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Recipes I've Shared:
This is a great salad for winter! Keeps several days after making.
Our favorite egg salad
This is a recipe I have used for years. I rinse the beans well to reduce the sodium content. We eat half, and freeze the rest.
I do this all in the Ninja cooker so I can brown and then slow cook.
Makes 16 cups of chili.
Had tons of concord grapes that a friend gave us, so tried this muffin recipe to use up 2 cups grapes. Does take time to halve and seed the grapes, but well worth it.
This is the only fruitcake my family would ever eat. It has almost no cake, just a bit of batter to hold it together.
Nutrition count is PER OUNCE
We love this salad and it looks lovely.
You have to soak the chickpeas overnight for this recipe. Do not use canned chickpeas....they are already cooked.
The photo shows so many because I doubled the recipe. I froze some cooked, and some raw to cook in oil at a later date.
Great for gluten free friends, with an adult taste
I deliberately chose a fattier cut of meat to keep these moist. The nutrition count is per ounce. We love this in mini tortilla "bowls" and served with avocado, sour cream and cilantro.
Done with artificial crab and a lightened up dressing with extra veggies.
This recipe came from a Benedictine friend and makes a lot.
I used two fillets per person, approx 200 gr each
made for special Holy Thursday Supper 2017
This pie uses the whole lemon. so make sure to use meyer lemons otherwise it will be too bitter because of all the pith.
Must macerate the sliced lemons in the sugar overnight.
OK...we are not talking seriously healthy here, but this is a vegetable change that can really make a a meal special. I served the sauce along side the dish, and allowed people add it as they desired. The baked cauliflower is golden, and tastes as if it were fried.
I made these for Christmas season 2016 and they are a definite repeat. Kind of like an almond joy, but with dark chocolate which I prefer. Makes 36 small size cookies.
This was a great salad and a different take on using cauliflower. Will be making the again for sure. Great for a winter salad.
Easier than rolling enchiladas, but equally delicious.
I make this for 6, and serve it with refried beans. We are not large eaters so it works well for us. But may only serve 4....you have to judge for yourself on this one. You can also switch the beef/pork mix for 2 cups of shredded chicken pieces, and it is also great!
I got this from "rockin Robin" and it is a NO tomato base enchilada sauce. The red color comes from the chili powder. You can increase the 4 tsp to 4 TBS if you want it really zippy. I stay with the original, and everyone has always loved it.
I use this instead of canned to limit the sodium content.
This dish can be either roasted or sauteed.
These are large 4 oz muffins that are not too sweet and are full of blueberries. You can also use frozen blueberries
Cannot use canned chickpeas. Must use dried. Let soak for at least 8 hours.
How to get a wonderful taste of baklava in a thumbprint type sugar cookie. These do melt in your mouth. These are meant to be a treat, and are lovely with tea or coffee.
Light as air, sweet buns that are delicious. I have also added cinnamon, nutmeg and raisins to part of the dough to make Hot Cross Buns. Those measurements are at the end of the cooking instructions, and not included in the nutritional count.
This is from a B&B way up in the north. It is a salad we really like, thought we cannot figure why it is called "egyptian salad".
This recipe is base on Rachael Ray's soup, with some minor changes. It is lower in sodium than many soups because you use homemade chicken stock.
It makes a big pot of soup. The nutrition count does NOT include the tortilla strips, cheese and sour cream. If you want you can also top it off with fresh diced avocado.
Lovely different potato salad.
These cookies have rice krispies for added crunch, and are a favorite cookie around here. Makes lots for visitors.
Nutrition count is for each cookie.
Used 1 tube of 318 gram Large Croissant Rolls (4) from Pillsbury to make these fast and easy cinnamon rolls I needed in a hurry.
Good Hot Weather Supper
Wanted a red and white potato salad for Canada Day and this is what I came up with. It was a definite hit.
I served this on fish tacos without any other dressing or condiment and we loved them. I used a mandoline slicer to get this really finely sliced.
