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    9 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Not only is this recipe lower calorie than most, it isn't as overwhelmingly sweet. Feel free to add an alternative sweetener or add more to taste. Substitute different juices or add fruit earlier to vary the flavor, but be aware that the fruit will get mushy if allowed to macerate.

    Recipe #501617

    I love baked potato soup, but it's sooo bad. Here's a version you don't have to feel quite so guilty about.

    Recipe #443833

    1 Reviews |  By Anacat

    I'm a citrus fan, so I came up with this recipe to showcase it and jazz up mildly-flavored fish.

    Recipe #392723

    Quiche is so good, but usually so guilty. This is an attempt to keep the taste without the guilt.

    Recipe #392058

    1 Reviews |  By Anacat

    Everyone seems to have had one of those "healthy" Alfredo sauces that taste like glue. This one is easy and has a nice creamy taste, without the fat. It can be mixed with chicken, shrimp, scallops or your choice of firm white fish, thoroughly browned and cubed. I like adding the peas to the sauce, but they can also be served on the side.

    Recipe #362552

    Cheesecake is so decadent that people are reluctant to eat it, so I did a few nips and tucks to take away some of the guilt.

    Recipe #274342

    4 Reviews |  By Anacat

    There are some great garlic chicken recipes on here, but most of them are written for a cook who has a lot of time and is cooking for more than just two people. This is what I came up with as something smaller and simpler to serve with a sweeter side. I served it with acorn squash cooked with brown sugar and peas. The meal ended up having a flavor reminiscent of North African food.

    Recipe #268369

    1 Reviews |  By Anacat

    Although this recipe uses an ingredient found in the Asian food section of the supermarket, it has a markedly Latin American flavor. I didn't have a marinade one day, so I did a search of the cabinets and this is the result. It can easily be multiplied for big groups, even made ahead. If you can't find chile oil, it can be made by heating red pepper flakes in a neutral oil, then allowing the mix to cool and straining the oil.

    Recipe #240350

    A zingy variation on pasta salad, in a Mediterranean style. I designed it one day when I wanted to bring something different to a picnic and found tricolored pasta in the pasta aisle.

    Recipe #240045


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