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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare filling, and toss well in a small container. heat a skillet with a slight misting of oil, then wipe pan. put tortilla in pan momentarily, on one side, then other, just to soften. remove tortilla, add filling to one half, fold over, and lay in pan, heat turned down to med-low, for one or 2 minutes on one side, then carefully flip and cook 2 minutes on the other, or until the cheese is melted. serve with some fresh salsa and a touch of sour cream.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir fry onion and garlic in olive oil. add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives. season with salt to taste. fill flour or corn tortillas with this filling, securing edges with toothpicks fry in enough frying oil until tortillas are golden brown.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine chicken, cheese,dressing and chiles together in a bowl. place about 1/2 cup of chicken mixture on each torilla. fold in half to seal. place quesadillas on a baking sheet. bake at 350 f for 15 minutes or until cheese is melted. if desired garnish with salsa and guacamole. you can put any kind of cheese you like.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combines tomatoes, green pepper, garlic, lime juice, chili powder, and chili peppers in large saucepan. bring to a boil, reduce heat, simmer over medium heat about 15 minutes. add pinto beans. combine cheeses. spoon about 1/4 cup on each half of each tortilla top with 1/3 cup tomato mixture. fold over each side. place quesadillas in baking dish greased with olive oil. top with grated cheese. bake 450 f for 8-10 minues until lightly brown and cheese is melted and bubly.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fry bacon and discard fat. lay bacon strips on a paper towel to drain. rinse the excess fat from pan (in order to use the same pan to cook them), and coat the pan with cooking spray. over medium heat, lay 1 trtilla in pan, and top with 2 tomato slices, 2 strips of bacon, 1 slice cheese, shredded lettuce, and 1 slice cheese. lay 2nd tortilla on top. cook for 2 minutes on each side, pressing tortilla with a spatula. serve with salsa and sour cream, if desired. you may also leave the lettuce out and serve it on the side, as it can get a little wilted if it gets hot in the pan.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together the cream cheese, monterey jack cheese, feta cheese and oregano. spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges. grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through. cut each quesadilla into three wedges and serve warm.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl toss lemon juice, cinnamon and apples. melt butter in a deep skillet, stri in apples and cover and cook on medium heat for 5-10 minutes. until cooked but still retaining their shape. stir in the maple syrup and set aside. warm a lightly oiled, nonstick skillet on high heat. place a tortilla in the skillet and heat for one or two minutes. flip and place one cup of capples on one half and cook for another 2 minutes, just until the tortilla is lightly crispy and browned. fold in half and transer for a warm plate. repeat for 5 more tortillas.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: on work surface lay out two tortillas. layer chicken, cheese and arugula on each; season with salt and pepper. cover with remaining tortillas. heat a griddle or two skillets and brush with oil. carefully place quesadillas on griddle and cook until blistered and golden. turn them with a large spatula and cook until golden. meanwhile, stir cumin, cayenne and salt, to taste, into sour cream. remove quesadillas and cut each into 6 pieces. to serve, dollop with cumin cream and top with salsa.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt one teaspoon of butter in a skillet and add tortilla. place shredded cheese on one half of tortilla and when tortilla softens, fold top half over it. add the other teaspoon of butter to the pan and flip the tortilla with your spatula, just like a grilled cheese. when it browns, serve it with sour cream and salsa on top. for breakfast, top tortilla with a fried egg and a little more salsa if you like. otherwise just serve it plain.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine crabmeat, monterey jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well. spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining monterey jack cheese. top with remaining tortillas. melt 1 tablespoons butter on cast iron griddle over medium-high heat. add one quesadilla; cook for 2 minutes on each side or until golden brown. repeat. cut each into eight wedges. serve with cocktail sauce for dipping.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread some of pizza sauce on half of each tortilla. sprinkle cheese over pizza sauce. top with pepperoni and olives. fold tortillas in half and press down edges gently. in large skillet cook tortillas, 2 or 3 at a time, over medium heat about 4 minutes or until cheese melts, turning once. cut each tortilla into three triangles.