Recipes (Most Popular)
This is a hearty lunch for people who like food with real flavor and a little bit of spice.
The Heidi Swanson recipe I make most often. I eat this with disturbing regularity, normally with a poached egg on top at home. When I take it to work for lunch I take an avocado with me to add after I've reheated it.
A great cool-weather cake. It gets better and better as it ripens. It is great with the warm brown sugar sauce, included.
A light and fluffy key lime pie that you can whip up in 5 minutes. I got this recipe off of a Keebler Ready Crust Reduced Fat Graham Cracker crust. You can use this as a base recipe and use any combination of sugar free gelatin and fat free yogurt.
This is South Beach appropriate. Even more so if you use ground turkey instead of beef. But, I like the flavor of beef. :-)
I love this, it's my guilty pleasure, and if you go easy on the cheese and butter it actually winds up being good for you as well as darn tasty. I know I'm weird for liking okra, but it's srsly replaced green beans in my diet. SO GOOD.
Not your typical flat cookie - these keep their shape and are more moist in the middle like a muffin
I've had the hardest time finding a good yeast roll recipe, they always came out too dense. These are SUPER fluffy and dare I say rival Logan's Roadhouse??!? Don't make this dough in a bread machine, by hand works *much* better. They do take a long time to rise tho.
This is my reduced version of Emeril's Baked poppers. These are good made with yellow peppers if you can't take the burn!
(I didn't include spices in the nutritional info calculation)
Eggchef had mentioned a craving for samosas a while back, and I figured, why not a big one, instead of the bite-sized? So, here’s what emerged: all the flavour of samosas including the healthiness of the vegetables and the spices of the curry, wrapped in a delectable, flaky pastry crust. You will need a 10 inch spring-form pan for this recipe, which is fully vegan and a lot lower in fat than the deep-fried bites, and as a bonus it only gets better as it sits! Actually, it’s best made a day ahead and then reheated at 350F for 40-45 minutes.
A chocolate- and nut-butter cookie that is truly decadent with macadamia butter and nuts. The reason I call these "pawnbroker" cookies is the design of the nuts mimics the pawnbroker symbol, and rich, well, you know how expensive macadamias are! Recipe created with eggchef in mind b/c I know he loves chocolate and macadamia nuts!
The good ol' classic from the back of the package. Mom and I would make these all the time!
I cut the breasts in half to produce a thinner cutlet vs. a thicker breast.
This bake was inspired by a casserole I found at http://theworldaccordingtoeggface.blogspot
.com/ - Great stuff there. I lightened this up a little, made it easier on myself to digest (dark meat vs. light) and adjusted the veggies to better suit DH's taste (whose nose still scrunched up at the peas. lol)
