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Recipes I've Shared:
This is my take on the shrimp tacos served at a local New Mexican restaurant. They serve theirs on corn tortillas, but I prefer the flour.
This is my grandmother's recipe. She asked me to take over making it when I was 18, and it has become my go to recipe when I don't want to bring home leftovers! I've reduced the butter down to a half stick from her original two and replaced some of the eggs with egg whites, but no one in my family has noticed. :)
Use any combination of vegetables you like. Potatoes and such will significantly alter nutritional info, though.
This is a copy cat of Red Lobster's Broccoli served with their calamari appetizer. They also serve red pepper strips.
So named by my then four year old after it unanimously won a chili cook-off, this chili has an interesting mix of spicy, sour and sweet, each hitting your taste buds at a different time. It's also full of veggies. I prep it the night before, place it in the fridge overnight, then just transfer to the crock pot in the morning and let it cook all day.
Make a batch of these and have breakfast ready all week--just wrap in a paper towel and microwave for 30-45 seconds.
This recipe is calculated with frozen green beans, as the fresh ones where I live have gotten so expensive, but can easily be made with fresh. If using fresh, just prepare and trim as usual.
This is a classic slaw recipe, but halving the dressing saves A LOT of calories! I've always found that quite a bit of dressing ends up in the bottom of the bowl anyway, so it's hardly missed.
An easy frozen dessert--no ice cream maker required!
Saute the pork chops to get a quick golden brown color on them, then finish cooking in the sauce for flavor throughout.
This was my favorite meal at my favorite restaurant in high school. It's a quick way to jazz up chicken--no reservation required.