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a bowl, combine the first 6 ingredients; stir to combine (season to taste w/ salt and pepper). sprinkle 2 tablespoons cheese over each tortilla. divide crab mixture evenly among tortillas. fold in half, pressing gently to seal. place quesadillas on a baking sheet. broil for 1 minute or until tortillas are lightly browned. alternative--may brown quesadillas in a nonstick skillet coated with cooking spray.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through. meanwhile, spread butter over one side of each tortilla. sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. sprinkle with parmesan cheese and oregano. top with remaining tortillas, buttered side up. cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. cut into wedges; serve with warmed spaghetti sauce.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dice up the garlic, green pepper, lamb, and onions. mix bbq sauce with diced lamb. heat oil in large skillet. assemble quesadilla by placing lamb on tortilla, add cheddar cheese, garlic, onions and pepper. top off with another tortilla and place in hot skillet. cook until cheese is melted and tortilla is golden brown on both sides. repeat until tortillas are used up. serve with sour cream.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425 degrees. mix all ingredients together, except tortillas. spray one side of tortilla with nonstick cooking spray. spoon 1/4 mixture onto unsprayed side and fold in half. place on baking sheet. bake uncovered 10 minutes, turn and bake additional 5 minutes until cheese melts.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. gently stir in crab. lay tortillas out on a work surface. spread one-fourth of the filling on half of each tortilla. fold tortillas in half, pressing gently to flatten. heat 1 teaspoon oil in a large nonstick skillet over medium heat. place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. transfer to a cutting board and tent with foil to keep warm. repeat with the remaining 1 teaspoon oil and quesadillas. cut each quesadilla into 4 wedges. serves 4.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: * preheat griddle or skillet to 375f, or choose the med. heat setting on your stove. * preheat oven to 160°f. in a two-quart saucepan, saute the onions and peppers in the oil until tender. lay one tortilla flat on the preheated griddle. place 1/4 of the onions, peppers, cheese, and green chilies on the tortilla. grill until cheese starts to melt. fold in half and grill on each side for 1 minute place in 160f oven to keep warm while making the remaining quesadillas. cut each into 4 wedges and serve.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the cream cheese and shredded cheese in a medium bowl. fold in the crabmeat and cilantro. brush 1 side of each tortilla with the softened butter or oil. spread crab mixture on half of the other side and fold other side over. repeat until all tortillas are filled. cook briefly on the grill on each side, until cheese is melted. or, heat a large skillet over medium-high heat and cook quesadillas about 2 minutes per side, until golden. cut into quarters and serve.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray large skillet with nonstick spray and preheat to medium heat. place tortillas on a plate and put 3 tablespoons pizza sauce on half of each one. then top with 1 - 1 1/2 tablespoons cheese and 5 - 7 pepperoni slices. fold plain side of tortilla over filled side to make a semi-circle and place in preheated skillet. (only 2 tortillas will fit in skillet at the same time.). cook until golden brown, flip and cook until golden brown on second side. for added effect or as an appetizer, cut cooked quesadilla in half while cooling.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. fold in crabmeat. spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. brush both sides of each tortilla with butter. in 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. garnish with sour cream and cilantro.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 400°f in a small bowl, combine the enchilada sauce and cream. spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. repeat twice to form a total of 3 layers. top with the remaining tortilla, sauce mixture, and cheese. cover loosely with foil and bake for 20 minutes. uncover and bake 10 minutes more. slice into wedges and serve with the salsa, avocado, and cilantro.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion and garlic in olive oil in medium skillet till translucent. add oregano, basil, marjoram, chili powder, and cumin and cook another minute, till fragrant. add mashed yams (and beans, if using) and stir till well combined and heated through. lay tortillas out on work surface. spread 1/2 cup filling on half of each tortilla, leaving a 1-cm border at the edge. sprinkle each tortilla with 2 tablespoons cheese and fold over, pressing slightly to spread filling to edges. place quesadillas on lightly oiled baking sheets. brush tops with olive oil. bake at 400 f for 15-20 minutes, till lightly browned. serve with salsa and sour cream if desired. serves 8 as a main/side dish, 32 as an appetizer.