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Recipes I've Shared:
This is some of the best banana bread I've come across. It's very moist and tastes like bananas and chocolate. I've never baked it in a regular loaf pan, but I think it would make about 2 big loaves.
This is very easy and quick to make, and very good.
The nutritional info is just for the cake.
This makes a large batch.
This is the best sweet potato casserole I've ever eaten.
These are very dark chocolate. If you prefer them less dark, substitute flour for some of the cocoa powder.
These are good for a grab and go breakfast as wll as a snack.
These are good for an energy bar or a quick breakfast.
This is like my other tuna pasta salad except for the dressing.
You can of course change the ratio of whole wheat to white flour to suit your taste.
This is good on biscuits.
These are incredibly good!
Who wants cake for breakfast? This chocolaty treat actually boasts a decent amount of fiber and protein to help you start your day off right. Sprinkle with nuts for extra crunch!
I like to eat this for breakfast with milk poured over it.
This is wonderful on ice cream!
These are very fudgy, but the texture , while very good is not quite the perfect texture of the original recipe. If you want the original, along with about 100 more calories per serving, just double the butter, reduce water to 1/2 cup, increase sugar to 2 cups, use flour insteat of oat bran and double the nuts and chips.
You can use mustard greens as well.
This is some of the best chicken and rice I've ever eaten!
I prefer this mix to any boughten seasoned salt. You can leave out anything you don't like or add more of something you like, but try it the way is written first. I think you'll like it.
Sweet and tangy rhubarb is the star of these low-fat muffins. Feel free to add your favorite fruits and nuts to the batter for a heartier treat.
I like this poured over banana ice cream, the kind you make by processing frozen bananas in the food processor until very smooth.
I use a small Pampered Chef cookie scoop.
I use a small "Pampered Chef" cookie scoop. I holds 2 T.
I make my own sourdough starter by whisking together 2 c. freshly ground whole wheat flour, 2 cups warm water and 1 T. instant yeast in glass bowl. Cover with a cloth. Let set at warm room temperature, stirring occasionally until a clear liquid forms on top. About 1-2 days. Store in a glass jar in the fridge. When you use some, feed it by whisking together equal amounts of flour and water and adding it to the starter. Put back in the glass bowl and set at room temperature until liquid forms on top, probably only a couple hours. If you use 1 cup starter, feed it by mixing 1 cup flour with 1 cup water and so on.
These are very spicy and good!
You can use any kind of meat or vegetable that you like. My husband hunts and I have a large garden, so I used what I grew. Only the celery and barley were boughten.
This is a very easy soup to mix together about an hour before eating, then let it simmer. until lunch time. My whole family likes it.
the serving size is one cup. I never use that much at once but it makes it easier to calculate the amount I use
You can use any mix of vegetables you have on hand. You can easily cut recipe in half if you wish.
This makes about 6 quarts. I figure 1 quart per 9" pie, cut into 8 pieces each makes 48 servings.
This makes 6-1/2 quarts of pie filling. I figure 1 quart to a 9-inch pie divided into 8 pieces equals 52 servings. This is the best cherry pie filling I have ever tasted.
This makes about 51/2 quarts. I figure 1 quart per 9" pie cut into 8 pieces to come up with a serving size. I like to pick apples for pie filling before they're quite ripe, since they have better flavor and texture for pie filling. You can use about any kind of apple, but stay away from Red Delicious and Fuji.
This is great on Focaccia or with any Italian sandwich.
Make sure to use the best garden fresh tomatoes you can find, heirloom if possible. It makes all the difference.
You can use blueberries instead of raspberries if you prefer.
I weigh my flour and gluten to make sure I get the right amount.
I freshly grind all the grains twice after weighing them. If you measure instead of weighing, you may have to adjust amounts.
You can easily half the recipe or cook the vegetables in two batches if your skillet isn't big enough.
This is great spread on rye or whole wheat toast or pita. (home made of course.)
This is a little higher in calories than other banana pudding, but the taste is worth it in my opinion.
