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    You are in: Home / MarissaB's Public Recipes
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    27 Recipes

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    I got this from and think it sounds delicious!

    Recipe #326333

    This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!

    Recipe #227891

    Got this recipe from my nutritionist. I put the turkey picadillo on top of mixed greens for a tasty salad, or in a vegetable soup for a healthy and protein-rich soup, or use it as the base for tacos and taco salad. It's versatile, and it freezes very well!

    Recipe #227772

    I got the original recipe from the TV show "Weighing In." I modified it to accomodate my pantry and my allergies. I have tried to indicate the different combinations I've tried and enjoyed.

    Recipe #227770

    This recipe came from my mom, who got it from Family Circle. I haven't tried it yet, but I will soon! I cut out the oyster sauce from the marinade, but if you want to use it, the original recipe called for 1 tablespoon of bottled oyster sauce.

    Recipe #107398

    This recipe is delectable. I expected to like it--but I wound *loving* it. I had an extra helping of it for my evening snack! The preparation time is high because scooping all the seed-stuff out of the tomatoes takes me a long time (but [a] I think I'm slower than average at it, and [b] it is worth the effort!). Got this recipe (& modified it just slightly) from Sam Zien's cookbook, "Just A Bunch of Recipes."

    Recipe #459588

    Got this recipe off a box of Meijer brand raisin bran. Made it for the family & received rave reviews.

    Recipe #457960

    Got this recipe from the December/January 2005 Taste of Home magazine. You can use frozen corn instead of canned, and you can play with the amount of sugar, salt & pepper to customize its taste.

    Recipe #444931

    This is a creamy, delicious alternative to traditional egg nog. It's even pretty healthy, and vegan!

    Recipe #444888

    A good friend made this as part of her Thanksgiving dinner last year & said it was delicious.

    Recipe #420863

    Got this recipe from a good friend. She said the recipe originally called for white sugar & pan sauteeing, but that baking these instead allows Mother Nature to make her own caramelized goodness.

    Recipe #420859

    Got this from a friend who lives in Oregon & tries to eat a lot of homemade, local foods. She said this was her mom's standby recipe--and her mom's mom's too.

    Recipe #420858

    Found in O At Home magazine, Fall 2008.

    Recipe #420856

    This recipe comes from page 18 of the October 2008 Natural Solutions magazine. Note that the cooking time includes the time it takes to cook the squash, which has to be done before preparing the recipe. Once the squash is cooked, the recipe is pretty quick to make.

    Recipe #326395

    This recipe comes from the magazine Natural Solutions. I dig squash and I love the idea of using it in unexpected ways--like in fruit muffins.

    Recipe #326390

    This recipe comes from page 18 of the October 2008 Natural Solutions magazine. Note that you need to cook the squash first, which takes about an hour. The preparation aside from cooking the squash is very fast.

    Recipe #326339

    This recipe comes from the inside of a Cascadian Farms Organic Winter Sqaush box. It was delicious; I had it for a guilt-free dessert.

    Recipe #228753

    I got this recipe from my grandmother.

    Recipe #227881

    Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.

    Recipe #227880

    Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.

    Recipe #227775

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