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    4 Recipes

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

    This is the latest invention from my continuing effort to create easy, tasty alternatives to work with my husband's triglyceride-lowering diet. It's quick, easy, and yummy! I intend to try other spice combinations, such as an Indian-inspired cumin/coriander/tumeric one or even a sweet one with cinnamon and sugar.

    Recipe #283164

    I was craving Mexican food, so decided to make some for lunch, but didn't want to make anything too spicy, since I was cooking for 4 young children. Living in Israel, it's very hard to find any Mexican ingredients or pre-prepared Mexican foods, so I made do. The end result was very yummy and loved by all! When we made more for 2nd helpings, my 6 year old helped me make it. NB: This can be topped with a simple guacomole (mashed avocado with a bit of garlic and onion) for extra flavour and nutrition.

    Recipe #275308

    1 Reviews |  By DenaP

    As an anemic, I try to keep my iron up by eating the right food, rather than supplementation. This soup is a variant on a basic spinach and red lentil soup (thanks, English_Rose!) with extra ingredients chosen for their high iron content. If you love Indian food, you'll love this soup! I happened to make it after having boiled a beet, so instead of vegetable stock, I used the water from the beet, which added a nice extra flavour. (NB: an iron-rich diet should be undertaken with advice from a professional.)

    Recipe #276250

    This recipe comes from the "Weight Watchers 35 years of favourite recipes" cookbook. It's delicious and filling, and people always ask for the recipe. The flavours develop slowly, so this is a perfect dish for making a day ahead or for freezing. WW scores this as 5 1/2 points per large serving. Cooking notes: For new chefs, thickening cornflour and milk takes a while! Be patient. I never use the peppers due to allergies -- they definitely aren't necessary to make this delicious! In Israel, it's harder to get exact ingredients, so I make it here with a brown bean that's the same consistency of kidneys (don't know what it is, though) and mozzarella cheese. The cheddar's better, but these exchanges are still delicious, so improvise with confidence! Replacing the two tsps of oil used for the pan and for frying veg with Pam olive oil spray will save you a point per serving.

    Recipe #319572

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