More About CRYSMYS

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Recipes I've Shared:

Vegan Ranch Dressing (2tblsp)

Ridiculously delicious CLEAN Ranch Dressing (gluten-free, dairy-free)

Incredible! (1 rating)
CLEAN Sesame Noodles (approx 1-1/4 cup)

Adapted from the "Eat Clean" book.
Easy, delicious, and gluten/dairy free.

Incredible! (1 rating)
Vitamix Delicious Cream Of Mushroom Soup

..from the VitamixEnthusiasts site

VItamix Chocolate-Strawberry Ice Cream

adapted from, 2009/01/13

Lew's Vitamix Tortilla Soup

Vitamix recipe adapted from the Vitamix lady site:

Vitamix V8 Juice (approx 2-1/2 to 3 c)

adapted Vitamix Recipe.. from Vitamix demonstrator Lee Ann Savage. (Taken from the yahoo support group site)

Lime Sesame Dipping Sauce (1 Tblsp)

.. from; Dipping Sauce for Asian Turkey Meatballs

Incredible! (1 rating)
Asian Turkey Meatballs w/Lime Sesame Dipping Sauce (3 meatballs/1tbls sauce)

Adapted from

These Asian inspired meatballs combine sesame oil, soy sauce with cilantro and scallions. The dipping sauce (separate recipe) has a wonderful tangy lime flavor mixed with sesame and scallions.

Incredible! (2 ratings)
Garlic Chicken Pizza (Hungry Girl)

adapted from Hungry Girl..

Incredible! (1 rating)
Lew's Slow Cooker Salsa Chicken (1 cup)

adapted from Sparkpeople recipe..

Very Good (3 ratings)
Beef, Cheese and Noodle Bake (approx 1.5c)

Adapted from Cooking Light Jan 2006

Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams. Serve with a green veggie or side salad.

Incredible! (1 rating)
Baked Pasta with Sausage, Tomatoes and Cheese (1.5c)

From Cooking Light Nov 2003

This easy, cheesy pasta recipe features ziti, turkey sausage, canned tomatoes, and fresh basil. It's a perfect pasta dish for busy weeknights.

Chicken-Peanut Chow Mein

Adapted from Cooking Light April 2006

Incredible! (2 ratings)
Lew's Chicken w/Tomato, Bacon & Thyme Sandwhich

edited slightly from GRANNY2's delicious version of Chicken with Bacon, Tomato and Thyme.

Incredible! (1 rating)
Steak Tips w/Peppered Mushroom Gravy (approx 3/4 cup)

from Cooking Light January 2010

Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb's woodsy flavor in this steak recipe. Serve over pasta, as instructed.

Incredible! (1 rating)
Grilled Stuffed Portobello Mushrooms

adapted from Cooking Light JUNE 2001

This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.

Bread Stuffing

adapted from Cooking Light NOVEMBER 1995

Incredible! (1 rating)
Chicken and Cashews (3/4 c serving)

adapted from Cooking Light May 2009

Incredible! (1 rating)
Mushroom and Provolone Patty Melts

from Cooking Light October 2010

Your family won’t believe this comforting sandwich is light. For the kids, use beef broth instead of beer, and try mild wheat bread.

Incredible! (1 rating)
Chicken-Orange Stir-Fry

Cooking Light

Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.

Very Good (3 ratings)
Meaty Calzones

adapted from Cooking Light Superfast Suppers, Oxmoor House 2003

Very Good (2 ratings)
Classic Meatloaf (3 oz cooked)

from Cooking Light Oct 2011

Incredible! (1 rating)
Turkey and Cheese Panini

from Cooking Light, May 2003

Basil pesto and sourdough bread are key to this sandwich's unique flavor. Goes well with Tomato-Basil Soup (see separate recipe).

Incredible! (2 ratings)
Crispy Chicken Parmesan (3oz breast)

from Americas Test Kitchen Healthy Family Cookbook (Chicken Parmesan)

Incredible! (1 rating)
Mushroom-Stuffed Chicken (1 stuffed breast)

Adapted from Cooking Light, April 2010

Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.

Incredible! (1 rating)
Chicken Cordon Bleu (1 rolled breast)

Adapted from Cooking Light Dec 2005.

This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Incredible! (1 rating)
Mashed Potatoes (6oz raw, about 1 cup cooked)

from Cooking Light MARCH 1998

Very Good (1 rating)
Spaghetti with Shrimp, Lemon and Garlic

from America's Test Kitchen "Healthy Family Cookbook"

Incredible! (1 rating)
Fresh Tomato, Sausage and Pecorino Pasta (approx 2-cups)

Cooking Light
Amount per serving

Calories: 389
Fat: 10.7g
Saturated fat: 4g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.7g
Protein: 21.6g
Carbohydrate: 53.5g
Fiber: 4.5g
Cholesterol: 27mg
Iron: 3.3mg
Sodium: 595mg
Calcium: 159mg

Incredible! (1 rating)
Lemony Fruit Dip (2 Tblsp)

from March 2004, Cooking Light

Incredible! (1 rating)
Mushroom & Sweet Onion Cheese Steak

Adapted slightly from Cooking Light, August 2009

Good for lunch, or for dinner served with a cucumber salad.
Nutritional info does NOT include bread roll, so you can choose your own type. Ciabatta works well, and runs approx 120 cal for a 2 oz roll.

Very Good (3 ratings)
Weber Tangy BBQ Sauce

This sauce is wonderful, especially on chicken. But it's also great on fries, burgers, hot dogs -- anything. You might want to make a big batch and freeze some so it's always available. Brush it on whatever's grilling during the last 20 minutes. Otherwise, it will burn.

Very Good (4 ratings)
Fresh Berry Gratins

Published July 1, 2009. From America's Test Kitchen.

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering. Glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. If necessary, you can use a single type of berry instead of mixed berries, but do not use frozen berries. A broilerproof pie plate or gratin dish can be used in place of the individual gratin dishes.

Mushroom Frittata

Cooking Light, October 2009

This vegetarian entrée is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad.

Incredible! (2 ratings)
Soy-Sesame Green Beans (1 cup)

Cooking Light
JULY 2011

Incredible! (2 ratings)
Garlic String Beans (1/2 cup)

Makes about 4 cups, or 8 1/2 cup servings.

Very Good (7 ratings)
Mongolian Beef

Cooking Light

Incredible! (1 rating)
Cheddar Burgers w/Red Onion Jam (no bun)

from Cooking Light, July 2009

I left out the bun so you could choose your own..

Incredible! (1 rating)
Slow Cooker Caramelized Onions (2Tblsp serv)

No-fuss caramelized onions. Serving size 2Tblsp.

Vidalia onions are especially nice, but any type will work. 2 lbs of onions will cook down to about 2 cups of caramelized onions, or 32 2-Tbls sized servings.

Keeps well in the refrigerator, can also be frozen. If you freeze in ice cube trays, you can store the serving-size cubes in a ziplock almost indefinitely.

Incredible! (1 rating)
Fusilli with Caramelized Onions and Wine

from Cooking Light Aptil 2011