- * 2 cups dry lentils
- * 2 cups uncooked long grain brown rice
- * 1 cup chopped carrots
- * 1/2 cup chopped celery
- * 8 cups water
- * 1 cup vegetable broth
- * 1 teaspoon garlic powder
- * 1/2 teaspoon ground black pepper
- * 1 tablespoon salt
- * 1 cup sliced fresh mushrooms
- chicken bouillon
- thin ham slices
- white wine
- swiss cheese
- cornstarch
- bacon
- cold water
- water
Serve in tortillas, taco shells, or buns.
- chili powder
- barbecue sauce
- cumin
- dried oregano
- boneless pork roast
- chopped cilantro
These hash browns are the tastiest, crispiest breakfast potatoes I’ve ever had or made. They’re also great topped with a fried egg. (The secret is in the ricer.)
- olive oil
- Salt and pepper
- Potato ricer
- vegetable oil
- cumin seeds
- Large bunch of fresh coriander
- turmeric
- salt
- Small green chilis or 1 tsp cayenne
- diced tomatoes
- Fresh ginger
- garam masala
- shortening
- powdered sugar
- flour
- eggs
- flour
- baking powder
- salt
- vanilla
- coconut
- orange-lemon icing
“Traditional pesto is very high fat, unlike this low-fat version. This pesto has a wide variety of uses. Try it tossed with penne pasta, strips of grilled chicken, chopped fresh basil, and golden raisins, topped with chopped tomatoes and a touch of Parmesan and black pepper. It’s also excellent on hot or cold sandwiches.”
- fat-free mayo
- chopped garlic
- water
- thawed frozen chopped spinach
- packed fresh basil leaves
i usually eat this as a “soup”, but you can also put it over rice, or just use the cooked sweet potatoes as a side dish (saving the coconut milk/curry combo to cook rice in, or cook another curry).
- light coconut milk
The oil can be left out of this recipe to make it low in fat. It has plenty of protein on a whole grain bread, so it completes sandwiches well with simply sliced vegetables.
- tofu
- tahini
- dill seed
- vinegar
- prepared mustard
- honey
- oil
- salt to taste
5 cal
- Lemon
- Water
- Sugar Free Raspberry Torani Syrup
- Ice
- Splenda