- chicken breasts
- italian seasoning
- cream cheese
- cream of chicken soup
a little sugar is ok – be fairly generous w the oil (no animal fat). Mushrooms, zuccs etc can be varied. Half a green capsicum and a half a glass of white wine would probably give it a lift.
- water
- dry lentils
- fresh sliced mushrooms
- chopped onion
- olive oil
- 400g can tomato sauce
- 170g can tomato paste
- water
My naturopath gave me this recipe when I asked for a dry skin remedy. Before long my hands were soft again. I’ve also noticed an overall improvement in my hair and skin since I started drinking this for breakfast every day.
- Protein Powder:
- soya protein powder
- non-instant skim milk powder
- nutritional yeast
- wheat germ
- Mix the above 4 ingredients together and store in the fridge.
- Drink:
- apple juice or 1/2 cup apple juice and 1/2 cup grape juice
- - 1/2 cup of above protein powder
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
Make sure that the cooked chicken is finely shredded, or the edges of large pieces will tear through the tortillas. In addition to the lime wedges, serve these enchiladas with low-fat sour cream, diced avocado, shredded lettuce, and hot sauce.
- vegetable oil
- Salt
- chili powder
- ground cumin
- sugar
- water
- Ground black pepper
- minced fresh cilantro
- Vegetable cooking spray
Heavenly little shrimps
- olive oil
- coarsely chopped white onion
- large garlic cloves
- fine sea salt
- black pepper
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
- small flour tortillas
- Canola oil
- taco seasoning
- water
- diced onions
- refried beans
- salsa
- shredded Mexican blend cheese
- taco sauce
- small can sliced black olives
Yummy!
- butter
- thick cut pork chops
- whipping cream
healthy, quick and yummy
- Parmesan cheese
- mayonnaise
- fresh lemon juice
- dried basil
- ground black pepper
- onion powder
- celery salt
- tilapia fillets