More About CRYSMYS
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
Ridiculously delicious CLEAN Ranch Dressing (gluten-free, dairy-free)
Adapted from the "Eat Clean" book.
Easy, delicious, and gluten/dairy free.
..from the VitamixEnthusiasts site
adapted from http://chocolatecoveredkatie.com, 2009/01/13
Vitamix recipe adapted from the Vitamix lady site: http://blenderlady.com/recipes/#TortillaSo
adapted Vitamix Recipe.. from Vitamix demonstrator Lee Ann Savage. (Taken from the yahoo support group site)
.. from SkinnyTaste.com; Dipping Sauce for Asian Turkey Meatballs
Adapted from SkinnyTaste.com
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.
adapted from Hungry Girl..
adapted from Sparkpeople recipe..
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.
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.
Adapted from Cooking Light April 2006
edited slightly from GRANNY2's delicious version of Chicken with Bacon, Tomato and Thyme.
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.
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.
adapted from Cooking Light NOVEMBER 1995
adapted from Cooking Light May 2009
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.
Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.
adapted from Cooking Light Superfast Suppers, Oxmoor House 2003
from Cooking Light Oct 2011
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).
from Americas Test Kitchen Healthy Family Cookbook (Chicken Parmesan)
Adapted from Cooking Light, April 2010
Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.
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.
from Cooking Light MARCH 1998
from America's Test Kitchen "Healthy Family Cookbook"
Amount per serving
Saturated fat: 4g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.7g
from March 2004, Cooking Light
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.
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.
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.
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.
Makes about 4 cups, or 8 1/2 cup servings.
from Cooking Light, July 2009
I left out the bun so you could choose your own..
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.
from Cooking Light Aptil 2011
Recipes I've Rated:
- Taco Seasoning
- Steak and Cheese Omelet
- Easy Homemade 'Nutella' (Chocolate Nut Butter)
- Chicken with Bacon, Tomato and Thyme
- Light Lemon Blueberry Donuts
- Raspberry Tofu Mousse
- Soft-Serve Banana 'Ice Cream'
- Georgia Trail Mix
- Stuffed Portobello Mushrooms on the Grill
- Kashi Rice Krispie Treats
- Herb Roasted Garlic
- Baked Chicken with Garlic and Sun Dried Tomatoes
- Banana Breakfast Smoothie
- Broiled Tilapia Parmesan
- Simple Grilled Salmon
- Bacon Avocado Spread
- Beef and Blue Sandwich
- Caramelized Onions