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Recipes I've Shared:
Blue fish is a very inexpensive fish, but many people do not like it because it is very strong smelling and tasting if not prepared carefully. My DH used to go fishing for Blue and ate it a lot growing up. He thought this was very good.
This is a lighter version of a recipe I have made for many years.
You can omit the olive oil for the pan browning and bake them in the oven instead. These meatballs can be made in large (double or triple) batches and frozen for later use. Just pop them into your sauce to heat them through or defrost in the microwave to use in other recipes.
There are many variations for this hearty kale soup. I prefer to not add the traditional potatoes or tomatoes found in many versions.
Just a quick recipe for an easy meal. Serve over rice or potatoes if you wish.
Needed a quick side and used what I had on hand. Nothing fancy here, but a good basic recipe that is easy to substitute other ingredients.
The original recipe called for 4 boneless, skinless chicken breasts. I used thighs because I had them on hand. Cook in slow cooker 4 hours on high or 8 hours on low setting.
Had some left over corn on the cob to use and hubby loves ground beef. He is on a low sodium diet, so no salt was added.
I just threw everything I had on hand into the crockpot to have dinner ready after work. DH is on salt-restricted diet, so this is kind of bland. Feel free to make any changes to ingredients and seasonings. Just putting this in to get my nutritional info for the day.
You can substitute any veggies you like. Also, this can be a vegetarian dish by removing the chicken.
Another way to get in some veggies!
This is the famous chowder that was served at the Shore Dinner Hall of historic Rocky Point Park. This chowder is not to be confused with Manhattan Clam Chowder, as it does not contain a lot of vegetables. The only deviation I had to make from the original recipe, was to substitute canned clams and juice for the quahogs (Native American name for large clams), which are only found in Rhode Island's Narragansett Bay. I no longer live in Rhode Island and this dish is one I truly miss.
I make this soup when I want a nice hot, nutritious soup to go with my lunch or dinner.
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I love food and have always loved cooking (explaining my current need to lose weight!) LOL...Anyway, this cookbook will be a collection of healthy AND exciting recipes to help me down that road to better health!