Spray large skillet with olive oil Pam.
Cook on moderately hot stove.
Saute onion, mushrooms, red bell pepper, etc.
Lastly add chopped spinach (thawed or fresh washed).
Season to your liking. Add 2 containers egg substitute or you can split vegies and do 2 separate panfuls.
Sprinkle to your liking with Healthy Choice cheese, Weight Watchers Parmesan and any herbs or seasonings.
Cook over moderately low heat for several moments.
Then flip and continue cooking.
Top with sour cream and picante.
Enjoy!
cones using the \"Bisquick Heart Healthy\" lower fat product, but the
0 minutes.
For the Healthy Hollandaise:
Combine all the
ssue of Living Without magazine.
Click here for more great recipes, to
or this because FRESH is living and that's better for
ork. Serves 8.
Canadian Living Magazine: March 2007.
Combine cream cheese, confectioners sugar, peanut butter and milk in a large mixing bowl; beat at medium speed with an electric mixer until well blended.
Fold in whipped topping; spoon into crust and sprinkle with peanuts.
Chill 8 hours.
auce. Serves 12.
Canadian Living Magazine: March 2007.
Cut the first 4 ingredients into strips.
Pour boiling water over all and let sit for 5 minutes; drain.
Combine remaining ingredients.
Pour over drained peppers.
Bring to a boil for 5 minutes; stir occasionally.
Chill; serve over grilled or fried seafood.
Excellent with shrimp scampi and pilaf.
Sort and wash soup mix; place in Dutch oven.
Cover with water 2 inches above soup mix; let soak 8 hours.
To speed soaking time: boil 2 quarts water; add bean mixture and boil 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and proceed as directed.
Drain soup mix and return to pan; add 2 quarts water and ham hock.
Bring to boil; cover.
Reduce heat and simmer 1 1/2 hours.
Stir in tomatoes and next 4 ingredients.
Bring to boil; reduce heat and simmer, uncovered, 30 minutes.
Remove ham hock; remove ...
p. Serves 16.
Canadian Living Magazine.
Combine cheeses, herbs, garlic, salt and pepper.
Thinly slice zucchini and tomatoes into bowls.
Butter an 8 or 9 x 2-inch square pan.
Arrange 1/2 zucchini slices in pan.
Sprinkle 1/4 cheese mix over.
Then arrange 1/2 tomato slice and 1/4 cheese over tomatoes, then arrange remaining zucchini and again, 1/4 of cheese mix.
Top with remaining tomato slices and last of cheese mix.
o 2 weeks.).
Canadian Living Magazine.
omatoes or cheese).
Canadian Living Magazine Summer 2005.
In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
Transfer to blender or food processor; puree until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 1/2 cups.
Canadian Living Magazine: May 2002.
Cook broccoli according to package directions, omitting salt; drain well.
Combine eggs, soup and oregano; mix well.
Stir in tomatoes and broccoli.
Spoon mixture into a lightly greased 10 x 6 x 2-inch baking dish; sprinkle with Parmesan cheese.
Bake casserole, uncovered, at 350\u00b0 for 30 minutes or until bubbly.
This recipe originally came from Southern Living magazine. It makes a great Christmas happy for friends and teachers.
Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
Bake at 425\u00b0F for 45 minutes (or until meat thermometer registers 155 degrees).
Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 ...
his was taken from Southern Living Magazine to which I added the
arsley.
KITCHEN TIPS:
Healthy Living: Save 50 calories and 6