More About JENELOPE
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Recipes I've Shared:
I cook scrambled eggs with spinach and cheese in a cake pan, and then cut it into wedges to put in a half pita or a sandwich thin for breakfast. This is great for meal prep, because you can make four high protein, lower carb breakfasts at once while you work on the rest of your weekly meals. I have cooked three pans of this dish at one time and froze two for future planning. Use your favorite cooking spray, oil, or butter, but make sure it releases well!
Nutty and flavorful rice with colorful vegetables. Garnish with fresh cilantro, if desired.
A protein-packed smoothie with an extra-thick milkshake consistency. I threw it together when I wanted a smoothie and realized I didn't have much by way of fresh fruit. I had a few bananas in the freezer, though! Definitely a repeat recipe for me. I hope you enjoy it, too.
A simple slaw with pine nuts for crunch and interest
A simple, but flavorful side dish for tomato lovers. Easy to customize to your taste and counts as two servings of vegetables in one, low-cal dish!
I love brunch. I especially love that fatty brunch staple, eggs benedict. This dish is a great way to have an indulgent, gooey brunch treat with less calories and fat than traditional eggs benedict. You can substitute the bacon with sliced ham or smoked salmon if you prefer. Paired with fruit or potatoes, it's a healthy breakfast for two. Or you could be like me and greedily eat the whole thing for a filling brunch!
Caveat: I am not Southern and until this year, I had never made hoppin' john. However, once I did, I fell in love with this dish. Instead of the traditional ham hock or bacon, I use a smoked turkey leg. Get the darkest one you can find for extra smokey flavor! I'm not sure how authentic this recipe is, but it's low on calories and fat and it's tasty and filling. I use mostly frozen ingredients, so it's also very easy to throw together. The trickiest part is removing the tendons from the turkey leg.
Unfortunately, there isn't much healthy about these lemon bars! This makes a sweet, tart lemon bar. It has a shortbread crust and a delicious filling, which is firm and crackly on top, and soft and custardy in the middle. It is a two-stage construction that takes a total of about an hour.
My family has made this recipe for many, many years, but always with too much meat and sauce (which is really just mushroom soup). To lighten it up, I replaced most of the soup with fat free sour cream and fresh mushrooms, and cut the kielbasa in half. To add fiber, I used small potatoes and kept the skin on. Please note that the sodium is high. This is from the sauerkraut. If you rinse and drain the sauerkraut in cold water before cooking, much of the salt is removed. This recipe is easy to make in the slow cooker. Put it on low before work, and come home to yummy Polish food!