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Recipes I've Shared:
Adapted from SkinnyMs.com's recipe.
A garlicky Baba Ganoush.
It's so easy to make your own fruit flavored cream cheese!
Sugar free vanilla pudding, quickly made! The recipe only calls for 1/3 cup of Splenda, so you can substitute sugar, for 146 calories per serving. Also note that because you use only egg whites, this won't be a rich yellow color. If you want that, add one whole egg instead of egg whites. The calories with a whole egg and sugar is 160, and with Splenda and the whole egg it is 93 calories.
I was looking to make White Chili one day, and all the recipes I found were too complicated. Since I knew White Chili was basically white beans, chicken and chilies, I threw this together and was pleased with the results.
I got this recipe from another seminary wife years ago. I really like it because many recipes for enchilada pie or enchilada stacks call for enchilada sauce, which I rarely have on hand. However, I always have the ingredients for this! I have substituted beans for the meat with great success. The original recipe called for sliced black olives, which you can put in if you desire.
This is my son's recipe. He wanted to make dahl one day, and looked around online for a recipe. He found one, and adapted it to come up with this. His Indian roommate said it was very good. I agree!
And I always double the recipe. If I don't, my husband will eat all the leftovers and I won't get any. NOTE: Keep in mind that the sodium in this recipe is through the roof. I haven't tried to lower it--maybe you can!
Both of my sons went to Philmont Scout Reservation and came home with leftovers of some fruit and nut bars. This is the closest I've ever come to duplicating them. These bars are very easy to make, and can be varied easily by changing the fruit or nuts. The quick oats seem to do a good job of binding the bars, so they aren't really sticky.
One of my sons has friends in Germany and this is their most common breakfast, usually served mixed with plain yogurt. When he came home he made some for my other son, who liked it so much I made it for all of us. This combination is what I had on hand, and certainly can be adjusted for personal taste and for caloric content.
There are several recipes for Tabbouli in SparkRecipes, so I differentiated this one by giving the calorie count. The serving is 1/4 cup, but to that you should add chopped tomatoes, cucumbers and onions, not included in the calories, but extends the salad to a nice sized side dish.
This is STERNENFEE'S Healthy Granola Bars, but I added rice puffs because I happened to have some I wanted to use, and since I didn't have brown sugar, I used white sugar and blackstrap molasses.
This recipe was sent home with my first grade son eleven years ago along with a bag of rice to use for that leftover Turkey after Thanksgiving. It's a kid pleaser, and would probably be well liked at potlucks as well. I'd like to try it next time with brown rice and sodium reduced soups, particularly since the sodium count is through the roof! The original recipe called for onion soup mix, but because I don't keep that on hand, the beef bouillon, onion powder and dried chopped onion substitute well. Also, the nutrition facts are based on using whole milk because that's what I used when I made it.
Adapted from "More with Less Cookbook"
The best Tex-Mex chili I've ever had made by the best cook transplanted from Oklahoma to Northern Ohio.
Note: Olive oil and optional salt are not included in nutritional calculation.
I adapted this from Recipe #290187 on Food.com, entered by Chef #584365. It's not bad for a chocolate craving.
Okay, actually, this isn't exactly the one from the box. I changed the original recipe which called for salsa or tomato sauce to Rotel (because that's the best thing there is!), and I changed black beans to pinto beans because I knew I didn't have any black beans on hand at the moment.
This is a recipe submitted by BecR on Recipezaar. I substituted walnuts for the almonds because I didn't have any almonds, but otherwise the ingredients are the same OK, I didn't have any sea salt, so I used regular salt, but other than that, it's as BecR wrote it. Oh, wait, I used sweetened coconut too...
Recipes I've Rated:
- Mini Vegetable Fritattas
- One-Dish Dinner: Southwestern Chicken and Rice
- Beet Juice (Juicer required)
- Carrot Cake Protein Bars
- Bran Flaxseed Muffins
- Bran Flax Muffins
- Whole Wheat Oatmeal Chocolate Chip Cookies
- Low-Fat French Dressing
- Baked Chicken with Garlic and Sun Dried Tomatoes
- Sugar-Free Chocolate Syrup
- Healthy Chicken Vegetable Casserole
- No bake peanut butter cookies
- Sassy Water
- popcorn popped with oil
- CARROT, APPLE, PINEAPPLE MUFFINS
- Egg and Lentil Curry
- Healthified Cocoa Squares, (Brownines)
- Jet Fuel Fat Free Salad Dressing
- Brown Rice, Made in Pressure Cooker
- Chicken Marsala
- Cornbread, Moosewood
- Creamy Ham Casserole
- Kim's(RUN_LIFT_EAT) Apple Dip
- Coach Nicole's Mini Vegetable Frittatas
- Veggie White Chili
- Addictive Apple Dip
- Slow Cooker Provencal Chicken and Beans
- BREAKFAST SKILLET
- VwaV Chickpea Broccoli Casserole
- Garlic-Spiked Broccoli and Mushrooms with Rosemary
- Vegan Peanut Butter Oatmeal Cookies
- Super-Quick Creamy Enchilada Sauce
- Flaxseed, Wheat, and Bran Muffins
- Homemade Peanut Butter
- Joey's Peanut Butter Cookies
- Oatmeal Pancakes
- Danish Aebleskiver (Pancake Balls)
- Whole Wheat Beer Bread
- Banana Raisin Muffins
- Slow Cooker Pork with Greens and Beans
- Vegan Lentil Burgers
- oatmeal carob cRaisin cookies
- Low Sodium Vegetarian White Bean Chili
- chicken tomato juice veggie soup
- Indian Dahl
- Taco Seasoning