Appetizers / Soups / Salads Recipes (Most Popular)
Spinach, steak, cottage cheese, mash potato salad with grape tomato garnish
Bone broth from a Li'l Butterball carcass with giblets.
NUTRITIONAL DATA IS ESTIMATED (probably higher than actual). Some values come from USDA listings.
Although I chose "appetizers" for a category, we eat these as an entree with soup and salad. The stuffing is mostly meat, so it's filling!
Adapted from http://ohsheglows.com/2011/05/12/lightened
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My go to recipe in the fall/winter when it is cold and I have beets on hand
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Deviled eggs are a perennial potluck favorite. This recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.
A Hearty Minnestroni Soup that Makes a Meal!
Makes 12 cups
1 Meal Serving = 2 cups
Fresh with a punch salad dressing. Or use condiment for sandwiches or as a veggie dip.
Here's the recipe for a quick-to-assemble tortilla soup. (Tortilla strips are optional).
Tasty family friendly Brussel Sprouts. Yield 6 1/2 Cup Cooked Servings
Started with a recipe I found on a box of Gourmet House Wild Rice, and then I changed a few things to remove most of the fat and add some more flavor. Two thumbs up from my husband! 4 large servings.
I omitted the coconut oil and removed most of the fat and skin from this recipe.
2 16 oz. packages of imitation crab
1/2 cup Bama Light Mayonnaise
1 celery stalk chopped fine
1/2 cup green bell pepper chopped fine
2 green onions chopped fine
just a soup I threw together the other day with some veggies we had and a pice of left over chcken for flavor. Cooking veggies in bigger chunks helps retain the nutrients also. You caould use pretty much ANY variation of this recipe. Add or take away what ever you have fresh. What a great way to clear out the last of the weeks veggies and make a healthy easy meal. Great with corn bread.