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Recipes I've Shared:

Red Wine Dijon Dressing - one serving

One serving, clean eating healthy homemade salad dressing!

Lemony Kale Pasta

From Annie's Eats food blog

Butternut Bevy Soup

This recipe is from the vegetarian Horn of the Moon cookbook. I picked a low-sodium fat free vegetable stock for the nutritional calculations, but you can use any you like. Chicken stock works great though then, of course, it would not be vegetarian.

Modified Lighter Version of Whole Foods' Sonoma Chicken Salad

The recipe posted on Whole Foods' website is over 600 calories per serving so I tweaked it a bit to make it lighter, plus I used canned chicken for convenience. I absolutely love the original and am so excited to get to make my own. I bet it is even better if you cook and cube your own chicken but I know I won't have time on a regular basis.

Chicken & Lentil Soup

Adapted slightly from the cookbook "1 Stock, 100 Soups" - I used instant bouillon instead of the vegetable stock recipe that is provided in the cookbook.

Zesty Shrimp Pasta

Taken from Jan/Feb 2009 Weight Watchers Magazine

Lemon Basil Shrimp and Pasta

Recipe from

Pasta Salad Caprese

In the summer when you just want something light and have fresh basil on hand, this is fantastic, quick and easy!

Cold Pea Salad

Taken from the Canyon Ranch Cooking cookbook

Lentil Soup with lemon and spinach

This is a delicious lentil soup recipe with a tangy taste of lemon and a great way to get in some spinach!