications
From Clean Eating magazine March 2012 with modifications
This "mocktail" is from the July/August 2010 issue of Clean Eating Magazine. I made a large pitcher full.
From March 2011 issue of Clean Eating Magazine
You can throw in any vegetables or spices you like.
From the Deep Covered Baker Cookbook
Using the juice from the pickles adds more flavor. Unfortunately, it is not a "listed" ingredient and I have no clue how to figure the calories on that.
Easy mixed drink
This is a recipe from a woman's magazine that I've had forever. My kids, even my daughter who hates broccoli, eat it up.
The original recipe called for ground turkey
A slightly modified version of the 29 minutes or less (volume 1) recipe.