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    You are in: Home / Cookbooks / Winnie
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    33 recipes in

    Winnie

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    3 Reviews |  By 2Bleu

    This menu is a bit high on the carbs, and should be used for a lunch (rather than a dinner) menu. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

    Recipe #338287

    5 Reviews |  By Dancer^

    OHHH my, I made these and they taste so good, You feel like you're cheating. Estimated cost is $8.50 for a months supply. Compare to store bought you will be very surprised at the savings.

    Recipe #3710

    This is a yummy easy recipe. 1 breast is 4 pts. I often used the flash frozen breasts for this. I use 4 4oz breasts.

    Recipe #155442

    7 Reviews |  By Mikekey

    Sweet and spicy, made with Splenda, in the crock pot.. Great for a party.

    Recipe #242919

    I'm posting this for my husband who does the Abs Diet. I changed it a little bit. It called for 10oz of canned chicken, and 8oz can of peas but I think fresh (or frozen) is better. Hope you like!

    Recipe #292030

    33 Reviews |  By dojemi

    An excellent Phase 1 recipe from The South Beach Diet.

    Recipe #81585

    I created this salad for summer. It has a tangy lime vinaigrette and lots of crunch. I hope you like it!

    Recipe #291692

    These muffins contain no oil are super moist with carrots, apples and raisins.

    Recipe #81900

    This was a life saver for me when I started Weight Watchers. It's really good and with 2 slices WW wheat bread(only adds 1 point) It was quite filling. I got the recipe from the first week book of Weight Watchers.

    Recipe #278653

    This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.

    Recipe #225218

    One of my favorite lunches. I think Dannon's Le Creme yogurt is the closest to the yogurt in McDonald's fruit and yogurt parfait.

    Recipe #115490

    I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

    Recipe #114575

    I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.

    Recipe #107544

    Megan K. Devolve created this recipe, she suggests you serve this with spaghetti sauce, but she states they are sinful with Alfredo Sauce. From Copykat.com (http://www.copykat.com)

    Recipe #59626

    Be careful not to stir the crab too much into the other ingredients. Best to fold the mixture gently with a spatula to combine everything. You want the big chunks of tasty crab to stay together as big chunks of tasty crab. Freshly cooked blue crab is the best choice for this recipe; however a good quality canned crab is an acceptable substitute.

    Recipe #81635

    Fat-free, healthy, crunchy, spicy - and sooo easy! This is so good as a salad to accompany Mexican food - but it does pack a peppy punch of its own.

    Recipe #84738

    A great recipe that I adapted from the SB Diet cookbook. Great for Phase 1 or beyond. This is pretty close to the original, with a few changes.

    Recipe #107268

    This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

    Recipe #104509

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