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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside. peel, seed and coarsely chop remaining cucumbers. with food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and vegetable recipe soup mix until smooth. stir in remaining chopped cucumber. turn into preparted mold; chill until firm, at least 3 hours. to serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce. serve with assorted crackers.

peel, core, and seed the cucumber, then grate. sprinkle cucumber with salt in a colander and toss (this allows the cucumber to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from cucumber. mix grated cucumber with remaining ingredients and chill for a least an hour before serving. serve with crackers or bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: if waxed, completely peel cucumbers. if not, either leave peel or peel half-way - leaving stripes of skin. cut cucumbers in half length-wise, then chop into 1/8 inch half rounds. add sliced cucumbers and grape tomatoes to salad bowl. add salt and pepper to taste. add olive oil, vinegars, and salad supreme seasoning in a small bowl or measuring cup - mix until combined using a fork or small whisk. pour dressing mixture over vegetables, stir to combine. let marinade for at least a half hour - recipe will just improve over the next few days. serve alone or over lettuce.

peel, core, and seed the cucumber, then grate. sprinkle cucumber with salt in a colander and toss (this allows the cucumber to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from cucumber. mix grated cucumber with remaining ingredients and chill for a least an hour before serving. serve with crackers or bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle the salt over the cucumber slices and allow to sit for several hours, shaking occasionally. wash the salt off the cucumbers. in a separate bowl, mix the oil, sugar, salt (to taste), and pepper (to taste). sprinkle with nutmeg. add the cucumber and onion slices and mix well. chill thoroughly before serving.

peel, core, and seed the cucumber, then grate. sprinkle cucumber with salt in a colander and toss (this allows the cucumber to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from cucumber. mix grated cucumber with remaining ingredients and chill for a least an hour before serving. serve with crackers or bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash the lettuce leaves and shake dry; tear into bite-sized pieces and place in a serving dish or bowl. add the cucumber and toss to mix. whisk together the yogurt, mayonnaise, and lemon juice; season with salt and pepper. pour over lettuce and mix well.

peel, core, and seed the cucumber, then grate. sprinkle cucumber with salt in a colander and toss (this allows the cucumber to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from cucumber. mix grated cucumber with remaining ingredients and chill for a least an hour before serving. serve with crackers or bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix vegetables and salt. then set aside. put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil. remove from heat and let cool for one hour. pour mixture over cucumbers. put in jars and store in refrigerator. will keep up to 2 months.

peel, core, and seed the cucumber, then grate. sprinkle cucumber with salt in a colander and toss (this allows the cucumber to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from cucumber. mix grated cucumber with remaining ingredients and chill for a least an hour before serving. serve with crackers or bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all ingredients in a large glass bowl and gently stir. taste cucumber salsa and add more serrano peppers if you desire more heat. season with fine sea salt and white pepper to taste. . cover cucumber salsa and chill for several hours. remove bay leaf for service.

peel, core, and seed the cucumber, then grate. sprinkle cucumber with salt in a colander and toss (this allows the cucumber to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from cucumber. mix grated cucumber with remaining ingredients and chill for a least an hour before serving. serve with crackers or bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: have your cream whipped and chilling in the fridge. melt chocolate with 1/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill.

in small saucepan, soften gelatin in water. stir over low heat til gelatin dissolves completely. in mixing bowl, beat cocoa, vanilla and cream til stiff peaks form. add artificial sweetener and liquid gelatin and beat til well blended. chill thoroughly before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: have your cream whipped and chilling in the fridge. melt chocolate with 1/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill.

heat oven to 350°f in medium bowl, stir together 3/4 cup flour and 3 tbsp splenda. with pastry blender or 2 knives, cut in margarine until fine crumbs form. press mixture onto bottom of ungreased 8 inch square baking pan. bake 15 minutes or until golden. reduce oven temperature to 300°f meanwhile, in small mixer bowl, stir together remaining 2/3 cup splenda, cocoa, remaining 2 tbsp flour, instant coffee and baking powder. add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. add yogurt; beat just until blended. pour over prepared crust. bake 30 minutes or until center is set. cool completely in pan on wire rack. cut into squares. store, covered in refrigerator.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: have your cream whipped and chilling in the fridge. melt chocolate with 1/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill.

preparation: chill a medium mixing bowl in the refrigerator. meanwhile, place the cold water in a small bowl. sprinkle with gelatin and let stand 1 minute. add boiling water and stir until gelatin is dissolved. set aside. in the chilled bowl, combine splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. with an electric mixer on medium speed, beat mixture until it becomes stiff. do not over-beat or you will end up with chocolate butter. beat in the gelatin mixture just until combined. spoon chocolate mousse into decorative dessert dishes or martini glasses. chill 1 to 2 hours before serving. top with whipped cream lightly sweetened with splenda and a sprinkling of cocoa powder if desired. may be made a day in advance.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: have your cream whipped and chilling in the fridge. melt chocolate with 1/4 cup water and butter on low, stirring until smooth. cool for 10 minutes. in heavy saucepan, whisk yolks, sugar and remaining water. cook and stir on med heat until mixture reaches 160*, about 2 minutes. remove from heat; whisk in chocolate. set saucepan in ice and stir until cooled. fold in whipped cream. spoon into dessert bowls. chill.

whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up. fold the whipped topping into the pudding and milk mixture one spoon-full at a time. do so gently so that the substance keeps a light texture. reserve roughly one third of the tub of whipped topping. place the pudding mixture in the cookie crust. spread the mixture evenly over the crust so that the entire crust is full with the mixture. spread the remaining whipped topping on top of the pie. refrigerate for at least one hour so that the pie sets.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat a 3 quart oblong baking dish with nonstick cooking spray. pour the maple syrup into the dish. slice the french bread into eigth 2 inch slices and place over the syrup. in another bowl, beat the eggs, egg whites, skim milk, vanilla, and nutmeg until well blended. pour the egg mixture over the bread, pressing the bread to soak up the liquid. cover with plastic wrap and refrigerate overnight. preheat the oven to 350 deg f. bake for 40 to 45 minutes, or until golden brown.

whisk all ingredients together except syrup and toast. pour mixture in a preheated skillet and prepare eggs to your preference (omelette-syle, etc. i scramble with a fork). heat up syrup in a microwave. place cooked egg on toast. pour on syrup and sprinkle on some more cinnamon and/or sweetener if desired eat and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat a 3 quart oblong baking dish with nonstick cooking spray. pour the maple syrup into the dish. slice the french bread into eigth 2 inch slices and place over the syrup. in another bowl, beat the eggs, egg whites, skim milk, vanilla, and nutmeg until well blended. pour the egg mixture over the bread, pressing the bread to soak up the liquid. cover with plastic wrap and refrigerate overnight. preheat the oven to 350 deg f. bake for 40 to 45 minutes, or until golden brown.

