food_image.id,food_image.ts,food_image.source_content_type,food_image.hash_file_content,food_image.size,food_image.path,food_image.title,food_image.access,image_slug.id,image_slug.ts,recipe.id,recipe.ts,recipe.title,recipe.mark,recipe.star,recipe.introduce,recipe.ratings,recipe.minutes_to_prepare,recipe.minutes_to_cook,recipe.number_servings,recipe.ingredients,recipe.tip,recipe.direction,recipe.nutritional_info 301,"2022-10-06 01:33:25",image/jpeg,1c55aeab2e73ab29ff6d6dbc3edb5670bced084d,25344,/1c/55/ae/ab/1c55aeab2e73ab29ff6d6dbc3edb5670bced084d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/1c/55/ae/ab/1c55aeab2e73ab29ff6d6dbc3edb5670bced084d.jpg,328,"2022-08-08 08:25:38",96,"2022-08-08 08:25:38","Tuna and White Bean Salad",Good,3.9,"A refreshing alternative to tuna salad. Pair with tomatoes and and some spinach leaves for a light lunch.",314,,,4,"2 cans chunk light tuna in water, drained
1 can white beans or chick peas, drained and rinsed
1 red bell pepper, diced
1/4 cup red onion, diced
1 tbsp olive oil
juice of 1 lemon

Optional: Parsley, tomatoes, spinach",,"1. Mix ingredients and chill in the refrigerator for at least 4 hours.2. Serve on a bed of greens."," " 302,"2022-10-06 01:33:40",image/jpeg,39a5a8900c6304cb025b008d1965e7185dbda353,143742,/39/a5/a8/90/39a5a8900c6304cb025b008d1965e7185dbda353.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/39/a5/a8/90/39a5a8900c6304cb025b008d1965e7185dbda353.jpg,329,"2022-08-08 08:25:43",97,"2022-08-08 08:25:43","Mediterranean Baked Fish","Very Good",4.2,"This dish is baked and flavored with a Mediterranean-style tomato, onion, and garlic sauce to make it lower in fat and salt.",277,,,1,"2 teaspoon olive oil
1 large onion, sliced
1 can (16 oz.) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
3/4 cup apple juice
1/2 cup reserved tomato juice, from canned tomatoes
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
black pepper to taste
1 lb. fish fillets (sole, flounder, or sea perch) ",,"1. Heat oil in large nonstick skillet. Add onion, and saut? over moderate heat 5 minutes or until soft. 2. Add all remaining ingredients except fish. 3. Stir well and simmer 30 minutes, uncovered. 4. Arrange fish in 10x6"" baking dish; cover with sauce. 5. Bake, uncovered, at 375? F about 15 minutes or until fish flakes easily. Yield: 4 servings--Serving Size: 4 oz fillet with sauce"," " 303,"2022-10-06 01:33:52",image/jpeg,2ae31b4f1dfe688b956cec33f7b0287c46d1a76c,21623,/2a/e3/1b/4f/2ae31b4f1dfe688b956cec33f7b0287c46d1a76c.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/2a/e3/1b/4f/2ae31b4f1dfe688b956cec33f7b0287c46d1a76c.jpg,330,"2022-08-08 08:25:43",97,"2022-08-08 08:25:43","Mediterranean Baked Fish","Very Good",4.2,"This dish is baked and flavored with a Mediterranean-style tomato, onion, and garlic sauce to make it lower in fat and salt.",277,,,1,"2 teaspoon olive oil
1 large onion, sliced
1 can (16 oz.) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
3/4 cup apple juice
1/2 cup reserved tomato juice, from canned tomatoes
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
black pepper to taste
1 lb. fish fillets (sole, flounder, or sea perch) ",,"1. Heat oil in large nonstick skillet. Add onion, and saut? over moderate heat 5 minutes or until soft. 2. Add all remaining ingredients except fish. 3. Stir well and simmer 30 minutes, uncovered. 4. Arrange fish in 10x6"" baking dish; cover with sauce. 5. Bake, uncovered, at 375? F about 15 minutes or until fish flakes easily. Yield: 4 servings--Serving Size: 4 oz fillet with sauce"," " 304,"2022-10-06 01:33:57",image/jpeg,1e821e4a298ab6f831f961e78f17e3e753a349a4,123657,/1e/82/1e/4a/1e821e4a298ab6f831f961e78f17e3e753a349a4.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/1e/82/1e/4a/1e821e4a298ab6f831f961e78f17e3e753a349a4.jpg,331,"2022-08-08 08:25:54",98,"2022-08-08 08:25:54","Crispy Baked Egg Rolls","Very Good",4.3,"Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal.",267,15,15,20,"2 tbsp. oil
16 oz. bag of coleslaw mix
4 green onions, chopped
1 1/2 cup bean sprouts
1 tbsp. white wine
2 tbsp. oyster sauce
2 tbsp. soy sauce
8.5 oz. can tiny shrimp
1 tbsp. cornstarch
20 egg roll wrappers",,"1. Preheat oven to 400 F.2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. 4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.Notes: These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day! Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap."," " 305,"2022-10-06 01:34:07",image/jpeg,b9f585d278d66d0b31cc761b5ac809a91ab9cc40,31118,/b9/f5/85/d2/b9f585d278d66d0b31cc761b5ac809a91ab9cc40.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/b9/f5/85/d2/b9f585d278d66d0b31cc761b5ac809a91ab9cc40.jpg,332,"2022-08-08 08:25:54",98,"2022-08-08 08:25:54","Crispy Baked Egg Rolls","Very Good",4.3,"Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal.",267,15,15,20,"2 tbsp. oil
16 oz. bag of coleslaw mix
4 green onions, chopped
1 1/2 cup bean sprouts
1 tbsp. white wine
2 tbsp. oyster sauce
2 tbsp. soy sauce
8.5 oz. can tiny shrimp
1 tbsp. cornstarch
20 egg roll wrappers",,"1. Preheat oven to 400 F.2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. 4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.Notes: These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day! Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap."," " 306,"2022-10-06 01:34:16",image/jpeg,2d90290123608ebd651ddc3cdd0e9ec0edd4b199,31792,/2d/90/29/01/2d90290123608ebd651ddc3cdd0e9ec0edd4b199.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/2d/90/29/01/2d90290123608ebd651ddc3cdd0e9ec0edd4b199.jpg,333,"2022-08-08 08:25:54",98,"2022-08-08 08:25:54","Crispy Baked Egg Rolls","Very Good",4.3,"Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal.",267,15,15,20,"2 tbsp. oil
16 oz. bag of coleslaw mix
4 green onions, chopped
1 1/2 cup bean sprouts
1 tbsp. white wine
2 tbsp. oyster sauce
2 tbsp. soy sauce
8.5 oz. can tiny shrimp
1 tbsp. cornstarch
20 egg roll wrappers",,"1. Preheat oven to 400 F.2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. 4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.Notes: These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day! Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap."," " 307,"2022-10-06 01:34:20",image/jpeg,7c6017fc19af257b330afc1db42f790cc8755fb6,25045,/7c/60/17/fc/7c6017fc19af257b330afc1db42f790cc8755fb6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/7c/60/17/fc/7c6017fc19af257b330afc1db42f790cc8755fb6.jpg,334,"2022-08-08 08:25:54",98,"2022-08-08 08:25:54","Crispy Baked Egg Rolls","Very Good",4.3,"Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal.",267,15,15,20,"2 tbsp. oil
16 oz. bag of coleslaw mix
4 green onions, chopped
1 1/2 cup bean sprouts
1 tbsp. white wine
2 tbsp. oyster sauce
2 tbsp. soy sauce
8.5 oz. can tiny shrimp
1 tbsp. cornstarch
20 egg roll wrappers",,"1. Preheat oven to 400 F.2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. 4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.Notes: These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day! Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap."," " 308,"2022-10-06 01:34:25",image/jpeg,6e598794e19146d833e104539fa4a25beb87420c,18395,/6e/59/87/94/6e598794e19146d833e104539fa4a25beb87420c.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/6e/59/87/94/6e598794e19146d833e104539fa4a25beb87420c.jpg,335,"2022-08-08 08:25:54",98,"2022-08-08 08:25:54","Crispy Baked Egg Rolls","Very Good",4.3,"Use coleslaw mix to make a quick and easy treat! Eat as a snack, side or a meal.",267,15,15,20,"2 tbsp. oil
16 oz. bag of coleslaw mix
4 green onions, chopped
1 1/2 cup bean sprouts
1 tbsp. white wine
2 tbsp. oyster sauce
2 tbsp. soy sauce
8.5 oz. can tiny shrimp
1 tbsp. cornstarch
20 egg roll wrappers",,"1. Preheat oven to 400 F.2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened.3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. 4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.Notes: These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day! Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap."," " 309,"2022-10-06 01:34:34",image/jpeg,806fbf5a3d689b6ecedaf21e6849d6306ee156cb,132350,/80/6f/bf/5a/806fbf5a3d689b6ecedaf21e6849d6306ee156cb.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/80/6f/bf/5a/806fbf5a3d689b6ecedaf21e6849d6306ee156cb.jpg,336,"2022-08-08 08:26:02",99,"2022-08-08 08:26:02","Linguine with Spicy Shrimp","Very Good",4.4,"We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.",248,5,20,4,"3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.",,"Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste. Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.Add wine and cook for 1 minute.Add shrimp; cook just until shrimp turns pink.Remove the pan from heat and stir in the butter.Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce)."," " 310,"2022-10-06 01:34:43",image/jpeg,bc78ef6b4451dcebbb3257f41ad637943bea1ed9,5216,/bc/78/ef/6b/bc78ef6b4451dcebbb3257f41ad637943bea1ed9.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/bc/78/ef/6b/bc78ef6b4451dcebbb3257f41ad637943bea1ed9.jpg,337,"2022-08-08 08:26:02",99,"2022-08-08 08:26:02","Linguine with Spicy Shrimp","Very Good",4.4,"We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.",248,5,20,4,"3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.",,"Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste. Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.Add wine and cook for 1 minute.Add shrimp; cook just until shrimp turns pink.Remove the pan from heat and stir in the butter.Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce)."," " 311,"2022-10-06 01:34:50",image/jpeg,2148cb997fe4840da9c672c1433bd3f9c623e0d5,27881,/21/48/cb/99/2148cb997fe4840da9c672c1433bd3f9c623e0d5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/21/48/cb/99/2148cb997fe4840da9c672c1433bd3f9c623e0d5.jpg,338,"2022-08-08 08:26:02",99,"2022-08-08 08:26:02","Linguine with Spicy Shrimp","Very Good",4.4,"We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.",248,5,20,4,"3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.",,"Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste. Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.Add wine and cook for 1 minute.Add shrimp; cook just until shrimp turns pink.Remove the pan from heat and stir in the butter.Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce)."," " 312,"2022-10-06 01:34:57",image/jpeg,cbfdf5856f0ae6378f282ae3cce364925a59fdab,26474,/cb/fd/f5/85/cbfdf5856f0ae6378f282ae3cce364925a59fdab.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/cb/fd/f5/85/cbfdf5856f0ae6378f282ae3cce364925a59fdab.jpg,339,"2022-08-08 08:26:02",99,"2022-08-08 08:26:02","Linguine with Spicy Shrimp","Very Good",4.4,"We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.",248,5,20,4,"3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.",,"Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste. Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.Add wine and cook for 1 minute.Add shrimp; cook just until shrimp turns pink.Remove the pan from heat and stir in the butter.Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce)."," " 313,"2022-10-06 01:35:02",image/jpeg,7ee875943d2254f2ac945401a23ebe56c1938a83,43086,/7e/e8/75/94/7ee875943d2254f2ac945401a23ebe56c1938a83.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/7e/e8/75/94/7ee875943d2254f2ac945401a23ebe56c1938a83.jpg,340,"2022-08-08 08:26:02",99,"2022-08-08 08:26:02","Linguine with Spicy Shrimp","Very Good",4.4,"We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.",248,5,20,4,"3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.",,"Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste. Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.Add wine and cook for 1 minute.Add shrimp; cook just until shrimp turns pink.Remove the pan from heat and stir in the butter.Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce)."," " 314,"2022-10-06 01:35:15",image/jpeg,a62b5d010f885d8511270969ec566e800e37daf0,141465,/a6/2b/5d/01/a62b5d010f885d8511270969ec566e800e37daf0.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/a6/2b/5d/01/a62b5d010f885d8511270969ec566e800e37daf0.jpg,341,"2022-08-08 08:26:02",99,"2022-08-08 08:26:02","Linguine with Spicy Shrimp","Very Good",4.4,"We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.",248,5,20,4,"3 tablespoons olive oil
