Appetizers / Soups / Salads Recipes (Most Popular)
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)
This is a comfort food in my family so I have made substitutions where I could to make it healthier. It is delicious this way too.
Featuring creamy butternut squash, broth, a mix of comforting spices and a hint of tart granny smith apple, this soup is incredibly easy to make. In addition to being delicious and flavorful, did I also mention that it’s also healthy?
This is from Ann Gittleman's book. I use ground turkey rather than ground beef to save a lot of calories without sacrificing taste.
This takes about 30 minutes to make and is delicious with a dallop of sour cream. It is definitely a cool weather comfort food!
Ground venison (or lean beef) and three different types of beans and corn make this a very filling soup. Great on a cool day.
This is a great soup and quite hearty to warm one's soul. It makes 18 servings and is even better the next day.
Since our family has to watch sodium for medical issues, we do not use chicken soup base or bouillon when called for and instead use homemade chicken stock. By doing so we can control the sodium as needed. This recipe's nutritional info is if you are using homemade stock/low sodium homemade stock.
You may also cut back on the fat by using a substitute for the butter and/or cheese if you wish. We opted for Smart Balance Buttery Lite Spread for this recipe and nutritional info.
Remember the cooking time is 5 Hours on High or 8 Hours on Low in your Slow Cooker.
Please see the bottom of instructions if you wish to use chicken base instead of stock.
Hope you enjoy the recipe.
This salad is great way to get your roughage! A yummy combination of textures and flavors.
I got this recipe from Houston's. I have always thought their dip tasted better than any other restaraunts that I tried. This has been slightly modified to use half and half as opposed to heavy cream and light sour cream as opposed to full fat sour cream. It saves almost 600 calories in total by doing it this way. I've also substituted whole wheat flour for the white flour I used in the past.
You can reduce the fat a tad further, but I wasn't willing to compromise any flavor.