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange 2 slices each bacon and turkey on top of each tortilla. top with tomatoes, lettuce and cheese. fold in half. cook each tortilla in nonstick skillet on medium heat 2 min on each side or until crispy and golden. cut into wedges. serve each quesadilla with 1 tablespoons dressing.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425 degrees. place sliced chicken strips in a bowl and add bbq sauce, tossing gently. place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas. top each with an equal amount of pepper and onion. place shredded cheese evenly over pepper and onion. top each with a 2nd tortilla. lightly spray each tortilla with a small amount of vegetable oil spray. bake 8-10 minutes or until tops are lightly browned. cool 10 minutes. cut into wedges with pizza cutter.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. spread beans evenly over one tortilla on baking sheet. cook the filling in a medium skillet, heat oil; saute tomato and garlic w/ cumin, pepper and salt until soft (about 4 mins.). spread on top of beans and sprinkle with cheese. place second tortilla over filled one and bake in oven until golden, 10-15 minutes, taking care not to let the edges burn. transfer to a cutting board and cut into wedges. let cool and serve w/ sour cream for dipping.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: first, cook your ground beef or chicken through. if using beef, crumble. if using chicken, shred. add taco seasoning and let simmer until done. warm tortilla shells either in microwave or oven just until slightly warm. spread whole tortilla with salsa con queso. on one half, add meat and shredded cheese. fold tortilla and place in a foreman grill for about 2 minutes. let stand about 1 minute before cutting in half. serve with sour cream.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle green chilies in a sprayed 9 inch pan. add layer of cooked sausage, and a layer of cheddar cheese. in a large bowl, mix together eggs, milk, and biscuit mix, and mix well. pour slowly over chilies, sausage, and cheese. bake at 350 degrees for 35 minutes, or until center is set. serve with salsa.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle 1/3 cup cheese over half of each tortilla. top with chili peppers, green onions and bacon or sausage. fold tortillas in half, pressing gently. in a 10 inch skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or till lightly browned, turned once. remove quesadillas from skillet; place on a baking sheet. keep warm in a 300 oven. repeat with remaining quesadillas. to serve, cut quesadillas with wedges. if desired, serve with salsa. makes 6 appetizer serving. 280 cal 16g total fat 1 g sat fat.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a nonstick skillet, add one tortilla. layer with half the cheddar cheese, all of the chicken and mushrooms and half the monterey jack cheese. top with the second tortilla. cover and heat until cheese melts and bottom tortilla is crisp and golden brown. turn over; sprinkle remaining cheese on top. cook until bottom tortilla is crisp and golden brown and cheese is melted. cut into wedges and serve with sour cream and salsa if desired.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat a large frying pan over medium heat. spread half of the butter on one side of each tortilla. put tortilla, butter side down, in the hot pan. spread the 1/2 the cheeses evenly onto the center of the tortilla in the pan. sprinkle 1/2 of the tomato, onion and jalapeno, bacon, cilantro, salt and pepper over half the tortilla (on top of the cheese.) when the tortilla had browned and the cheese is melted, fold the tortilla (like an omlet). remove from pan and cut into 3 slices. repeat with other tortilla and remaining ingredients. serve with sour cream, salsa, and guacomole.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large, skillet, heat vegetable oil and add pork and season with salt and pepper. saute until cooked through then remove from heat. add the bell peppers and cook over moderately high heat, stirring, until softened, about 10 minutes. add onion and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. add the pork, maple syrup and vinegar, and cook for 3 minutes more. spoon a little cheese the pork and bell pepper mixture then more cheese into tortillas and fold in half. brush the tortillas with oil. heat 2 large skillets. working in batches, cook the tortillas over moderate heat, turning once, until crisp, about 7 minutes. cut in eighths and serve.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all ingredients in bowl except tortillia. spray skillet with non-stick spray. place tortilla in skillet, sprinkle one half with left over chese. spoon mixture on top of cheese and before folding tortilla in half (moon shape) add the rest of cheese on top (the cheese acts as a glue for the quesadilia). grill/warm for 5 minutes and flip. enjoy and dip in salsa!