4 garlic cloves, smashed
1/2 teaspoon red pepper flakes
2 teaspoons sun-dried tomato paste*
1 (14.5-ounce) can no salt added diced tomatoes
2 tablespoons white wine**
16 ounces bite-size shrimp, peeled and deveined, tails removed
1 tablespoon butter
1/4 cup flat-leaf parsley, chopped
4 ounces whole-grain linguine or spaghetti
black pepper to taste

* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.",,"Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste. Add the diced tomatoes, and cook over low heat for 15 minutes, stirring occasionally.Add wine and cook for 1 minute.Add shrimp; cook just until shrimp turns pink.Remove the pan from heat and stir in the butter.Drain pasta and place in warmed serving dishes. Top with shrimp mixture and parsley.Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce)."," " 315,"2022-10-06 01:35:19",image/jpeg,d638a118376687353c2bba51d7cef2f8c38d41a6,222992,/d6/38/a1/18/d638a118376687353c2bba51d7cef2f8c38d41a6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/d6/38/a1/18/d638a118376687353c2bba51d7cef2f8c38d41a6.jpg,342,"2022-08-08 08:26:14",100,"2022-08-08 08:26:14","Salmon with Summer Tomato Salsa","Very Good",4.5,"This simple summer recipe is good hot or cold. The creamy avocado pairs so well with fresh summer tomatoes.",239,15,25,4,"4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
salt and pepper, to taste
1 lime, cut in wedges",,"1. Preheat oven to 325 degrees.2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes. 3. Bake salmon for 15-20 minutes, or until cooked thoroughly.4. Serve salmon surrounded by the salsa and lime wedges.Can serve salmon either hot or cool --Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool**makes 4 4-oz fillets"," " 316,"2022-10-06 01:35:29",image/jpeg,da87c04449605ea7269843ad1584eb81d52dab32,6305,/da/87/c0/44/da87c04449605ea7269843ad1584eb81d52dab32.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/da/87/c0/44/da87c04449605ea7269843ad1584eb81d52dab32.jpg,343,"2022-08-08 08:26:14",100,"2022-08-08 08:26:14","Salmon with Summer Tomato Salsa","Very Good",4.5,"This simple summer recipe is good hot or cold. The creamy avocado pairs so well with fresh summer tomatoes.",239,15,25,4,"4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
salt and pepper, to taste
1 lime, cut in wedges",,"1. Preheat oven to 325 degrees.2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes. 3. Bake salmon for 15-20 minutes, or until cooked thoroughly.4. Serve salmon surrounded by the salsa and lime wedges.Can serve salmon either hot or cool --Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool**makes 4 4-oz fillets"," " 317,"2022-10-06 01:35:39",image/jpeg,609dd74d9370721870eaaf106ed65162d2a2c42b,41922,/60/9d/d7/4d/609dd74d9370721870eaaf106ed65162d2a2c42b.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/60/9d/d7/4d/609dd74d9370721870eaaf106ed65162d2a2c42b.jpg,344,"2022-08-08 08:26:14",100,"2022-08-08 08:26:14","Salmon with Summer Tomato Salsa","Very Good",4.5,"This simple summer recipe is good hot or cold. The creamy avocado pairs so well with fresh summer tomatoes.",239,15,25,4,"4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
salt and pepper, to taste
1 lime, cut in wedges",,"1. Preheat oven to 325 degrees.2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes. 3. Bake salmon for 15-20 minutes, or until cooked thoroughly.4. Serve salmon surrounded by the salsa and lime wedges.Can serve salmon either hot or cool --Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool**makes 4 4-oz fillets"," " 318,"2022-10-06 01:35:44",image/jpeg,f413789e19a7789a9ccdd07d6f7f7e9633741ea6,42737,/f4/13/78/9e/f413789e19a7789a9ccdd07d6f7f7e9633741ea6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f4/13/78/9e/f413789e19a7789a9ccdd07d6f7f7e9633741ea6.jpg,345,"2022-08-08 08:26:14",100,"2022-08-08 08:26:14","Salmon with Summer Tomato Salsa","Very Good",4.5,"This simple summer recipe is good hot or cold. The creamy avocado pairs so well with fresh summer tomatoes.",239,15,25,4,"4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
salt and pepper, to taste
1 lime, cut in wedges",,"1. Preheat oven to 325 degrees.2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes. 3. Bake salmon for 15-20 minutes, or until cooked thoroughly.4. Serve salmon surrounded by the salsa and lime wedges.Can serve salmon either hot or cool --Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool**makes 4 4-oz fillets"," " 319,"2022-10-06 01:35:54",image/jpeg,19e723c10bc01da2b26520551995c606a4b0c933,140547,/19/e7/23/c1/19e723c10bc01da2b26520551995c606a4b0c933.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/19/e7/23/c1/19e723c10bc01da2b26520551995c606a4b0c933.jpg,346,"2022-08-08 08:26:17",101,"2022-08-08 08:26:17","Easy Tuna Noodle Casserole","Very Good",4.1,"This comfort food classic is great for a family dinner. Members turn to this meal again and again for good reason: It's easy, tasty, and ready in just 30 minutes!",227,15,30,6,"3 cans tuna packed in water
8 oz no yolk egg noodles
1 can lowfat cream of mushroom soup
1 can lowfat cheddar cheese soup
1 cup frozen peas
1 1/2 cups shredded sharp cheddar cheese
1/2 cup plain bread crumbs",,"Boil noodles until done, set aside. In a large bowl, combine drained tuna, soups, peas, and noodles. Put in an 8.5x11 casserole dish. Cook for 20 min at 350'. After 20 minutes, sprinkle cheddar cheese and bread crumbs on top and return to oven for 10 minutes. Makes 6-1 cup servings."," " 320,"2022-10-06 01:35:55",image/jpeg,93d379086670556b9a402254098777c3b0e5ceb5,22425,/93/d3/79/08/93d379086670556b9a402254098777c3b0e5ceb5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/93/d3/79/08/93d379086670556b9a402254098777c3b0e5ceb5.jpg,347,"2022-08-08 08:26:17",101,"2022-08-08 08:26:17","Easy Tuna Noodle Casserole","Very Good",4.1,"This comfort food classic is great for a family dinner. Members turn to this meal again and again for good reason: It's easy, tasty, and ready in just 30 minutes!",227,15,30,6,"3 cans tuna packed in water
8 oz no yolk egg noodles
1 can lowfat cream of mushroom soup
1 can lowfat cheddar cheese soup
1 cup frozen peas
1 1/2 cups shredded sharp cheddar cheese
1/2 cup plain bread crumbs",,"Boil noodles until done, set aside. In a large bowl, combine drained tuna, soups, peas, and noodles. Put in an 8.5x11 casserole dish. Cook for 20 min at 350'. After 20 minutes, sprinkle cheddar cheese and bread crumbs on top and return to oven for 10 minutes. Makes 6-1 cup servings."," " 321,"2022-10-06 01:36:00",image/jpeg,f94709a2afae2e80ac0413d3af2b48dc71b02f39,24603,/f9/47/09/a2/f94709a2afae2e80ac0413d3af2b48dc71b02f39.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f9/47/09/a2/f94709a2afae2e80ac0413d3af2b48dc71b02f39.jpg,348,"2022-08-08 08:26:29",102,"2022-08-08 08:26:29","Broiled Tilapia Parmesan","Very Good",4.5,"This is a wonderful baked tilapia recipe that is easy to make provided you keep a watchful eye on broiling time!",203,5,10,4,"1/4 cup Parmesan cheese, shredded
2 tbsp butter, softened
1 tbsp and 1-1/2 tsp mayonnaise
1 tbsp fresh lemon juice
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1 pound Tilapia fillets ",,"Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish."," " 322,"2022-10-06 01:36:10",image/jpeg,1cc7c131c779d00d2e9be5e600e2384fde0bb18b,127258,/1c/c7/c1/31/1cc7c131c779d00d2e9be5e600e2384fde0bb18b.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/1c/c7/c1/31/1cc7c131c779d00d2e9be5e600e2384fde0bb18b.jpg,349,"2022-08-08 08:26:40",103,"2022-08-08 08:26:40","Spicy Garlic and Lime Shrimp","Very Good",4.6,"Addictively delicious and unbelievably easy, this dish is perfect on pasta, in tacos, or simply atop steamed rice and veggies.",202,5,10,2,"Lime juice from one fresh lime
1 tablespoon olive oil
1 clove garlic, pressed
36 peeled shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder ","How spicy do you like it? Add sliced fresh chili peppers to the dish, if desired.","Mix all dry seasons together in small bowl.Preheat a large skillet over medium heat.Add oil to the pan.When oil is heated, stir in garlic.Immediately add shrimp. Squeeze entire fresh lime juice into pan over shrimp.Sprinkle entire seasoning blend over shrimp.Saute shrimp for 5-8 minutes.This dish has a kick to it!"," " 323,"2022-10-06 01:36:11",image/jpeg,cd64e04ebe588ca6215765901c4da5b8f2bef395,35075,/cd/64/e0/4e/cd64e04ebe588ca6215765901c4da5b8f2bef395.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/cd/64/e0/4e/cd64e04ebe588ca6215765901c4da5b8f2bef395.jpg,350,"2022-08-08 08:26:40",103,"2022-08-08 08:26:40","Spicy Garlic and Lime Shrimp","Very Good",4.6,"Addictively delicious and unbelievably easy, this dish is perfect on pasta, in tacos, or simply atop steamed rice and veggies.",202,5,10,2,"Lime juice from one fresh lime
1 tablespoon olive oil
1 clove garlic, pressed
36 peeled shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder ","How spicy do you like it? Add sliced fresh chili peppers to the dish, if desired.","Mix all dry seasons together in small bowl.Preheat a large skillet over medium heat.Add oil to the pan.When oil is heated, stir in garlic.Immediately add shrimp. Squeeze entire fresh lime juice into pan over shrimp.Sprinkle entire seasoning blend over shrimp.Saute shrimp for 5-8 minutes.This dish has a kick to it!"," " 324,"2022-10-06 01:36:16",image/jpeg,054887113c9515946742ed0943ce99114c9de4dd,43623,/05/48/87/11/054887113c9515946742ed0943ce99114c9de4dd.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/05/48/87/11/054887113c9515946742ed0943ce99114c9de4dd.jpg,351,"2022-08-08 08:26:40",103,"2022-08-08 08:26:40","Spicy Garlic and Lime Shrimp","Very Good",4.6,"Addictively delicious and unbelievably easy, this dish is perfect on pasta, in tacos, or simply atop steamed rice and veggies.",202,5,10,2,"Lime juice from one fresh lime
1 tablespoon olive oil
1 clove garlic, pressed
36 peeled shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder ","How spicy do you like it? Add sliced fresh chili peppers to the dish, if desired.","Mix all dry seasons together in small bowl.Preheat a large skillet over medium heat.Add oil to the pan.When oil is heated, stir in garlic.Immediately add shrimp. Squeeze entire fresh lime juice into pan over shrimp.Sprinkle entire seasoning blend over shrimp.Saute shrimp for 5-8 minutes.This dish has a kick to it!"," " 325,"2022-10-06 01:36:18",image/jpeg,529790b9ad8dcfc7708f4cd07f9aba3c6fb2ebb2,135306,/52/97/90/b9/529790b9ad8dcfc7708f4cd07f9aba3c6fb2ebb2.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/52/97/90/b9/529790b9ad8dcfc7708f4cd07f9aba3c6fb2ebb2.jpg,352,"2022-08-08 08:26:42",104,"2022-08-08 08:26:42","Simple Salmon Patties","Very Good",4.3,"Need a fast, easy dinner? Make these simple salmon patties. Pair them with rice topped with black beans or cheese grits and spinach.",195,10,10,4,"1/2 medium onion
1 stalk celery
1/4 green bell pepper
1 can pink salmon
1 egg or equivalent egg substitute
1/2 cup breadcrumbs
1/2 tsp chili powder
1/2 tsp old bay seasoning-optional
