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    31 Recipes

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    This is a very easy recipe that I have changed over the years many times, (this time there is no added salt, fat or sugars, but loads of herbs and flavor). This is a spin off of my recipe #397958. (That one was used to help overweight patients lose weight before surgery.) In an effort to further reduce fat's and salt I adapted my old recipe yet again! No Salt added, no sugar added, no fat added, ... I like that! It is pretty much a 'free food' when I am dieting. We like to have a bowl for lunch or before a meal, such an easy way to get in our daily vegs on a regular basis. P.S. start with a lower amont of chili paste and pepper if you don't like much zip... as well - herbs and seasonings are to taste ... we just like these ones best. Half the fun of cooking is to create your own version of a dish...Add chicken perhaps to compliment the sage undertone? Enjoy!

    Recipe #454680

    Amazingly delicious, low calorie, low fat, somewhat spicy, oriental flavor diet soup! A really nice change from the tomatoe based diet soups. This makes a huge dutch oven full. I like to eat it all week when ever I am hungry as a snack, for lunch or before dinner as a low calorie nutrishious fil-me- upper. (To further reduce sodium I would suggest home made chicken or vegetable stock and reduce the soya a bit. It does change the flavor some but would reduce sodium if that were a concern.) A person could also add a few rice noodles and shrimp or fish or chicken for a balanced meal. What would be easier than that?!

    Recipe #451028

    I was enthralled by Pvt Amys Mom's recipe of Halibut Florentine, but was lacking so many ingredients... so working on that I ended up with this! Thank you pvt. Amys mom...I cant wait to make your recipe. My Hubby adores this and thinks it is absolutely company worthy!!! LOVE IT! and I usually do not love my own cooking...my own worse critic and all...

    Recipe #392309

    I was looking for a fast way to prepare my asparagus, I was getting tired of steamed....So I put this together. Although this certainly is not as fat free as steamed, it is truly much more flavorful. It turned out so delicious that I was sad that I had not cooked larger portions, I loved the crispy, sweet garlic. NOTE: (The directions look really long but are only detailed not difficult.) I hope you enjoy this super easy recipe.

    Recipe #392305

    It seems silly posting something as simple as a baked potato, but this is so darn good! I created this when I was eighteen and we did a lot of entertaining...usually bring your own meat bbq's lol. I like it because it has everything in it, including it's own bacon bits, travels well, can be prepared ahead of time and gets rave reviews every time and is most always requested. Note: Depending on what meat I am serving I will add an appropriate herb to my potato, eg: if I am cooking lamb I will add rosemary to my potato. You can let your potato cook longer to get that delish crispy peel....nummy.

    Recipe #392292

    After looking through several recipes, I still could not find a recipe for wild rice pilaf for which I had all ingredients on hand... I have attempted to make 'my rice' several times with varying results, I needed help!. Rice really is not my forte...sadly. So I took rice /water ratio from one recipe and the baking idea from another, added what I had on hand and the result is one I have got to post... I have created a rice recipe even I like..lol. I hope you do too!

    Recipe #392285

    I fondly remember making bread with my late mother when I was a child. She made the best bread and cinnamon buns in the world! Each time I make bread to this day I still hear her voice.."you have to knead it untill it squeaks , then you know it will be good!" Well all her recipes were lost in a fire many years ago and I have devised this recipe, which my children adore. No...sadly I don't often make the dough squeak, but my children would squeal with delight when they would come home from school to warm homemade bread and butter with My strawberry jam! They would always fight for the crust! That makes it all worthwhile. This is an easy, versatile recipe and almost foolproof. Enjoy. Note: Prep time does not include the two rising times which would be approx 1 hour each. Neither the waiting time between oven fulls if you are making buns as they take more room in the oven than 4 loaves of bread. The directions seem lengthy but really they are just really simplified in case you have never made bread before!

    Recipe #392251

    A tasty marinade for fish, I made this for Halibut but I think it would be nice on most any fish...or even chicken.

    Recipe #392239

    A meal on its own!!! Tastes just like stuffed peppers without all the glamour. Truly easy and satisfying. Comfort food at its finest. Can easily be prepared in a crock pot...at step 3 just throw it in the crock on med for 7 hours . It freezes nicely too!

    Recipe #392180

    My local grocery store makes these in the meat department and charge way too much for them!! I have not tasted theirs but I knew I could make similar, more cost efficiently. I searched online for a meat stuffed portabella and could not find one. Thus, time to get somewhat creative.... We really like how the asiago cheese and italian seasonings compliment this unique little meatloaf. Here is hoping you like it as well. Note the photo does not do the dish justice....