Serve these piping hot with milk or coffee for breakfast!
You can change any of the meat or vegetables for something you have on hand. If your vegetables are drier than the corn, you may to add another cup of milk.
This is a quick and easy soup. It tastes like it would be high in calories, but is surprisingly low. We all love it.
We love the rich, sweet and salty flavor of the icing on this decadent chocolate cake! Top with fresh fruit and serve warm with vanilla ice cream.
Serve over brown rice with a salad for a complete meal.
This is a great way to stretch your eggs for breakfast
I like to use Lard or bacon fat because it just tastes so much better, but you can use whatever fat you want to.
I like to serve this over brown rice with fat-free sour cream and chopped onions on top.
This is about the easiest home made bread to make, and about the healthiest that I know.
It doesn't take any kneading, but turns out nice fluffy loaves.
I use a small Pampered Chef cookie scoop which holds 1/8 cup to measure out the dough.
You can change the seasoning to suit your taste or use what you have on hand.
These are not particularly low calorie or healthy, but I make them on some occasions, so I need the nutrition information. If you make it right, they are very good and chewy.
I like to make Italian chicken sandwiches with this. I split the pieces. Smear them with low- calorie mayonnaise that has balsamic vinegar mixed in. Put on a slab of marinated grilled chicken breast, a slice of fresh mozzarella, and serve with a mixture of chopped tomatoes, fresh garlic and basil, oregano, salt and pepper and just a little olive oil all mixed together. It's wonderful!!
This is some of the best peach pie I have ever had! I have to make this at least once during peach season. The nutrition information does not include pie crusts.
This makes enough for 2-9" pies plus I had enough dough left over for about 1 piece of pie. So I figured 8 servings for each pie plus 1 for the scrap of dough left over.
This makes about 16 quarts. I figured the nutrition per quart.
This is some of the best zucchini bread I've ever had. Very moist.
This isn't the lowest in calories, but I have to make it every year.
This makes 3 pies with a lattice top plus a bit left over the way I made it. If you don't roll it that thin, you may need to figure a bit more on the nutrition per serving.
I make these the night before baking them and set them in the refrigerator overnight. These really have a good texture and taste!
This is the best tasting tuna or pasta salad I have ever had!
my favorite pancakes
This is great for breakfast with a half cup of milk poured over it.
This fluffy cake turns traditional strawberry shortcake upside-down (literally)! It's a much quicker option than making individual shortcakes. We love it topped with vanilla ice cream or a drizzle of chocolate sauce.
This is a very good hearty filling stew. The men in the family especially love it. You can substitute whatever ground meat you have on hand. This makes alot. If your family is small or your kettle is too small, you can easily cut recipe in half.
These are so fudgy and delicious. You can make them without the topping for fewer calories and they would still be very good, but try them at least once with the topping for a special treat!
This is so easy to make and tastes so much better than boughten low calorie syrups.
This is a family favorite!
Theses are really good for a chocolate fix first thing in the morning. They are very wholesome tasting and good for you.
Recipes I've Rated:
- Brownies from heaven
- Molasses Crackles
- L.R. venison, quinoa, vegetable soup
- Slowcooker Bean Soup
- Make Your Own
- Chocolate cookie dough
- A.R. Mexican Enchiladas
- A.R. Elk Steak Stragonoff with Rice
- A.R. Chocolate Intemperance
- A.R. Whole Wheat Chocolate Pudding Cake with Flax and Oat Bran
- L.R. sweet potato soup
- A.R Buttermilk Coffee Cake
- A.R. Elk Chili
- L.R. apple waffles
- A.R. Quiche Lorraine with Polenta Crust
- Flaxseed, Wheat, and Bran Muffins
- A.R. Cherry Chocolate Chip Scones
- A.R. Moist Chocolate cake with Chocolate Buttercream Icing
- A.R. Chicken Salad
- A.R. Chicken with Cucumbers
- Chicken and Vegetable Stir-Fry
- Citrus and Black Bean Salad