",,"Finely chop the celery, onion, and pepper. Remove the skin and bones from a can of salmon. Combine the vegetables, egg, salmon, breadcrumbs and seasoning together. Using an ice-cream scoop, place scoops of the mixture onto a well-oiled griddle. Cook about 5 minutes on each side (until browned). Remove from heat.Top with horseradish or ketchup if desired."," " 326,"2022-10-06 01:36:23",image/jpeg,f9e2fa40f9e309853f7e247c3d4f2fa810bf2fd5,35739,/f9/e2/fa/40/f9e2fa40f9e309853f7e247c3d4f2fa810bf2fd5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f9/e2/fa/40/f9e2fa40f9e309853f7e247c3d4f2fa810bf2fd5.jpg,353,"2022-08-08 08:26:42",104,"2022-08-08 08:26:42","Simple Salmon Patties","Very Good",4.3,"Need a fast, easy dinner? Make these simple salmon patties. Pair them with rice topped with black beans or cheese grits and spinach.",195,10,10,4,"1/2 medium onion
1 stalk celery
1/4 green bell pepper
1 can pink salmon
1 egg or equivalent egg substitute
1/2 cup breadcrumbs
1/2 tsp chili powder
1/2 tsp old bay seasoning-optional
",,"Finely chop the celery, onion, and pepper. Remove the skin and bones from a can of salmon. Combine the vegetables, egg, salmon, breadcrumbs and seasoning together. Using an ice-cream scoop, place scoops of the mixture onto a well-oiled griddle. Cook about 5 minutes on each side (until browned). Remove from heat.Top with horseradish or ketchup if desired."," " 327,"2022-10-06 01:36:29",image/jpeg,18f3beabab07602905e53e27ed8170e376acd4fb,25841,/18/f3/be/ab/18f3beabab07602905e53e27ed8170e376acd4fb.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/18/f3/be/ab/18f3beabab07602905e53e27ed8170e376acd4fb.jpg,354,"2022-08-08 08:26:42",104,"2022-08-08 08:26:42","Simple Salmon Patties","Very Good",4.3,"Need a fast, easy dinner? Make these simple salmon patties. Pair them with rice topped with black beans or cheese grits and spinach.",195,10,10,4,"1/2 medium onion
1 stalk celery
1/4 green bell pepper
1 can pink salmon
1 egg or equivalent egg substitute
1/2 cup breadcrumbs
1/2 tsp chili powder
1/2 tsp old bay seasoning-optional
",,"Finely chop the celery, onion, and pepper. Remove the skin and bones from a can of salmon. Combine the vegetables, egg, salmon, breadcrumbs and seasoning together. Using an ice-cream scoop, place scoops of the mixture onto a well-oiled griddle. Cook about 5 minutes on each side (until browned). Remove from heat.Top with horseradish or ketchup if desired."," " 328,"2022-10-06 01:36:35",image/jpeg,ad7bff0c8499190b588ad864a5f7f74ef53712b5,28278,/ad/7b/ff/0c/ad7bff0c8499190b588ad864a5f7f74ef53712b5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/ad/7b/ff/0c/ad7bff0c8499190b588ad864a5f7f74ef53712b5.jpg,355,"2022-08-08 08:26:42",104,"2022-08-08 08:26:42","Simple Salmon Patties","Very Good",4.3,"Need a fast, easy dinner? Make these simple salmon patties. Pair them with rice topped with black beans or cheese grits and spinach.",195,10,10,4,"1/2 medium onion
1 stalk celery
1/4 green bell pepper
1 can pink salmon
1 egg or equivalent egg substitute
1/2 cup breadcrumbs
1/2 tsp chili powder
1/2 tsp old bay seasoning-optional
",,"Finely chop the celery, onion, and pepper. Remove the skin and bones from a can of salmon. Combine the vegetables, egg, salmon, breadcrumbs and seasoning together. Using an ice-cream scoop, place scoops of the mixture onto a well-oiled griddle. Cook about 5 minutes on each side (until browned). Remove from heat.Top with horseradish or ketchup if desired."," " 329,"2022-10-06 01:36:38",image/jpeg,59d1271b19741f85b64ff1b61b65b43a9fc21ef3,99723,/59/d1/27/1b/59d1271b19741f85b64ff1b61b65b43a9fc21ef3.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/59/d1/27/1b/59d1271b19741f85b64ff1b61b65b43a9fc21ef3.jpg,356,"2022-08-08 08:26:48",105,"2022-08-08 08:26:48","Lime Shrimp","Very Good",4.2,"A tasty shrimp dish, that's great for entertaining.",195,,,2,"28 large shrimp - ready to cook
1/2 lime, juiced
2 dashes salt
3/4 tsp black pepper
2 tbsp onion, chopped
Cooking spray",,"Spray skillet with cooking spray.Heat on medium heat.Add all ingredients and cook till shrimp and onions are done.Enjoy!Number of Servings: 2Recipe submitted by SparkPeople user VBENNETT6287."," " 330,"2022-10-06 01:36:49",image/jpeg,b7ceafe8e5db7ce862b0f0db4304303330e71728,18492,/b7/ce/af/e8/b7ceafe8e5db7ce862b0f0db4304303330e71728.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/b7/ce/af/e8/b7ceafe8e5db7ce862b0f0db4304303330e71728.jpg,357,"2022-08-08 08:26:48",105,"2022-08-08 08:26:48","Lime Shrimp","Very Good",4.2,"A tasty shrimp dish, that's great for entertaining.",195,,,2,"28 large shrimp - ready to cook
1/2 lime, juiced
2 dashes salt
3/4 tsp black pepper
2 tbsp onion, chopped
Cooking spray",,"Spray skillet with cooking spray.Heat on medium heat.Add all ingredients and cook till shrimp and onions are done.Enjoy!Number of Servings: 2Recipe submitted by SparkPeople user VBENNETT6287."," " 331,"2022-10-06 01:36:55",image/jpeg,46370fd7614ff28038602a14ce8b01800c6dbcbd,139612,/46/37/0f/d7/46370fd7614ff28038602a14ce8b01800c6dbcbd.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/46/37/0f/d7/46370fd7614ff28038602a14ce8b01800c6dbcbd.jpg,358,"2022-08-08 08:26:58",106,"2022-08-08 08:26:58","The BEST Tuna Salad","Very Good",4.2,"This flavorful tuna salad is made with cottage cheese and yogurt, not mayo.",190,10,,2,"1 can albacore tuna
2/3 cup non-fat cottage cheese
4 tablespoons plain low-fat yogurt
1/4 small red onion, chopped finely
1 stalk celery, chopped finely
1 teaspoon Dijon mustard
splash of lemon juice
pinch or two of dill ","To change up the flavor, swap the dill for tarragon or thyme.","This beats the socks off any and all tuna salads I have ever had. And it's healthier too! By the way, I make lunches for my whole week of work so I usually triple the recipe and it makes six sandwiches.Just throw into a bowl, give it a good mix and ENJOY!"," " 332,"2022-10-06 01:36:58",image/jpeg,af76887f5d6a753a9ab9eacf453adc248485e2d5,24867,/af/76/88/7f/af76887f5d6a753a9ab9eacf453adc248485e2d5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/af/76/88/7f/af76887f5d6a753a9ab9eacf453adc248485e2d5.jpg,359,"2022-08-08 08:26:58",106,"2022-08-08 08:26:58","The BEST Tuna Salad","Very Good",4.2,"This flavorful tuna salad is made with cottage cheese and yogurt, not mayo.",190,10,,2,"1 can albacore tuna
2/3 cup non-fat cottage cheese
4 tablespoons plain low-fat yogurt
1/4 small red onion, chopped finely
1 stalk celery, chopped finely
1 teaspoon Dijon mustard
splash of lemon juice
pinch or two of dill ","To change up the flavor, swap the dill for tarragon or thyme.","This beats the socks off any and all tuna salads I have ever had. And it's healthier too! By the way, I make lunches for my whole week of work so I usually triple the recipe and it makes six sandwiches.Just throw into a bowl, give it a good mix and ENJOY!"," " 333,"2022-10-06 01:37:03",image/jpeg,f844423916b36c0c3d96b26abb1434e1c2c92984,125854,/f8/44/42/39/f844423916b36c0c3d96b26abb1434e1c2c92984.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f8/44/42/39/f844423916b36c0c3d96b26abb1434e1c2c92984.jpg,360,"2022-08-08 08:27:08",107,"2022-08-08 08:27:08","Parmesan Tuna Patties (low fat, low carb)","Very Good",4.3,"These are fast and tasty. If desired, top with a bit of marinara, mustard, etc. This makes 4 small patties, so I usually double the recipe for my family.",184,5,10,4,"1 (6 oz) can light tuna
1 tablespoon reduced fat mayonnaise
1 large egg or 1/4c egg substitute
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt",,"Drain tuna. Blend all ingredients in a medium size bowl and form into patties. (1/4 cup per patty) Once in the skillet, lightly press with a fork to form the patty. Fry for a few minutes on each side in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.Makes 4 patties.Number of Servings: 4Recipe submitted by SparkPeople user IMSHERRY7."," " 334,"2022-10-06 01:37:12",image/jpeg,f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6,92854,/f3/45/0d/6a/f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f3/45/0d/6a/f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6.jpg,361,"2022-08-08 08:27:08",107,"2022-08-08 08:27:08","Parmesan Tuna Patties (low fat, low carb)","Very Good",4.3,"These are fast and tasty. If desired, top with a bit of marinara, mustard, etc. This makes 4 small patties, so I usually double the recipe for my family.",184,5,10,4,"1 (6 oz) can light tuna
1 tablespoon reduced fat mayonnaise
1 large egg or 1/4c egg substitute
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt",,"Drain tuna. Blend all ingredients in a medium size bowl and form into patties. (1/4 cup per patty) Once in the skillet, lightly press with a fork to form the patty. Fry for a few minutes on each side in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.Makes 4 patties.Number of Servings: 4Recipe submitted by SparkPeople user IMSHERRY7."," " 335,"2022-10-06 01:37:22",image/jpeg,f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6,92854,/f3/45/0d/6a/f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f3/45/0d/6a/f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6.jpg,362,"2022-08-08 08:27:08",107,"2022-08-08 08:27:08","Parmesan Tuna Patties (low fat, low carb)","Very Good",4.3,"These are fast and tasty. If desired, top with a bit of marinara, mustard, etc. This makes 4 small patties, so I usually double the recipe for my family.",184,5,10,4,"1 (6 oz) can light tuna
1 tablespoon reduced fat mayonnaise
1 large egg or 1/4c egg substitute
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt",,"Drain tuna. Blend all ingredients in a medium size bowl and form into patties. (1/4 cup per patty) Once in the skillet, lightly press with a fork to form the patty. Fry for a few minutes on each side in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.Makes 4 patties.Number of Servings: 4Recipe submitted by SparkPeople user IMSHERRY7."," " 336,"2022-10-06 01:37:30",image/jpeg,f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6,92854,/f3/45/0d/6a/f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f3/45/0d/6a/f3450d6a44bc8b5ae7c3074a4a4abd32ec92b0a6.jpg,363,"2022-08-08 08:27:08",107,"2022-08-08 08:27:08","Parmesan Tuna Patties (low fat, low carb)","Very Good",4.3,"These are fast and tasty. If desired, top with a bit of marinara, mustard, etc. This makes 4 small patties, so I usually double the recipe for my family.",184,5,10,4,"1 (6 oz) can light tuna
1 tablespoon reduced fat mayonnaise
1 large egg or 1/4c egg substitute
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt",,"Drain tuna. Blend all ingredients in a medium size bowl and form into patties. (1/4 cup per patty) Once in the skillet, lightly press with a fork to form the patty. Fry for a few minutes on each side in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.Makes 4 patties.Number of Servings: 4Recipe submitted by SparkPeople user IMSHERRY7."," " 337,"2022-10-06 01:37:36",image/jpeg,4a5dcee3a1cf2e209889d5554458856779b89ce5,33188,/4a/5d/ce/e3/4a5dcee3a1cf2e209889d5554458856779b89ce5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/4a/5d/ce/e3/4a5dcee3a1cf2e209889d5554458856779b89ce5.jpg,364,"2022-08-08 08:27:08",107,"2022-08-08 08:27:08","Parmesan Tuna Patties (low fat, low carb)","Very Good",4.3,"These are fast and tasty. If desired, top with a bit of marinara, mustard, etc. This makes 4 small patties, so I usually double the recipe for my family.",184,5,10,4,"1 (6 oz) can light tuna
1 tablespoon reduced fat mayonnaise
1 large egg or 1/4c egg substitute
