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    32 Recipes

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    A very flexible recipe - you can cook the beans "from scratch" or use canned beans, use any kind of sausage you want (Jimmy Dean reduced fat works great - it comes in 12 or 14 oz. packages and I use it in place of the 1 lb. called for in the recipe) or substitute ham or turkey, you can add or substitute favorite veggies. This soup freezes well and can be halved or doubled. And it's delicious! To make a lower fat version, use the reduced fat sausage and 1% or skim milk. (The cooking time is for a crock pot - if you use your stove top, cooking time is greatly reduced.)

    Recipe #465691

    Cake-like yet moist muffins. I grate fresh zucchini and freeze it in two-cup batches and use the thawed zucchini (with all the liquid) when I make these. Lower in fat than some muffins - good for breakfast, lunch, snacks. Makes the equivalent of 2 dozen regular sized muffins.

    Recipe #465119

    Moist, easy, delicious muffins... What could be better? If you love the lemony flavor, add a tsp. or more of freshly grated lemon zest to the liquid ingredients. This makes 2 dozen regular sized muffins or 4 dozen mini muffins - I usually make 1 dozen of the larger and 2 dozen of the smaller.

    Recipe #462738

    This is a re-make of a recipe I've had forever...A great way to use up that one lingering banana in the fruit bowl, and the substitution of whole wheat flour for part of the regular flour as well as the splenda for part of the sugar makes these a bit healthier than lots of muffins out there. And they're delicious! Makes 2 dozen regular size muffins or 1 dozen regular and 1 dozen minis.

    Recipe #447945

    These muffins are rather dense and chewy and totally delicious! Lots of fiber and not too sweet. You can add raisins (1 C) and/or chopped nuts (1/2 C) and you can add some ground cloves (1/2 tsp) and/or ground nutmeg (1/4 tsp.) along with the cinnamon. Makes 2 dozen regular muffins or 4 dozen mini muffins.

    Recipe #438457

    Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!

    Recipe #438297

    These are easy to make, delicious and they make your house smell wonderful - a favorite at our house. They're high in fiber, low in fat and not too sweet. If desired, you could add raisins, currants and/or chopped nuts when you stir-in the dry ingredients. This recipe makes 2 dozen regular sized muffins or 4 dozen smaller "gem" sized muffins.

    Recipe #438296

    This goes wonderfully with spinach and fresh strawberry salad or any kind of fresh greens, with or without fruit. Especially delicious with grilled chicken slices over the greens for an elegant dinner salad. And it's so simple to make! The "cooking time" is actually time spent in the refrigerator to let the flavors develop. I use a Splenda-type sugar substitute instead of sugar, making this a great dressing for diabetics.

    Recipe #438258

    This is so easy to make and it's 'delicioso'! And no un-pronouncable ingredients...so you know it's gotta be healthier than the dressing you buy at the supermarket. I use whatever kind of vinegar I happen to have on hand - each different kind lends a slightly different character to the dressing. The half hour "cooking time" is actually time spent in the refrigerator before use, although I have used this dressing right after mixing it up.

    Recipe #438256

    This is so easy to make - delicious, versatile, inexpensive and healthier than all those boxed varieties at the supermarket (filled with un-pronouncible ingredients)... I sweeten it with a granular sugar substitute and it works just fine. Watch closely toward the end of the baking time so that you don't scorch or burn it. I love it crunchy and with that toasty taste, but a minute too long and it goes from toasty to toasted.

    Recipe #436960

    When our kids were little we had a favorite tamale pie recipe that included meat. I developed this version when we were going through some tough financial times, and surprise! It became a family favorite. I nearly always doubled the recipe because left-overs never stayed around very long. I often cooked pinto beans (1/2 cup dry beans, cooked in the usual way and smunched with a potato masher) when even canned re-fried beans were a luxury. This is a frequenly requested recipe to this day. The cooking time doesn't reflect the time needed to cook the brown rice (or the dry beans if you use them).

    Recipe #323107

    This is our family's favorite Salisbury Steak recipe - the only one I make! It's easy and delicious. We like this served with rice, noodles, mashed potatoes, baked potatoes - or best of all with home-made macaroni and cheese. Recipe can easily be halved, but I figure it takes very little extra effort to make a big batch, so I usually make this large recipe and freeze any extra individual servings. Makes for super easy on-the-fly meals. If you use wine, try not to use "cooking" wine - table wine is much better.

    Recipe #323088

    We love this! It's not exactly figure-friendly but zucchini season only comes once a year. You can use more zucchini than the amount called for, depending on the amount available to you and/or how far you want to stretch the recipe. This makes a wonderful (vegetarian) main course, or beautifully accompanies pork, chicken, beef, fish as a side dish. Add a green salad and some crusty bread...Heaven!

    Recipe #322926

    This tastes so much better than any canned or frozen Beef-A-Roni, and it's so easy to make! This recipe makes a lot and I freeze individual portions for quick lunches/dinners down the road. If you don't want such a large quantity, the recipe is easily halved. Oh, and P.S. - as with most recipes of this type, it tastes even better the second day!

    Recipe #312939

    I cut this recipe out of a magazine years and years ago - it was originally titled "Clara's Peanut Butter Pie". It's one of our favorites, and hands down is the best Peanut Butter Pie I've ever tasted. I usually make my own graham-cracker crust and bake it for five minutes or so before I add the filling (Cool it first, of course.) I've made the filling using low-fat cream cheese and reduced fat non-dairy whipped topping and the results are great. Thank you, Clara, wherever you are.

    Recipe #228103

    These sometimes turn out crumbly, but that sure doesn't affect the taste. They taste delicious as bar cookies and also go great with ice-cream. Our family fights to see who gets to sprinkle the crumbs left in the pan over ice-cream.

    Recipe #216526

    I love the Zupa Toscana at Olive Garden and this is my version. We love it! Add crusty bread and you've got dinner.

    Recipe #215473

    This makes a BIG salad, but can easily be cut in half. It's good for pot-lucks and as a luncheon dish, as well as a side dish to go with grilled chicken or fish. I've always wanted to add raisins to this, but never have. If you try it with raisins, let me know how it turned out.

    Recipe #215448

    This is revised from a recipe I cut out of a magazine ages ago. It's one of our favorites and this recipe makes enough for two nights plus a lunch or two. As with many of "my" recipes the ingredient amounts can be changed. Don't like mushrooms? Leave them out. Really like mushrooms? Go crazy and double the amount. Want more chicken? Add another chicken chest. Etc. Also, the tomato soup part of the recipe can be changed any number of ways - I've made it with diced tomatoes, tomato sauce, tomato paste and water, condensed tomato soup and water, etc. Sometimes we like to eat this as a soup rather than over rice/noodles and thats when we use tomato juice for the liquid - and we add more than a quart (To make it "soupier".)

    Recipe #215439

    When I was still a teen ager, I worked for a magazine distributor in Baker, Oregon and one of the office ladies (Lily) shared this recipe with me. I love it, love it, love it. When I make it, I use sugar-free jello and I divide the recipe into six little food saver containers with lids - makes just the right amount to go with lunch or to eat whenever - and it's low calorie! The ingredients are very forgiving - it would sork with cooked chicken, or ham, and you can change the crunchy vegies to suit yourself. My favorite mix is celery, green pepper, dill pickle - along with canned shrimp. Diced cucumber, carrots, radishes would also be very good. The hour "cooking" time is actually cooling time.

    Recipe #215435

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