Made these and they were great. Used a special cabbage lime slaw to go with them Will post it separately
Found this recipe in a mystery book, and we liked it a lot.
Makes 100 cookies.
Been doing this for a couple of years, and is always a hit.
Best to marinate overnight if possible.
NOT low sodium!
This called for black beans, but since I was serving refried beans, I made some changes to the original
Everyone who had it loved it! The jalapeno did NOT make it too hot, even for those who do not usually like spicy foods.
Have been making these for over 30 years. They are so easy and so good with applesauce and sour cream. One recipe makes 12 pancakes. I double it for us. Nutritional count is per pancake.
Easy Egg souffle
This is a winter salad that is absolutely delicious. I have decided even though I really am not fond of beets cooked, I really like them raw!
Makes 3 cups of bits. Nutrition count is for 1 cup.
These are so good in biscotti or scones....whatever.
I could not find them locally, but these work great. The labor comes in cutting them into tiny bits with a pizza cutter and a ruler. But I promise, they are worth the effort.
Vegan, Gluten Free, Dairy Free
I had 2 cups of leftover mashed potatoes, and used them to help thicken the gravy. They are in the nutrition info, but could be omitted.
Used this on a spinach salad with cranberries, feta, yellow pepper, red onion and pistachio salad. Excellent
An old appetizer from the 80s that is making a comeback.
Nutrition count is per appetizer...eat accordingly.
These are a real favorite. Not a typical macaroon, but great taste and easy to make. Wonderful for cookie exchanges.
Cornmeal and Bisquick Crust. Serve with side vegetable, and top with shredded lettuce and tomato. A Full meal.
Made this beef and added full bag of broccoli flowerets from costco, along with 2 onions and 4 carrots.
Nutrition count is just for meat and sauce
Serve this over pasta, zucchini vegetti, rice or mashed potatoes.
I had this salad at Original Joe's and loved it. Here is what I came up with at home. The dressing could be made with fresh avocados, which I did not have. But I did have frozen guacamole avail, so used it. Tortilla chips are not included in the nutrition count because what you use can vary widely.
I KNOW these are not healthy cookies. But I woke up from a dream with this recipe, and they are a great treat! These are not kids cookies, because they are made with Frangelico (Hazelnut liquer)
Someone gave me the liquer and the special lindt chocolate....and this is what I used it for.
NEEDS 12 HOURS! Much lower in sodium than anything you will get prepared, and so tasty.
It does not get any more simple than this. I have even done it straight from freezer, putting it in a low oven before the crock pot. Leftovers from this make the best BBQ pulled pork sandwiches by just adding your favorite sauce.
OK...no one said it was health food. But I needed to make a special cake for a birthday celebration.
This does not use a lot of sugar, and it SO good it is worth the treat. And yes, I always get 16 servings, half for the celebration, and half to freeze.
Need a low carb salad for supper, and this is what we came up with.
Would have been lower in sodium (and healthier) if the chicken breasts had not been pre-seasoned. But you have to work with what you have sometimes.
I make my own "refried" beans, without frying, and no fat. Soak the beans overnight, covered with water about 4 inches above the beans in a bowl.
I used a non-stick mini muffin pan (24 in my pan), but it still needed lots of spray because they do stick. Even the work of cleaning the pan is worth it because of the great taste!
The description said it was like fried ice cream.
It was absolutely delicious.
No bake cheesecake with chocolate flavored crust.
Was a real hit for a red, white and blue dessert.
NO COOKING REQUIRED
This makes the Base for a LOT of Rhubarb Citrus Punch. Freeze the base in amounts you desire. To make punch add 1 part base, 2 parts water, or substitute half the water with club soda. This yields about 16 cups of base mix. I have NOT tried it with splenda or other substitutes. This would be wonderful with fresh lemons and limes, but do not have them readily available here.
This cornbread is similar to what was always served with Marie Callendar's Spinach Salad in their restaurant in the late 60's and early 70's in California
Times Colonist and Alex Akins had this recipe, with slight variation. This is what I did and they were wonderful. Froze half after baking them.