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut off the stem and deseed the chile,cut the flesh into 8 thin strips. warm a large frying pan or griddle.place one tortilla on the pan or griddle at a time,sprinkle cheese on one half and add a strip of chile,fold the tortilla over the cheese and press the edges together gently to seal,cook the filled tortilla for 1 min,then turn over and cook the other side for 1 minute. remove from the pan,cut it into 3 triangles or 4 strips,serve immediately with onion relish or tomato salsa.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. lay out two tortillas on two baking sheets. sprinkle a layer of cheese over each tortilla. sprinkle other toppings over each tortilla. sprinkle the remaining cheese over the fillings. lay the other tortillas on top. bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness. top with salsa and sour cream. other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. you could also top with guacamole.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: warm lard in a medium cast iron skillet over medium heat. place 1 tortilla in skillet, add 1/2 cup cheese, 1 t green chiles, 1/4 cup meat and 1 1/2 t cilantro. fold tortilla over. repeat so that you have 2 quesadillas in the pan. fry until brown and flip to brown the other side. serve with guacamole and sour cream.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small bowl, combine nectarine, pear, plums, brown sugar and cinnamon. in a separate bowl, combine cream cheese, maple syrup and orange rind. spread each tortilla with about 2 tablespoons of the cheese mixture. top half of each tortilla with 1/2 cup of fruit. fold each tortilla over to cover filling and press down gently. cook in a large nonstick skillet over medium-high heat for about 2 minutes on each side or until crispy and browned. removed from heat and let stand for 1 minute. cut each quesadilla into 4 wedges, sprinkle with icing sugar. serve immediately. tips: to grill quesadillas, cook over medium-high heat for 1 1/2 - 2 minutes per side or until crispy and browned.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 400 degrees. brush one side of each tortilla with melted butter then put butter side down on a baking sheet. combine cream cheese and strawberry preserves in a small bowl. spread 1/4 of the mixture onto half of one tortilla. place 1/4 of the strawberries on the cream cheese, fold tortilla in half. repeat with all other tortillas. bake for 8 minutes or until lightly browned. remove from oven and cool for a minute or two before cutting into wedges.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl combine shrimp, crab, corn, salsa, sour cream and peppers. combine cheeses together. top 4 tortillas with 3/4 cups of cheese. top cheese with mixture. top with remaining 4 tortillas. heat nonstick skillet over medium heat. place a quesadilla in skillet and cook until browned, 3 - 4 minutes. flip and cook 3 minutes more or until cheese is melted. cut into 6 wedges.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread 2 teaspoons pesto on half of each tortilla. on the other half sprinkle with mozzarella cheese. add 1/4 cup of corn, spinach, and tomatoes. top with more cheese. fold and cook over medium-high heat for a couple minutes on each side, until the cheese is melted. enjoy!

