Recipes (Most Popular)
This sweet savory pork loin. Great for a nice autumn dinner. You can stick it in the crockpot in the morning and cook it all day and come home to your house smelling like heaven.
MODIFIED 5/3/10 - reduced the fat and changed the sausage to chicken instead of turkey, also used onion powder instead of onions.
Good old-fashioned fried potatoes with sausage & onions. You can make this with less butter and/or oil to lower the calories even further. The smoked turkey sausage is a little high in sodium, but I haven't been able to find any lower in my area.
Adapted from Mark Bittman's Food Matters. Versatile and so simple to make that there's no excuse for having the expensive, sweet and fattening commercial varieties ever again!
Crunchy textures give tuna a twist. Use as a main dish salad alone or served over greens.
This is a simple, healthy and yummy way to cook chicken. It is easy to modify for one person or a family of 8. Great with a salad or green veggies.
A tasty and very lean twist on classic comfort food. A lot like a Shake-n-Bake, only without all the weird ingredients. Low carb, Low fat, High taste! Uses no prefabricated ingredients other than old-fashioned bread.
Great source of potassium, B vitamins, and selenium.
This is a fabulous skinny take on traditional apple crisp. Plus, it's so quick and easy to make that your sweet tooth will be satisfied before you're tempted to head for the full-calorie versions in restaurants.
This is a great salad for a summer potluck or cookout. Proteins from the beans and quinoa also make this a bright summer lunch.
From vegetarian.about.com Very moist! Doesn't need the frosting.
A delicious tropical fruit smoothie, perfect for when tropical fruit is out-of-season. Fresh-tasting and sweet!
Zucchini and Summer Squash, with a gentle kick of Chili Powder. Wonderful with fajitas or tacos.
I serve this sometimes with frozen strawberries, sometimes with chocolate syrup, and sometimes with pound cake. It can be used like a custard sauce if you like. I find it much easier to make than traditional custard, which is usually thickened only with egg yolks.
I use Whiting Fish, but could likely use others. This is a great way to get your fish in, and doesn't taste fishy at all!