Had smoked salmon and needed to come up with dinner. This was a real hit.
Wanted to make dill buns for picnic sandwiches, but had no cottage cheese. This was still really great!
Single layer cake. Serve with maple sweetened whipped cream if desired. Not in nutritional count.
These were great. But you really must have a non-stick waffle iron, and it will require serious cleaning afterwards. But worth it all!
This was a fair amount of work, but we all agreed it was well worth it. You need to use bigger stalks of asparagus, not the very thin type.
Appetizers with a kick
This cake is not for healthy eating, but when you want a show stopping dessert for a large group. Serves 18 pieces, because a small piece really satisfies!
Using what I had on hand for a meal
Fish burger starting with uncooked fish, not tinned.
Different version of a sugar cookie to roll out in shapes and decorate with sugar as desired
(I took an old cookie cutter from a series that had a heart, club, spade and diamond, and by bending in the edges of the club made a shamrock)
We like this on Ash Wednesday and Good Friday.
sort of a poor woman's Cioppino I loved at Fisherman's Wharf in SF
Can also use lightly salted cashews instead of peanuts
I wanted the nutrition count for the recipe we use. It is our absolute favorite. This frosts a 3 layer cake and serves 16.
Really rich, but a wonderful once in a while a treat for either asparagus or eggs benedict.
This is a bulk mix. I use it for 24 servings about.
Sauerkraut is a tradition for new years, and my choice is always a rueben sandwich. But having to adapt, came up with this easy and tasty idea.
The colors and taste of this are wonderful. We had it first for Christmas Dinner, but it will be a staple in winter!
Needs to set an hour before serving.
An old recipe from the 70s
Make these wonderful mini meatballs and serve with sauces as desired. Nutrition count is per meatball.
Deep dark and dense. Great with a lemon sauce
This is not low calorie, but worth the splurge when you want something like this. You could (maybe) half the serving size. But I would rather enjoy all of it and then make other adjustments with the rest of the day.
Called double because I used pumpkin puree and pumpkin seeds (pepitas)
I served this over cheese tortellini and it was wonderful.
Wanted something for a special treat, and this hit the spot without too much damage. Much more complicated to write out than to make.
Used this for chicken wraps, but could be served with tortilla chips, etc.
We made this for the 4th of July and it was delicious!
Even non watermelon lovers liked it! It is so refreshing!
Frosted with cake with some lemon icing, green coconut "grass" and mini chocolate eggs for Easter.
We wanted something to celebrate the new Pope Francis from Argentina. Searching the internet, I found this....it was great tasting!
This is is a great dish to serve with Brown Coconut Rice
Dark looking cornbread with a wonderful depth of flavor
These are wonderful...just over 100 calories per cookie.
Very small size cookie, but a lovely flavor with coffee or tea.
Because we cannot often get tart cherries, in order to make a cherry pie I rely on E.D. Smith's Light and Fruity canned cherry pie filling. I watch for it on sale to have it on hand. This is the easiest, no fail, piecrust also.
These were supposed to have flour, but I got interrupted and left it out. They worked because I had doubled the cornflakes called for. They spread a lot.
Nothing low cal or low fat about this. But what a treat.
Ok- too much fat for a staple, but a great summer treat.
These melt in your mouth and are not low fat. But make a wonderful strawberry shortcake.
What we did with leftover wild rice for supper one night.
These are a delicious old fashioned tasting cookie. I think the cornflakes were used in really lean times to give the sense of chopped nuts. But they are great!
These are wonderful fresh from the oven. A large size muffin with a much smaller "footprint" than anything you can buy. Definite hit here!
Special Dinner for 8 with rich sauce.
This makes a lot, but is easy to reduce. It also freezes really well. 2 slices per serving for nutritional count.
This is excellent
These are deadly, but oh so delicious. Serve hot or cold
This is a recipe from the Looneyspoons Collection by Janet and Greta Podleski. It was excellent, and the cookbook is tons of fun. I asked about sharing this recipe on the site, and as long as credit was given it was fine with them. I strongly encourage you to get this cookbook if you can.
