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    23 Recipes

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    I created this myself after looking at a few recipes... my attempt was to get more veggies and soy and make it lower calorie at the same time. I was happy with how this turned out... especially the cheese mixture. No one will know it is soy! The end result isn't as rich as the original version but still quite filling. If you aren't worried about calories you could double the mozzarella and use sausage with the ground beef. You will get 1-2 veggie servings per slice (depending on how much you count as a serving). I made this in 2 8x8 pans... make one now and freeze one for later. Or half the recipe. Also this could be made vegetarian by replacing the meat with a veggie alternative and made lactose free if you omit the parmesan and replace the mozzarella with rice cheese.

    Recipe #324948

    A friend got a version of this from a health food store (courtesy of the Comprehensive Medical Center in Bellevue, WA). It was entitled "Immune Breakfast", served cold and in addition to the listed ingredients also included 1 cup soy lecithin granules and 1 cup ground milk thistle. I omitted them and wanted to post this as I make it. Also it originally had oat bran but I knew that I would prefer the wheat. Naturally, everything was organic on the original recipe.

    Recipe #436062

    I got this from Dr. Andrew Weil's book "Eight Weeks to Optimal Health". Posted for safekeeping. I have not tried it yet. This is enough to marinate 1 pound of vegetables.

    Recipe #320244

    I originally started with Recipe #63785 but I tweaked it a bunch to lower the calories. I'd been using turbinado sugar the whole time and didn't realize that it made such a difference. When we ran out I tried organic sugar and brown sugar but hubby kept saying it wasn't right. Turbinado is raw cane sugar. You may also find it under the name "raw sugar". Here is a definition that I found at Turbinado sugar is a delicious alternative to table sugar. Unlike typical granulated sugar, Turbinado sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method. It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee. The first pressing of the sugar cane yields Turbinado sugar. It looks notably different from granulated sugar because it has much larger crystals and is golden to brown in color. It also is considered by some to be “healthier” since it receives less processing than does white sugar.

    Recipe #379645

    I had some soy ginger dressing but I had forgotten that I'd used it up and my chicken garden salad really cried out for it. I whipped this up and really like it. No ginger though. Note: I made this low calorie but one may find this dressing does not stick to the salad well. If calories aren't a problem for you, replace the water with a mild oil such as canola and add water if needed after tasting.

    Recipe #390266

    From "Eight Weeks to Optimal Health". I haven't tried it yet but want to post it for safekeeping. Dr Weil says: Here is an unusual, healthy dessert made from the staple grain-like seed of the high Andes, now available in specialty food shops and health-food stores.

    Recipe #318780

    This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Recipe #248470 with this dish.

    Recipe #290522

    This was inspired by the Thai Iced tea that our Thai restaurants serve. I don't usually post recipes that require such a specific ingredient but I'm hoping members will be inspired to try other flavors as well as what is posted. has this specific tea. They also have vanilla nut creme and creme caramel which I haven't tried but would probably be yummy!

    Recipe #425212

    From Dole... posted for safekeeping so I can throw the box away! Looks good, I just don't usually have bean sprouts on hand.

    Recipe #458254

    Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work.

    Recipe #388822

    We have a fireplace with glass doors. "How beautiful!" we thought when we bought the place. It didn't take long to figure out it was a curse rather than a blessing. They fog over with only one fire and within a week can be black and opaque. We tried many different techniques and even resorted to scraping it with a razor blade at times. I think I read this tip in a book full of similar tips. I didn't really believe that it would work but was pleasantly surprised! Cleanup has gone from a several hour affair to about 15 minutes. You can disregard the amounts... the recipe was rejected for lack of quantities originally so I had to add them to get it accepted.

    Recipe #380367

    Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice.

    Recipe #318803

    From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey.

    Recipe #266166

    You want a firm pear such as Bosc, however I have made this with an underripe D'anjou with success. Warm, it's good with ice cream and cold it can be eaten as you would applesauce or stirred into hot oatmeal etc. Very versatile.

    Recipe #325414

    I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

    Recipe #467958

    Found this on this blog: She has beautiful step-by-step photos so check it out! I am not as "uber-healthy" so have not included the instructions for keeping this 'raw' but if someone wants to try that version, please let us know in the comments. I changed the recipe to be for 2 dozen since I was making it for a cookie exchange. It actually ended up making 30 cups.

    Recipe #469721

    No Dairy, Gluten or Corn ingredients added! Before posting this I did a search on other apple pie canning recipes and there are many here but yikes! Not all of them are safe. U.S. Guidelines only recommend Clear Jel for thickening and so I'm not sure about the ones using cornstarch or tapioca. They may be safe... but maybe not. I can't have corn which is what ClearJel is so this is how I make my pies. Also this recipe has much less sugar than the other recipes that I saw. The procedure is safe and based on a few recipes. The processing time is based on the NCHPF processing for hot packed sliced apples. If you are canning it, I recommend making a double batch which yields 5 quarts.

    Recipe #507502

    I have a pressure canner with a weighted gauge and have been having fun using it. I like the idea of preserving my own food. That way I know what is going into it... hopefully less sodium and no corn syrup! I also dream of saving money as well but still need to find a source for cheaper lids. *It is very important to know that if you "tweak" a canning recipe, you are in danger of changing it into an unsafe recipe. If you are not familiar with acidity of foods, don't change this! Also, you MUST use a pressure canner and not a water bath canner. This recipe came from the book Canning and Preserving for Dummies copyright 2009. Time does not include soaking time... start this the day before!

    Recipe #448541

    This is a recipe that I have made several times. It is my creation but based on the recipe published by National Center for Home Food Preservation for canning ground beef. I have added onions, peppers and spices all which would not require any additional processing time. ** Please note: this is NOT a recipe for beginner canning. Don't make this until you have used your pressure canner several times and feel comfortable with the process.

    Recipe #504980

    I've been wanting to make graham crackers from scratch and I believe the recipes I have found call for whole wheat flour. Not surprising since I don't see graham flour sold in the stores! I used this in Recipe #39120 in place of the flours and it turned out well. You might want to reduce the oil/butter in whatever recipe you are trying because the wheat germ will add that. I found this "recipe" in wikipedia. The following was taken from that entry: "Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794-1851), an early advocate for dietary reform. Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well."

    Recipe #377353

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