SPINACH TOMATO LINGUINI BOWL

SPINACH TOMATO LINGUINI BOWL Cooked linguini mixed with fresh spinach, tomatoes, sweet onion, Kalamata olives, sweet mini peppers, and carrot ribbons. Tossed with a reduced fat Herb and Spice Vinaigrette! Mostly raw! Makes 16 cups 1 lb. dried linguini pasta, broken in half, cooked in lots of sufficiently salted boiling water till tender - drain... Continue Reading →

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GINGER GARLIC TOMATO REBOOT

GINGER GARLIC TOMATO REBOOT Fat-free medicine. It's super hot from the garlic and ginger, so you need the bread or some other carbohydrate to chew it with. Any bread will do. I also like it with Russian black bread. Do not serve this to guests. It's personal. Makes 3-1/2 cups 1 T. extra virgin olive... Continue Reading →

SHARON’S MANICOTTI

SHARON'S MANICOTTI This has been a long time in the planning and waiting stages - mainly to get the filling right absent any animal products. It's a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3... Continue Reading →

SWEET CARROT MARINARA

SWEET CARROT MARINARA  A wonderful fat-free marinara sauce with a sweet red pepper and carrot base - neither discernible but necessary to the enjoyment of the sauce! Makes 6-1/2 cups 1 c. water 1 t. xanthan gum powder 12 oz. jar sweet red roasted peppers including liquid from jar - process or blend till smooth... Continue Reading →

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