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Recipes I've Shared:

Rotini with White Beans and Spinach

adapted from Cooking Light, Sept. 2011 (w/ escarole)
Yield: Serves 8
Serving size: 1.75 c. pasta, 1 tbsp. cheese
Prep and cook time: 35 minutes

Real Simple Vegetarian Chili With Chocolate

Serves 6-8| Hands-On Time: 15m| Total Time: 2hr 00m

Pasta Shells w/ basil, tomatoes, olives and garlic

Adapted from:
ls-with-basil-tomatoes-and-garlic/ Which was adapted from Sunset Magazine June 2012

Vegetable Pot Pie

Pie crust, frozen, ready-to-bake, 2 crust, single 9" (remove)
Cream of Potato Soup, 2 can (10.75 oz), prepared (remove)
Mixed Vegetables, frozen, 1.2 package (10 oz) (remove)
*bag frozen carrots, 1 serving (remove)
*Canned Sweat Peas (1/3 of a can), 3 serving (remove)
Almond Breeze Almond Milk, Original, 6 oz (remove)
*Black Pepper (Ground), 2 tsp (remove)
Thyme, ground, 1 tbsp (remove)

Turkey Wrap w/ Sprouts

Low Carb Tortilla - Mission (110)
Bean Sprouts - 1 cup (34)
Oscar Mayer Turkey Breast - 6 slices (50)
Light Cream Cheese - 2 tbsp (60)

Jane's Vegetarian Chili (Cooking Light)

From Cooking Light, Jan. 2005 - DOUBLED RECIPE

Very Good (3 ratings)
Warm Tortellini & Cherry Tomato Salad


Very Good (1 rating)
Peanut Squash Soup