Recipes (Most Popular)
This delicious dip comes from a recipe I tweaked to make it lower in fat and calories. My family gobbled this up at a recent holiday party!
This is a modification of someone else's version - I have changed the seasonings and used less parmesan and butter/margarine.
I like these because they are a complete meal-in-one. Meat, vegetable and a little starch all wrapped up in each bundle.
This recipe makes up quicker than most when using a pressure cooker but it can be baked in the oven or in a Dutch oven on top of the stove.
There is some brown rice in it but the percentage of carbs is low and the protein is high. Ground turkey could be substituted for one or both of the meats but the nutrition information would need to be changed.
There are many different kinds of stuffed cabbage recipes originating from many countries. This is more like the Polish-type (pronounced go-wum-ki) and is simpler than others. If your lifestyle is like mine, simple is better!
was amazed by the protien and calories per pancakes when I typed in this old family recipe (from 1950's betty crocker!)
Cut back on the bread and use tomato slices instead! Great for brunch and another way to sneak in veggies.
This is a chocolate pudding recipe that I modified for my lactose intolerant husband. It uses Unsweetened Original Almond Breeze, but I think that unsweetened soy milk would work too.
The original Butternut Squash Casserole was submitted by BUCKEYEGIRL45
I substituted eggs for egg beaters, sugar for spenda, milk for soy milk
Cook's Illustrated Serve with Basmati Rice Pilaf (see related recipe), passing yogurt and at least one type of chutney or relish at the table, (see related recipes and tastings).
My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food.
Chia seeds are supposed to be one of nature's super foods with 3100 mg of Omega-3 and 1050mg of Omega-6 and high in dietary fiber. They are recommended for diabetics. Although I am not diabetic, I use diabetic recipes for great low-carb choices. This recipe is modified from a dlife recipe. I only use Alaska wild caught salmon, and I drain it and remove the skin pieces so the numbers I've put in may not be totally accurate.
A delicious, lightened up version of the ever-popular Chinese take-out dish. Serve with steamed rice (not calculated into recipe).
Recipe from Good Housekeeping Favorite Recipes "Easy Skillet Meals" Delicious One-Dish Cooking cookbook.
Excellent flavor! The kids and hubbs all liked it. It was much more flavorful (but not overpowering) and fresh tasting than take-out. Everyone gave this a big thumbs up.
This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.
This is my mom's recipe, and she bakes it in an iron skillet. She substitutes the water in the cake mix with the same amount of pineapple juice from the crushed pineapples. It makes for a very moist and sweet cake! No one will ever know it's made with Sugar Free ingredients (unless you tell them!). Guaranteed!!!!
