Spanish Recipes (Most Popular)
Using ripe soursop, bananas, almond milk. The soursop I used was about the size of a 5-pin bowling ball, about 3 cups of fruit and when mixed with water when pureed made about 3 litres of juice.
I don't know that I would be able to make this with full strength soursop juice direct from the fruit.
This is a yummy way to get in your carbs, protein, some veggies and a load of flavor. Filling, too! If you want fat though, you're gonna want to add some olive oil or something. This recipe is virtually fat free @ less than 12 fat grams for the entire recipe which makes about 6 fairly large size portions! Vegetarians just use vegetable broth and omit the chicken and add a few more beans! :-)
Braised Oxtails in a savory sauce right from your slow cooker, no mess, no fuss. Serve over white rice, polenta or eat as a warming stew.
Not a super low cal recipe, but a delicious indulgence for chilly days. Pie can be cut into 8 pieces into 6 to lower calorie count.
This rice goes well with Smoked Paprika Garlic Chicken. I use homemade broth but you can use store bought. Use either turmeric OR saffron. Basmati rice is best but any long grain will do.
Spanish style egg frittata with sauteed asparagus, parmesean cheese, and cilantro
I sometimes sub in other beans, with their sauce. Also use different greens sometimes, like cabbage or kale.
I love buying Amy's burritos, but they get quite expensive if you eat them every day. Here is my make and freeze version that I love bringing for my lunch at work, or microwaving for a post-workout snack.
Place the vegetables in a food processor and pulse to roughly chop.
Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
Pour half of the pasta sauce in the bottom of a crock pot.
Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
Cook on low for 4 hours. Serve.