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Recipes I've Shared:
Entering this because this is a sandwich I make at home and I'm tired of entering each ingredient seperately. Made this because I was in the mood for a Subway club on wheat, but I didn't feel like going out.
This recipe comes from the "Taste of Home Guilt Free Cooking" cookbook, but with my alterations. You can substitute dried beans for the canned beans. The original recipe calls for canned beans. This is very simple to throw together. You can serve this with baked tortilla chips or sour cream; however these are not figured into the nutrition information.
This is from Cook's Illustrated.com. I entered it to get the exact recipe calculations for the food tracker. Lemon wedges are not figured into the nutrition information. You could also broil these in the oven. Since t-bone steaks are marbled with fat, this is one of those special occasion type dinners or a cheat day type of meal. You could substitute sirloin or something a bit leaner if you wanted to, too.
This is the Spark People beef stroganoff recipe re-calculated to replace the low fat yogurt with greek low fat yogurt and without the pasta. I wanted to figure out the nutrition, but yet substitute my own pasta instead of regular macaroni. Don't boil the mixture after you add the Greek Yogurt or it will curdle.
This is a recipe I had for chili and loved that I lightened up because it originally called for pork sausage. I also substituted ground round for ground beef. This is "real" Texas Chili, meaning that there are no beans or noodles in it. You can adjust the amount of chili powder to suit your taste. Goes great with low fat sour cream and low fat cheese. Calculations are without toppings or the cayenne pepper. This chili definitely has a kick to it.
This began as the Szechuan beef and broccoli recipe from "The Biggest Loser Family Cookbook". I altered it to swap the broccoli with snow peas because my husband doesn't like broccoli. I also used sirloin instead of round steak. This is a very, very spicy dish. This also cooks very quickly, so it's a good idea to have everything prepped and ready to go.
Recipe from current issue of Cook's Country. Figuring nutrition info and calories for my own reference