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Recipes I've Shared:
Not sure of the exact # of servings. Will update the next time I make it.
From Giant Food magazine May 2019. This is just the sauce part. Full recipe name is Fusilli with Quick Veggie-Beef Ragu.
I cobbled this together from several different recipes on the Internet. It's a tad spicy, so reduce the ginger if you'd like it milder.
From Rachael Ray magazine, June 2015: http://www.rachaelraymag.com/recipe/chicke
I've left out the chile pepper, and have added brown rice to the recipe here for nutritional calculation.
I used half the maple syrup called for in the original recipe: https://www.washingtonpost.com/recipes/pum
Lightened version of original recipe, which lives here: http://www.purewow.com/recipes/Corn-Bread-
Tamale-Pie. I'll lighten this further in the future. See my blog about it if you're interested in my impressions.
From Fall/Winter 2012 BHG Soups magazine
From the Bob's Red Mill Cornbread Mix bag.
This was my first experience with brown rice pudding - Yum! It really needs some fat to make it taste good, so I don't recommend using skim milk. Today I made it with Silk Unsweetened Soy Milk, and it set up just fine. Yum! I also didn't have enough raisins on hand, so I used up what I had, which was 1/4 cup - the original recipe calls for 1/2 cup of raisins.
I sometimes add a small can or creamed corn to this recipe to make corn fritters - yum!
Made as directed on the box, with skim milk and one large egg.
I had about 1/3 cup barley sitting around, as well as parsley that needed to be used up.
From the Washington Post, 10/11/2006 (The recipe says that it's "adapted from the new The Best of America's Test Kitchen 2007". The dates don't match up, so I guess that got by the proofreader.)
I was a little skeptical of the ingredients in this, but it's REALLY rich and tasty! The original recipe specified 12 servings, but it's so rich, I cut it in to 16 pieces instead. In my opinion, the almond flavor is too strong, so I just leave it out. I also don't bother with the food coloring; it comes out a nice rich brown color. I can't taste the beets or beans at all! I bake this in my toaster oven, and they come out great. The nutrition info reflects 16 servings in the recipe.
Entered this so we could put it in our meal plan, as the packet didn't give the nutrition info as prepared.
Adapted from healthdiscovery.net recipes. I added Grape nuts for a "crust," and have used less Splenda than the original recipe. Today I had no egg whites on hand, so I used the flax seed meal that I did have as egg replacer.
Adapted from healthdiscovery.net recipes. I made this less sweet than the original recipe. I've also put the spice proportions that I like, and have used real eggs instead of egg beaters. Substitute 1/2 cup of egg substitute or egg whites if you don't want to use the whole eggs.
Recipes I've Rated:
- Lightened-Up Meatballs
- Chickpea Veggie Soup
- Cinnamon Raisin Bread
- Slow Cooker Salsa Chicken
- Baked Salmon Dijon
- World's Best (and Easiest) Salmon
- DIY Flax Seed Granola Bars
- Homemade Greek Yogurt Salad Dressing
- Spicy Chili-Garlic Paste
- Roasted Salmon with Lemon Couscous and Asparagus
- Blueberry Flax Seed Muffins
- Chocolate Fluff Pie
- Crustless Spinach, Onion and Feta Quiche
- Elaine's Healthy Cornbread Muffins
- Salmon Cakes
- Flaxseed, Wheat, and Bran Muffins
- Low-Fat Oatmeal Muffins
- Roasted Artichoke