Appetizers / Soups / Salads Recipes (Most Popular)
My family will not eat tomatoes, so I use tomato sauce and have adjusted the spices to obtain the taste we really like.
I like to freeze any left over chili in Ziplock 14 oz small storage bowls. Just defrost, heat and eat!
These go absolutely wonderful with beer. Looking for something to serve for Sunday's big game?
I modified this recipe to make it Spark-friendly and lower in calories than the original one. The almonds and sesame seeds make it extra delicious as well as healthier. You can mix and match the type of cabbage you use.
Lots of fresh and frozen veggies for a perfect healthy meal anytime of the year. This recipe makes 6-8 quarts of soup. I make a batch and eat it all week long. Yumm.
The nutrition info is misleading, as you will not east most of the marinade, and the cucumber itself holds almost no calories.
I was looking for an alternative to traditional Ranch dressing. We're all happy with this one. Pine nuts are $40 a pound here, so I just used cashews in place. Also used olive oil instead of the sesame oil. I didn't have fresh fennel one time and ground fennel seed. We actually liked it better that way as more of the fennel flavor popped.
The nutritional calculations are just for the chowder, it doesn't include any of the optional toppings.
This is what I have for lunch on most days. I make an open-faced sandwich with a couple of slices of turkey and 35 cal bread, a cup of light progresso soup (almost any flavor is under 150 cals. except the creamy ones) and have this salad