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Recipes I've Shared:
Adapted from a Dole recipe
Adapted from "Magnificent Muffins Cookbook"
A lamb stew for St. David's Day.
Adapted from a Delia Smith recipe.
Use leftover pastry and whatever fruits you have.
Adapted from a SOS Cuisine recipe
Adapted from "The Happy Herbivore"
Adapted from a Food.com recipe
Adapted from a Dole recipe.
Adapted from a Driscoll's recipe. Note: Makes 8 servings, not 16
This is adapted from a recipe on SOS.com
Adapted from a Jamie Oliver recipe
Adapted from a recipe by the Heart and Stroke Foundation
Zucchini Vache-qui-rit soup. Can be made with roma tomatoes peeled, seeded and cooked (or canned), or with asparagus, or with anything.
Adapted from a recipe by Tzu Chi University
Can use pork or beef, both cut very thin.
Apparently this dish is called a clafouti. Whatever it's called, it's delicious and not too harmful.
Adapted from a Driscoll's recipe.
Adapted from the recipes that came with a Proctor Silex bread machine.
Adapted from a Food Network chicken recipe.
Adapted from the recipe at http://thelazychef.wordpress.com/2006/02/0
Adapted from an Eggs.ca recipe
Adapted from an allrecipes.com recipe by Marbelet
Adapted from Cookpad.
This can be made with any fruit. You can add sweetener and vanilla to the pastry.
Use whatever fruits are in season
Spanakopita, sort of.
This makes 4 mini-quiches to be cooked in a pie-maker, plus some extra bits of pastry.
Meatloaf made in a muffin pan.
This is adapted from a recipe on the SOS Cuisine site. It works with peaches or pears as well.
Makes a good breakfast - lighter than a muffin since there is no fat.
Keep a vanilla pod in a jar of Splenda, and use that Splenda in this recipe.
This recipe is adapted from one by Maha Muhammed, who posts as Arty Cakes or Arti Cakes.
Greek salad with light feta
A lighter version
Can be made with any meat sliced very thin, and any vegetables.
Adapted from jubes at Food.com
Chicken and vegetable curry
This is the broth from a slow-cooked chicken with onions, defatted. No salt added.
Adapted from milleniumpacific.com
Use whatever vegetables you have.
Adapted from "Joy of Baking".
Use whatever fruits and nuts you fancy.
Adapted from Mango Salsa with Red Bell Pepper at kalynskitchen.com
You can use any fruit.
Use whatever vegetables you have that can be eaten raw.
Adapted from a "Joy of Baking" recipe. I use a mix of several different frozen berries such as blueberries, cranberries, raspberries, blackberries or chopped strawberries.
Adapted from a heart and Stroke Foundation recipe
This cheese-scone recipe can be used for stew, or made as free-standing scones. It's adapted from the BBC's Good Food.
Adapted from a recipe by Sylvia Main
No sugar, salt or fat added, so a good substitute for candies.
This is adapted from a Dole recipe from the Dole newsletter.
Little steamed savoury custards. Based on the "Cooking with Dog" recipe.
This is what I thought "Crab and asparagus crepes" would be until I read the whole recipe. Same ingredients (mostly), slightly more heart-healthy and easier and quicker to make.
Can be savoury or sweet.
Based on French Canadian pea soup.
Cranberry and orange sauce
Needs a double boiler. Use with poultry.
Any vegetables can be used, or none.
Can be made with berries or any other fruit
Good for loaves or hot-cross buns
Can be filled with veggies, grated cheese, fried mushrooms or anything else.
Good with any meat or fish.
Use whatever vegetables you have. These are just what we happened to have this time.
This is from EatingWell, modified.
Can be made with all milk or half milk, half water.
For two people, use half the batter to make regular pancakes first, then add tuna, peppers, onion, parsley and pepper to the rest.
Almost nothing but skim milk in them.
No fat or sugar.
To make them even healthier, use wholewheat flour.
A lighter frittata
This bread is made with olive oil, chia seeds and oats.
This frosting goes with the steamed chocolate cupcakes if wished, or any other cake, but it's not heart healthy. It can be replaced by fat-free, sugar-free vanilla yogurt, or custard, or left out altogether.
This recipe can be made as 12 cupcakes or as one whole cake. It has no butter, no added sugar, no egg yolks and no added salt, but it's delicious.
These have much healthier ingredients than regular biscotti, but still taste wonderful.