I made an angel food cake and layered it with whipped cream, fresh raspberries and diced mangos. It was wonderful. I took the half that was left, and cut it up and layered it with custard made with leftover homemade eggnog. It was incredible!
This makes a really large size serving.
This was a delicious cake using a box mix.
This is an old family favorite. Here I used cooked pork from a leftover roast. Can use uncooked cubed pork, just brown it first.
This is less than the original recipe, but has more nuts, butter etc than others.
Great to use with frozen leftover ham, etc.
I am not going to make excuses for the fat in this. As an occasional easy and wonderful meal, this is it.
I add the bacon grease for flavor, and still makes it low in fat.
That has been included in the nutrient count.
This is so fresh tasting we will never go back to the tinned kind.
We like ours quite tart, so adjust your own sweetener amounts.
This great on leftover cold turkey or chicken in a sandwich as well.
This was the best tiramisu I have ever eaten or made. The vote from all those who tried it was unanimous. Well worth every single calore...and not as bad as you might think. Much better than eating it out. Leftovers can be frozen. I amde my own ladyfingers as there were none available locally for some strange reason. They are not hard to do. Must refrigerate for 8 hours or so.....great to do a day ahead.
These go awfully fast
Was a great birthday dinner served with rice, and a side of roasted asparagus.
Wonderful tasting and smelling cinnamon rolls. But you need plenty of time. Be forewarned.
I use leftover meatloaf for this and it makes a great Saturday dinner. Also chopped leftover roast works as well. Can also toss in some corn if you want.
Lovely fruity chicken salad
Wonderful recipe from about the 70's.
Nice with fish or seafood especially
This is one of our favorite summer suppers.
Birthday Dinner for a Jamaican with no access to Jamaican food. Spicy
This is an incredibly light and crispy waffle. Makes waffles for about 10 people. Half for a smaller group, and freeze any leftovers.
I tried creating a whole wheat bisquick mix using oil and not shortening. This makes 7 cups. The nutrient count is per cup.
Shape these into a ball, then flatten slightly. Make an indentation with your thumb and put in a bit of your favorite jam before you bake them. They freeze well between sheets of wax paper. Are great to have on hand for company.
Great winter meal
Not a light airy cake you may be thinking of, but a denser kind of cake. Good drizzled with maple syrup while hot, then when cool, cut into bars.
These are wonderful with added glace or dried fruits, nuts, anything else you have on hand. I also took cinnamon red hots and crushed them, adding them to the dough. It is a lovely red touch, and surprise taste that is a big hit. I have been making variations of this for over 20 years.
I chose to use real ingredients in this recipe and simply enjoy the treat on a hot summer day. This was the first time I did the pie with chocolate custard.
When you want a great tasting treat, these are fast and easy. Much healthier than donuts, and the smell from baking is an added bonus.
One our favorite summer suppers
What to do with stale tortilla chips, or when you just don't know what to make. It always disappears around here.
I had this chicken served with angel hair pasta.
These get very high and are delicously light and airy.
Great for heated again for breakfast with jam if any are left over.
Works great for a fast meal using leftovers. Here you must serve ketchup with it.
A lovely cold crab salad not made with pasta. I used crab we cleaned and then froze. Just defrost and drain off excess liquid before using. Have also done this with artificial crabmeat. Can toss in any other veggies you want, asparagus is really great!
This is as close as I can get to the Pain Perdue served at Mimi's Cafe.
Based on WW salad, This is bursting with the flavors of spring. I love the leftovers the next day if there are any.
A really dark, not too sweet fudge sauce. Because it does not require any cream we usually have everything on hand if we want to make it. Terrific with ice cream and strawberries. I divide this in half and freeze half for another time. Freezes really well, just reheat in the microwave when needed. Better than anything we have ever bought, and easy to make.
Great for using leftover turkey or chicken
This goes so well on the Moosewood Falafel
We add the yogurt. Nutrition count is per Tablespoon
These are great in homemade pita breads and served with the Moosewood Lemon Tahini Sauce.
