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I serve these typically 3 meatballs per person with stir fried veggies and steamed Jasmine rice drizzled with sriracha sauce.
This recipe is loosely based on Ina Garten's recipe. The nutritional information in this recipe does not include pasta. I like to serve this to guests over angel hair pasta but when it's just us at home I serve over zoodles.
We used to eat this in the homeland, sometimes served over wide egg noodles and other times over white rice.
A low calorie treat, perfect for summer.
I love lentils. I threw this together one day and decided to add it to my meal plan.
Winter staple in our house!
I use this on gnocchi instead of ooey gooey alfredo sauce. The intent of this entry is diet balance ... I refuse to eliminate anything.
Variation of the blueberry version I like to make.
I make this for when the surfer gets out of the water when it's super cold....
Instead of regular stovetop oatmeal ...
Comfort food, basically. This is one of my "go-to" soup recipes. Sometimes I'll use leeks instead of the broccoli and Yukon Gold potatoes to give the soup a lovely golden colour.
I make these about twice a month. The Biologist loves them.
This is how I make it.
Because sometimes I need some comfort food that reminds me of the Motherland!
I make these on the weekends and slap some salted butter and organic maple syrup on them to serve.
This is fuel ... not supposed to be gloriously yumgasmic. Entered for nutritional information only.
A staple in our house, terribly easy to make, I will never buy store bought again!
I've been making these for a long time...decided to calculate the nutritional content so I can add them to my food log without "guesstimating". These are not sickly sweet muffins ... more like a "fruity bread" than anything else.
Another one of my mother's recipes....she'd make this instead of mayonnaise based potato salad. I make mine with leftover baked potatoes [I wrap potatoes in foil and cook them in a slow cooker for 8 hours]. I'm entering this for my reference as I make this often when we go on road trips and for picnics.
This is a cake my mother used to make and this recipe is using her formula "three ounces of flour, three ounces of sugar, and three eggs". This was her "go-to" sponge recipe. Instead of buying those little shortcake fillable cups at the grocery store, I make this instead. I know what's in it. :-)
This is what I use to make homemade pie...we never order out since I discovered this yumminess. I had to enter it here so I knew how many calories I was consuming when I ate it!!! I am always going to eat real food. This was entered to help me keep track of calories.
Entered for nutritional/food log purposes.
I make these for my Surfer....I eat them, too, so I need to know what the nutritional content is... so here it is!
I used curry powder that I bought from World Market....it is HOT, so I only used half a teaspoon. Naturally, you can adjust to taste! I soak my wheatberries overnight....so take into account that there's about 12 hours' worth of soaking that isn't included in the prep time/cook time for this version!
This recipe was featured on the Clean Eating Magazine website and I simply HAD to try it. I changed the servings to 20 instead of 8 as the website stated...so they're mere nibbles instead of big honking brownies. :-) I used canola oil instead of olive oil [because I'm not very keen on olive oil in baked goods] and some organic dark cherry vanilla chocolate instead of just plain ol' dark chocolate [because that's all I had on hand in my pantry].
I really like these and plan to make them again!
My first time making muffins....and they turned out really well, I am quite pleased with myself! Yummy, too.
Trying my hand at meatless dishes...this one turned out pretty darn good, if I daresay so myself!
We had a spiral glazed ham for Thanksgiving....what to do with all that leftover ham? A girl can only eat so many frickin' sandwiches....so I made these! Pretty darn tasty if I say so myself!
I use Reynolds Foil Baking Cups and cooking spray to make clean up really easy for this recipe
I use a 6 quart crock pot for this recipe!
Drizzle with a tablespoon of honey = YUMMY.
Makes a nice variation from the layered kind...this one is uber lean because I use ground chicken breast and low fat cheeses. The way I see it...if you are good all day, you can indulge in a double dose of this meal :o)
It's a lil' involved...so it's more of a weekend kinda meal.
I only entered these cuz I ran out of Craisins and used blueberries instead and needed the nutritional content.
Top these with a lemony glaze made with 1 cup powdered sugar, a little water, and some grated lemon rind [not included in nutritional information].
These are great for brunch! I like to dust them with powdered sugar as soon as they come out of the oven. A little bit of indulgence goes a long way. :o)
Not low fat or low cal, but great for serving guests and throwing at naughty husbands. :o)
I used a melon baller to drop the dough onto cookie sheets....and I get 48 cookies every time.
Instead of brown rice, I added potatoes and eliminated the canned tomatoes to add more fiber and potassium for this recipe! I make this on Sunday so that I've got a healthy soup on hand for a quick lunch or snack during the week.
I like to soak lentils for about an hour prior to using them in recipes, despite what the packaging tells me. :o)
This is a modified version taken from Oxygen Magazine; theirs is clean, mine is dirty cuz I used the boullion and I left out the celery! :o)
If you don't have the mixed stir fry veggies, just cut up some fresh green or red [or BOTH] bell peppers and add with the onions. This is pretty spicy!!
I like to serve this over steamed cabbage....just trust me on this one....I use ground chicken breast instead of ground beef, it's much lighter!
Add blueberries and a dollop of honey and they're yummy!
Uncommonly good nutty little shortbread bites!
These cookies are gifted to neighbors, friends, and past clients every Christmas! They don't last long in our house, so they MUST be gifted.... :o)
I like to use Reynolds Foil Baking Cups for this recipe....you can use a regular ol' greased muffin pan but the cleanup is so much easier with the foil cups filled then placed on a cookie sheet! :o)
I made these for Rodney but really wanted to see what the *damage* was! Serve with fresh fruit and black coffee. Can be frozen.
Just another way to prepare our family's favorite protein staple....cuz I get really tired of grilling. :o)
This does use lite soy sauce, but remember that you're not going ingest the entire amount of soy in this recipe, you'll be tossing some down the drain as it's a marinade. Also, prep time includes marinating the chicken in the fridge for half an hour.
You can use grated fresh ginger if you like more of a kick. Serve this with steamed broccoli or on a salad or with whole grain brown rice and dinner is served!
Yummy side dish....or whenever dish! I also like to add mushrooms or pine nuts when the mood strikes me [NOT included in nutritional information].
I added this recipe that I have made for years and years, just to see what the nutritional information was....everyone in my family loves them!
Oatmeal and egg whites together, who would've thunk?
This soup is **so** easy to make and yummy too! And did I mention cheap? :o) I keep this soup handy during the cooler months, it's a great healthy alternative to chili.
Lighten this up even more with ground turkey or chicken breast! Serve with lots of veggies and a little brown rice. :o)
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