lightly coat a 2-quart rectangular baking dish with cooking spray; set asde. in a medium bowl beat together the evaported milk, egg product, 3 tablespoons sugar or splenda, vanilla, 1/2 teaspoon cinnamon, and nutmeg. arrange the bread slices in a single layer in prepared baking dish;pour egg mixture evenly over bread slices; cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula. combine crushed wheat buscuit and melted butter; sprinkle evenly over the bread slices; bake,uncovered, in a 375 degree oven about 30 minutes or until light brown. meanwhile, in a small bowl toss together strawberries, 3 tablespoons sugar or splenda and 1/2 teaspoon cinnamon, serve with french toast, also good served with maple syrup.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: coat a 3 quart oblong baking dish with nonstick cooking spray. pour the maple syrup into the dish. slice the french bread into eigth 2 inch slices and place over the syrup. in another bowl, beat the eggs, egg whites, skim milk, vanilla, and nutmeg until well blended. pour the egg mixture over the bread, pressing the bread to soak up the liquid. cover with plastic wrap and refrigerate overnight. preheat the oven to 350 deg f. bake for 40 to 45 minutes, or until golden brown.

preheat a non stick griddle pan, frying pan, or electric griddle to medium high heat. mix well egg, milk, splenda, vanilla, and cinnamon. soak bread in egg mixture until just absorbed. spray pan lightly with non-stick spray. cook soaked bread on each side until golden brown and egg is cooked (about 3 minutess per side).

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes. drain. mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt. put in greased 2qt casserole. sprinkle with parmesan. bake, uncovered at 325* for 30 minutes.

combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. reduce heat and simmer 5 minutes or until veggies are tender. drain and set aside. add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly. add cheese; stir until cheese melts. remove from heat. add cauliflower mixture, chicken and pimento to cheese sauce. spoon mixture into a 1 1/2 qt casserole coated with cooking spray. bake at 325 for 20 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: clean and drain oysters and set aside. in skillet, melt butter and saute celery and onion, stir in parsley, spinach, anise, worcestershire, and pepper. remove from heat. grease or spray 8 ramekins. place 3 oysters in the bottom of ea ramekin. cover oysters with spinach mixture. (***youcan do it in advance up to his point and refrigerate). bake@ 350 for 30 minutes. remove and top with cheese and crumbs. return to oven for 10 minutes. **ifyou don't own ramekins, bake in a shallow baking pan. this is not a beautiful dish, so the attractive containers help. i made this for years without them. the ramekins make it easier to serve, too. i usually do this as an appetizer, but it makes a main course for 4.

place about 1 inch of salt in baking pan, heat and arrange the oysters on the half shell firmly in the salt. broil at moderate heat until edges start to curl. chop the first five sauce ingredients very fine. add remaining ingredients and heat to the boiling point. pour hot sauce over each oyster and return pan to the oven to brown the sauce slightly. discard salt.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325°. combine graham cracker crumbs, pecans, sugar, and melted butter in a mixing bowl. reserve 1/3 cup of the mixture. press mixture into a 13x9-inch baking pan. bake 6 minutes, remove from oven and let cool. beat cream cheese in a large mixing bowl until fluffy. gradually beat in sweetened condensed milk. add eggs, beat just until combined. stir in lemon juice. spoon mixture into pan on top of crust. sprinkle reserved crust mixture on top of cheese mixture. bake about 30 minutes or until knife inserted in the center comes out clean. cool on wire rack for one hour. store in refrigerator. cut into bars and serve.

heat oven to 350 degrees f. coat 13x9-inch baking pan with no-stick spray. mix together graham cracker crumbs and margarine with a fork until evenly moistened. press evenly into bottom of prepared pan. beat cream cheese until smooth using an electric mixer. gradually beat in sweetened condensed milk. add eggs, lemon juice, vanilla, and flour. mix well. pour over graham cracker crust. stir jam until smooth. drop by small spoonfuls over surface of filling. with a knife swirl jam gently through filling to create marble effect. bake 25 to 30 minutes or until center is set. cool to room temperature. chill.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour, 1 tsp salt, and 1/4 tsp pepper. pound into meat. in large skillet, brown meat on both sides in hot shortening. *top with onions and tomatoes. cover;cook over low heat 1 1/2 hrs. or until tender. add green pepper; cook 15 minutes longer. skim off excess fat. thicken juices, if desired. season to taste. *tooven bake, transfer browned meat to 12 x 7 1/2 x 2 inch baking dish. top with onion and tomatoes. bake, covered at 350 deg. for 1 1/2 hrs. uncover; add green pepper and bake 15 minutes, basting meat occasionally.

heat oil in skillet. add onions, celery, zucchini and peppers. cook and stir over moderate heat until vegetables are translucent but not brown. brown meat in skillet if raw. if using cooked beef, add as soon as vegetables are cooked. any type of beef will work, but i prefer using round steak or chuck steak because it's cheaper. add broth to vegetables, cover and simmer 15 to 20 minutes. add cabbage and seasonings to broth. simmer another 5 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cream butter and add sugar, beating at low speed until light and fluffy. add eggs and vanilla and beat well. combine flour and baking powder and add to creamed mixture until well combined. stir in remaining ingredients. drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets. bake for 10-12 minutes or until lightly browned. cool on wire racks.

preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cream butter and add sugar, beating at low speed until light and fluffy. add eggs and vanilla and beat well. combine flour and baking powder and add to creamed mixture until well combined. stir in remaining ingredients. drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets. bake for 10-12 minutes or until lightly browned. cool on wire racks.

preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cream butter and add sugar, beating at low speed until light and fluffy. add eggs and vanilla and beat well. combine flour and baking powder and add to creamed mixture until well combined. stir in remaining ingredients. drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets. bake for 10-12 minutes or until lightly browned. cool on wire racks.

preheat oven to 375°f place foil/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cream butter and add sugar, beating at low speed until light and fluffy. add eggs and vanilla and beat well. combine flour and baking powder and add to creamed mixture until well combined. stir in remaining ingredients. drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets. bake for 10-12 minutes or until lightly browned. cool on wire racks.

preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cream butter and add sugar, beating at low speed until light and fluffy. add eggs and vanilla and beat well. combine flour and baking powder and add to creamed mixture until well combined. stir in remaining ingredients. drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets. bake for 10-12 minutes or until lightly browned. cool on wire racks.

preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. cream butter and add sugar, beating at low speed until light and fluffy. add eggs and vanilla and beat well. combine flour and baking powder and add to creamed mixture until well combined. stir in remaining ingredients. drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets. bake for 10-12 minutes or until lightly browned. cool on wire racks.

preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown hamburger with onion. add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk. let simmer for about 2 minutes. then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce. repeat. sprinkle on the cheese and bake at 375 for 45 minutes.

preheat oven to 400 degrees. spray a square casserole dish with cooking spray. combine browned hamburger with onion, soup, and soy sauce in the prepared dish. layer drained beans on top of meat. spread mashed potatoes over the top, and sprinkle with cheese. bake for 30 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place pecans in food processor; grind until fine. add melted butter, brown sugar, vanilla and water. continue processing till mixture begins falling off sides of bowl. press into 9-inch pie pan. bake at 325° for 20 minutes or microwave at full power for 6 minutes.

assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and chop the onions and celery and cook them in a covered pan in a little butter, with a tablespoon of water until they are very soft, about 10 minutes. then purée them in a food processor with metal blade. keep the purée on one side while you melt the butter in the cleaned saucepan and stir in the flour to make a roux. when the flour and butter have combined and become smooth and glossy, add the milk a little at a time, stirring all the time until you have a smooth mixture. add the onion and celery purée and enough stock to make a smooth creamy soup. simmer for 10 minutes, taste for seasoning, add a little nutmeg, stir in the parsley and lastly enrich the soup by pouring the cream into the middle and letting it swirl up to the top.

slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place chicken in pot with approx. 4 cups water. salt and pepper. boil and cook 30-45 minutes. let cool and debone. reserve 2 cups of the chicken broth. preheat oven to 350° f. in another pot, melt butter. add chopped onion to the butter and sautee the onions. salt and pepper. add ro-tel, chicken broth and both soups. heat through. add chicken and stir into mixture. spray casserole dish or pan with pam to prevent sticking. tear tortillas in 4's and layer bottom of dish/pan with them. spread mixture on top of tortillas and top it with cheese. repeat this step one more time. place in oven and cook 30-40 minutes.

debone chicken. pull the meat with 2 forks. melt the butter. add can of sauce, taco seasoning, sour cream, salt and pepper. when sauce is well blended add chicken meat. spray 8 x 8 casserole dish. place a tortilla in the palm of a hand. spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches next place each tortilla seem down in dish while pushing tortillas tighter together. once all tortillas are in the dish, if i have any mixture left, i spoon the remaining along the two sides of the pan. top the dish with shredded cheese as much as you want. i cover the dish with aluminum foil and bake at 400 for 20 - 25 minutes to melt cheese. i serve it with tostitos bite size.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. make well in center. in a separate bowl, beat egg until frothy. mix in cooking oil and milk. pour into well and mix only until moistened. batter will be lumpy. fill greased muffin cups 3/4 full. bake in 400 f oven for 20-25 minutes, then remove.

preheat the oven to 400°f. prepare a 12-cup muffin tin with nonstick pan spray or line the muffin cups with paper liners. beat the egg in a medium bowl. add the sugar, milk, and margarine; beat well. stir in the bran. allow to stand 2 minutes for the bran to soften. sift the dry ingredients together into a small bowl; add to the bran mixture. stir just until blended. divide the batter among the 12 muffins cups; each will be about 2/3 full. bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. make well in center. in a separate bowl, beat egg until frothy. mix in cooking oil and milk. pour into well and mix only until moistened. batter will be lumpy. fill greased muffin cups 3/4 full. bake in 400 f oven for 20-25 minutes, then remove.

preheat oven to 400 degrees. spray a 12-cup muffin tin with non-stick cooking spray and set aside. mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl. combine the applesauce, pumpkin, sugar, splenda, oil, egg substitute and water in a medium bowl; mix thoroughly. add the applesauce mixture to flour mixture, mixing until completely incorporated. pour the batter into muffin tin, filling about 2/3 full. sprinkle tops of batter with walnuts. bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean. please note: when you bake with splenda, the cooking time is greatly reduced.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. make well in center. in a separate bowl, beat egg until frothy. mix in cooking oil and milk. pour into well and mix only until moistened. batter will be lumpy. fill greased muffin cups 3/4 full. bake in 400 f oven for 20-25 minutes, then remove.

pre-heat oven to 350 degrees. mix the first 8 ingredients together. mix the remaining ingredients together in a seprate bowl. mix all ingredients together. using a tablespoon, spoon batter into mini muffin pan, use a nonstick pan or spray with oil. bake for about 18 minutes, check with a toothpick.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place shortening and sugars in bowl. beat until light and fluffy. add eggs and beat well. blend in peanut butter. in a separate bowl, sift together flour, salt and baking soda. stir into the peanut butter mixture. stir in the oats. form small balls and place on ungreased cookie sheet or drop by spoonfuls. press with a fork. bake at 350 degrees for about 12 minutes.

set oven to 375 degrees. grease a cookie sheet. in a bowl combine flour, splenda or sugar twin and baking powder. add in peanut butter, oil, egg, water and vanilla; mix well to combine. shape into 1-inch balls and place on the cookie sheet. flatten each cookie with a fork. bake for about 10-12 minutes, or until lightly browned.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place shortening and sugars in bowl. beat until light and fluffy. add eggs and beat well. blend in peanut butter. in a separate bowl, sift together flour, salt and baking soda. stir into the peanut butter mixture. stir in the oats. form small balls and place on ungreased cookie sheet or drop by spoonfuls. press with a fork. bake at 350 degrees for about 12 minutes.

thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of splenda. roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart. dip fork into brown sugar blend and flatten cookies using a cross hatch pattern. top with a few chocolate chips (pressed in), if desired. bake at 350f for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt the butter gently in a pot and put in the breadcrumbs. remove from heat and stir well to butter the breadcrumbs. cook the rice, salt, pepper and curry powder in the pint of stock until tender. peel and slice the tomatoes and onion. put the rice, tomatoes onion and grated cheese in alternate layers in a greased fireproof dish. sprinkle buttered breadcrumbs over the top. bake for 1/2 an hour in a moderate oven. serve hot or cold.