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt",,"Drain tuna. Blend all ingredients in a medium size bowl and form into patties. (1/4 cup per patty) Once in the skillet, lightly press with a fork to form the patty. Fry for a few minutes on each side in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.Makes 4 patties.Number of Servings: 4Recipe submitted by SparkPeople user IMSHERRY7."," " 338,"2022-10-06 01:37:44",image/jpeg,24618db9d969d377dc6b6e3f1312d4b3063cf44c,22327,/24/61/8d/b9/24618db9d969d377dc6b6e3f1312d4b3063cf44c.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/24/61/8d/b9/24618db9d969d377dc6b6e3f1312d4b3063cf44c.jpg,365,"2022-08-08 08:27:11",108,"2022-08-08 08:27:11","Cilantro-Lime Tilapia with Spinach and Tomatoes","Very Good",4.2,"Light and luscious, this simple baked tilapia recipe is just right for your appetite.",178,2,8,1,"1 (4-ounce) tilapia fillet
1 tsp olive oil
juice from half a lime
Garlic/garlic powder (optional)
1/2 tbsp chopped fresh cilantro
1/2 cup cooked spinach
1/4 cup chopped fresh tomatoes
","We love this dinner served with asparagus.","Preheat the broiler. Brush tilapia with olive oil.Squeeze on lime juice, then sprinkle with (optional) garlic powder and cilantro. Broil in oven 6 inches from heat, about 5-7 minutes, or until fish flakes easily with a forkWhile tilapia is broiling, place spinach in microwave safe dish. Toss with garlic powder or minced garlic (optional). Cook according to package directions. Keep covered and warm until fillets are done. Spoon cooked spinach on a plate, place fish over spinach, top with chopped tomatoes. Serve with herb bread if desired. Recipe is for an individual serving; multiply recipe by the number of desired servings. (Works as a dinner for one or 12!)"," " 339,"2022-10-06 01:37:50",image/jpeg,7d5c4ca6998cbb54809b12ccfcf8c139430d62b6,130627,/7d/5c/4c/a6/7d5c4ca6998cbb54809b12ccfcf8c139430d62b6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/7d/5c/4c/a6/7d5c4ca6998cbb54809b12ccfcf8c139430d62b6.jpg,366,"2022-08-08 08:27:22",109,"2022-08-08 08:27:22","Herb-Crusted Salmon Fillets","Very Good",4.3,"A foolproof way of cooking salmon fillets.",172,10,10,4,"4 small Atlantic Salmon Portions (@ 4oz (120g) each
1 cup Whole-grain Breadcrumbs
2 Tblspn Chives, roughly chopped
2 Tblspn Parsley, roughly chopped
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Tsp Lemon Peel, grated
1/4 cup Lemon Juice",,"Pre-heat oven to @400 deg F (@200 deg C)Season salmon fillets lightly on both sides with salt and pepper . Place skin side down on an oven tray lined with baking paper.Process all ingredients, except the lemon juice, in a food processer until combined and chopped.Sprinkle the salmon portions with lemon juice and put the breadcrumb mixture on top of the salmon fillets, pressing down on top.Spray lightly with canola spray, and cook for @10 to 15 minutes until just cooked.NOTE: You can vary the herb blend, or sprinkle with low sodium soy and add ginger etc for an Asian taste."," " 340,"2022-10-06 01:37:53",image/jpeg,3dab639a0eb0e48a21e2888e21d76e3420243026,16942,/3d/ab/63/9a/3dab639a0eb0e48a21e2888e21d76e3420243026.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/3d/ab/63/9a/3dab639a0eb0e48a21e2888e21d76e3420243026.jpg,367,"2022-08-08 08:27:22",109,"2022-08-08 08:27:22","Herb-Crusted Salmon Fillets","Very Good",4.3,"A foolproof way of cooking salmon fillets.",172,10,10,4,"4 small Atlantic Salmon Portions (@ 4oz (120g) each
1 cup Whole-grain Breadcrumbs
2 Tblspn Chives, roughly chopped
2 Tblspn Parsley, roughly chopped
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Tsp Lemon Peel, grated
1/4 cup Lemon Juice",,"Pre-heat oven to @400 deg F (@200 deg C)Season salmon fillets lightly on both sides with salt and pepper . Place skin side down on an oven tray lined with baking paper.Process all ingredients, except the lemon juice, in a food processer until combined and chopped.Sprinkle the salmon portions with lemon juice and put the breadcrumb mixture on top of the salmon fillets, pressing down on top.Spray lightly with canola spray, and cook for @10 to 15 minutes until just cooked.NOTE: You can vary the herb blend, or sprinkle with low sodium soy and add ginger etc for an Asian taste."," " 341,"2022-10-06 01:38:01",image/jpeg,89cad016792a68602e476bd9671d3ef6ab64cc60,111570,/89/ca/d0/16/89cad016792a68602e476bd9671d3ef6ab64cc60.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/89/ca/d0/16/89cad016792a68602e476bd9671d3ef6ab64cc60.jpg,368,"2022-08-08 08:27:25",110,"2022-08-08 08:27:25","Shrimp Creole","Very Good",4.4,"One bite and you're transported to Louisiana!",171,15,15,4,"2 teaspoons canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons tomato paste
8 ounces (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice","Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.No time to cook brown rice? Serve this dish with whole-wheat pasta!","Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes. Serve over brown rice (nutrition info included). Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice)."," " 342,"2022-10-06 01:38:08",image/jpeg,c8c4ba19c5b2c7d9ea3b52a7540ee6f00fce58ac,8935,/c8/c4/ba/19/c8c4ba19c5b2c7d9ea3b52a7540ee6f00fce58ac.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/c8/c4/ba/19/c8c4ba19c5b2c7d9ea3b52a7540ee6f00fce58ac.jpg,369,"2022-08-08 08:27:25",110,"2022-08-08 08:27:25","Shrimp Creole","Very Good",4.4,"One bite and you're transported to Louisiana!",171,15,15,4,"2 teaspoons canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons tomato paste
8 ounces (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice","Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.No time to cook brown rice? Serve this dish with whole-wheat pasta!","Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes. Serve over brown rice (nutrition info included). Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice)."," " 343,"2022-10-06 01:38:18",image/jpeg,95bee3e15f7987fa16f9a6df4fec545a235121a8,22074,/95/be/e3/e1/95bee3e15f7987fa16f9a6df4fec545a235121a8.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/95/be/e3/e1/95bee3e15f7987fa16f9a6df4fec545a235121a8.jpg,370,"2022-08-08 08:27:25",110,"2022-08-08 08:27:25","Shrimp Creole","Very Good",4.4,"One bite and you're transported to Louisiana!",171,15,15,4,"2 teaspoons canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons tomato paste
8 ounces (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice","Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.No time to cook brown rice? Serve this dish with whole-wheat pasta!","Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes. Serve over brown rice (nutrition info included). Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice)."," " 344,"2022-10-06 01:38:21",image/jpeg,95bee3e15f7987fa16f9a6df4fec545a235121a8,22074,/95/be/e3/e1/95bee3e15f7987fa16f9a6df4fec545a235121a8.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/95/be/e3/e1/95bee3e15f7987fa16f9a6df4fec545a235121a8.jpg,371,"2022-08-08 08:27:25",110,"2022-08-08 08:27:25","Shrimp Creole","Very Good",4.4,"One bite and you're transported to Louisiana!",171,15,15,4,"2 teaspoons canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons tomato paste
8 ounces (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice","Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.No time to cook brown rice? Serve this dish with whole-wheat pasta!","Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes. Serve over brown rice (nutrition info included). Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice)."," " 345,"2022-10-06 01:38:27",image/jpeg,dd92c9b3843988787752b69d46b28f895e1719df,20217,/dd/92/c9/b3/dd92c9b3843988787752b69d46b28f895e1719df.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/dd/92/c9/b3/dd92c9b3843988787752b69d46b28f895e1719df.jpg,372,"2022-08-08 08:27:25",110,"2022-08-08 08:27:25","Shrimp Creole","Very Good",4.4,"One bite and you're transported to Louisiana!",171,15,15,4,"2 teaspoons canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons tomato paste
8 ounces (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice","Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.No time to cook brown rice? Serve this dish with whole-wheat pasta!","Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes. Serve over brown rice (nutrition info included). Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice)."," " 346,"2022-10-06 01:38:32",image/jpeg,f1c7dfb7859c84b0f7dc635dbeff1ba50ca98e5d,37987,/f1/c7/df/b7/f1c7dfb7859c84b0f7dc635dbeff1ba50ca98e5d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f1/c7/df/b7/f1c7dfb7859c84b0f7dc635dbeff1ba50ca98e5d.jpg,373,"2022-08-08 08:27:25",110,"2022-08-08 08:27:25","Shrimp Creole","Very Good",4.4,"One bite and you're transported to Louisiana!",171,15,15,4,"2 teaspoons canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons tomato paste
8 ounces (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice","Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.No time to cook brown rice? Serve this dish with whole-wheat pasta!","Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes. Serve over brown rice (nutrition info included). Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice)."," " 347,"2022-10-06 01:38:41",image/jpeg,d89089e0dad0934607bb29170284bf6c8805b1df,108552,/d8/90/89/e0/d89089e0dad0934607bb29170284bf6c8805b1df.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/d8/90/89/e0/d89089e0dad0934607bb29170284bf6c8805b1df.jpg,374,"2022-08-08 08:27:31",111,"2022-08-08 08:27:31","Easy Steamed Fish Packets","Very Good",4.4,"Cooking fish or chicken in parchment-paper packets keeps the dish moist and tender, with no added fat. Plus, it's done in minutes!",168,5,10,4,"2 leeks, thinly sliced
2 red or yellow bell peppers, cored, seeded, and thinly sliced
1 cup thinly sliced button mushrooms
1 tbsp chopped fresh parsley, or 1 tsp dried
1 tsp chopped fresh thyme
1 pound sole fillets (or another white-fleshed fish), cut into 4-ounce portions
2 lemons, zested and cut in half","The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables. Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and leeks here; but you can choose your favorite vegetables. Thinly sliced peppers, asparagus, carrots, celery, onions, zucchini, and green beans are all good choices. Switch up the herbs and spices, too: garlic, basil, or oregano will all work well.The best thing about this recipe: because everything is cooked in the parchment, cleanup is a breeze!","1. Preheat the grill or oven to 450? F. In a small bowl,mix together the leeks, bell pepper, and mushrooms.In another small bowl, mix together theparsley and thyme.2. Fold four sheets of 15"" x 15"" parchment paperin half. Coat one half with nonstick cookingspray and place on a baking sheet, uncoatedside down (if you have a griddle that fits acrosstwo burners, you can use that in place of thebaking sheet). In the center of the sprayed sideof each piece of parchment, place 1 fish fillet,one-quarter of the vegetables, lemon zest, andherbs. Juice 1 lemon half over each mixture.Fold over the left side of the parchment. Crimpthe edges to form a packet.3. Place the baking sheet across two burnerson the stovetop and set to medium heat.Once the liquid inside each packet starts tobubble, transfer the pan to the oven. Bake for8 to 10 minutes, depending on the thickness ofthe fish. A general rule of thumb is 10 minutesper inch of thickness."," " 348,"2022-10-06 01:38:47",image/jpeg,1884a1e4f334cfabb5690f917407c957ab8ff7ab,24362,/18/84/a1/e4/1884a1e4f334cfabb5690f917407c957ab8ff7ab.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/18/84/a1/e4/1884a1e4f334cfabb5690f917407c957ab8ff7ab.jpg,375,"2022-08-08 08:27:31",111,"2022-08-08 08:27:31","Easy Steamed Fish Packets","Very Good",4.4,"Cooking fish or chicken in parchment-paper packets keeps the dish moist and tender, with no added fat. Plus, it's done in minutes!",168,5,10,4,"2 leeks, thinly sliced
2 red or yellow bell peppers, cored, seeded, and thinly sliced
