Place bread and cheese in greased 5 x 10-inch baking dish. Pour eggs and milk over.
Soak 2 to 4 hours.
Bake at 350\u00b0 for 20 to 25 minutes.
Serves 2 to 3.
Germ, Soda, Powder, Cinnamon, and salt. Set aside.
Next combine
owl with high sides, add salt and pepper, beat eggs with
Beat egg; add vinegar, Sweet 'N Low and salt.
Cook until thick (about 1 to 2 minutes). Cool.
Add milk.
Pour over chopped cabbage.
Heat the water and chop all the vegetables. Add the vegetables to the boiling water and cook for about 10 minutes.
Add the stock cubes and the bay leaf and cook for another 5 or 10 minutes. Add a little salt to taste then turn off the heat and add the chopped green herbs.
dd onion and season with salt.
Cook, stirring occasionally, until
Preheat oven to 350 degrees.
In a bowl, mash the bananas and mix with eggs and applesauce.
Add in the baking powder, baking soda, salt, sugar and flours.
Mix well.
Grease a bread pan with cooking spray and pour the mixture into the pan.
Bake for 45 minutes to an hour.
Serve warm, either plain or with peanut butter or nutella!
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Spray nonstick skillet lightly and saute onion and bell pepper on low heat.
Whisk egg whites and food coloring; pour into skillet over onion and bell pepper.
As egg starts setting, sprinkle with cheese.
Salt and pepper to taste.
Add turkey if used.
When eggs are completely set, fold over.
Cut into four equal portions and place in steamed tortillas (place tortillas in between paper towels and cook for 30 seconds).
Roll and serve.
*I use low-fat, low salt Ricotta and lite Mozzarella cheeses. The original recipe also calls for 1/2 cup grated Romano or Parmesan cheese which I omit because of the fat content.
Mix all of the dry ingredients together.
Then add the remaining ingredients.
Mix with an electric mixer set on LOW.
Increase the speed to medium-high and beat for another 3 minutes, (until it lightens).
Spray a muffin tray with fat free butter flavor PAM.
Pour the batter into the cups and bake at 350 degrees F for 20 minutes.
Whisk milk and cornstarch in a small saucepan and heat gently until steaming.
Add butter sprinkles, bring to a boil, stirring constantly, and cook for a few minutes.
Add salt to taste.
herbs, salt& pepper and crushed tomatoes.
Cook on low for 9
he flours, baking powder & soda, salt, cinnamon, oats, Splenda and walnuts
lours, Splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves. Add
In blender, sprinkle unflavored gelatine over cold milk.
Let stand 2 minutes.
Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add remaining ingredients and process at high speed until blended.
Pour into serving bowls and chill until slightly thickened.
Before serving, stir until smooth.
Can be stored covered in refrigerator up to 5 days.
Makes 2 cups dressing.
Combine dried split peas, water and bay leaf and lite salt in large kettle.
Bring to a boil and then reduce heat and simmer for 2 hours.
Stir and make sure peas do not stick.
Add more water if it becomes too dry.
Add carrots, celery, onion and herbs. Continue to simmer 30 minutes or more.
Overcooking does not hurt this soup, as long as it does not stick and scorch.
Just before serving, add vinegar or lemon juice and pepper.
Makes 12 cups. Calories 106.
Contains fat 1 g, fiber 5 g and sodium 91 mg.
Saute first 5 ingredients in margarine in large skillet for 5 minutes or until vegetables are crisp-tender.
Stir often.
Add mushrooms, salt, pepper and broth.
Cook 2 minutes or until mushrooms are tender.
Gently toss fettuccine and cheese.
Top with vegetables.
Serve.
Yields 7 cups or servings (179 calories per serving and 5.8 grams fat).
Cook onion in oil, stirring frequently, until softened but not browned.
Scoop potato from skins.
Puree one potato and milk in blender until smooth.
Pour into saucepan.
Add onion, remainder of potato, salt and pepper.
Heat to simmering over medium heat. Stir in cheese until melted.
Serve immediately.
Makes 3 servings, 1 cup each.
Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
In a medium bowl, whisk broth, soy sauce and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
Serve over Chinese noodles or rice.