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For Lorraine

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4 Reviews |  By Donna

A tasty lowfat dip! Spice it up all you want.

Recipe #53145

35 Reviews |  By Bergy

In Mexico you can buy these on just about every street corner. They are usually round slices heavily laden with chili. Very refreshing. When you buy a Jicama make sure it is very firm and free from mold patches. When you slice it open the flesh must be white otherwise it is too old. This is a very low calorie recipe, it fact it is low everything!

Recipe #16901

5 Reviews |  By Gidget

A really yummy fat free dip, that was influenced by falafel mixture.

Recipe #23488

This is a wonderful party appetizer, also nice to just snack on and almost guilt free. I love it with pita bread or with carrot and celery sticks

Recipe #24412

Another Weight Watcher's recipe. I like to have these with salsa or taco sauce. You can also use them anywhere you would have normally used a cracker or potato chip.

Recipe #57264

7 Reviews |  By Manda

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Recipe #36874

2 Reviews |  By Junebug

An easy, quick and tasty dip that is sure to please everyone. (It's low fat, meatless, low carb and sugar free!)

Recipe #37356

These are delicious, and very low in fat! I've served these with all sorts of dips, salsas, or hummus, and they always disappear-even before all the store bought chips or crackers. Feel free to experiment with the different spices shaken over the tops. Cumin is great for Mexican dips, but the Garlic Powder works really well too. Cayene pepper might be nice too if you like things a bit more spicy!

Recipe #78738

7 Reviews |  By Pippy

I think these are better than full-fat tortillas, and they cost about 30 cents to make. Try them with hummous, salsa, or any other dip in the entire world. I even eat them plain with some Red Hot or Tabasco sprinkled on.

Recipe #31487

49 Reviews |  By Marie

Yummy! Use with your favorite dip or eat as is, either way, they are great!

Recipe #51116

One of the simplest and best of a number of turkey stuffings I've tried. Cooking time is not given, because it depends on size of the turkey. (Time for cooking rice is included in preparation time).

Recipe #106812

Recipe #33797

8 Reviews |  By Mirj

This appetizer is very trendy right now in Tel Aviv. It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread.

Recipe #16600

4 Reviews |  By chia

This is low-fat for the holidays.

Recipe #46659

Hey check it out--a stuffing that isn't all greasy and is good for you AND it tastes good! This dish is also vegetarian/vegan mmmmm-mm

Recipe #45473

4 Reviews |  By Mirj

This is a very unique stuffing. Can be vegan if cooked separately from the bird.

Recipe #13742

A bit like baba ghannouj, this eggplant dip is flavourful and tasty!

Recipe #8005

Great with turkey, chicken and pork. Don't let the long list of ingredients scare you - 8 of them are spices/herbs. If you are in a hurry, use a package of Pepperidge Farms cornbread stuffing in place of the cornbread. However, the homemade cornbread is worth the effort! Brown gravy ladled over each serving makes it Scrumptuous! My family requests this dish often, and there is never any left over! I always keep one of these casseroles in the freezer for unexpected house guests.

Recipe #54077

Got this from a weight watchers book. 2 1/2 pts per serving. Prep time = average marinating time. You may substitute chicken for the turkey and other curry paste (if you don't like tandoori) too.

Recipe #76675

5 Reviews |  By P4

This is such a great combination it really shouldn't be altered. The wheatberries can be purchased at any health-food store if you can't find them in a grocery store. I love this as a side dish for roasted or braised lamb or beef, or as a stuffing for vegetables or poultry (yum!). I even once stuffed a leg of lamb with it. It's that versatile. The wheatberries have to be soaked for at least 4 hours or overnight, so plan accordingly.

Recipe #56587

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