More About WINTERFYRE
Recipes I've Shared:
A healthier (but still tasty) alternative to the boxed version
from Ina Garten
Assumes about 6 ounces chicken per person
Adapted from Ina Garten.
Adapted from Cinnamon & Spice blog
Taken from Our Best Bites Blog
Adapted from Our Best Bites blog
Adapted from Jamie Cooks It Up! blog
Adapted from How to Cook without a Book by Pam Anderson
adapted to a lower fat version of Ina Garten's recipe
taken from Our Best Bites blog
Used 1 pound (4 cups) green beans and 4 oz pasta instead of 2 large red potatoes called for in original recipe
Adapted from Ellie Krieger's recipe
Adapted from Bobby Flay's recipe to lower fat
Adapted from Our Best Bites
from Our Best Bites blog
This is a vegetarian version of Tortellini Pasta Salad. Note, Ground Mustard and Garlic Vinaigrette is not included in nutrition information.
Adapted from Pioneer Woman Blog
Does not include pita or additional toppings
Adapted from the Pioneer Woman blog
Used whole wheat pasta and only 1 pound extra lean ground beef instead of 1.5 pounds. Did not cook pasta noodles.
Taken from Cinnamon Spice & Everything Nice blog
Adapted from Tasty Kitchen Blog (used rotisserie chicken, decreased fat content, used high fiber pasta)
Adapted from Our Best Bites blog (used lower fat ingredients)
Recipe by Ina Garten (I halved her recipe and used light mayo). Note: Ina serves this on French bread - bread not included in nutritional data.
Ellie Krueger Recipe
Taken from Our Best Bites blog
No sauce, no bun, no condiments included in nutritional info.
Taken from Our Best Bites Blog. I added a bay leaf and more garlic.
Adapted from Pioneer Woman Cooks blog. I doubled the sauce ingredients (kept half of the sauce aside and added at the end). Used approximately 6-8 ounces cooked rice noodles, which are included in nutritional info.
Recipe adapted from Our Best Bites blog. I used precooked rotisserie chicken for this recipe. Please note that the dressing for this recipe is not included in the nutritional info. I did include the dressing recipe here for simplicity, but if you want accurate nutrition data, you need to add the dressing separately (it makes 1.5 cups but this recipe uses only 1 cup). Hope that makes sense.
Taken from Food Network Melissa d'Arabian. Used pork roast instead of pork shoulder, trimmed of all fat. Added a lot more veggies than original recipe.
Adapted from Tasty Kitchen blog. Used skim milk and light sour cream instead of full fat. Used high fiber pasta.
Adapted from Tasty Kitchen blog. Changed original recipe from dried mushrooms to baby bellas. Used 1tsp bacon grease instead of butter and oil. Pasta is not included in nutritional info.
Adapted from Tasty Kitchen blog. Original recipe had 2 cups cream (I switched to 1 cup half-and-half). Original recipe had 15 oz can of tomato sauce; I decreased to half that amount (~1 cup).
I changed the original recipe to use 1 pound of chicken sausage instead of 1/2 pound lean ground beef and 1/2 pound Italian sausage
I don't believe this has as much fat in it as the nutritional info states. I trimmed the roast pretty darn well, and there's just no way there is that much fat per serving.