1 cup thinly sliced button mushrooms
1 tbsp chopped fresh parsley, or 1 tsp dried
1 tsp chopped fresh thyme
1 pound sole fillets (or another white-fleshed fish), cut into 4-ounce portions
2 lemons, zested and cut in half","The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables. Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and leeks here; but you can choose your favorite vegetables. Thinly sliced peppers, asparagus, carrots, celery, onions, zucchini, and green beans are all good choices. Switch up the herbs and spices, too: garlic, basil, or oregano will all work well.The best thing about this recipe: because everything is cooked in the parchment, cleanup is a breeze!","1. Preheat the grill or oven to 450? F. In a small bowl,mix together the leeks, bell pepper, and mushrooms.In another small bowl, mix together theparsley and thyme.2. Fold four sheets of 15"" x 15"" parchment paperin half. Coat one half with nonstick cookingspray and place on a baking sheet, uncoatedside down (if you have a griddle that fits acrosstwo burners, you can use that in place of thebaking sheet). In the center of the sprayed sideof each piece of parchment, place 1 fish fillet,one-quarter of the vegetables, lemon zest, andherbs. Juice 1 lemon half over each mixture.Fold over the left side of the parchment. Crimpthe edges to form a packet.3. Place the baking sheet across two burnerson the stovetop and set to medium heat.Once the liquid inside each packet starts tobubble, transfer the pan to the oven. Bake for8 to 10 minutes, depending on the thickness ofthe fish. A general rule of thumb is 10 minutesper inch of thickness."," " 349,"2022-10-06 01:38:56",image/jpeg,0c2cb304437f819c79294582238bcdea6d99bab2,145048,/0c/2c/b3/04/0c2cb304437f819c79294582238bcdea6d99bab2.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/0c/2c/b3/04/0c2cb304437f819c79294582238bcdea6d99bab2.jpg,376,"2022-08-08 08:27:39",112,"2022-08-08 08:27:39","Scallops In White Wine Sauce With Whole-Wheat Linguine","Very Good",4.4,"This is a quick & easy recipe that tastes great!",160,15,15,4,"4 servings whole wheat linguini
12 large scallops
2 T olive oil
5 cloves garlic, minced
1/2 c onion, chopped
1 c white wine
1/2 c chopped tomatoes
1/4 c chopped fresh parsley

(optional-serve with freshly grated Parmesan cheese)


",,"Cook whole wheat linguine according to package directions. Meanwhile, sear scallops in medium- hot lightly oiled pan until slightly brown on each side. Remove from pan. Decrease heat to medium. Add olive oil to pan and sprinkle w/ freshly ground pepper. Add garlic & onion, sprinkle w/ salt, & saute for several minutes. Return scallops to pan, adding wine & tomatoes. Simmer until scallops are cooked thoroughly. Add parsley & salt & pepper to taste. Serve over whole wheat linguine (optional - serve with freshly grated parmesan cheese)."," " 350,"2022-10-06 01:39:05",image/jpeg,8924a5537e487a96718855936ac39414a763efb0,29288,/89/24/a5/53/8924a5537e487a96718855936ac39414a763efb0.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/89/24/a5/53/8924a5537e487a96718855936ac39414a763efb0.jpg,377,"2022-08-08 08:27:39",112,"2022-08-08 08:27:39","Scallops In White Wine Sauce With Whole-Wheat Linguine","Very Good",4.4,"This is a quick & easy recipe that tastes great!",160,15,15,4,"4 servings whole wheat linguini
12 large scallops
2 T olive oil
5 cloves garlic, minced
1/2 c onion, chopped
1 c white wine
1/2 c chopped tomatoes
1/4 c chopped fresh parsley

(optional-serve with freshly grated Parmesan cheese)


",,"Cook whole wheat linguine according to package directions. Meanwhile, sear scallops in medium- hot lightly oiled pan until slightly brown on each side. Remove from pan. Decrease heat to medium. Add olive oil to pan and sprinkle w/ freshly ground pepper. Add garlic & onion, sprinkle w/ salt, & saute for several minutes. Return scallops to pan, adding wine & tomatoes. Simmer until scallops are cooked thoroughly. Add parsley & salt & pepper to taste. Serve over whole wheat linguine (optional - serve with freshly grated parmesan cheese)."," " 351,"2022-10-06 01:39:09",image/jpeg,b6eec0fbe96a4fcebc2a8587ce4ae9287098ebd2,28085,/b6/ee/c0/fb/b6eec0fbe96a4fcebc2a8587ce4ae9287098ebd2.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/b6/ee/c0/fb/b6eec0fbe96a4fcebc2a8587ce4ae9287098ebd2.jpg,378,"2022-08-08 08:27:39",112,"2022-08-08 08:27:39","Scallops In White Wine Sauce With Whole-Wheat Linguine","Very Good",4.4,"This is a quick & easy recipe that tastes great!",160,15,15,4,"4 servings whole wheat linguini
12 large scallops
2 T olive oil
5 cloves garlic, minced
1/2 c onion, chopped
1 c white wine
1/2 c chopped tomatoes
1/4 c chopped fresh parsley

(optional-serve with freshly grated Parmesan cheese)


",,"Cook whole wheat linguine according to package directions. Meanwhile, sear scallops in medium- hot lightly oiled pan until slightly brown on each side. Remove from pan. Decrease heat to medium. Add olive oil to pan and sprinkle w/ freshly ground pepper. Add garlic & onion, sprinkle w/ salt, & saute for several minutes. Return scallops to pan, adding wine & tomatoes. Simmer until scallops are cooked thoroughly. Add parsley & salt & pepper to taste. Serve over whole wheat linguine (optional - serve with freshly grated parmesan cheese)."," " 352,"2022-10-06 01:39:18",image/jpeg,074bdbdb067fb7a792b69f52ba3082026b6f02b5,26732,/07/4b/db/db/074bdbdb067fb7a792b69f52ba3082026b6f02b5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/07/4b/db/db/074bdbdb067fb7a792b69f52ba3082026b6f02b5.jpg,379,"2022-08-08 08:27:45",113,"2022-08-08 08:27:45","Mediterranean Salmon with Pasta","Very Good",4.3,"High in protein & fiber, low in fat, this dish is a complete meal.",145,5,20,4,"16 ounces salmon fillets, cut into 4-ounce portions
2 medium tomatoes, sliced
1 cup mushrooms, sliced
1 medium red bell pepper, cut in thin strips
2 tablespoons prepared pesto
lemon juice, to taste
black pepper, to taste
4 cups whole wheat spaghetti, cooked according to package directions
","Drizzle with a bit of olive oil before serving, if desired, or sprinkle on a few chopped capers.","1. Preheat oven to 200C (400F). Spread out 4 large sheets of aluminium foil.2. Place a salmon fillet in the center of each sheet. Spread 1/2 tablespoon pesto sauce on each fillet. 3. Divide the veggies into 4 equal portions and spread on and around fish.4. Sprinkle freshly ground black pepper and lemon juice (to taste) over each fillet, and fold the aluminum foil closed to form 4 packages.5. Bake for 15-20 minutes or until fish is done. Serve over cooked pasta."," " 353,"2022-10-06 01:39:28",image/jpeg,939cf7e7d9ca828bd00557979e8b40ec5e11e292,43680,/93/9c/f7/e7/939cf7e7d9ca828bd00557979e8b40ec5e11e292.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/93/9c/f7/e7/939cf7e7d9ca828bd00557979e8b40ec5e11e292.jpg,380,"2022-08-08 08:27:45",113,"2022-08-08 08:27:45","Mediterranean Salmon with Pasta","Very Good",4.3,"High in protein & fiber, low in fat, this dish is a complete meal.",145,5,20,4,"16 ounces salmon fillets, cut into 4-ounce portions
2 medium tomatoes, sliced
1 cup mushrooms, sliced
1 medium red bell pepper, cut in thin strips
2 tablespoons prepared pesto
lemon juice, to taste
black pepper, to taste
4 cups whole wheat spaghetti, cooked according to package directions
","Drizzle with a bit of olive oil before serving, if desired, or sprinkle on a few chopped capers.","1. Preheat oven to 200C (400F). Spread out 4 large sheets of aluminium foil.2. Place a salmon fillet in the center of each sheet. Spread 1/2 tablespoon pesto sauce on each fillet. 3. Divide the veggies into 4 equal portions and spread on and around fish.4. Sprinkle freshly ground black pepper and lemon juice (to taste) over each fillet, and fold the aluminum foil closed to form 4 packages.5. Bake for 15-20 minutes or until fish is done. Serve over cooked pasta."," " 354,"2022-10-06 01:39:36",image/jpeg,fb0b0f5344016334464a5ec419d470910b05a953,110183,/fb/0b/0f/53/fb0b0f5344016334464a5ec419d470910b05a953.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/fb/0b/0f/53/fb0b0f5344016334464a5ec419d470910b05a953.jpg,381,"2022-08-08 08:27:51",114,"2022-08-08 08:27:51","Salmon Cakes","Very Good",4.3,"Like crab cakes -- but with salmon!",138,15,10,4,"1 can salmon, drained
1 bunch scallions, minced
1 Tbsp fresh herbs, minced (parsley, dill, cilantro, or basil)
1 1/2 tsp Old Bay
1/4 cup breadcrumbs
1 Tbsp mayonnaise
1 egg
salt & pepper
flour
vegetable oil ",,"Makes 4 patties.Mix salmon, scallions, herbs, Old Bay, breadcrumbs, and mayonnaise in a medium bowl. Salt & pepper to taste (though Old Bay is really salty, so I don't add salt). Carefully fold in the egg with a spatula until the mixture just clings together.Divide mixture into four patties, cover with plastic and chill in the fridge for 1/2 hour.Dredge patties in flour.Heat a bit of oil -- a tablespoon max -- in a skillet over medium-high heat. Fry patties until the outsides are crisp and browned, 4 to 5 minutes per side.Number of Servings: 4Recipe submitted by SparkPeople user JCOOKSON."," " 355,"2022-10-06 01:39:45",image/jpeg,ad7bff0c8499190b588ad864a5f7f74ef53712b5,28278,/ad/7b/ff/0c/ad7bff0c8499190b588ad864a5f7f74ef53712b5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/ad/7b/ff/0c/ad7bff0c8499190b588ad864a5f7f74ef53712b5.jpg,382,"2022-08-08 08:27:51",114,"2022-08-08 08:27:51","Salmon Cakes","Very Good",4.3,"Like crab cakes -- but with salmon!",138,15,10,4,"1 can salmon, drained
1 bunch scallions, minced
1 Tbsp fresh herbs, minced (parsley, dill, cilantro, or basil)
1 1/2 tsp Old Bay
1/4 cup breadcrumbs
1 Tbsp mayonnaise
1 egg
salt & pepper
flour
vegetable oil ",,"Makes 4 patties.Mix salmon, scallions, herbs, Old Bay, breadcrumbs, and mayonnaise in a medium bowl. Salt & pepper to taste (though Old Bay is really salty, so I don't add salt). Carefully fold in the egg with a spatula until the mixture just clings together.Divide mixture into four patties, cover with plastic and chill in the fridge for 1/2 hour.Dredge patties in flour.Heat a bit of oil -- a tablespoon max -- in a skillet over medium-high heat. Fry patties until the outsides are crisp and browned, 4 to 5 minutes per side.Number of Servings: 4Recipe submitted by SparkPeople user JCOOKSON."," " 356,"2022-10-06 01:39:58",image/jpeg,053640a5b54a2f3386b2ed1d4734988d4e22dbfa,91752,/05/36/40/a5/053640a5b54a2f3386b2ed1d4734988d4e22dbfa.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/05/36/40/a5/053640a5b54a2f3386b2ed1d4734988d4e22dbfa.jpg,383,"2022-08-08 08:27:59",115,"2022-08-08 08:27:59","Garlic Shrimp Pasta","Very Good",4.2,"Alfredo is back on the menu!",136,,20,7,"12 oz FETTUCINE
9 oz SHRIMP (I USED THE SALAD SHRIMP)
8 oz FAT FREE CREAM CHEESE
1/2 CUP PARMESAN
5 CLOVES GARLIC
1/4 CUP FINELY CHOPPED ONION
1 CUP FAT FREE,LOW SODIUM CHICKEN BROTH
",,"COOK FETTUCINE AS DIRECTED ON PACKAGE.HEAT SKILLET, PUT IN GARLIC, ONION AND SHRIMP.FRY 1-2 MINUTES.ADD CREAM CHEESE AND CHICKEN BROTH, COOK-STIR 3 TO 4 MINUTES, UNTIL CREAM CHEESE IS MELTED AND MIXTURE IS WELL BLENDED. ADD PARMESAN CHEESE, STIR. DRAIN PASTA PLACE IN LARGE BOWL, ADD SHRIMP MIXTURE, STIR WELL AND SERVE.MAKES 7-1 cup servings"," " 357,"2022-10-06 01:40:06",image/jpeg,a403aa86db54d0f412a05d522b7c45f538e2f0ff,28435,/a4/03/aa/86/a403aa86db54d0f412a05d522b7c45f538e2f0ff.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/a4/03/aa/86/a403aa86db54d0f412a05d522b7c45f538e2f0ff.jpg,384,"2022-08-08 08:27:59",115,"2022-08-08 08:27:59","Garlic Shrimp Pasta","Very Good",4.2,"Alfredo is back on the menu!",136,,20,7,"12 oz FETTUCINE
9 oz SHRIMP (I USED THE SALAD SHRIMP)
8 oz FAT FREE CREAM CHEESE
1/2 CUP PARMESAN
5 CLOVES GARLIC
1/4 CUP FINELY CHOPPED ONION
1 CUP FAT FREE,LOW SODIUM CHICKEN BROTH
