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Recipes I've Shared:

FanciMcG's Almost Vegan Low Fat Zucchini Bread

To make it vegan, replace nonfat sour cream with soy or other plant milk.

FanciMcG's Vegan Tofu & Mushroom Piccata

This is *very* lemony - if you're not a huge fan of robust lemon flavor, I suggest you try it first without adding the additional 1/4 c of lemon juice. Give a taste and then adjust.

Freezing tofu prior to use gives it a texture similar to chicken. If you're just getting used to eating tofu, you may want to use a little oil in the first step to give the tofu a crunchy-ish coating (but adjust the calories if you're counting them).

If sauce is too thin for your taste, mix some arrowroot or cornstarch with a TBSP or so of water and stir into skillet during simmering.

I sometimes add frozen peas and/or frozen artichokes to the simmering stage.

FanciMcG's Almost Vegan Zucchini Lasagna

Inspired by several recipes found online.

FanciMcG's Vegan garbanzo-holey-moley

Modified from recipe found online.

Amazing Chicken Marinade

From #25958. I cut the olive oil in half and dropped the salt completely from the original recipe. I love this stuff.

Szechuan Green Bean Stir Fry

Sesame oil makes all the difference here. Definitely worth the extra calories.

Special Occasion Best NY Cheesecake

If cheesecake is your favorite like it is ours, and you're looking for a big 'splurge' treat, this is ticket.

From, recipe #244193 by an outstanding cook. Original recipe did not include crust or sour cream topping and has 510 calories per slice, with one cheesecake = 12 slices. I changed the # of servings to 16 - it's a lotta cheesecake even at that - and kept everything else as in the original.

I used full fat ingredients, didn't even try to make it lower fat, although one of the original recipe's reviewers used reduced fat cream cheese and sour cream and said it worked well. I'll probably try that next time, will also try using Smart Balance Light with the graham cracker crumbs for the crust. May cut down calories per slice by ~150.

This freezes well, too - so you can have some now and save some for later.

FanciMcG's Five Bean Salad

When possible, I use my own homemade beans (garbanzo, kidney, great northern). If I don't have time, I sub one can for 2 cups of homemade.

All canned beans no salt or low sodium where possible.

To stretch further, can add an extra 2 cups of green beans.

Recipes I've Rated: