Winter, North american, 500 or fewer calories Recetas

Cream of Vegetable Soup

A good base comfort soup for the winter season. Cauliflower, potatoes, carrots, onions and garlic predominate, but you can rifle through the veggie…

Sugar Pumpkin Curry Cream Soup

We grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In…

Peanutty Oatmeal Cookies

A different take on peanut butter cookies. The oatmeal adds chewiness, and the chopped peanuts add extra crunch. For an over-the-top serving, spread…

Garlic Herbed Sweet Potatoes

TRY THIS AT EASTER - it is a signature dish! It is sweet and savory with fresh herbs, dairy products and chicken broth. This is a North…

Leftover Oatmeal Raisin Nut Muffins

Leftover cooked oatmeal joins basic quickbread ingredients to make a delicious batch of muffins. Rather than…

ESTESS SMOKED POTATOES WITH CORN

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT…

Monkey Bread

Super quick!

Low Fat and Dreamy, Chicken Stroganoff

This time of year is all about hearty comforting foods. Traditional Stroganoff is made with thin slices of…

Pecan-Crusted Salmon Fillets with Honey Mustard Sauce

Salmon can be dressed up for company or simply broiled or grilled plainly and be equally divine. This treatment…

Leftover 2-Bean Stew

A quick bite using odds & ends was WAY too delicious not to post. Forget 8-bean and even 18-bean soups - 2 cans of beans, a few veggies and a…

Tri-Color Vegetable Risotto

Marinated Roasted Pepper Canape

The pepper mixture can be made ahead of time.

SLAPPY COOKIE OR SAD HAPPY

THE NAME COMES FROM MY KIDS AND MY WIFE. THIS RECIPE, MY GRAND MOTHER ALWAYS MADE FOR US AS A SNACK. THERE SO GOOD YOU WANT TO EAT ALL OF THEM. THE…

Peanutty Banana Streusel Muffins

A nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or…

Bacon Mac (Macaroni & Cheese with Bacon)

It's hard to improve on an American classic, but I think this recipe based on Cooking Light Magazine (9/09)…