",,"COOK FETTUCINE AS DIRECTED ON PACKAGE.HEAT SKILLET, PUT IN GARLIC, ONION AND SHRIMP.FRY 1-2 MINUTES.ADD CREAM CHEESE AND CHICKEN BROTH, COOK-STIR 3 TO 4 MINUTES, UNTIL CREAM CHEESE IS MELTED AND MIXTURE IS WELL BLENDED. ADD PARMESAN CHEESE, STIR. DRAIN PASTA PLACE IN LARGE BOWL, ADD SHRIMP MIXTURE, STIR WELL AND SERVE.MAKES 7-1 cup servings"," " 358,"2022-10-06 01:40:07",image/jpeg,8059760963243f767a55a487ff802720dcc71b5b,152164,/80/59/76/09/8059760963243f767a55a487ff802720dcc71b5b.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/80/59/76/09/8059760963243f767a55a487ff802720dcc71b5b.jpg,385,"2022-08-08 08:28:09",116,"2022-08-08 08:28:09","PrairieHarpy's Parmesan Shrimp","Very Good",4.5,"Fairly light, yummy and very easy!",135,10,10,2,"14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
1 tbsp extra virgin olive oil
1/2 clove garlic, minced
2 dashes light salt
1/4 tsp Creole seasoning
2 dashes fresh ground pepper
1/8 cup Panko breadcrumbs
1 tbsp shredded parmesan cheese
1 squirt butter flavored cooking spray","Recipe is calculated for 2 servings of 7 shrimp each. PHDH approval rating = ""Keeper!"" Served myself 5 and him 9. That was more than enough for me.I used regular plain breadcrumbs the first time. Based on feedback, I tried Panko and have updated the recipe accordingly. Both work nicely. Stats with regular breadcrumbs: 146 cals, 9g fat, 1.9g saturated fat, 67mg cholesterol, 370mg sodium, 182.7mg potassium, 5.7g carbs, .3g fiber, .4g sugar, 10.6g protein.PH's shortcuts/subs used in nutritional calculation: Organics Extra Virgin Olive Oil, pre-peeled raw frozen shrimp (thawed), pre-minced jarred garlic, Morton Lite Salt Mixture, Emeril's Bayou Blend creole, Lucerne pre-shredded fresh Parmesan, NutsOnline Bulk Pepper.","PREP TIME DOES NOT COUNT 30 MINUTES OF MARINADE NOR PEELING OF SHRIMP. I've used both fresh and thawed pre-peeled shrimp.Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a Ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour.Preheat oven to 475 degrees.Add bread crumbs and Parmesan to baggie and gently turn to coat.Arrange shrimp in single layer in ungreased 8x8 baking pan so that they're not touching. Spray quickly with butter flavored cooking spray.Broil for approximately 10 minutes until done. Serve immediately. Garnish with lemon wedges if desired. (Lemon not included in nutritional info.)"," " 359,"2022-10-06 01:40:15",image/jpeg,baacf6f858587a93e6ca57eca3fe520f77c7ac1a,20764,/ba/ac/f6/f8/baacf6f858587a93e6ca57eca3fe520f77c7ac1a.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/ba/ac/f6/f8/baacf6f858587a93e6ca57eca3fe520f77c7ac1a.jpg,386,"2022-08-08 08:28:09",116,"2022-08-08 08:28:09","PrairieHarpy's Parmesan Shrimp","Very Good",4.5,"Fairly light, yummy and very easy!",135,10,10,2,"14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
1 tbsp extra virgin olive oil
1/2 clove garlic, minced
2 dashes light salt
1/4 tsp Creole seasoning
2 dashes fresh ground pepper
1/8 cup Panko breadcrumbs
1 tbsp shredded parmesan cheese
1 squirt butter flavored cooking spray","Recipe is calculated for 2 servings of 7 shrimp each. PHDH approval rating = ""Keeper!"" Served myself 5 and him 9. That was more than enough for me.I used regular plain breadcrumbs the first time. Based on feedback, I tried Panko and have updated the recipe accordingly. Both work nicely. Stats with regular breadcrumbs: 146 cals, 9g fat, 1.9g saturated fat, 67mg cholesterol, 370mg sodium, 182.7mg potassium, 5.7g carbs, .3g fiber, .4g sugar, 10.6g protein.PH's shortcuts/subs used in nutritional calculation: Organics Extra Virgin Olive Oil, pre-peeled raw frozen shrimp (thawed), pre-minced jarred garlic, Morton Lite Salt Mixture, Emeril's Bayou Blend creole, Lucerne pre-shredded fresh Parmesan, NutsOnline Bulk Pepper.","PREP TIME DOES NOT COUNT 30 MINUTES OF MARINADE NOR PEELING OF SHRIMP. I've used both fresh and thawed pre-peeled shrimp.Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a Ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour.Preheat oven to 475 degrees.Add bread crumbs and Parmesan to baggie and gently turn to coat.Arrange shrimp in single layer in ungreased 8x8 baking pan so that they're not touching. Spray quickly with butter flavored cooking spray.Broil for approximately 10 minutes until done. Serve immediately. Garnish with lemon wedges if desired. (Lemon not included in nutritional info.)"," " 360,"2022-10-06 01:40:26",image/jpeg,f956027a7b5f8defd51d112902918e10ab69829a,17344,/f9/56/02/7a/f956027a7b5f8defd51d112902918e10ab69829a.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f9/56/02/7a/f956027a7b5f8defd51d112902918e10ab69829a.jpg,387,"2022-08-08 08:28:09",116,"2022-08-08 08:28:09","PrairieHarpy's Parmesan Shrimp","Very Good",4.5,"Fairly light, yummy and very easy!",135,10,10,2,"14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
1 tbsp extra virgin olive oil
1/2 clove garlic, minced
2 dashes light salt
1/4 tsp Creole seasoning
2 dashes fresh ground pepper
1/8 cup Panko breadcrumbs
1 tbsp shredded parmesan cheese
1 squirt butter flavored cooking spray","Recipe is calculated for 2 servings of 7 shrimp each. PHDH approval rating = ""Keeper!"" Served myself 5 and him 9. That was more than enough for me.I used regular plain breadcrumbs the first time. Based on feedback, I tried Panko and have updated the recipe accordingly. Both work nicely. Stats with regular breadcrumbs: 146 cals, 9g fat, 1.9g saturated fat, 67mg cholesterol, 370mg sodium, 182.7mg potassium, 5.7g carbs, .3g fiber, .4g sugar, 10.6g protein.PH's shortcuts/subs used in nutritional calculation: Organics Extra Virgin Olive Oil, pre-peeled raw frozen shrimp (thawed), pre-minced jarred garlic, Morton Lite Salt Mixture, Emeril's Bayou Blend creole, Lucerne pre-shredded fresh Parmesan, NutsOnline Bulk Pepper.","PREP TIME DOES NOT COUNT 30 MINUTES OF MARINADE NOR PEELING OF SHRIMP. I've used both fresh and thawed pre-peeled shrimp.Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a Ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour.Preheat oven to 475 degrees.Add bread crumbs and Parmesan to baggie and gently turn to coat.Arrange shrimp in single layer in ungreased 8x8 baking pan so that they're not touching. Spray quickly with butter flavored cooking spray.Broil for approximately 10 minutes until done. Serve immediately. Garnish with lemon wedges if desired. (Lemon not included in nutritional info.)"," " 361,"2022-10-06 01:40:33",image/jpeg,f94709a2afae2e80ac0413d3af2b48dc71b02f39,24603,/f9/47/09/a2/f94709a2afae2e80ac0413d3af2b48dc71b02f39.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/f9/47/09/a2/f94709a2afae2e80ac0413d3af2b48dc71b02f39.jpg,388,"2022-08-08 08:28:20",117,"2022-08-08 08:28:20","Parmesan Herb Baked Tilapia","Very Good",4.6,,128,30,10,4,"4 (6-oz) tilapia fillets
cooking spray
1/3 cup grated parmesan cheese
1/4 cup fat free mayonnaise
2 T minced green onions
1/4 cup dry breadcrumbs
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper",,"Preheat oven to 400 degrees. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise, and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ROSEOFSHARON73."," " 362,"2022-10-06 01:40:36",image/jpeg,3d1199767337823891968766e06fe44eeaf0f8c9,34590,/3d/11/99/76/3d1199767337823891968766e06fe44eeaf0f8c9.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/3d/11/99/76/3d1199767337823891968766e06fe44eeaf0f8c9.jpg,389,"2022-08-08 08:28:20",117,"2022-08-08 08:28:20","Parmesan Herb Baked Tilapia","Very Good",4.6,,128,30,10,4,"4 (6-oz) tilapia fillets
cooking spray
1/3 cup grated parmesan cheese
1/4 cup fat free mayonnaise
2 T minced green onions
1/4 cup dry breadcrumbs
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper",,"Preheat oven to 400 degrees. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise, and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ROSEOFSHARON73."," " 363,"2022-10-06 01:40:43",image/jpeg,ad54cec3fa8d7645fae3c2d4068c2d61c5ee5aaf,124054,/ad/54/ce/c3/ad54cec3fa8d7645fae3c2d4068c2d61c5ee5aaf.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/ad/54/ce/c3/ad54cec3fa8d7645fae3c2d4068c2d61c5ee5aaf.jpg,390,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 364,"2022-10-06 01:40:45",image/jpeg,3eb5c99c94e91e8dc03a9476fdd11731a9730438,65495,/3e/b5/c9/9c/3eb5c99c94e91e8dc03a9476fdd11731a9730438.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/3e/b5/c9/9c/3eb5c99c94e91e8dc03a9476fdd11731a9730438.jpg,391,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 365,"2022-10-06 01:40:46",image/jpeg,8d1fb2ff57dc87bf045708d75bf51058c2f9d657,63298,/8d/1f/b2/ff/8d1fb2ff57dc87bf045708d75bf51058c2f9d657.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/8d/1f/b2/ff/8d1fb2ff57dc87bf045708d75bf51058c2f9d657.jpg,392,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 366,"2022-10-06 01:40:50",image/jpeg,e17e39caba8d0b60f9fb41b6bbb4c040ed4161eb,49489,/e1/7e/39/ca/e17e39caba8d0b60f9fb41b6bbb4c040ed4161eb.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/e1/7e/39/ca/e17e39caba8d0b60f9fb41b6bbb4c040ed4161eb.jpg,393,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 367,"2022-10-06 01:40:56",image/jpeg,053adb3f14e7fe9e5ddb6e0961987cad6235667d,89674,/05/3a/db/3f/053adb3f14e7fe9e5ddb6e0961987cad6235667d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/05/3a/db/3f/053adb3f14e7fe9e5ddb6e0961987cad6235667d.jpg,394,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 368,"2022-10-06 01:41:01",image/jpeg,d11ba2fb8b8785cb4cbbe151d5b7ff2162fd076d,5549,/d1/1b/a2/fb/d11ba2fb8b8785cb4cbbe151d5b7ff2162fd076d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/d1/1b/a2/fb/d11ba2fb8b8785cb4cbbe151d5b7ff2162fd076d.jpg,395,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 369,"2022-10-06 01:41:11",image/jpeg,98790e412c11544cb34a741faa5b46d9fa62c694,33589,/98/79/0e/41/98790e412c11544cb34a741faa5b46d9fa62c694.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/98/79/0e/41/98790e412c11544cb34a741faa5b46d9fa62c694.jpg,396,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 370,"2022-10-06 01:41:14",image/jpeg,3a0eb97bd07e9ad5c22b3ceaf960f672c800a30a,25362,/3a/0e/b9/7b/3a0eb97bd07e9ad5c22b3ceaf960f672c800a30a.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/3a/0e/b9/7b/3a0eb97bd07e9ad5c22b3ceaf960f672c800a30a.jpg,397,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 371,"2022-10-06 01:41:16",image/jpeg,a12996d29d0bb57935ebd7fedc98579ba315344d,42055,/a1/29/96/d2/a12996d29d0bb57935ebd7fedc98579ba315344d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/a1/29/96/d2/a12996d29d0bb57935ebd7fedc98579ba315344d.jpg,398,"2022-08-08 08:28:26",118,"2022-08-08 08:28:26","Crustless Spinach, Onion and Feta Quiche","Very Good",4.5,"Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.",1146,20,25,6,"1 medium onion, diced
6 ounces Fresh Express Baby Spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese",,"Preheat oven to 400F.Lightly grease a 10-inch quiche/tart pan (or a pie plate)In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutesIn a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.Pour quiche base into prepared pan. Top with feta cheese.Bake for 25 minutes, or until center is set and the outside edge is golden brown.Let set for 5 minutes, then slice and serve."," " 372,"2022-10-06 01:41:18",image/jpeg,0ae2e3c16926a599da3c76e117e10dbc65f339c0,136458,/0a/e2/e3/c1/0ae2e3c16926a599da3c76e117e10dbc65f339c0.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/0a/e2/e3/c1/0ae2e3c16926a599da3c76e117e10dbc65f339c0.jpg,399,"2022-08-08 08:28:35",119,"2022-08-08 08:28:35","Feta & Spinach Egg Whites","Very Good",4.2,"Celebrate spinach season with this lean and green scramble. Salty feta and velvety eggs combine beautifully with wilted spinach for a filling breakfast that's high in protein.",729,,,1,"3 egg whites