partially bake your pie crust. i use whole wheat pastry four, but you can use your favorite recipe. mix the mayo with the cheddar cheese. layer the pie as follows: 1/2 the tomatoes, 1/2 the onion, 1/2 the basil, 1/2 the mushrooms, 1/2 the swiss cheese, all the mayo and cheddar mixture, then repeat layers. bake at 350 for 35 to 40 minutes until golden. share with friends and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil water, and add bouillon cubes. simmer bouillon cubes and water until bouillon cubes have dissolved entirely (add more if neccesary!) add celery and noodles and cook noodles according to directions on noodle package. add salt and pepper. add parsley as garnish. serve.

put noodles and onions into pan and fill with water until the water is about an inch over the noodles. add some spices, cook on high until noodles are cooked. drain the water from the pan, leaving the noodles and onions inside, add a little more spice. turn off the stovetop. dump chicken broth into pan. drain water from the canned chicken. put the 2/3 of the can into the chicken broth, noodle mixture. cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling. remove from heat and serve when sufficiently cooled.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim fat from chicken, cut into pieces and lightly brown in a little olive oil. set aside. in a large pot, place 8 cups water and bring to the boil. add chopped onion, chopped carrots, salt and garlic. boil for 20-25 mins, or until carrots are tender. add the cooked chicken, soup mix, cayenne pepper, chopped capsicum and egg noodles to pot. simmer for 10 minutes. serve immediately. enjoy!

put noodles and onions into pan and fill with water until the water is about an inch over the noodles. add some spices, cook on high until noodles are cooked. drain the water from the pan, leaving the noodles and onions inside, add a little more spice. turn off the stovetop. dump chicken broth into pan. drain water from the canned chicken. put the 2/3 of the can into the chicken broth, noodle mixture. cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling. remove from heat and serve when sufficiently cooled.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown diced chicken in 1/2 tbsp oil. set aside. add remaining oil to pot and cook onion for 2 minutes. add celery and carrots - cook 4 minutes. add stock and bring to boil. simmer 15 minutes. meanwhile cover noodles with boiling water. let stand 5 minutes - drain. add corn,chicken and noodles to pot. simmer further 5 minutes and serve. for a spicier version add chilli or coriander.

put noodles and onions into pan and fill with water until the water is about an inch over the noodles. add some spices, cook on high until noodles are cooked. drain the water from the pan, leaving the noodles and onions inside, add a little more spice. turn off the stovetop. dump chicken broth into pan. drain water from the canned chicken. put the 2/3 of the can into the chicken broth, noodle mixture. cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling. remove from heat and serve when sufficiently cooled.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray a non-stick pot lightly with cooking spray, and heat over medium. add vegetables and garlic, and cook for 5-7 minutes. add chicken and cook an additional 5 minutes. add chicken broth, seasoning, and salt. over high heat, bring to a boil. reduce heat, cover, and simmer for 5-7 minutes. add noodles and simmer for 10 minutes, until noodles are vegetables are softened.

put noodles and onions into pan and fill with water until the water is about an inch over the noodles. add some spices, cook on high until noodles are cooked. drain the water from the pan, leaving the noodles and onions inside, add a little more spice. turn off the stovetop. dump chicken broth into pan. drain water from the canned chicken. put the 2/3 of the can into the chicken broth, noodle mixture. cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling. remove from heat and serve when sufficiently cooled.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large soup pot over high heat, bring all ingredients except pasta to a boil. keep soup at a low boil for about 20 minutes over medium high heat, stirring occasionally. add pasta and return to boil. reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until pasta and vegetables are tender. remove and discard bay leaf. ladle into soup bowls and serve with crunchy breadsticks or warm bread.

put noodles and onions into pan and fill with water until the water is about an inch over the noodles. add some spices, cook on high until noodles are cooked. drain the water from the pan, leaving the noodles and onions inside, add a little more spice. turn off the stovetop. dump chicken broth into pan. drain water from the canned chicken. put the 2/3 of the can into the chicken broth, noodle mixture. cook on high, adding spices to taste and stirring occasionally until soup is boiling or almost boiling. remove from heat and serve when sufficiently cooled.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shallow-fry the potato pieces in hot oil until lightly browned. drain on kitchen paper and set aside. heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft. add the curry powder and stir for 2 minutes. add the chicken and cook, stirring until it is opaque. add the potatoes, salt, coconut milk and chicken stock. bring to the boil, then cover and simmer gently for about 30 minutes. garnish with thai basil leaves, if using.

clean and cut chicken into pieces and marinade in fish sauce and tumeric powder. process onion, garlic and ginger in food processor. fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok. add the chicken pieces stir to coat. make a paste of parika, chili powder and salt with a little water and add to the chicken. cover and cook over medium-high heat for 15 minute. turn chicken pieces and cook for another 15 min or most of the liquid is gone. cover and rest for 15 min before serving over freshly cooked jasmine rice.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400° (350° if using glass dish). dump meat into a large mixing bowl; salt and pepper. add all of the other ingredients to the bowl and mix by hand. put mixture in a well greased pan or dish and form into a loaf. place dish on top oven rack and cook for 1-1½ hours, checking periodically.

in a skillet, saute onion in oil until tender; set aside. in a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. add the bread crumbs, spinach and reserved onion; stir to combine. crumble turkey over mixture and mix until blended. shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.spoon salsa over top. bake, uncovered at 350 degrees for 30 mintues. drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400° (350° if using glass dish). dump meat into a large mixing bowl; salt and pepper. add all of the other ingredients to the bowl and mix by hand. put mixture in a well greased pan or dish and form into a loaf. place dish on top oven rack and cook for 1-1½ hours, checking periodically.

preheat oven to 350. stir the ground beef, cheese, and soup mix in a large bowl until well combined. in a separate bowl, mix the eggs, ketchup, and steak sauce until smooth. blend the eggs into the meat until evenly combined (if mixture seems dry, add a bit of water). press into a 9x5"-inch loaf pan. bake 45-60 minutes until meatloaf is no longer pink in center.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. in large bowl, mix all ingredients except bell peppers and cheddar cheese. add salt and pepper to taste. cut top of bell peppers, clean the inside and rinse well. stuff with mixture and sprinkle cheddar cheese on top of each bell pepper. add 1/2 cup water to shallow baking dish. add bell peppers and cook for 30 minutes or until peppers are tender.

cut the tops off the bell peppers and scoop out the ribs and seeds. combine the bulghur (or rice), ground turkey, 1/4 cup of the tomato sauce, cheese, salt and pepper in a medium bowl. fill the 4 peppers with the mixture. if you have extra meat mixture, it can be placed on the bottom of the pan. place the filled peppers in a large pot and pour on the remaining sauce. bring to a boil over medium-high heat. reduce the heat to medium-low, cover, and simmer for 30 minutes until the peppers are tender and the turkey is cooked through. serve the peppers with sauce from the pot spooned over the top.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce. set aside. coat chicken with chili powder. cook on oiled grill over medium fire 6 minutes per side, or until no longer pink. cut into thin slices. wrap tortillas in plastic wrap. microwave on high 1 minute. for each sandwich, place cheese, down the center of one tortilla. top with chicken breast slices, and then bean mixture. roll up tightly;secure with wooden pick in two places, cut in half.

heat chicken in pan, placing into a rectangular shape. as it heats, place 2 slices of cheddar on top until just melting. meanwhile, layer lettuce and pico de gallo in center of wrap. top lettuce and pico with heated chicken and cheese pile. top with caesar dressing. wrap and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 350f. lightly coat 2 baking sheets with cooking spray. in a large bowl, whisk together flour, baking soda, and salt. in a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. add the sugars, egg, applesauce, milk, and vanilla and beat one minute. stir in chocolate chips and the flour mixture. drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes. remove and cool on a baking rack.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 350. blend 2 cups of the oats until finely ground and floury. cream butter until soft and smooth. mix in brown sugar. add eggs and vanilla extract and mix well until blended. in another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. add the dry ingredients to the butter mixture just until blended. add chocolate chips and mix until blended. drop by teaspoon onto the cookie sheet, leaving 3" between them, as they will spread. bake for 13 to 15 mintues until lightly brownd. let cool on the pan, then remove with a spatula.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 375°f place foil/parchment paper on cookie sheets and counter to save time. combine butter flavor crisco, brown sugar, milk, and vanilla in bowl. beat at medium speed of electric mixer until well blended. beat egg into mixture. combine flour, salt, baking soda, mix into creamed mixture until blended. stir in chips. drop cookies on parchment paper/foil. bake 8-10 minutes. be careful not to over bake. place on a cooling rack.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

heat oven to 375 degree farenheit. toast walnuts for 5 minutes stirring once when oven reaches temperature. stir or sift together flour, baking soda and salt (i used my food processor, the best sifter ever!). beat butter, granulated sugar blend and brown sugar blend together until slightly creamy. add eggs and vanilla and beat well. stir in sugar free chips and nuts, if desired. drop by rounded teaspoons on ungreased cookie sheet. bake 7 to 9 minutes or until edges are slightly browned. cool slightly and remove to wire rack to cool completely.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 375. mix both kinds of splenda with margarine until combined. add applesauce, yogurt, and vanilla. in a separate bowl, combine flour, baking soda, and salt. stir flour mixture into margarine mixture. fold in chocolate chips. drop by spoonful onto greased or lined cookie sheet. bake for 8-12 minutes. cool 1 minute before removing to cooling racks.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 350 degrees fahrenheit. cream butter, brown sugar, splenda granulated sweetener, and vanilla together in a medium mixing bowl. mix until well blended and creamy. add eggs one at a time mixing well after each addition; scrape sides of bowl . add whole wheat and all-purpose flour, baking soda, and salt. mix until well blended. stir in chocolate chips. place level tablespoons of cookie dough on an ungreased baking sheet. bake 8 to 10 minutes or until golden brown. remove from oven and cool on a wire cooling rack. calories: 90 per cookie.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350-370°f. cream the butter and sugars together. beat in the eggs and the vanilla. mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients. add the chocolate chips, stirring until just mixed. place on a baking sheet and bake for 8-10 minutes or until golden brown.

preheat oven to 350 degrees f. combine the first five ingredients in a large bowl. in a smaller bowl, combine the next six ingredients. slowly add to wet ingredients, mixing but just to get everything combined. stir the last two ingredients into the large bowl. mix well. drop by spoonful. onto greased baking sheet, and flatten with the back of a spoon. bake 10 to 15 minutes. transfer from pan to wire rack for cooling.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter and sugar. add eggs; mix well. add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. pour into pie shell. bake at 425 degrees for 15 minutes. reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done. cool; store in refrigerator.

peel and cube and boil the sweet potatoes for faster cooking. bake the pie shells for 6 minutes. place the cut margarine in the mixing bowl. add the sweet potatoes and splenda and spices and blend well. add eggs one at the time and beat well after addition. add the milk last. note: this will be a very thin mixture. pour into the baked pie shells while still in the oven. bake at 350f for 40 to 45 minutes. i start to check for doness at about 30 minutes because my oven cooks very fast and they are done at about 33 minutes. do not over cook or they will be very dry.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter and sugar. add eggs; mix well. add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. pour into pie shell. bake at 425 degrees for 15 minutes. reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done. cool; store in refrigerator.

boil sweet potato whole in skin for 40 to 50 minutes, or until done. run cold water over the sweet potato, and remove the skin. break apart sweet potato in a bowl. add margarine, and mix well with mixer. stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. beat on medium speed until mixture is smooth. pour filling into an unbaked pie crust. bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until knife inserted in center comes out clean. pie will puff up like a souffle, and then will sink down as it cools.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter and sugar. add eggs; mix well. add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. pour into pie shell. bake at 425 degrees for 15 minutes. reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done. cool; store in refrigerator.

assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat the egg and yolks. cream the butter and sugar. combine the two mixtures. add the flour and baking powder and mix. put in a greased 8x8 pan and bake at 350 for 30 minutes. beat the filling ingredients until quite thick. pour over base. beat the egg whites until peaks form, add the sugar and lemon extract. spread on top and sprinkle with coconut bake at 375 for 10 minutes.

preheat oven to 450 degrees. spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside. saute the onion slices in a nonstick skillet until soft and slightly browned. add yogurt, dill weed and salt; mixing well. in a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well. add corn and a few dashes of tabasco sauce. pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese. bake for 25 to 30 minutes or until lightly brown. cut into 9 squares and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine soup and milk in a 2 quart microwavable shallow dish. stir in pasta, tuna, 2/3 cup french fried onions, vegetables and cheese. cover and microwave on high for 10 minutes or until heated through, stirring halfway through cooking time. top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden. for oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.

melt butter in microwave. pour melted butter in 9 x 13 pan. in the 9 x 13 pan, add seasonings, cream of add cream of celery soup to the 9 x 13 pan and stir. add milk to the pan and stir. add tuna to the pan and stir. add cooked egg noodles to the pan and stir. flatten the ingredients, making a smooth layer. crumble the ritz crackers and coat top of casserole with crackers. bake at 350 for 25 minutes or until golden brown. let cool for 5 minutes before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl. cut frozen grated butter into the flour mixture until well combined. combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms. fold in the chopped cherries. turn out the dough onto a lightly floured surface. knead lightly and shape into a 10-inch circle. cut into wedges place on a greased cookie sheet. bake at 375 degrees for 16 to 19 minutes or until golden brown. dust with powdered sugar. serve warm.

