Recipes (Most Popular)
This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. It's basically a thickened spicy stew, so easily varied according to your tastes. We love it with lots of potatoes and carrots. Enjoy!
Obviously, this recipe can be made lighter by varying the thickening agent, but I personally don't wish to mess with it. Let me know if you have luck with it.
Using many reduced fat items in this recipe does not change the flavor, but makes it much lower in fat!
Sprinkle thyme on chicken breasts liberally, saute for 6 minutes each side in olive oil, remove chicken, add honey and vinegar to pan, stir until thickened, return chicken to pan, coat with glaze and serve.
This is a tasty, healthy treat with coffee for breakfast!
Some delicious, hearty, pancakes! Try adding fruit and nuts to make them even better! Serving size is 1/2 c of batter. Makes about 13 pancakes when poured into the pan at 1/4 cup each.
An easy and versatile Mexican chicken. Great for tacos, burritos, enchiladas, or all by its lonesome with some rice and beans! Recipe found at PrudencePennywise.blogspot.com.
This Chili is so tasty and easy to make! Very little chopping, one spice, then the rest is mixing ingredients in a pot. Makes a lot of chili, so you can have it for dinner tonight and lunch tomorrow.
Lower in carbs and higher in protein, this is a super easy and very yummy dish!
This yummy, scrummy sauce serves as both marinade or glaze. You can also try it with Halibut or Sablefish...yum!
We make this and serve it over Rice (brown or white)
NOTE: On the Chili peppers a Little goes a long way we only use 1.5 chilis
2tbsp olive oil
1/2 tsp sea salt
1tsp smoked paprika
ground black pepper
350g sweet potatoes
My husband loves them, and much better alternative to stuffed cabbage, that he just should NOT be allowed to eat!!
Can also pre-bake peppers at 450 for 15 minutes before filling, then cook again for about 10 minutes after stuffed and they are ready to eat. I've found after a few tries, that wrapping them in foil makes for softer peppers, and closer to my level of cooking skill. It might be me or I'd like to blame my oven - but otherwise I kept burning my peppers!
Yummy! This is great when served with egg noodles and steamed broccoli.