2 cups Fresh Express Baby Spinach
1 1 Italian tomato, chopped (any tomato)
1/4 c. chopped onion
1/4 c crumbled feta cheese
salt & pepper to taste","Scramble the eggs up or flip as an omelet!","Chop onion & tomato. Spray pan with cooking spray and put on medium heat. Cook onions until translucent. Add 3 egg whites, tomato, spinach and cook until cooked through.Just before you are ready to take off heat, take 1/2 of the feta cheese and throw in pan and melt.Top with remaining crumbled cheese and salt and pepper to taste."," " 373,"2022-10-06 01:41:26",image/jpeg,1cf3d10bc1c5ca3fa8b07d31116e474fc07421dd,24106,/1c/f3/d1/0b/1cf3d10bc1c5ca3fa8b07d31116e474fc07421dd.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/1c/f3/d1/0b/1cf3d10bc1c5ca3fa8b07d31116e474fc07421dd.jpg,400,"2022-08-08 08:28:35",119,"2022-08-08 08:28:35","Feta & Spinach Egg Whites","Very Good",4.2,"Celebrate spinach season with this lean and green scramble. Salty feta and velvety eggs combine beautifully with wilted spinach for a filling breakfast that's high in protein.",729,,,1,"3 egg whites
2 cups Fresh Express Baby Spinach
1 1 Italian tomato, chopped (any tomato)
1/4 c. chopped onion
1/4 c crumbled feta cheese
salt & pepper to taste","Scramble the eggs up or flip as an omelet!","Chop onion & tomato. Spray pan with cooking spray and put on medium heat. Cook onions until translucent. Add 3 egg whites, tomato, spinach and cook until cooked through.Just before you are ready to take off heat, take 1/2 of the feta cheese and throw in pan and melt.Top with remaining crumbled cheese and salt and pepper to taste."," " 374,"2022-10-06 01:41:36",image/jpeg,e7e393ba430d8b0c7737042091c11193447a2b21,28057,/e7/e3/93/ba/e7e393ba430d8b0c7737042091c11193447a2b21.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/e7/e3/93/ba/e7e393ba430d8b0c7737042091c11193447a2b21.jpg,401,"2022-08-08 08:28:47",120,"2022-08-08 08:28:47","Quinoa-Black Bean Casserole","Very Good",4.2,"An experiment with leftovers yields a delightful, filling vegetarian meal.",600,10,30,8,"1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish","Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.","1. Preheat oven to 350? F. Prepare a 9? x 9? casserole dish with nonstick cooking spray.2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.Serving size: 1 heaping cup"," " 375,"2022-10-06 01:41:41",image/jpeg,2abdefc1774b45fc58dda78ac5f7633cf021f1e6,49679,/2a/bd/ef/c1/2abdefc1774b45fc58dda78ac5f7633cf021f1e6.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/2a/bd/ef/c1/2abdefc1774b45fc58dda78ac5f7633cf021f1e6.jpg,402,"2022-08-08 08:28:47",120,"2022-08-08 08:28:47","Quinoa-Black Bean Casserole","Very Good",4.2,"An experiment with leftovers yields a delightful, filling vegetarian meal.",600,10,30,8,"1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish","Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.","1. Preheat oven to 350? F. Prepare a 9? x 9? casserole dish with nonstick cooking spray.2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.Serving size: 1 heaping cup"," " 376,"2022-10-06 01:41:44",image/jpeg,b2e4c447c77158322434cf11aca0c42609c048a7,69431,/b2/e4/c4/47/b2e4c447c77158322434cf11aca0c42609c048a7.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/b2/e4/c4/47/b2e4c447c77158322434cf11aca0c42609c048a7.jpg,403,"2022-08-08 08:28:47",120,"2022-08-08 08:28:47","Quinoa-Black Bean Casserole","Very Good",4.2,"An experiment with leftovers yields a delightful, filling vegetarian meal.",600,10,30,8,"1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish","Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.","1. Preheat oven to 350? F. Prepare a 9? x 9? casserole dish with nonstick cooking spray.2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.Serving size: 1 heaping cup"," " 377,"2022-10-06 01:41:47",image/jpeg,9f2891a0cee01b3dcbd1594a4e56cb3215e2a1c1,30474,/9f/28/91/a0/9f2891a0cee01b3dcbd1594a4e56cb3215e2a1c1.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/9f/28/91/a0/9f2891a0cee01b3dcbd1594a4e56cb3215e2a1c1.jpg,404,"2022-08-08 08:28:47",120,"2022-08-08 08:28:47","Quinoa-Black Bean Casserole","Very Good",4.2,"An experiment with leftovers yields a delightful, filling vegetarian meal.",600,10,30,8,"1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish","Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.","1. Preheat oven to 350? F. Prepare a 9? x 9? casserole dish with nonstick cooking spray.2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.Serving size: 1 heaping cup"," " 378,"2022-10-06 01:41:53",image/jpeg,b29bdcdca2c00fc83e4ca889acf92c0e13fc3683,142073,/b2/9b/dc/dc/b29bdcdca2c00fc83e4ca889acf92c0e13fc3683.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/b2/9b/dc/dc/b29bdcdca2c00fc83e4ca889acf92c0e13fc3683.jpg,405,"2022-08-08 08:28:58",121,"2022-08-08 08:28:58","White Beans, Spinach and Tomatoes over Linguine","Very Good",4.3,"This filling vegetarian meal is nutritious and easy to make.",549,10,20,6,"2 teaspoons olive oil
6 servings (12 ounces) whole-grain linguine
1 tablespoon minced garlic
2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano (do not drain, no salt added if possible)
1 (14.5-ounce) can white beans (such as Great Northern or navy)
1 (10-ounce) package Fresh Express Baby Spinach
6 tablespoons Romano or Parmesan cheese (grated)
",,"1. Heat oil in a large nonstick skillet. 2. In a large pot, start boiling water for linguine and get linguine cooked while you continue.3. Add garlic to the skillet, and saute for a minute or so.4. Add the tomatoes and beans and bring to a simmer.5. Add the spinach, cover, reduce heat to low and simmer about 10 minutes. Stir occasionally.6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese."," " 379,"2022-10-06 01:42:00",image/jpeg,68553a44fc8d028eff6d4cf4945179f64e699996,55098,/68/55/3a/44/68553a44fc8d028eff6d4cf4945179f64e699996.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/68/55/3a/44/68553a44fc8d028eff6d4cf4945179f64e699996.jpg,406,"2022-08-08 08:28:58",121,"2022-08-08 08:28:58","White Beans, Spinach and Tomatoes over Linguine","Very Good",4.3,"This filling vegetarian meal is nutritious and easy to make.",549,10,20,6,"2 teaspoons olive oil
6 servings (12 ounces) whole-grain linguine
1 tablespoon minced garlic
2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano (do not drain, no salt added if possible)
1 (14.5-ounce) can white beans (such as Great Northern or navy)
1 (10-ounce) package Fresh Express Baby Spinach
6 tablespoons Romano or Parmesan cheese (grated)
",,"1. Heat oil in a large nonstick skillet. 2. In a large pot, start boiling water for linguine and get linguine cooked while you continue.3. Add garlic to the skillet, and saute for a minute or so.4. Add the tomatoes and beans and bring to a simmer.5. Add the spinach, cover, reduce heat to low and simmer about 10 minutes. Stir occasionally.6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese."," " 380,"2022-10-06 01:42:03",image/jpeg,daa592c0de22e97604518cd02837afcb79e1310c,25619,/da/a5/92/c0/daa592c0de22e97604518cd02837afcb79e1310c.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/da/a5/92/c0/daa592c0de22e97604518cd02837afcb79e1310c.jpg,407,"2022-08-08 08:28:58",121,"2022-08-08 08:28:58","White Beans, Spinach and Tomatoes over Linguine","Very Good",4.3,"This filling vegetarian meal is nutritious and easy to make.",549,10,20,6,"2 teaspoons olive oil
6 servings (12 ounces) whole-grain linguine
1 tablespoon minced garlic
2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano (do not drain, no salt added if possible)
1 (14.5-ounce) can white beans (such as Great Northern or navy)
1 (10-ounce) package Fresh Express Baby Spinach
6 tablespoons Romano or Parmesan cheese (grated)
",,"1. Heat oil in a large nonstick skillet. 2. In a large pot, start boiling water for linguine and get linguine cooked while you continue.3. Add garlic to the skillet, and saute for a minute or so.4. Add the tomatoes and beans and bring to a simmer.5. Add the spinach, cover, reduce heat to low and simmer about 10 minutes. Stir occasionally.6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese."," " 381,"2022-10-06 01:42:13",image/jpeg,94c9f688f3d456b548d96cb02789c4d23c3da102,41655,/94/c9/f6/88/94c9f688f3d456b548d96cb02789c4d23c3da102.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/94/c9/f6/88/94c9f688f3d456b548d96cb02789c4d23c3da102.jpg,408,"2022-08-08 08:28:58",121,"2022-08-08 08:28:58","White Beans, Spinach and Tomatoes over Linguine","Very Good",4.3,"This filling vegetarian meal is nutritious and easy to make.",549,10,20,6,"2 teaspoons olive oil
6 servings (12 ounces) whole-grain linguine
1 tablespoon minced garlic
2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano (do not drain, no salt added if possible)
1 (14.5-ounce) can white beans (such as Great Northern or navy)
1 (10-ounce) package Fresh Express Baby Spinach
6 tablespoons Romano or Parmesan cheese (grated)
",,"1. Heat oil in a large nonstick skillet. 2. In a large pot, start boiling water for linguine and get linguine cooked while you continue.3. Add garlic to the skillet, and saute for a minute or so.4. Add the tomatoes and beans and bring to a simmer.5. Add the spinach, cover, reduce heat to low and simmer about 10 minutes. Stir occasionally.6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese."," " 382,"2022-10-06 01:42:21",image/jpeg,079341c0e00352f4983fea48829d676ad6c54f79,29830,/07/93/41/c0/079341c0e00352f4983fea48829d676ad6c54f79.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/07/93/41/c0/079341c0e00352f4983fea48829d676ad6c54f79.jpg,409,"2022-08-08 08:29:00",122,"2022-08-08 08:29:00","Grilled Cheese Pizza Sandwich","Very Good",4.3,"This tastes just like cheese pizza! Pair this with a salad and you have a great pizzeria style lunch without the calories attached--or the bill.",458,2,5,1,"2 slices mixed grain bread (I like Orowheat)
2 tablespoons marinara sauce
1/4 cup mozzarella cheese (low moisture, part skim)
1 teaspoon shredded Parmesan
Salt and pepper to taste",,"Spread 1 tablespoon of marinara sauce on each piece of bread. Spread mozzarella cheese evenly, on side with sauce, on first piece of bread. Sprinkle Parmesan cheese over mozzarella. Top with second piece of bread, sauce side down. Place in heated pan and cook until cheese inside is melted and outside is golden brown...or darker if you like. Plate up and enjoy! Makes one (1) serving."," " 383,"2022-10-06 01:42:30",image/jpeg,6dbc46ca48a9e704dae96acaea34900aac200a5d,36938,/6d/bc/46/ca/6dbc46ca48a9e704dae96acaea34900aac200a5d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/6d/bc/46/ca/6dbc46ca48a9e704dae96acaea34900aac200a5d.jpg,410,"2022-08-08 08:29:00",122,"2022-08-08 08:29:00","Grilled Cheese Pizza Sandwich","Very Good",4.3,"This tastes just like cheese pizza! Pair this with a salad and you have a great pizzeria style lunch without the calories attached--or the bill.",458,2,5,1,"2 slices mixed grain bread (I like Orowheat)
2 tablespoons marinara sauce
1/4 cup mozzarella cheese (low moisture, part skim)
1 teaspoon shredded Parmesan