put prunes and water in a blender and puree. preheat oven to 400 degrees f. coat baking sheet with cooking spray. in a large bowl, combine flour, brown sugar, baking power, baking soda, and cinnamon. mix in prune puree. add margarine and mix. mix in yogurt until just blended. stir in cranberries. on floured surface, roll or pat dough to ¾ inch thickness. cut out with 2 ½ - 3 inch cookie cutter, rerolling scraps as needed. arrange on baking sheet, spacing 2 inches apart. beat egg white and brush on scones. sprinkle with sugar. bake about 15 minutes or until golden brown and springy to the touch. serve warm.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the ground beef. add the searsoning packages with 3/4 cup water. simmer for 15 minutes. add the can of tomatoes, undrained. add the onion, olives, cheddar and broken chips. mix all. place in 1 1/2 quart lightly greased casserole dish. place in the oven@ 350 degrees for 30 minutes. pour remaining cheese over top. bake another 10 minutes or until cheese is melted. serve alone or with a salad if desired.

preheat oven to 350 degrees. in a large skillet sprayed with cooking spray, brown meat, onion and green pepper. add tomato sauce and taco seasoning. simmer for 5 to 10 minutes. stir in cooked noodles. pour into a 8-by-8-inch baking dish sprayed with cooking spray. bake 15-20 minutes. top with cheddar cheese and bake another 10 minutes or until cheesemelts. let set 5 minutes before serving. hint: a full 1 3/4 cups uncooked noodles usually make about 2 cups cooked. to freeze: assemble as directed. cover well with foil and freeze. to serve: thaw in the fridge and bake as directed.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the ground beef. add the searsoning packages with 3/4 cup water. simmer for 15 minutes. add the can of tomatoes, undrained. add the onion, olives, cheddar and broken chips. mix all. place in 1 1/2 quart lightly greased casserole dish. place in the oven@ 350 degrees for 30 minutes. pour remaining cheese over top. bake another 10 minutes or until cheese is melted. serve alone or with a salad if desired.

cook ground beef until browned, and drain. stir in garlic powder. coarsely crush tortilla chips and place in bottom of ungreased 8-inch square pan. spoon hot meat over chips and top with cheese. bake at 350 degrees for 10 to 15 minutes or until heated through. while casserole is baking, prepare taco sauce by stirring together the next 10 ingredients. break up large tomato pieces. remove casserole from oven. sprinkle casserole with shredded lettuce, pour on taco sauce, and serve immediately.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook meat and drain fat. stir in onion, green pepper, taco seasoning, and chilies and simmer until vegetables are tender. grease casserole dish and spread 1/2 cup salsa mixed with soup over the bottom. place a layer of tortilla strips then top with 1/2 cup meat mixture. layer 1/2 cup salsa mixed with soup and sprinkle with 1 cup cheese. repeat layers. bake at 375 degrees for 15-20 minutes.

brown ground meat and drain completely. return meat to skillet and add in taco seasoning. mix in refried beans ( this helps to thicken the meat mixture and add great flavor). set aside mixture. layer tomato sauce in bottom of oven safe dish. add 2-3 tortilla shells overlapping slightly. layer meat mixture alternating between layers of shells. top with cheese.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan. bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally. remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste. you can thin the soup out if you like with a little stock or water before serving. to freeze: freeze in a rigid container. to reheat: thaw and heat through.

place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time. add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes. stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender. remove and let sit, covered, for about 10 minutes. serve hot with the cheese on the side. makes 6 to 8 servings. variations: to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown chops in oil. add onion, cook until tender. add broth, bring to a boil. reduce heat and simmer for 12 minutes. remove chops, keep warm. stir in jelly and ginger. mix cornstarch with water, add to skillet. bring to a boil, cook and stir 2 minutes. serve over the chops.

season both side of the pork chops with the cinnamon, salt and pepper. in a large skillet, melt the butter over medium high heat, brown the pork chops for 4-5 minutes per side. add the onions and carrots to the skillet, reduce the heat to low, cover, and cook for 25 to 30 minutes, or until the vegetables are tender and the pork chops are cooked through, serve the vegetables with the pork chops.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown chops in oil. add onion, cook until tender. add broth, bring to a boil. reduce heat and simmer for 12 minutes. remove chops, keep warm. stir in jelly and ginger. mix cornstarch with water, add to skillet. bring to a boil, cook and stir 2 minutes. serve over the chops.

mix all the herbs together. take a 1/2 teaspoons of the mixture and rub it all over each chop. in a non-stick skillet, sprayed with cooking oil, saute each chop for about 4-5 minutes per side. note- you may use a little olive oil if you prefer. make sure chops are fully cooked. enjoy with white rice and a veggie.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, saute green pepper, onion, and mushrooms in oil for 4-5 minutes or until crisp-tender. place the chicken breasts over the vegetables. in a bowl, combine tomato sauce, chilies and seasonings. pour over the chicken; cover and simmer for 20 minutes or until chicken is tender and no longer pink. serve over spaghetti or rice if desired.

cut chicken into bite size pieces. spray large skillet with olive oil cooking spray. saute chicken, onions, and green peppers for 6-8 minutes. stir in drained tomatoes and tomato sauce. add splenda, italian seasoning, olives, and black pepper. simmer for 10-15 minutes, stirring occasionally. for each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl combine flour and confectioners sugar, cut in butter until crumbly. press onto bottom and sides of a ungreased 9 inch pan. bake at 350°f for 22 minutes or until edges are golden brown. cool on wire rack. in a saucepan,combine sugar and cornstarch. stir in water until smooth, then stir in corn syrup. bring to a boil. cook and stir for 2 minutes or until thick. remove from heat.stir in gelatin and vanilla until gelatin is dissolved. cool to room temp,about 30 minutes. add raspberries, stirring gently to coat. spoon into crust. refrigerate until set, about 3 hours.

thaw and drain strawberries, saving juice. bring 1/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1/2 to 3/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium mixing bowl, mash the corn lightly. add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter. heat oil over medium-high heat. drop patties by spoonful into skillet. allow to cook 5-10 minutes, turning once, or until golden brown on each side. (do not turn over too early, or they will fall apart). serve witha little salsa.

