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Recipes I've Shared:
Adding a little zip and new life to your salads.
Bright and fresh twist to waffles.
Subtle pumpkin flavor, might not even taste the pumpkin. These are very light and fluffy the way pancakes should be
Warm and filling on those cool autumn nights
Great way to stretch out rhubarb season and to experience it after the season has ended. Makes great topping for oatmeal, yogurt, and ice cream.
Nice and cooling on a hot summer day.
Chicken dish brought into Portugal by the Moors back into the 16th century; from Cuisine of Portuguese Encounters
I used a bag of saved frozen mushroom stems.
This came about in a long search for my Grandmother's caldo verde or something like it since her recipes are lost to me. In my research I learned that this soup originated in the Minho province of Portugal and used a cabbage/green similar to collard greens, however in Sao Miguel (where my family is from) and the other islands of the Azores they used kale as well as kidney beans which I have omitted. I don't like beans but feel free to add them if you like them.
This is a recipe I found in a family box, written up by my Great Grandmother.
I am not someone who can handle spicy food so have omitted the chilies that are typically used in Thai food, also olive oil is supposed to be peanut oil but not a fan of that type of oil. If you want the heat add in half a green chili, chopped, with the onions.
This is for 2 pieces of 4-5 oz chicken
Why give companies your hard earned money when they are filling mayonnaise full of preservatives and chemicals, not to mention unnecessary sugar! Next time you reach for your favorite bottle of mayonnaise stop for a minute and read the ingredient list and compare it to this formula: egg, salt, mustard, acid, oil. That's it, that's all you need to create mayonnaise, and you can do it for a fraction of what it costs at the store!
Maybe a bit high in calories and fat, but it's all the healthy fat with no chemicals and preservatives that you find in the bottled stuff at the store.
You can use a basic 12 muffin tin just bake at 400 degrees for 20-25 minutes
This is a pot pie for those who don't want to go the condensed soup route.
Saw a recipe like this but they were using tomato sauce, which does not make it florentine. It's heavier in calories and fat than I thought it would be so you might want to omit some of the cheeses and the egg. Or you can leave it as it since the serving pieces are quite large.
Looking for a way to have my cake and eat it to, or in this case pie. May not be the healthiest out there but am only using a top crust and have cut some of the sugar out. You could probably cut the sugar down to half a cup, if you like the tart flavor. I'm not a fan of it and was afraid that without strawberries that this pie would be tart and was pleasantly surprised, it's not tart at all!
Next time I make pie crust, I am going to start cutting back the butter to see how it turn out, that is really where all the calories and fat lay.
Found a recipe similar to this for asparagus, figured I would tweak it to use it for green beans.
Saw this on Not My Mama's Meals by Bobby Dean, tweaked it a bit. I added more cinnamon and omitted the chocolate and cinnamon pieces he put in it and also changed the type of oil. He used canola which most likely is from GMO corn, so I used olive oil instead.
This is a recipe I got from my Mom's old Better Homes and Gardens cookbook, circa 1981. I just made some substitutions to make it healthier.
This is a Quaker Oats recipe that I grew up on. I just replaced the flour with whole wheat flour.
This is Toll House's chocolate chip recipe with a few substitutions.
Since I'm watching my sodium I tried a new way to roast pumpkin seeds from my jackolantern this year, and they came out pretty good. Next year I might reduce the amount of sugar, to make it more diabetic friendly.
Instead of running to the store to buy already made pita chips why not make your own? This version is actually healthier than Stacy's Naked flavor pita chips.
These are great with hummus, taboulle, or to replace potato chips. Try having these instead of chips and dip at your next gathering.
My attempt of making a healthier baked mac and cheese dish
A healthier take on pumpkin desserts for the fall.
Took this recipe from BH&G cookbook and adapted it somewhat. Replaced half of the flour with whole wheat flour, not sure how replacing all the flour with whole wheat flour will taste. The frosting I used at the end is also added into the nutrition information, so if you do not add the frosting, yours will be less in calories and fat.
I also added in nutmeg to the recipe since I love nutmeg, and used cinnamon applesauce and did not alter the amount of cinnamon in the recipe. Fell free to adjust the spices to you likings if need be.
This is a great subsitute for mashed potatoes if your looking for a lower carb option, if your looking to get in more veggies or if your not crazy about potatoes.
Recipe makes about 4 half cup servings