Cooking with Jeannie

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Thanks for visiting my page and thanks too to any of you who take the time to make, review or photograph one of my recipes. I came to Recipezaar 9 years ago looking for a duck salad recipe. Bergy answered my request, I took a look around the site and joined that day (January 18th 2002).

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Makes about 3 dozen Ingredients: 1. ¼ cup butter, softened 2. ½ cup brown sugar no-calorie sweetener* 3. ⅓ cup granulated no-calorie sweetener* 4. 2 large eggs 5. ½ cup 2% low-fat plain Greek yogurt 6. 2½ cups old-fashioned oats 7. 1 cup all-purpose flour 8. 1 cup whole wheat flour 9. 1½ teaspoons baking

Ingredients 7 ½ cups water ¾ cup key lime juice ¾ cup granular no-calorie sucralose sweetener (such as Splenda®) ½ teaspoon mint extract Directions Mix water, key lime juice, sweetener, and mint extract in a large pitcher; stir to dissolve sweetener. Nutrition Facts (per serving) 3 Calories 1g Carbs 0g Protein Nutrition Facts Servings Per

A simple pan of stuffed french toast is perfect for meal prep and will easily give you breakfast for the week! Thanks to our genius recipe creator friends at MealPrepOnFleek, it’s so tasty that you won’t even realize that it’s as clean as it is! And, while this recipe uses Original MuscleEgg egg whites, feel

Ingredients: 2 large eggplants 1 (28 oz.) can no-salt added whole tomatoes, with juices, chopped 1 (6 oz.) tube tomato paste 2-3 cloves garlic, minced 20 fresh basil leaves 2 cups part-skim mozzarella cheese, shredded 3/4 cup freshly grated Parmesan cheese 3 tablespoons extra-virgin olive oil, divided 1/2 tablespoon dried oregano 1 teaspoon kosher salt

Ingredients: 1 (8 ounce) container smooth and creamy low-fat vanilla yogurt 1 1/2 cups nonfat milk 1 1/2 teaspoons Crystal Light sugar free low calorie lemonade mix 1 cup blueberries (fresh or frozen) 1 cup ice cube

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“this is a great low cal bread. very easy to make”

Ingredients: 1/2 gallon milk 1 cup regular rice 1 cup Splenda 3 Eggs 1 tbsp. vanilla 1 can evaporated milk Pam ; cooking spray

Ingredients: 1 cup non fat plain yogurt 1 tablespoon Lemon Juice 1 teaspoon Ground cumin 2 teaspoons Ground cinnamon 2 teaspoons Ground cayenne pepper 2 tablespoons Black pepper 1 tablespoon ground ginger 4 teaspoons salt 1 jalepeno pepper ; chopped 12 ounces boneless chicken breasts 1 tablespoon Garlic ; minced 2 teaspoon Ground cumin 8

I tried this recipe with skepticism, and I was correct to be skeptical. I just took two smallish loaves out of the oven. I’m sure they will be very edible. However, the nutrition facts and amount of dough given in this recipe is very confusing. First of all, it is impossible to make 3 one-pound

“Please try this recipe and provide reviews! Adapted from America’s Test Kitchen’s “Best Light Recipe” Cookbook. I bring this bread into work all the time. No one can tell the difference between it and its full fat/full calorie mates. The best part is: it works with just about everything you have in your pantry or

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To prepare pudding: Combine sweet potato, water, 3 tablespoons each granulated sugar and brown sugar, 1 tablespoon butter, orange zest, orange juice, lemon zest, lemon juice and salt in small saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the sweet potato is very tender, 15 to 25

Chocolate-Dipped Strawberries “Fruit is a nice dessert because it has so many vitamins and minerals and is relatively low in calories. Chocolate, in moderation, contains a healthy dose of antioxidants and almonds are a good source of protein.”— Lisa Gorman, Director of St. Joseph Health Wellness CenterClick here for more of our best chocolate recipes. 

Ingredients ⅓ cup reduced-sodium tamari or soy sauce ¼ cup low-sodium chicken broth 2 tablespoons brown sugar 2 tablespoons cornstarch, divided 1 pound sirloin steak, thinly sliced 3 tablespoons peanut or canola oil, divided 6 cups broccoli florets ½ cup sliced scallions, plus more for garnish 1 tablespoon finely grated ginger 1 teaspoon finely grated

Ingredients: 1 cup low-fat mayonnaise ¾ cup reduced-fat sour cream 3 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar ⅛ teaspoon salt Freshly ground pepper, to taste 9 cups shredded green cabbage, preferably Savoy (1 small head) 1 large green bell pepper, quartered and very thinly sliced 2 cups grated carrots

These salad recipes are mouthwateringly fresh, making them obvious choices for a simple, healthy dinner. Whether you love them for their flavorful dressings or their mix of perfectly complementary ingredients, you’ll surely want to revisit these dinner salad recipes again and again. Recipes like our Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and our Vegetarian

Ingredients: 8 ounces fresh or frozen jumbo shrimp 2 tablespoons cooking oil 2 tablespoons finely chopped onion 2 cloves garlic, minced ¼ teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon curry powder 8 ounces boneless pork, cut into 1-inch cubes ¼ of a fresh pineapple, cut into 1- to 1- ½-inch cubes

Ingredients 1 medium avocado 2 teaspoons chopped pimientos 1 teaspoon lime juice Pinch of salt plus 1/2 teaspoon, divided Pinch of ground pepper plus 1/2 teaspoon, divided 2 8-ounce boneless, skinless chicken breasts, halved ½ teaspoon garlic powder 1 tablespoon extra-virgin olive oil ½ cup shredded Monterey Jack cheese (1 ounce) 2 tablespoons chopped fresh

Tomato Soup With ‘Grilled Cheese’ This soup recipe works well with peak-season tomatoes, of course, but roasting offseason specimens can yield good results as well. The Gruyere crisps evoke the crunch and fat of a grilled cheese sandwich without the butter or bread. —Joe Yonan, The Washington PostThis recipe is adapted from “Bobby Flay Fit: 200 Recipes for

Yield: 6 servings, about 3/4 cup each Jump to Nutrition Facts Ingredients 3 tablespoons reduced-fat mayonnaise 3 tablespoons nonfat plain yogurt 1 tablespoon Dijon mustard 2 teaspoons cider vinegar 1 teaspoon sugar 1/2 teaspoon caraway seed, or celery seed (optional) Salt & freshly ground pepper, to taste 2 cups shredded red cabbage, (1/4 of a

Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145 degrees F for medium-rare or 160 degrees F for medium doneness), turning steaks occasionally. If steaks brown too quickly

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Total Time: 2 hrs 10 mins Ingredients cooking spray ½ cup fresh lemon juice 3 egg whites 1 teaspoon lemon extract ¼ teaspoon salt ½ cup unsweetened applesauce ¼ cup coconut oil, melted and cooled 3 tablespoons honey 1 ½ cups coconut flour 2 tablespoons almond flour 1 ½ teaspoons baking powder 1 teaspoon baking

Ingredients: 3 whole Chicken Breasts 1 tub (8 Oz. Tub) Crème Fraîche 1 can (14.5 Oz. Can) Chopped Tomatoes 2 Tablespoons Sun Dried Tomato Pesto 2 Tablespoons Olive Oil

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Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in