soak soybeans over night; change water. cook soybeans until tender the following day. mash cooked beans. sauté the onion in 1 tablespoon oil. add onion to the beans. add beaten eggs, bread crumbs, salt and pepper to taste; mix well together. form into small patties or balls and place in pan; brown on both sides. you can now serve your patties as is or you can put in a casserole. in a pan, in 1 tablespoon oil. partly fry a medium chopped onion. add the chopped mushrooms and sauté. add flour; stir and add milk. mix and bring to a boil, stirring until smooth. pour over patties, or soyballs. cover and bake at f350°f for 30 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees fahrenheit. grease bottom of loaf pan 9x5x3, i use pam. beat all ingredients at low speed for 30 seconds, scraping constantly. beat at medium speed, scraping constantly for 1 minute. pour into loaf pan. bake for 50-55 minutes. cool in pan for 10 minutes. remove from pan. wrap in plastic wrap or foil and store in refrigerator.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs till light and foamy. add sugar, oil, zucchini, carrot, and vanilla to mixture. add all dry ingredients. mix in chips. pour in loaf pans or cupcakes. bake at 350 for 1 hour. i sometimes use about 3/4 cup of applesauce and 1/2 cup of oil for great results.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in one bowl mix first 6 ingredients, in another bowl mix remaining ingredients. combine flour mixture into liquid -- mix thoroughly with your hands, as you would for bread. bake in a greased loaf pan at 350 degrees for approx. 35-55 minutes, according to your oven. in the fall we make this recipe with finely chopped, peeled apples. they freeze great!

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 180°c (fan forced 160°c). grease 2 loaf tins and line with baking paper. sift flour, baking powder, cinnamon and bicarbonate of soda. then mix all the ingredients together in a large bowl. divide into the prepared loaf tins. cook for 1 hour. serve with butter while warm. they can be frozen.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine beaten eggs, sugar, oil and vanilla. beat mixture throughly. stir in grated zucchini. in separate bowl combine remaining ingredients, except nuts. stir dry ingredients into zucchini mixture. stir in nuts. pour into 2 well greased 9x5-inch loaf pan. bake in 350°f oven for 60 minutes.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f (190c). butter two 8 x 4 inch loaf pans. beat eggs well. add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla. stir in zucchini. mix dry ingredients together. stir into zucchini along with nuts. pour into the prepared loaf pans. bake for 45-55 minutes, or until tested done. cool in pans for 15 minutes before turning out.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees. spray 2 loaf pans with cooking spray. in a large bowl beat eggs until light and frothy. mix in oil and sugar – beat some more. stir in zucchini and vanilla. combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. divide batter into prepared pans. bake 60 minutes, or until done.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sift together white and wheat flours, baking powder, baking soda, salt and cinnamon. set aside. beat together eggs and sugar. add oil and applesauce. stir in shredded zucchini. add vanilla. fold in dry ingredients. spray loaf pans with non-stick cooking spray. use 2-3 2 1/2"x9" loaf pans, depending on desired size of loaf. bake at 350 for 45-55 minutes. bread is done when fork inserted in center comes out clean. cool loaf pans on baking rack for 10 minutes. loosen sides of bread with knife and invert loaf pans to release bread and continue cooling on baking rack.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f and grease the bottom of 9x5x3-inch loaf pan. beat all ingredients in medium bowl with electric mixer at low speed for 30 seconds, scraping bowl constantly. beat at medium speed for 1 minute, scraping bowl occasionally. pour into pan. bake 50 to 55 minutes or until toothpick comes out clean. cool 10 minutes. loosen sides of pan and remove and place on wire rack top side up. cool completely for about 2 hours before slicing.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. beat 3 eggs until frothy. beat together sugar, oil and vanilla until thick and lemon colored. stir in the zucchini. mix together and add flour, cinnamon, baking soda, salt and baking powder. fold in walnuts. pour into 2 oiled and floured loaf pans and bake for one hour.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease two 5"x9" baking pans; line bottom with greased waxed paper, flour lightly, and set aside. beat eggs in a large bowl. add sugar, zucchini, and carrot, and mix well. add remaining ingredients, and mix thoroughly. pour into greased baking pans, each half full. bake at 350 degrees f for 45-60 minutes, probably closer to the 60 minute range. let cool in baking pan for five minutes before turning out onto wire rack. cool on rack before wrapping.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray two 8-by-4-by-2-inch baking pans with nonstick coating; set aside. in a medium mixing bowl combine flour, pumpkin pie spice, baking soda, baking powder and salt. in a large mixing bowl combine pears, sugars, zucchini, oil, eggs and vanilla. mix well. add flour mixture; stir just until combined. stir in chopped nuts. pour batter into prepared pans. bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes on a wire rack. remove bread from pans; cool thoroughly on a rack. wrap in plastic wrap and store overnight before slicing.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°. combine flour and next 4 ingredients (through baking soda) in a large bowl. combine egg substitute and next 4 ingredients (through egg) in a large bowl. add sugar, stirring until combined. add zucchini; stir until well combined. add flour mixture; stir just until combined. stir in walnuts. divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. bake for 1 hour or until a wooden pick inserted in center comes out clean. cool 10 minutes in pans on a wire rack; remove from pans and cool completely on wire rack.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease and flour 2 loaf pans. mix eggs, sugar and oil together. add grated zucchini and vanilla to egg mixture. sift dry ingredients and add to wet ingredients. add raisins and nuts. mix well. bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all ingredients into a big bowl. wash your hands up to your elbows and mix the ingredients together (ewww, gross). this will take 3-5 minutes. be careful pouring the mixture into the loaf pan to not get any on the sides of the pan. this amount will make 1 loaf. bake in a greased loaf pan at 350°f for approximately 35-55 minutes, according to your oven. top will be slightly split, and golden brown. do not overbake! they freeze great!

