Free Recipes Archive
2 cans black beans, rinsed and drained or 4 cups freshly cooked black beans 1 sliced ripe olives, drained 2 medium tomato, seeded & chopped 1/4 cup chopped green onion 1/4 cup chopped fresh cilantro 2 tablespoons olive oil, or Read More …
This smells absolutely fabulous and tastes just as good. Excellent for breakfast, brunch, or a luncheon. Lots of fat and calories avoided by omitting the crust. Saute in Pam for 10 minutes; stir occasionally: 4 cups thinly sliced zucchini 1 Read More …
Nopales are healthy. One cup contains 60 calories and plenty of vitamin C Source: Chef Jorge Gonzales, Such as Life Restaurant, Phoenix, Arizona 2 cups nopales, scraped, washed and cut into strips 1 cup ground chorizo sausage 1 tablespoon olive Read More …
1 md Rabbit, cut up, frying 1 tablespoon Olive oil 1 tablespoon Butter or margarine 1 md Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy 4 tablespoon Whipping cream 1-1/2 tablespoon Grainy coarse Dijon Mustard Read More …
Absolutely the best way to use zucchini! Moist and fudgy, worth the calories. 2 cups zucchini, shredded 1 1/2 cups sugar 3/4 cup canola oil 2 teaspoons vanilla extract 2 cups flour 1/3 cup cocoa 1 1/2 teaspoons baking soda Read More …
Low fat, low calories, great taste…what’s not to love! Refrigerate the tomatoes for at least an hour before serving to let them soak in all that wonderful dressing! 4 medium tomatoes, sliced 2 tablespoons fresh basil, chopped or 2 teaspoons Read More …
Save calories by switching up your traditional meatloaf with this easy ground chicken version. Try punching it up with salsa instead of ketchup for a another fun twist. 1 lb ground chicken 1/2 cup fine breadcrumbs 1 large egg white Read More …
Adding artichokes to this white bean hummus adds extra flavor while making it lower in calories per serving. 1 14.5 ounce Can White Beans or 1-1/4C Homemade White Beans 1 cup Artichoke Hearts in Brine; packed + liquid 3 tablespoons Read More …
Guidelines for calories employs two principles: (1) average calories based on food groups or categories rather than calorie counting of individual recipes; and (2) controlling calories by simple modifications. These modifications include serving method, smaller portion sizes, and eliminating or Read More …