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Recipes I've Shared:
A lighter homemade ranch dressing
Adapted from the Flat Belly Diet cookbook
What to do with leftover breakfast potatoes!
Just 1 waffle
Homemade plain almond milk. Stir in a bit of chocolate syrup and some cocoa powder for chocolate almond milk, or add vanilla. Works well in smoothies, and in baking.
I prefer not to strain, so I get all the fiber.
Just black beans, canned tomatoes, spices, and time.
Adapted from Flat Belly Diet for Men (changed mayo, cabbage, sugar content, and vinegar)
This dish can be made vegetarian by subbing veg. broth for the chicken broth. Make it vegan by subbing oil for the butter and omitting the cheese.
A high-fiber, lower-carb bread. One regular slice equals one carb exchange.
Scones are a quick treat in the morning with coffee or in the afternoon with tea. To reduce the calories, I replaced the half-and-half called for in the original recipe with whole milke. It's still pretty high because of the butter, so indulge with care!
Grating the butter gives the same effect as cutting it into the flour mixture without the difficulty. Put butter, plate, and grater in the freezer for about 10 minutes to chill down before grating.
I modified a Food Network recipe that was listed as "courtesy of Cathy Lowe".
To reduce the fat content, make with fat-free or low-fat yogurt. If made with low-fat yogurt, allow the yogurt to drain in a cheesecloth for at least 30 minutes prior to mixing in cucumber and other ingredients.
NOTE: You can slice the chicken before marinating if using the shorter marinade time. The calorie count was done as if you consume all of the marinade, which you don't, actually.
Mustard is a great condiment for cutting mayonnaise when trying to reduce calories. Since it is pretty much impossible to find a low-cal mayo without high-fructose corn syrup, I came up with this alternative.
I usually eat this as a dinner salad.
Olive oil has a tendancy to harden unpleasantly when chilled. By using half canola, half olive oil, you get the benefits of olive oil while keeping the dressing liquid.
Making a sponge first improves the texture of this basic bread.
A tasty way to enjoy the season's fresh baby spinach!
Note: If you don't have time to marinate the chicken, just skip that step and make plain cooked chicken.
Modified from another recipe to reduce the sodium content.
I got this recipe from Rachel Ray and tweaked it.
This recipe is great with beef, chicken, or pork.
One serving size is about 4 ounces of meat, usually enough for two small buns.
An easy, inexpensive dinner that tastes luxurious.
This makes 4 dinner-size servings and one lunch-size serving, but I calculated for 4 servings.
What to do with leftover roasted chicken!
Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth.
Incredibly fast and easy to make if you use a food processor.
A warming, hearty soup for cold winter nights.
An easy sauce to make for an abbreviated version of Steak Diane
A low-fat, very filling soup for cold days!
I marked it vegetarian because it's very easy to make it veggie - leave out the sausage and replace the chicken bouillon with veggie broth. Let the onions carmelize a bit in some olive oil or butter to get some of that slightly smoky flavor.
The bread I make at home - no HFCS, no sugar, and very low fat.
A yummy topping for tuna loaf!
A modified version (I don't like ketchup in or on my meatloaf!)
An old family favorite. Making this meal always makes me feel like fall has finally arrived! All of the ingredients, butter and apples included, have been accounted for in the calorie count.
Courtesy of Better Homes and Gardens Oatmeal Cookie recipe, with all sugar converted to brown sugar and walnuts and chocolate chips added by yours truly.
I modified this recipe to include some flour for thickening the stew, but the original comes from the Frugal Gourmet Cooks With Wine by Jeff Smith.
This dish is very good served with crusty Italian bread, buttered noodles, or just on its own.
Using meat from a roasted chicken and broth made from the bones and skin, this pot pie is a great alternative to chicken soup as a leftover after a roast chicken dinner!
A slightly spicy, very tomato-y dish made into a main course with the addition of chicken and just enough smoked sausage for flavoring (4 oz for 4 servings). Very tasty served hot with cheddar melted on top.
A creamy, trans-fat free alternative to powdered mixes - remember, anything with "partially hydrogenated" something in it has trans-fat, even if it's not a "measurable" amount per serving.
A very tender corn bread, due to using butter instead of vegetable oil.
A very tasty vegetarian crockpot option when made with vegetable broth. Serve with cornbread and cheddar cheese, if desired.
Very easy fajitas. The filling can be stored frozen, then thawed as needed for future meals.
This breakfast bar and a glass of skim milk are a great way to start the day! Feel free to adjust the amount of cocoa to match your chocolate taste!
My husband's chili recipe - very tasty with a little shredded cheddar and some plain yogurt on top! Also very good as a topping for home-made nachoes or as a filling for burritos.
A healthier twist on an old favorite - about half whole wheat flour and half unbleached white. No fat. Each slice is 1 "serving".
A delicious, filling, main-course soup that will help you get not only get your daily protein, but also get you well on your way to 5-A-Day!