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350-degrees. grate 1 cup of zucchini,leaving the skin on. combine eggs,sugars, oil, zucchini, pineapple, and vanilla in large bowl mixing;mix well. sift dry ingredients together. stir dry ingredients into egg mixture. fold in nuts. turn into 2 greased and floured 8 1/2 by 4 1/2 by 21/2 inch pans. bake for 1 hour or until bread tests done.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs, then beat in sugar and oil. with the mixer on low, add everything except the nuts/raisins until moistened. stir in nuts/raisins. pour into greased/floured 9x13 cake pan or loaf pan. bake at 350 degrees for 45 minutes. my oven bakes quick so i leave mine 30 minutes.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together - flour, sugar, salt, cinnamon, baking powder, baking soda, zucchini, raisins. in another bowl, beat eggs and oil. pour over dry mixture and stir. pout into greased loaf pan and back at 350 degrees for 1 1/2 hours. cool ten minutes, remove from pan and cool on rack.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs until light and foamy. add sugar, oil, zucchini, and vanilla. mix lightly but well. combine dry ingredients and add to zucchini mixture. stir well. divide between 2 greased loaf pans. bake at 350 degrees for 1 hour. mini-loaves 15 - 17 minutes. cool in the pans. substitutions - 1) use splenda or similar sugar substitute for the sugar. 2)1 cup applesauce for the cup of oil. 3)flour can be divided 1-1/2 cups all-purpose and 1-1/2 cups whole wheat flour. 4)use 2 tsp cinnamon and 1 tsp nutmeg for 3 tsp of cinnamon.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs until light and foamy. add oil, sugar, grated zucchini and vanilla. mix lightly but well, then add the flour, salt, soda, cinnamon, and baking powder. mix till blended well. divide batter into 2 well greased and floured 9x5-inch loaf pans. bake at 325 degrees for 1 hour or until done. raisins or nuts may be added.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put zucchini in strainer and press or squeeze with hands to get excess liquid out. beat eggs, sugar, and oil together. add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. mix together by hand. add zucchini (minus liquid). beat mixture. pour into 2 prepared loaf pans sprayed with vegetable spray. bake 45 minute at 350 deg. f.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs and sugar in a mixing bowl. add oil, vanilla, cinnamon, and zucchini; mix. add dry ingredients and mix well. grease and flour 2 loaf pans. bake at 350 degrees for 45 minutes to 1 hour until inserted knife comes out clean. tip: chocolate chips, raisins, other types of nuts can be added.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees f (165 degrees c). grease an 8x4 inch loaf pan. in a bowl, beat together the zucchini, sugar, egg, and oil. in a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. stir the flour mixture into the zucchini mixture just until blended. pour the batter into the prepared pan. bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blend well in mixer, eggs, sugar and oil. into mixture add all dry ingredients mixed with 2 c flour. after mixture is blended add last cup of flour, folding in by hand. fold in 2 c zucchini, drained partially. add vanilla. bake in 2 bread tins 350 degrees for 60 minutes.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f beat eggs lightly in large bowl, stir in sugar, oil, zucchini, lemon rind and vanilla. add flour, salt, baking powder, baking soda. stir in pecans. spoon batter into well greased loaf pans, batter will be thick. bake for approximately 50 minutes, or until toothpick or cake tested inserted in center comes out clean. cool bread in pans for 10 minutes on wire rack, then remove from loaf pans and cool thoroughly. ***once cooled,wrap in plastic wrap, and then foil. refrigerate or freeze. slice and eat after the bread has sat overnight or a good amount of time.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325. grease bottoms only of 2 - 9x5x3 loaf pans. blend all ingredients together on low for about 1 minute, scraping sides of the bowl constantly. then, beat on medium for about 1 minute. don't over mix. pour evenly into pans and bake for approximately 50-60 minutes or until toothpick inserted in center comes out clean. cool on rack for about 10 minutes then remove from pan. *if you use self rising flour, omit salt, soda, and baking powder.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: blend dry ingredients in large bowl. mix all wet ingredients in 2nd large bowl. add wet ingredients to dry ingredients and blend together. add chopped nuts. put into 2 greased loaf pans. bake @ 350°f 45 minutes or until done when tested with a toothpick.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*. in a large bowl, combine the first 7 ingredients. in a smaller bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt until well blended, and add to egg mixture. fold in pecans. pour into 2 greased 8x4x2-in. loaf pans. bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. cool in pans for 10 minutes; remove to a wire rack to cool completely.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350°f. beat the eggs, sugar, oil, applesauce, and vanilla extract well, till thickened and lemony in appearance. stir in the zucchini and pineapple (if desired). stir the flours, cinnamon, baking soda, salt, and baking powder together. slowly add the dry ingredients to the wet ingredients. fold in the nuts (if desired). pour into 2 greased loaf pans. bake at 350f for 1 hour.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs until frothy. mix in oil and sugar. blend in zucchini. sift together dry ingredients. stir into zucchini mixture. add vanilla and nuts. pour into two bread pans. bake at 350 for 45 minutes. pour glaze over hot bread still in pans, it will bubble.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees. spray nonstick spray onto two 8x4x2 1/2-inch metal loaf pans. line bottoms with parchment paper. this will make it so much easier to remove the loaves from the pan later. sift the flour, salt, baking soda, baking powder, and spices and whisk together in a medium bowl. in a large bowl, whisk throughly together the sugars, oil, eggs, and vanilla. add the zucchini to the wet ingredients and whisk throughly. add the dry ingredients and walnuts and whisk into the wet ingredients until you no longer see the flour. pour the batter evenly into the loaf pans. bake for 1 hour to 1 hour 15 minutes, or until a tester comes out mostly clean. allow to cool for 10 minutes and pull the loaves out of the pans. enjoy!

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and grate zucchini. you should have 2 full packed cups. preheat the oven to 325 degrees. in a bowl beat the eggs until foamy. add the oil, sugar, zucchini, and vanilla. mix together. sift in the flour then add in the salt, baking soda, cinnamon, baking powder, and chopped walnuts (nuts should be chopped fine or the loaf will be too hard to slice). bake in a bread dish for one hour (makes 2 loaves). you could make them as muffins and bake them for a shorter amount of time.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. grease (i use butter) two 9 x 5 bread pans. beat eggs well. add sugar, oil, zests, and zucchini. mix well. combine all dry ingredients (except nuts) in a separate bowl and mix. add to zucchini mixture and stir just until combined. it may still be a little lumpy. fold in walnuts, if using, and pour into prepared pans. bake for 65 minutes or until done, using a toothpick to test center. if the toothpick comes out clean, it is done. cool for 10 to 15 minutes in pans on a rack. then remove loaves from pans, and allow to cool completely on rack.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: beat eggs until light and foamy. add oil, sugar, zucchini and vanilla. mix slightly, but well. sift together flour, salt, cinnamon, baking soda and baking powder. mix until blended. add nuts, coconut and dates. blend well. grease two loaf pans. bake at 350 degrees for 1 hour. remove from pan. cool on rack. don't overbake - it drys out.

preheat oven to 350 degrees f. spray 2 loaf pans with non stick coating. in a large bowl, mix flour, splenda, baking powder, and salt. in a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini. stir the liquid mixture into the flour mixture. the dough will be somewhat thick. stir until the flour mixture is just moistened. spread evenly into the loaf pans. bake 50 minutes.