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    23 Recipes

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    Easy, attractive in color, very healthy and freezes very well. This recipe makes a Dutch oven full.

    Recipe #474138

    I like to do the asparagus in the oven, as it takes no watching and i can avoid overcooking it more easily. I like to do this for weekend brunch with Bacon and Cheese Omelet (also an oven preparation) by ellie2 (#102568) and i throw in some of the potatoes i keep available frozen from my own recipe Herb Roasted Potatoes (#30210) Makes a pretty breakfast, too.

    Recipe #112970

    A great way to use one of those salmon gift packs you got for Christmas. Uses no heavy cream and little butter, making it pretty healthy, as the only real oil is super healthy fish oil. The Wondra flour is not essential, but i like to use--makes for a smooth soup fast. Freezes well.

    Recipe #108799

    From an old pamphlet put out by Pillsbury 25+ years ago. Still gets compliments! Lots of srong flavors!

    Recipe #54352

    I have made this for over 25 years-this is real old-fashioned comfort food, if you like the taste of paprika.

    Recipe #54240

    Pretty, pink tea sandwiches-perfect for a shower or tea party.

    Recipe #31959

    An oldie but goodie-the book the original version was in, "Lean Cuisine," is a 1979 copyright. The sauce will surprise you--it really does get pretty thick.

    Recipe #30961

    Everybody asks for this recipe--it is so deceptively simple.

    Recipe #30428

    This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.

    Recipe #30358

    Adapted from original recipe in the American Heart Association Cookbook. Often served with basmati, couscous, or orzo

    Recipe #30331

    One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!

    Recipe #30216

    Tasty potato dish that freezes exceptionally well. I do 10 lbs at a time and take out just what we need. Never thaw them before heating, tho, as they get soggy. Put still-frozen potatoes in a 350 0ven for 30 min +/- and they'll be almost as good as freshly done. Good for Sunday brunch. My adaptation of the recipe the Grey Poupon people had in their ad a few years ago.

    Recipe #30210

    A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.

    Recipe #24604

    Absolutely light as a feather. Folks will eat this one, no matter how stuffed they are! It stands very tall in the crust, due to the whipped egg whites.

    Recipe #266076

    This is so simple, it's embarrassing when people ask to the recipe! It is quite addictive, too.

    Recipe #113452

    These were a whole lot better than anyone expected! my DH and my best girlfriend thought they were superb! They still have quite a few calories, but still an improvement over regular. Original recipe appeared in this month's Cooking Light. yes, that's right- a whole TABLESPOON of cinnamon! 193 cal 6.3 g fat (29%) 1.1 g fiber

    Recipe #96245

    Our family's favorite cookies. They pack a LOT of flavor, but are not decorative cookies. They came from my MIL, who is now afflicted with Parkinson's and cannot recall the many times we made them together over the years. We eat them and remember happier times. :-)

    Recipe #54349

    Rich appetizer you can assemble ahead of time. A "standard" at our house, along with crawfish or shrimp pies, on special occasions.

    Recipe #30502

    A very low-fat, low cal soup with loads of flavor. What a surprise when my 'meat and potatoes' DH loved it! Original recipe in "Stop Dieting and Lose Weight," from Prevention.

    Recipe #30320

    This recipe originally called for scallops and was first served to me as an appetizer. So try it with them, too!

    Recipe #30304

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