You could bake them, but my sisters really like them fried best.
We ate this at home, but always added a can of pineapple tidbits and chopped pecans. Those are omitted here.
A summertime favorite
Decorate with a bit of whipping cream on the edges....not included in the nutrient count.
I combined a couple of different recipes to use what I had available....and it was wonderful. I will be making this regularly now. I soaked the beans overnight, and made the soup the next morning. Leftovers freeze well also.
I made this into 4 bags so each serving was 100 calories.
Costs much less than purchasing them.
You could easily make more, but I find it safer not to have too many on hand at once!
There are really great and kind of like a brownie cookie.
These muffins were made by accidentally leaving out the fat. Oops....but what a difference now in the calorie count. This recipe makes 12 LARGE muffins, with only 210 calories each.
Really good and very filling with the rice crust.
Plain and simple ingredients that have taste memories of growing up. Great emergency meal. May want to serve with ketchup.
Taking the boxed spice cake to another level.
Bake in two 8" square pans. Serve one, and freeze one for another day.
Great winter dish
I combined recipes to come up with this, and it disappears in a flash every single time. I use a bit of the pineapple juice to thin the mayo just a bit for the dressing.
For those longing for memories of luaus and Hawaii, here is a great taste to bring back fond memories. If desired you can wrap the raw roast in cabbage leaves if ti or banana leaves are not available.
A 7 lb bought leg, trimmed of all fat and then cooked yielded 3 lbs of cooked meat. Serving size is 3 oz, based on the 3 lbs cooked lean pork. I like to use the bone and broth for bean soup in the future.
This works great in the winter and is a big hit with everyone I have served it to. It makes a lot - serves 16
Serve with whipping cream alongside for those who desire. Not figured in the nutrient count.
Can easily be made the day before you serve it.
What I made with leftovers, and it was delicious and healthy.
This makes it much cheaper than buying it, and tastes a lot better. It makes 24 Tablespoons, and the recipe count is per Tablespoon. I use 2 TBS per cup.
This is deadly and very addictive.
I only make it at christmas, and I have to measure out the amount I will eat and put the rest away. But I think it is worth every single calorie.
This makes a lot......but it lasts us the whole christmas season.
Great Tasting Vegetarian Dish
We love this with mashed potatoes.
I used a large can of pumpkin. (28 oz) I took 1 cup and set it aside for the filling, and used the rest of the can in the cake. Yes it is a lot, but makes cake very moist.
I found this recipe 40 years ago, and it is a great way to use up an extra head of celery. It also tastes really good.
Add your desired seasonings to this sauce. We like dill and lemon zest or lemon crystals to go with fish.
Add cheese for macaroni and cheese sauce, etc.
Makes 4 cups
Tastes really fresh with the orange and some berries not cooked.
Really lots of depth of flavor. Serve with rice or mashed potatoes.
Freeze well after baking.
Had to make an adaptation to use what was on hand.
This worked out really well, because the extra unsweetened cocoa and chocolate gave it more depth and less sweetness.
I find 1/2 serving of this is enough for me. It keeps the calorie count down and does not leave me drooling while the others eat it.
Great to make the day before and keep in refrig.
An old standby favorite with us.
For us it serves 8
Very light dessert with no fat
The sodium in this is very high, but this is how it was made and I needed an accurate count.
Always a popular treat around here.
Easy Meatless meal, and delicious.
This is wonderful with any frozen berries or fruit.
Did a two layer mango blackberry combo once.
One of our favorite summer salads.
Also great for picnics.
Whole wheat crust with Jamaican beef flavored filling.
Can also add hot peppers to the meat mixture, or more curry to your taste. My group does not want things too spicy.
Wonderful marinade for salmon. Also great for chicken.
After marinating the salmon, put marinade in saucepan and cook on med high for 15 to 20 minutes to reduce. Serve as a sauce for the fish.
I use leftover salmon and cooked marinade with cold cooked pasta for a salad another day. Wonderful!