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set the griddle on medium heat. place the ham on griddle for 1 minute. flipping twice. when slightly toasted to desire set aside and shredd into random pieces (maybe 5). place mozzorella cheese ontop of tortilla. ollow with some queso fresco, ham and cilantro. place quesadilla on griddle and remove as soon as cheese melts. quesadilla can be left as is or folded in half (choice is yours). lastly, dice/wedge cut some avocado into small pieces and add desired amount into the hot and ready quesadilla. can be enjoyed with any type of salsa!

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray large skillet with cooking spray and heat over medium heat until hot. saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes. add beans to side of skillet and coarsely mash about half the beans. mix beans, tomato, and cilantro into onion mixture and cook 1 to 2 minutes. spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese. fold tortillas in half and spray both sides with cooking spray. bake on cookie sheet at 450 until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side. garnish quesadillas with salsa and sour cream.

shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl. season to taste with salt and pepper. heat griddle or small frying pan with a small amount of oil or cooking spray. take a tortilla, place about 1/8 of crab mixture on it and spread evenly. top with 1oz. (about 1/4 cup) cheese and sprinkle with some chopped cilantro. place on hot griddle; when cheese starts to melt, fold in half. allow to heat through and brown nicely, then remove from heat. repeat with other tortillas. quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others. serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter, sugars and peanut butter. add egg and vanilla; mix well. combine flour, oats, baking soda and salt; stir into the creamed mixture. spread into a greased 13x9x2 inch baking pan. sprinkle with chocolate chips. bake at 350 degrees for 20-25 minutes or until lightly browned. cool 10 minutes. combine icing ingredients; drizzle over bars.

in a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 c whipped topping, stir in the peanut butter cups. pour the mixture into the pie crust, then spread the remaining 1/2 c whipped topping over the pie. cover and chill for at least 4 hours, or until ready to serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter, sugars and peanut butter. add egg and vanilla; mix well. combine flour, oats, baking soda and salt; stir into the creamed mixture. spread into a greased 13x9x2 inch baking pan. sprinkle with chocolate chips. bake at 350 degrees for 20-25 minutes or until lightly browned. cool 10 minutes. combine icing ingredients; drizzle over bars.

preheat the oven to 375°f. in a large bowl, mix together the flour, brown sugar, baking powder and salt. in a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. stir the wet ingredients into the dry ingredients just until moistened. spoon the batter into 12 well greased muffin cups. bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. makes 12 muffins. lucy waverman’s fast and fresh cookbook.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: allow eggs and milk to rise to room temperature. beat eggs until frothy; slowly add milk. blend in each ingredient separately. add the flour 1 tablespoons. at a time; add the butter last. (batter will be thin and may contain lumps- not to worry!) heat griddle or skillet on medium to med -lowheat. add a small amout of butter and swirl around. pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly. cook until golden and remove to plate. note: you may keep stacks warm in the oven on low while you cook a bunch of these up. serve with butter, swedish lingonberry or swedish strawberry preserve and a dusting of powdered sugar.

in a medium-size mixing bowl, beat yolks until thick. in a separate bowl, sift together flour, salt and sugar. add the sugar mixture and milk into the egg yolks incrementally. stir in the sour cream. in a medium-size mixing bowl, beat egg whites until stiff but not dry. fold the egg whites into the batter. heat skillet or griddle to a high temperature. place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. brown the pancake on one side. flip pancake over when bubbles appear on surface. brown on the other side. repeat process with remaining batter.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook yams in boiling water to cover 20 minutes or until tender. let cool to touch. peel and mash yams. stir in whole cranberry sauce and cinnamon. spoon into a lightly greased 2-quart casserole. combine flour, sugar and oats. cut in butter until mixture resembles coarse crumbs. spoon over yams. bake at 375°f for 20 minutes. top with marshmallows and bake until golden brown.

