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    You are in: Home / Cookbooks / FloridaNative's Lonely Recipes
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    FloridaNative's Lonely Recipes

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    I've adjusted this somewhat to suit out tastes. Choose ready-to-use sun-dried tomatoes from the produce section of your grocery store. They are more pliable than the dry kind that require rehydration. From 'WW 5-Ingredient-15 Minute Recipes" and = 6 points.

    Recipe #382059

    This is a recipe for a toasted almond whipped dessert which is very good served alone like a mousse dessert. I believe this is from the Adkins Diet book. I had this handwritten, and don't have serving size information, so I'm just guessing. Prep time = cook time.

    Recipe #341193

    From a recipe booklet entitled "Family Living - Our Favorite Coffee Shop Treats". This seems like a low-fat recipe, and I would use Splenda in place of the sugar in the coffee. NOTE: Recipe calls for 1 whole nutmeg, I'm estimating 1/2 teaspoon ground nutmeg.

    Recipe #386844

    From Southern Living May 2009 "Summer Living" Special Section, this is a nice combination of red and green fruits and veggies. Great as a side for bar-b-ques. You could probably use the short-cut of buying prepared slaw mix with the cabbages already shredded and ready to use - could even include matchstick carrots. NOTE: Prep time includes 1 hour chill time.

    Recipe #384437

    Serve this elegant, colorful noodle dish with a tossed green salad as a light lunch or as a side with roasted poultry. This variation is from "The Big Bean Cookbook". I do not make this dish with the mushrooms, but have shown them here.

    Recipe #337746

    Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather. From "Everyday Food", November 2008.

    Recipe #348419

    This sweet and easy dessert treat is courtesy of my dear SiL...they are easy to make, and taste delicious. Good recipe for the kids to help with, and great for parties and gift giving if you put them in mini cupcake papers. The candy coating/almond bark is usually sold in packages of flat rectangles, not chips, but either could be used - 1 package is all that's required for the recipe. Unfortunately, I don't know the exact size in ounces, so this is an estimate.

    Recipe #335009

    The richness of this dip makes it seem like a splurge instead of a healthy choice. In fact, this dip is loaded with fiber and is a replenishing post-workout snack. From "WW 5-Ingredient-15 Minute Recipes" and = 1 point.

    Recipe #382055

    This Mexican-inspired hummus is great when spread in wraps too. Make sure to drain the black beans very well, otherwise the hummus may be too thin. Prep time = cook time. From Whole Food's Market website.

    Recipe #349674

    Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From '' and posted for ZWT5 and ZWT8.

    Recipe #371035

    This sounds tasty and quick and easy to make. From "Everyday Food", November 2008.

    Recipe #348421

    This variation of a recipe from '' can be made with lean ground beef instead of buffalo/bison. Kids and adults alike will love these quick, zippy burgers. The beans make the burgers a little fragile, so be careful when taking them off the broiler pan. Make it a meal by including a green salad and frozen mango slices for dessert.

    Recipe #370511

    This sounded very yummy, all the right ingredients for our tastes, though I haven't cooked with polenta yet. goes! From 'Fitness' magazine, September 2008. NOTE: This recipe calls for mushrooms, which I hate, but being true to the recipe as written, I have included them here. But I won't use them ever...

    Recipe #348623

    From "Lean Beach Cuisine - A Collection of Healthy Coastal Recipes" by Jewel Cammarano, this sounds tasty!

    Recipe #386646

    Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.

    Recipe #367733

    Juicing is the best way to get the most vitamins, minerals, phytonutrients and enzymes from fresh fruits and vegetables. This is a raw food "live" drink, so use the highest quality fresh and well washed organic fruits and veggies possible -- and drink within 1 hour of juicing. This is just one version of many my family enjoys. Serving size is approximate.

    Recipe #371772

    Recipe #324631

    From the, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.

    Recipe #338830

    From "Lean Beach Cuisine - A Collection of Healthy Coastal Recipes" by Jewel Cammarano.

    Recipe #386905

    Found this recipe while digging through the recipe box. It was on the back of an advertisement addressed to my husband ! Anyway, it sounds very tasty. (Prep time = cook time)

    Recipe #342067

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