This bumps up your protein and calcium while keeping the fat very low. Good as a salad or in a sandwich
We wanted a kind of traditional potato salad for a BBQ, and this was a real hit.
Wanted hummus without any added oil except the tahini. Here is a version I really like. A serving is 1/2 cup.
I love this on a tamari seaweed rice cake.
This is a wonderful salad to help get in more veggies. Goes great with a BBQ. Travels and keeps well.
How to get the taste we love without a lot of work or expense! I cannot find the whole chilies, so just use the diced. If I do not have monterey jack cheese, I use mozarella. Works fine. I always serve this dish with refried beans as a side. (Using lower fat cheeses or egg substitutes would lower the fat content, but I am happy with it this way)
This recipe is a special treat--a must-try! Raspberries, strawberries, blackberries or blueberries will all work wonderfully.
This is a wonderful version of potato salad without mayonaise. It travels and keeps well. It is always a hit in our house.
What to do with fresh cooked leftover salmon you do not want to reheat? This was a definite hit.
Great way to use up leftover cooked oatmeal.
This does have 240 calories per serving, but that is with the broiled topping. At 16 servings, it is also a larger size piece than some other recipes.
This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else.
As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.
A lovely summer salad from the
Eat, Shrink and Be Merry Cookbook by Janet and Greta Podleski. Approval was given to share the recipes.
(From the original recipe, I substituted two cans of mixed beansa for 1 can each of chickpeas, black beans and kidney beans)
Decorate with melted chocolate drizzled on top and a strawberry half on each serving.
Delicious Cheesecake for 175 calories a serving.
Weight Watchers Mexican
(1 serving =2 points)
Always a popular hit when served.
These almost melt in your mouth. Use whatever dried fruit combinations you like. These freeze really well to have on hand.
A 1980 recipe from Quaker Oats with a few personal adaptations. These disappear VERY quickly!
Lovely Spring Dessert for those who have access to Rhubarb
Wonderful served with applesauce and low fat sour cream. These are so easy with the blender, and fast.
Nice crisp cookie with lots of flavor
Like Olive Garden's soup, only a delicious low fat version
Recipes I've Rated:
- Slow Cooker BBQ Pulled Pork Roast
- Speculaas (Speculoos) Cookies
- Cinnamon Toasted Almonds
- Mongolian Beef
- Slow Cooker Vegetarian Chili
- Coconut Meringue Cookies
- 2-Ingredient Pumpkin Muffins
- Avocado Cream
- Rosemary Olive Bread
- Fresh Fruit Salad with Honey-Yogurt Dressing
- Mango, Almond & Avocado Salad
- Cocoa Crusted Pork Tenderloin
- Coach Nicole's Fresh & Skinny Guacamole
- Peach-Tomato Salad with Basil and Feta
- Tomatillo Salsa Verde
- Light Tartar Sauce
- Broiled Asparagus
- Kale Salad with Spicy Peanut Dressing
- Fennel Orange Salad
- yorkshire pudding
- Roasted Fennel and Peppers
- Blueberry Sauce
- Summer Spinach and Strawberry Salad - Lowers Cholesterol
- Skinny Shrimp Pot Stickers
- Crispy Chicken Wings (baked)
- Bacon Wrapped Boneless Pork Loin
- Sissy's Cock a Leekie Soup
- Lean Pork Carnitas
- Cilantro-Lime Cauliflower Rice
- Cheezy Sausage Muffins
- Cinnamon Pecan Biscotti
- Pineapple Angel Food Cake
- Barefoot Contessa Panzanella
- Sun Dried Tomato & Garlic Hummus
- Sweet Potato Soup
- Cornbread, Moosewood
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Figgy Date Squares (by Joanne Lusted; CleanEatingMag.com)
- No Pudge Brownies
- Oatmeal Cake
- Easiest Egg Salad OR Deviled Eggs
- Honey Garlic Pork Chops
- Nancy's Easy Tzatziki (Greek Yogurt Sauce to Die For!)
