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This is a great thing to do with rotisserie chicken. I make a batch and freeze them on baking sheets, then bag and tag and take em out as needed. They can be heated in the microwave or in the oven.
I make 10 of these at a time and freeze -- two weeks' worth of healthy breakfasts! Reheat in the oven while you get ready in the morning.
This is a delicious and quick recipe using one of those premade polenta "chubs".
I wanted to copy the taste of Manwich without the HFCS, thickeners and reconstituted ingredients. This is only accidentally vegetarian; meat lovers will probably never know the difference (my husband didn't!)
I didn't want to go as far as making my own tomato sauce (ain't nobody got time fo dat!) so I did use canned sauce; using an organic ketchup removed the HFCS.
I used the can of beans for variety's sake but you could just double the TVP.
I like to make this with the leftover chicken from a Costco roast chicken. You can make it even lighter by using less mayo and more fage (greek unsweetened nonfat yogurt) but you need SOME mayo or it won't taste right.
This is a great "zuchhini bread" recipe that can be used with any summer squash (While you're grating the 3 cups for this recipe, go ahead and grind up all you've got and bag and tag 'em -- they freeze really well!)
Delicious and with two cups of fresh veggies -- scallions & basil -- in the recipe
Chicken, potato and zucchini in a delicious thai curry sauce
I tried futzing around with these to make them "healthier" -- turns out these classics are really pretty healthy! The only thing different I did from the original recipe is use whole wheat flour and add a teaspoon of cinnamon.
I used zucchini , broccoli and a few shelled fava beans for this but only because that's what I had on hand; you could really use anything for the veg, or none at all.
makes 5 dozen (60) small cookies
I never thought searing the meat first would make much difference but I see now I was wrong!
I've altered this a bit from a recipe I found online.
Granny Smith apples make this a nice tart-sweet dessert!
We have rotisserie chickens often, and I strip all the meat we don't eat off the bones and put in a freezer bag and freeze. I do the same with the carcass, adding to the existing bag (once cool) . When I have three carcasses, I make homemade stock*, and by that time I usually have enough chicken meat too. (If I don't, I'll just quick cook up a breast or two to add to it.
*Note: the Spark nutrition info lists 4 cups of homemade stock as having over 400 calories (!) but when I make it, I skim off ALL of the fat, so I used the info for commercially-prepared stock. You can use chicken broth, but I would use all broth and little water or it will taste thin. Also, the chicken I used is, quite literally, a "mixed bag" (dark and white meat), but, since my hubby and I tend to devour the dark meat first
when we have the rotisserie chicken , I only counted 1/3 of the chicken meat as dark meat.
As for ingredients, of course you can use dried thyme (use less than fresh) and you could use regular onions, just try to find sweet ones; shallots' flavor is so delicate and sweet that I think it kind of makes the dish. That and the homemade chicken stock! :)
This is a SUPERB alternative to heavy pasta salads. Great for Summer, and easily adaptable to the veg of your choice. The key things are the krab, green onions, tomatoes and cukes; you can add anything else really! You could EVEN use real crab if you want to (hello, moneybags!) but I like this fine.
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|Joanie's Healthy Recipes