Appetizers / Soups / Salads Recipes (Most Popular)
I invented this low cal, low cost, low salt when the children were small.
A simple salad I throw together most days which has protein and is very tasty.
This creamy cilantro ranch dressing is similar to what is served at Bajio Mexican Grill or Cafe Rio. Values were calculated with 4 T. cilantro, real (full fat) mayonnaise, 1/2 jalapeno, and 1 medium tomatillo.
This recipe from Don't Panic Dinner's in the Freezer can be made well in advance and frozen (this recipe and nutritional info covers only the soup base; calculate toppings separately).
The blend of herbs in this soup is delightful, heavenly even! You could substitute chicken for the shrimp (poach the chicken first) and you could use portabello mushrooms for the shiitake mushrooms, just slice very thin. The prep is easy and takes about 40 minutes from start to finish
A savory soup using whatever beans you enjoy. The cream gives the soup a smooth consistency; you could omit if you wanted to. I would add the cream last when I make this recipe the next time. I cccked the soup in a crock pot rather than on the stove
This was posted by Elise on her blog SimplyRecipes (http://simplyrecipes.com). The only thing I did was switch full-fat cream cheese to 1/3 less fat cream cheese. I estimated serving size and don't forget to add whatever you put the spread on when you ate it!
Great winter soup with veggies. Nutritional count is based on 8 servings.
Just really hungry didn't get to eat lunch and had these ingredients in my fridge and it was really good. My 10 year old daughter even liked it and ate it with crackers.
I'd recommend reducing the Bacon Pieces to about 1/4 of a cup, the same with the salad dressing. This is after I saw the calculation.
I'm replacing the bacon pieces and with 3 boiled eggs. It cuts down the salt considerably.
also used chili powder, cumin, pepper, garlic, thyme, and cinnamon to taste