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Recipes I've Shared:

Binge Buster Smoothie

Curb your cravings for sweets.

Flat-belly mini muffins

Created by the USDA and tested at the University of Maryland

Green Smoothie

Good for you drink - breakfast or lunch.

Whole Wheat Pancakes

Delicious fiber filled breakfast.


Pancake batter will be thick. Spread out batter on griddle. You can add almond milk (@ 14 c or more for your desired consistency).

Avocado Oatmeal Breakfast Cookies - reprinted from

These cookies with avocados, whole grains, cinnamon and raisins make for a delicious on the go breakfast.

Collard Green Slaw - reprinted from Vegetarian Times

Change from ordinary cole slaw. The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.

Zucchini-carrot oatmeal cookies

Reprinted and modified from Mom's Cookies website.

Sardine Salad

Nice light summer salad.

Chopped Chicken Salad with Apples & Walnuts

This salad is delicious, and provides generous amounts of protein, high-quality carbs, soluble fiber, and 80 percent of your daily requirement for folate.

Low Fat Cornmeal-crusted Chicken breasts makeover

1/2 cup low fat buttermilk
1/2 cup cornmeal
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp garlic powder (or to taste)
5 3 oz skinless, boneless chicken breasts
1 tsp red powder (or to taste)

Apple Crisp

Preheat oven to 350 degrees
Combine apples and lemon juice in a baking dish, coated with nonstick spray, and toss gently to coat.
Combine sugar, cornstarch and 1 teaspoon cinnamon. Stir with a whisk to blend.
Add cornstarch mixture to apple mixture and toss well to coat.
Combine flax, remaining cinnamon, and oats in a separate bowl. Sprinkle evenly over apple mixture.
Bake for approximately 40 minutes or until apples are tender and topping golden brown.

Spanish Chicken and Brown Rice

In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).
Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen green beans and olives.

Almond Granola w/Raisins

1/3 cup maple syrup
1/3 cup packed (2 1/3 ounces) light brown sugar
4 teaspoonsvanilla extract
1/2 teaspoon sea salt
1/4 cup unsalted butter
1/4 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups(10 ounces) raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped

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Recipe Collections I've Shared:

corn cakes
salad dressing
breakfast bread
stir fry sauce