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    You are in: Home / Cookbooks / MUFA friendly
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    23 recipes in

    MUFA friendly

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    this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

    Recipe #21032

    This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.

    Recipe #112259

    This is delicious and healthy too! The only changes I made were to substitute the fresh basil with 1 T. dried sweet basil and to omit the salt.

    Recipe #412314

    From Southern Living Annual Recipes 1983. Yummy! Chill time is not included in cook time. Cook time is assembly time.

    Recipe #383425

    This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!

    Recipe #108231

    Light and tasty! You'll NEVER guess that you're eating healthy!!

    Recipe #19912

    I found this recipe in Peter Reinhart's book American Pie. Put the garlic on top of a pizza (try #186393) for a special treat or freeze/refrigerate it to use in other recipes. Save the oil for salads and sauces.

    Recipe #186303

    I found this in the October 2007 edition of Cooking Light. The description says, "Rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir." It is true about the browned butter taste.

    Recipe #393439

    I remember this recipe from the country club that I waitressed at as a teenager. It was so yummy but easy to make, the sweet and tanginess of the sauce with the crunchy, toasted almonds is great for an anytime dish.

    Recipe #395166

    Posted in response to a request for this recipe from the April '05 issue of Southern Living magazine.

    Recipe #117045

    20 Reviews |  By Kim D.

    Posted this recipe as a reply to a request. I haven't tried it yet, but it sounds good!

    Recipe #28149

    This recipe has evolved over the years, originally based on my mom's recipe. I've tried tomato sauce and diced tomatoes for the sauce and found them to be too acidic. The tomato soup is just right, I think. The ham is wonderful in these.

    Recipe #52628

    Those monks know their stuff! The sherry makes this wonderful - don't leave it out! I like this best with Parmesan on top, but cheddar is awfully good too. Serve with crusty bread for a hearty, meatless meal.

    Recipe #41384

    I got this from Restaurant-recipes-request@food-lists.com

    Recipe #63138

    A delicious and easy to make salad, I sometimes add in a tablespoon of peanut butter to the dressing, plan ahead the dressing must refrigerate for a couple of hours in advance to blend flavors, it may be doubled if desired -- the salad may be prepared in advance but do not add in the dressing or orange segments until just before serving, prep time does not include cooking the chicken, all amounts may be adjusted to taste :)

    Recipe #300183

    Rub from Etta's restaurant in Seattle.

    Recipe #68812

    This recipe is from Bon Appetite. It will remind you of a Derby Pie, but the company that makes the famous pie claims that their pie does not have corn syrup in it.

    Recipe #154623

    This is by far the best soup that I have ever had. I found this recipe in a cookbook called A Collection of the Very Finest Recipes. I have slightly adapted the recipe, but not by much.

    Recipe #185961

    I made this in the oven with a roasting pan. I put water in the bottom of the pan and heated the oven to 400 deg. Then I lined the rack with aluminum foil, and baked the marinated salmon for 10-15 minutes. It was very tasty. The ingredients listed below are doubled from the book. Also, I used olive oil instead of canola oil.

    Recipe #386099

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