    Recipe #391971

    This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite!

    Recipe #384068

    I really get tired of paying so much money for BBQ sauce that is; well...generic in flavor! I have played with making my own for years and I actually wrote this one down... it really is very tasty and can be adapted easily to ingredients on hand. Now that is the kind of recipe I appreciate!

    Recipe #384065

    This is the perfect blend of Tangy/Sweetness, it is remarkably mild, not oily and is hugely versatile! Wonderful for picnics, lunches to go or just an added side at dinner. I do NOT like apple cider vinegar but in this recipe it is fabulous, especially for bean salad skeptics like me. I make it in a one gallon ice cream pail and store it in the fridge, when it begins to run out I add a can of what ever bean I have on hand and a few more red onions. I can do this until the 'brine' runs out. Then I just start all over again and always have it on hand. Fresh cooked beans have a nicer texture and are more cost efficient than canned but canned is yummy too, though do contain lots of sodium. So if you are on a sodium restricted diet, I would suggest cooking dry beans and fresh green and yellow beans for this recipe. Enjoy!

    Recipe #373872

    Inspired by a recipe #348245 posted by Mikey Tuscon. I loved his recipe cold ...such a neat "Greek Salad" I had made a whole Greek meal including a typical Greek salad so I thought these would be wonderful warm instead...so as to to enhance the sweetness of the tomato. Amazing! They make the perfect appy! So easy to prepare ahead of time, a real time saver when entertaining. I have made them several times now and I think you will like them. Serve with garlic cheese bread, yummy!

    Recipe #373661

    I have made this for pot luck dinners and never have l had leftovers. It is a meal in itself! Really quick to put together and delicious to-boot! This makes a lot and freezes nicely... perfect for make ahead meals or BBQ's. Add a tossed salad and italian or french bread... yum! It is extra special served with Ribs, and sometimes I would add a tin of pineapple tidbits. Give it a try!

    Recipe #454661

    A wonderful fusion of flavors! I have tried dozens of Greek salad recipes, and so often they taste overly oily or plain. I have put together what I feel is the best of what I have made before and this is what I have come up with. (I need to write it down before I lose the scrap of paper I scribbled it on). I make a triple batch and keep it in the fridge... in a recycled store bought salad dressing bottle! I won't be buying Greek dressing ever again. Note: (I believe that recipezaar's nutritional information for this recipe is WAY out of wack... will investigate)

    Recipe #454660

    Deliciously healthy, full of fiber and low in fat! My kind of salad. I used a rice blend called Aztec, which was made of Colusari red rice, long grain brown rice, split peas and amarath. I saw it at a bulk store, I had never seen such a blend before so of course I bought it! I am sure this salad would be just a tasty with a brown and wild rice blend. I make extra rice on one day of the week so I can use it in salads and soups easily. I have even frozen rice successfully in portion size spoon fulls on a cookie sheet lined with parchment paper, then placed the frozen rice in a ziplock bag for easy use. NOTE: ***Time does not include cooking rice. ***

    Recipe #454659

    I had decided it was time to begin purging my pantry and freezers in preperation for the fall frenzie of delectables coming in from the garden. I found a frozen bag of leftover baked ham ( I thought initially it was roast beef :( ) from Thanksgiving and wanted to make something yummy... though I am tired of baked beans every time we have ham.. I searched for a recipe and could not find what I was looking for, so I had to get creative.. We really liked this soup and next time I think I will add another hot pepper or two as well as a bit of frozen peaches and cream corn, or perhaps a bit of pot barley or rice?

    Recipe #434327

    A bumper crop of swiss chard requires some creative juices to find new ways to enjoy it. This is simple and really delicious!

    Recipe #397978

    I used to drive across the border with friends on occasion to Buffalo from Toronto Ontario and we would go through a wonderful (though somewhat dingy) drive through restaraunt for wings and eat them from the bucket on the way home. Soooo delicious After about visit 6 or so I found out how they made these, and over the last 25 years this is the closest to the recipe I can imagine getting! (Bottled BBQ sauce was not as nice as homemade, but it is quick.) So addictive! Not stinging hot ....not bland and plain ol' BBQ . On a hot scale of 1 - 10 my Hubby calls this a delightful 7 - 8 with a wonderful subdued afterglow that makes you desire more. They can be made hotter or milder to taste easily by slowly adding the Red Hot sauce to your taste requirement. NOTE: OFTEN, I make triple or more of this recipe and freeze it in portion controlled ziplock bags to have them on hand for unexpected guests or a night time craving! I hope you like them...and If someone remembers the restaraunt from way back then... I would love to know the name of it!! Good memories...

    Recipe #397960

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