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Recipes I've Shared:
I made this to use up some left-over potatoes and zucchini.
I had a cookbook recipe for homemade salsa using fresh tomatoes but I didn't want to bother with fresh as canned, no salt added tomatoes are more readily available.
I combined of a couple of rice and bean recipes I had and added a bunch of veggies I had on hand to it, too.
modified Lucy Waverman recipe
I had a bunch of radishes and cucumber that needed to be eaten and came up with this recipe with the help of several recipes on the Internet. I would have made my own dressing but I didn't have any plain yogurt or sour cream.
Good dish for those who are trying to eat fewer carbs.
modified from IowaGirlEats.com
from Averiecooks.com but modified
Adapted from Veggie Life magazine
Made to use up plums and peaches.
modified from allrecipes.com
a modified Dashing Dish recipe
I modified an Eating Well recipe to up the protein.
a Dashing Dish recipe with modifications
A compilation of 3 soup recipes.
Modified Alphabet Chicken Soup from 1,001 Low-Fat Soups & Stews by Sue Spitler
A modified Eating Well magazine recipe
SP's main recipe category was a mandatory field and Beef & Pork seemed closer than the other choices.
You can use 2 cups buttermilk or make your own using the following:
- 2 cups nonfat (skim) milk
- 2 tbsps lemon juice
Put 2 tbsps lemon juice in a small bowl and add 2 cups milk. Let sit for 5 minutes.
I didn't have quinoa so I used Casbah Ancient Grain Blend instead and used that to figure out the nutritional data.
modified from Fix-it & Forget-it Lightly
The recipe is a modified recipe from Canadian Living and includes black pepper, which I've never added because I don't like pepper.
Pasta with a mostly from scratch tomato meat sauce.
If you love garlic then you'll love this recipe.
Makes 8 1-cup servings.
I think the official name for this salad is No Potato Potato Salad but I renamed it Cauliflower Salad so that it gets sorted correctly.
modified from Eating Well magazine - July/August 2012 issue
Modified recipe from Chatelaine magazine.
Serving Size: Makes 8 1.5-cup servings.
Use with two pork tenderloins (approx. 2 pounds).
Makes 6 servings, which equals 10 Weight Watchers Points Plus points.
Makes 12 1 cup servings
The original recipe called for Mozzarella but I only had Cheddar.
Makes 5 servings.
Makes 8 servings. Equals 12 WW PointsPlus.
from AllRecipes.com - revised to cook in a crockpot
Makes 6 servings.
Makes 6 cups
Makes 12 cups or 8 servings.
Makes 16 1/2 cup servings
Makes 10 1-cup servings (approx.)
Makes 10 cups.
from Mollie Katzen's Soup Book
from Molly Katzen's Soup Recipes
A sweeter chili.
from Mollie Katzen's book "Soups"
Makes 4 or 5 servings
from the book "Soups" by Mollie Katzen
Makes 8 1-cup servings
a regular recipe and favourite
one of my regular and favourite recipes
Recipes I've Rated:
- Homemade Chocolate Banana Protein Bars
- Chocolate-Banana protein bars
- Veggie Egg cups
- Banana Muffins with Whey Protein
- Low-Sugar Chai-Spiced Banana-Nut Muffins
- Quinoa-Banana Muffins
- Mushroom Lentil Soup - slow cooker
- zucchini quiche -crustless, heartsmart bisquick w/ whole eggs (svg=1/8)
- Crustless Spinach, Onion and Feta Quiche