- Silky Smooth White Icing
- Easy Homemade 'Nutella' (Chocolate Nut Butter)
- Cinnamon Raisin Scones
- Lasagna with Mex appeal
- Slow Cooker Chicken Tortilla Soup
- Quinoa-Black Bean Casserole
- Zucchini basil parmesan muffins
- Robin's Creamy Beet Salad
- Horiatiki Salata (Greek Salad)
- Chicken Stuffed Peppers
- Garlicky marinated green bean salad
- Roasted Red Pepper Salad
- Cobb Salad
- Rice Pilaf
- Lentil Shepherd's Pie
- Hawaiian Pork Chops
- FANNETASTIC FOOD'S Healthy Whole Wheat Pumpkin Raisin Muffins
- Ginger Molasses Cookies
- Baked Tortilla Chips
- black bean soup with shredded pork
- Slow Baked Yams
- Blueberry Crisp
- Crustless Broccoli and Cheese Quiche
- Potato Leek soup
- Low Fat Hot Milk Sponge Cake
- Honey Baked Apples
- Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce
- Hearty Homemade Chicken Vegetable Soup
- Blueberry Muffins
- Cocoa Meringue Shells
- Bok Choy Soup
- Slow Cooked Corned Beef
- Pico de Gallo - Authentic Mexican Salsa
- quick tomato + zucchini soup
- Cher's Goulash
- Bavarian Beef
- Keema (Ground Beef Casserole)
- Cauliflower-Cheese Potato Soup
- Basic Scones
- Cranberry Chicken
- Beef Meatloaf
- Cauliflower Cheddar Gratin with Horseradish Crumbs
- Mulligatawny Soup
- Cranberry Orange Relish
- Reuben Sandwich
- Homemade Chicken Noodle Soup
- Chinese Cabbage Cook
- Nuts and Bolts
- Spritz Cookies
- 15 Bean Soup with Ham
- Red's Manhattan Style Clam Chowder
- Lightened-Up Apple Crisp
- Roz's tzatziki
- Creamed Salmon
- Left-Over Turkey Pot Pie
- Roasted Pumpkin Seeds
- Zucchini Quiche
- Sweet and Sour Sauce for Meatballs
- Coach Nicole's Tasty Peanut Sauce
- Vegan Lentil Soup
- Homemade Vegetable Leek Soup
- Creamy Scalloped Potatoes
- Spicy Black Bean Burgers
- Lean Beef Chili with Beans
- black forest trifle
- Chicken Enchilada-Style for the Slow Cooker
- LEEK POTATO SOUP
- Slow Cooker Healthy Potato Soup
- Self-Crust Pumpkin Pie
- Quick Vegan Mexican Casserole
- Whole Wheat Pumpkin Spice Pancakes
- Egg and Vegetable Frittata
- Chocolate cookie dough
- Sticky Chicken
- Easy French Onion Soup
- Crustless Spinach, Onion and Feta Quiche
- Sweet & Sour Pork Stir-Fry
- Roasted Edamame
- Chocolate Espresso Biscotti
- Extra Quick Low Calorie Tomato Soup
- Greek Orzo Pasta Salad
- Cajun Chicken Caesar Salad
- broiled scallops honey-lime
- Edamame Shrimp Salad
- Tomato Soup
- Lemon-Pepper Chicken Caesar Salads
- Blueberry Rhubarb Pie
- Spicy Broccoli Carrot Salad
- Easy Greek Pasta Salad
- Honey Ginger Grilled Salmon
- Macaroni & Cheese with Tuna
- White Chicken Chili
- Citrus Cheesecake
- Pasta Salad w/ Veggies
- Spinach & Tortellini Soup
- Cauliflower Cheese Pie
- Whole Wheat Lasagna
- Avocado Hummus
- Joey's Peanut Butter Cookies
- Coach Nicole's Yummy Hummus
- Mom's Potato Leek Soup
- Crockpot Corned Beef and Cabbage
- Pumpkin Granola Bars
- Crustless Salmon Quiche
- Creamy Stove-Top Macaroni and Cheese