Salt and pepper to taste",,"Spread 1 tablespoon of marinara sauce on each piece of bread. Spread mozzarella cheese evenly, on side with sauce, on first piece of bread. Sprinkle Parmesan cheese over mozzarella. Top with second piece of bread, sauce side down. Place in heated pan and cook until cheese inside is melted and outside is golden brown...or darker if you like. Plate up and enjoy! Makes one (1) serving."," " 384,"2022-10-06 01:42:40",image/jpeg,8f8598238f857d8091ee9b6d9c82691467a4d415,78515,/8f/85/98/23/8f8598238f857d8091ee9b6d9c82691467a4d415.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/8f/85/98/23/8f8598238f857d8091ee9b6d9c82691467a4d415.jpg,411,"2022-08-08 08:29:13",123,"2022-08-08 08:29:13","Coach Nicole's Mini Vegetable Frittatas","Very Good",4.4,"Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.",429,15,15,9,"5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste",,"Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.Spoon mixture into muffin tins coated with cooking spray.Baked at 350 degrees for about 15 minutes or until ""set"" and golden on top.You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm. Makes 9 ""mini"" frittatas.Number of Servings: 9Recipe submitted by SparkPeople user COACH_NICOLE."," " 385,"2022-10-06 01:42:42",image/jpeg,77765eafe1cb04d871e91ec0acb425eac4004a91,20757,/77/76/5e/af/77765eafe1cb04d871e91ec0acb425eac4004a91.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/77/76/5e/af/77765eafe1cb04d871e91ec0acb425eac4004a91.jpg,412,"2022-08-08 08:29:13",123,"2022-08-08 08:29:13","Coach Nicole's Mini Vegetable Frittatas","Very Good",4.4,"Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.",429,15,15,9,"5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste",,"Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.Spoon mixture into muffin tins coated with cooking spray.Baked at 350 degrees for about 15 minutes or until ""set"" and golden on top.You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm. Makes 9 ""mini"" frittatas.Number of Servings: 9Recipe submitted by SparkPeople user COACH_NICOLE."," " 386,"2022-10-06 01:42:43",image/jpeg,66037fb4cc495d42b89621beb2d0ebba747c3cc5,20625,/66/03/7f/b4/66037fb4cc495d42b89621beb2d0ebba747c3cc5.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/66/03/7f/b4/66037fb4cc495d42b89621beb2d0ebba747c3cc5.jpg,413,"2022-08-08 08:29:13",123,"2022-08-08 08:29:13","Coach Nicole's Mini Vegetable Frittatas","Very Good",4.4,"Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.",429,15,15,9,"5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste",,"Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.Spoon mixture into muffin tins coated with cooking spray.Baked at 350 degrees for about 15 minutes or until ""set"" and golden on top.You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm. Makes 9 ""mini"" frittatas.Number of Servings: 9Recipe submitted by SparkPeople user COACH_NICOLE."," " 387,"2022-10-06 01:42:47",image/jpeg,50a632eff31b84378bf9f2563b3c303356ad775f,109553,/50/a6/32/ef/50a632eff31b84378bf9f2563b3c303356ad775f.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/50/a6/32/ef/50a632eff31b84378bf9f2563b3c303356ad775f.jpg,414,"2022-08-08 08:29:25",124,"2022-08-08 08:29:25","Garden Vegetable Frittata","Very Good",4.3,"This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.",413,20,35,6,"1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives


1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato",,"1. Preheat the oven to 350 degrees.2. Wash and trim asparagus and cut into 1-inch long pieces. Blanche asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.Makes 6 servings"," " 388,"2022-10-06 01:42:54",image/jpeg,97172fe7c39110f5bc002e4fc4b7b0e9ac8a405a,25404,/97/17/2f/e7/97172fe7c39110f5bc002e4fc4b7b0e9ac8a405a.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/97/17/2f/e7/97172fe7c39110f5bc002e4fc4b7b0e9ac8a405a.jpg,415,"2022-08-08 08:29:25",124,"2022-08-08 08:29:25","Garden Vegetable Frittata","Very Good",4.3,"This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.",413,20,35,6,"1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives


1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato",,"1. Preheat the oven to 350 degrees.2. Wash and trim asparagus and cut into 1-inch long pieces. Blanche asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.Makes 6 servings"," " 389,"2022-10-06 01:42:58",image/jpeg,e9dabe677acb28ff52644fe037ec059ce6ba2628,152067,/e9/da/be/67/e9dabe677acb28ff52644fe037ec059ce6ba2628.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/e9/da/be/67/e9dabe677acb28ff52644fe037ec059ce6ba2628.jpg,416,"2022-08-08 08:29:30",125,"2022-08-08 08:29:30","Mini Eggplant Pizzas","Very Good",4.3,"Ditch the crust and boost your veggie intake with these eggplant ""pizzas.""",395,5,12,4,"1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
","Jazz up the flavor by adding some basil leaves to the mix.","Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot."," " 390,"2022-10-06 01:43:01",image/jpeg,4da91508a48a6ee4f707ee7ae04a537e6391674c,6093,/4d/a9/15/08/4da91508a48a6ee4f707ee7ae04a537e6391674c.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/4d/a9/15/08/4da91508a48a6ee4f707ee7ae04a537e6391674c.jpg,417,"2022-08-08 08:29:30",125,"2022-08-08 08:29:30","Mini Eggplant Pizzas","Very Good",4.3,"Ditch the crust and boost your veggie intake with these eggplant ""pizzas.""",395,5,12,4,"1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
","Jazz up the flavor by adding some basil leaves to the mix.","Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot."," " 391,"2022-10-06 01:43:12",image/jpeg,e746b090c24c905dec40fd76a68b91a092bec648,17563,/e7/46/b0/90/e746b090c24c905dec40fd76a68b91a092bec648.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/e7/46/b0/90/e746b090c24c905dec40fd76a68b91a092bec648.jpg,418,"2022-08-08 08:29:30",125,"2022-08-08 08:29:30","Mini Eggplant Pizzas","Very Good",4.3,"Ditch the crust and boost your veggie intake with these eggplant ""pizzas.""",395,5,12,4,"1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
","Jazz up the flavor by adding some basil leaves to the mix.","Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot."," " 392,"2022-10-06 01:43:22",image/jpeg,b616d4ed00634f4d92a3b94438c632eb2cd669bc,23208,/b6/16/d4/ed/b616d4ed00634f4d92a3b94438c632eb2cd669bc.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/b6/16/d4/ed/b616d4ed00634f4d92a3b94438c632eb2cd669bc.jpg,419,"2022-08-08 08:29:35",126,"2022-08-08 08:29:35","Coach Nicole's Vegetarian Lentil Loaf",Good,3.8,"A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.",381,30,60,10,"1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste",,"Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days."," " 393,"2022-10-06 01:43:33",image/jpeg,482f3d2677809d03ca8466c7bd81f1e748644450,29003,/48/2f/3d/26/482f3d2677809d03ca8466c7bd81f1e748644450.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/48/2f/3d/26/482f3d2677809d03ca8466c7bd81f1e748644450.jpg,420,"2022-08-08 08:29:35",126,"2022-08-08 08:29:35","Coach Nicole's Vegetarian Lentil Loaf",Good,3.8,"A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.",381,30,60,10,"1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste",,"Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days."," " 394,"2022-10-06 01:43:44",image/jpeg,6779bd9eaf1fbaa74013115482a13d5b28cb2f5b,96814,/67/79/bd/9e/6779bd9eaf1fbaa74013115482a13d5b28cb2f5b.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/67/79/bd/9e/6779bd9eaf1fbaa74013115482a13d5b28cb2f5b.jpg,421,"2022-08-08 08:29:41",127,"2022-08-08 08:29:41","Alyson's Vegetarian Chili","Very Good",4.2,"This vegetarian chili can be made on the stove top or in a slow cooker.",370,,,8,"1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder
",,"Heat a large saut? pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.For Slow Cooker: Simmer for 6-7 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user AEGARRISON."," " 395,"2022-10-06 01:43:47",image/jpeg,4f6524c6a258e079c7c13e56874c85101327e75d,190321,/4f/65/24/c6/4f6524c6a258e079c7c13e56874c85101327e75d.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/4f/65/24/c6/4f6524c6a258e079c7c13e56874c85101327e75d.jpg,422,"2022-08-08 08:29:41",127,"2022-08-08 08:29:41","Alyson's Vegetarian Chili","Very Good",4.2,"This vegetarian chili can be made on the stove top or in a slow cooker.",370,,,8,"1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder
",,"Heat a large saut? pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.For Slow Cooker: Simmer for 6-7 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user AEGARRISON."," " 396,"2022-10-06 01:43:51",image/jpeg,d208088f6735c0bb92e8c006146a7e74cb29e695,49709,/d2/08/08/8f/d208088f6735c0bb92e8c006146a7e74cb29e695.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/d2/08/08/8f/d208088f6735c0bb92e8c006146a7e74cb29e695.jpg,423,"2022-08-08 08:29:41",127,"2022-08-08 08:29:41","Alyson's Vegetarian Chili","Very Good",4.2,"This vegetarian chili can be made on the stove top or in a slow cooker.",370,,,8,"1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder
",,"Heat a large saut? pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.For Slow Cooker: Simmer for 6-7 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user AEGARRISON."," " 397,"2022-10-06 01:43:52",image/jpeg,14be5c7a902e27187e88ccc82c98cfbb9080687b,36485,/14/be/5c/7a/14be5c7a902e27187e88ccc82c98cfbb9080687b.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/14/be/5c/7a/14be5c7a902e27187e88ccc82c98cfbb9080687b.jpg,424,"2022-08-08 08:29:41",127,"2022-08-08 08:29:41","Alyson's Vegetarian Chili","Very Good",4.2,"This vegetarian chili can be made on the stove top or in a slow cooker.",370,,,8,"1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder
",,"Heat a large saut? pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.For Slow Cooker: Simmer for 6-7 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user AEGARRISON."," " 398,"2022-10-06 01:43:57",image/jpeg,c73927b4f00c510ae94b1a8c301e0ebd026d4814,21689,/c7/39/27/b4/c73927b4f00c510ae94b1a8c301e0ebd026d4814.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/c7/39/27/b4/c73927b4f00c510ae94b1a8c301e0ebd026d4814.jpg,425,"2022-08-08 08:29:41",127,"2022-08-08 08:29:41","Alyson's Vegetarian Chili","Very Good",4.2,"This vegetarian chili can be made on the stove top or in a slow cooker.",370,,,8,"1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder
",,"Heat a large saut? pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.For Slow Cooker: Simmer for 6-7 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user AEGARRISON."," " 399,"2022-10-06 01:43:58",image/jpeg,c6360646d3d59ae1b514a73678c709bd21c0656a,20600,/c6/36/06/46/c6360646d3d59ae1b514a73678c709bd21c0656a.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/c6/36/06/46/c6360646d3d59ae1b514a73678c709bd21c0656a.jpg,426,"2022-08-08 08:29:41",127,"2022-08-08 08:29:41","Alyson's Vegetarian Chili","Very Good",4.2,"This vegetarian chili can be made on the stove top or in a slow cooker.",370,,,8,"1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed

2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes

2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced

2 T ground cumin
3 T garlic powder
4 T chili powder
",,"Heat a large saut? pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.For Slow Cooker: Simmer for 6-7 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user AEGARRISON."," " 400,"2022-10-06 01:44:01",image/jpeg,a32aedc51beb8755041182b1f86b7d28be60aa68,19880,/a3/2a/ed/c5/a32aedc51beb8755041182b1f86b7d28be60aa68.jpg,,https://songer.datasn.com/data/api/v1/u_bc75445a318997106583/recipe_2/by_table/food_image_access/a3/2a/ed/c5/a32aedc51beb8755041182b1f86b7d28be60aa68.jpg,427,"2022-08-08 08:29:49",128,"2022-08-08 08:29:49","Coach Dean's Blue Oatmeal",Good,3.8,"How does Coach Dean fuel his busy day? With this hearty, healthy breakfast, of course!",354,2,5,2,"1 cup 100% Natural Whole Grain oatmeal
2 tbsp Flax Seed Meal (ground flax)
2 tsp Brown Sugar
1/2 tbsp dry Cocoa powder, unsweetened
1/2 cup Blueberries, frozen (unsweetened)
1.5 cup water",,"Bring Water to boil in pan. Mix all dry ingredients in bowl and add to boiling water. Reduce heat to low and cook for 2-3 minutes, or until desired consistency. Stir in still-frozen blueberries after cooking."," "