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    579 Recipes

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    4 Reviews |  By KateL

    Entered for safe-keeping. From Bettina Newman RD and David Joachim's "Lose Weight the Smart Low-Carb Way". These may be cooked 1-2 days ahead, refrigerated in a covered container, and reheated at 350 degrees for 8-10 minutes, or served at room temperature in a sandwich with sprouts and sliced cheese.

    Recipe #361100

    3 Reviews |  By KateL

    Entered for safe-keeping. From Bettina Newman RD and David Joachim's "Lose Weight the Smart Low-Carb Way". Just 2 calories per cup, total flavor!

    Recipe #361097

    3 Reviews |  By KateL

    Entered for safe-keeping. From Bettina Newman RD and David Joachim's "Lose Weight the Smart Low-Carb Way", received in February 2009 Cookbook Swap. If you have a Vita-Mix, all ingredients can be processed in one batch. Possible substitutions: frozen blueberries for the frozen strawberries; pear, peach or mango nectar for the orange juice.

    Recipe #361095

    Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A more authentic version of this dish is on Zaar as Recipe #137021, but it may be easier to obtain ingredients for this version, depending on where you live. Per the author, Bear Mush is a darker whole-wheat version of Cream of Wheat. The end product will be stiff, like polenta.

    Recipe #361089

    Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth.

    Recipe #361079

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #361072

    2 Reviews |  By KateL

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #361071

    9 Reviews |  By KateL

    Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic.

    Recipe #361069

    This easy sauce helped convince my brothers I could cook. This is the perfect accompaniment to Rare Roast Beef (a clone recipe is Recipe #55918), steak or beef fondue. From "Virginia Hospitality" by the Junior League of Hampton Roads, VA.

    Recipe #360123

    DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used.

    Recipe #359583

    3 Reviews |  By KateL

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #357292

    7 Reviews |  By KateL

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #357291

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet."

    Recipe #357094

    5 Reviews |  By KateL

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #357091

    5 Reviews |  By KateL

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #357089

    8 Reviews |  By KateL

    Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

    Recipe #356986

    1 Reviews |  By KateL

    Entered for safe-keeping. From First, 3/09/09, one of the magazine's top recipes from 2004.

    Recipe #356479

    2 Reviews |  By KateL

    Entered for safe-keeping. From First 3/09/09.

    Recipe #356102

    1 Reviews |  By KateL

    Entered for safe-keeping. From First 3/09/09. This was a big hit when it was originally printed in 2009. This has different proportions of ingredients from a similar recipe Recipe #66680 #66680.

    Recipe #356062

    4 Reviews |  By KateL

    Entered for safe-keeping. From First 3/09/09. Updated 4/22/14: most reviewers enjoyed this with extra seasoning, so use however much suits you. I love the cheery photos you have posted, my fellow Food.com addicts!

    Recipe #356020

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