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

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter and velveeta in a large skillet over low heat,stirring often. stir in milk until well blended. add broccoli, chicken, macaroni, and garlic; cook over medium heat, stirring occasionally, until thoroughly heated. sprinkle each serving with shredded cheddar cheese, and serve immediately.

cook macaroni according to package. directions, omitting salt. drain; set aside. melt margarine in medium saucepan over medium heat. add flour, paprika and salt; cook and stir 1 minute. add broth; bring to a simmer for 2 minutes or until sauce thickens. add cheese spread; cook and stir until cheese melts. combine tuna and pasta in medium bowl; pour sauce mixture over tuna mixture; toss to coat. garnish with additional paprika, if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut up grapefruit, mangos and bananas and mix well. by the way, there is no need for lemon juice to keep the bananas from turning dark in this recipe. sprinkle mixture with raw or toasted shredded coconut. leave at room temperature for one hour then serve.

mix first 4 ingredients with a mixer until smooth. toast the almonds at 350 degrees for 10 minutes, stirring once halfway through. slice the apple into 8 slices and cut those pieces into thirds to get them the right size. quarter the strawberries and wash them with the grapes. slice the banana into bite size chunks. toss fruit and cooled almonds in a large bowl. gently fold in the creme topping. because there is lemon juice in it, the fruit will not brown for a few days. substitute ingredients to suit your tastes. use blueberries when in season, or add some watermelon. toast walnuts instead of almonds, or maybe add pecans! perfect salad for a potluck.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut up grapefruit, mangos and bananas and mix well. by the way, there is no need for lemon juice to keep the bananas from turning dark in this recipe. sprinkle mixture with raw or toasted shredded coconut. leave at room temperature for one hour then serve.

put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream 1/2 c butter and white sugar. add the buttermilk, vanilla and beaten egg. mix well. mix the flour, baking powder, and salt. add the rhubarb to the flour and stir. fold the flour mixture into the egg mixture. put in a greased 8 x 8 pan. blend the brown sugar, cinnamon and 1/4 c butter. sprinkle on top. bake for 45-60 minutes at 350. sides should pull away from pan. best served hot with whipped cream or vanilla ice cream.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream sugar, shortening and eggs. sift flour. then add soda,spices and salt. mix well. then stir in rhubarb. pour into an 8"x 12" pan. then mix the brown sugar, cinnamon and nuts (topping). sprinkle over the top of the batter and bake 350* for 30 to 35 minutes.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar and pestle or spice mill. heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through. drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside. on a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro. serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. add rhubarb, currants, and green onions; bring to boil. reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. cool to room temperature. discard cinnamon. cover and refrigerate chutney until cold, at least 1 hour (can be made up to 2 days ahead. keep refrigerated). bring to room temperature before serving.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 8 ingredients in a large saucepan. bring to simmer over low heat until sugar dissolves. add rhubarb, onions and raisins, raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix brown sugar, butter, egg and vanilla. add baking soda, salt, flour and buttermilk. mix until fluffy. add rhubarb. place batter in a 9x13 inch glass pan. mix sugar and cinnamon together and sprinkle on top. bake at 350 degrees fahrenheit for 40 minutes.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut steak into serving pieces. melt butter in dutch oven or roaster on top of stove and brown steak on both sides. remove steak. combine remaining ingredients in pan, heat and stir to dissolve buillion cube. add steaks, cover and cook slowly for about 3 hours in 350 f oven or until meat is tender. turn meat occasionally during cooking. serve with mashed potatoes or slices of rye or french bread. i usually make this in the crockpot. i brown the steak first then cook on low for 8 to 8 1/2 hours on low.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to make this in a crock pot: place all of the ingredients into a crock pot. turn the crock pot on high and put the cover on. leave in the crock pot for two hours. do not lift the lid to peak! if, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish. remove the ginger before serving. to make this on the stove top: place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish. remove the ginger before serving.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl cream shortening and brown sugar. add the egg. add the salt, cinnamon, allspice, cloves and vanilla. in a different bowl,combine rhubarb, flour and baking soda. stir flour mixture and butter mixture alternately into the large bowl. pour into a greased 9 x 13 pan. combine topping (1/2 cup sugar, 1 teaspoons cinnamon, and 1/2 cup coconut) and sprinkle over batter. bake at 350f for 40 min. serve warm or cold. note: freezes well.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. bring to a boil. reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened. remove from heat and allow to cool to room temperature. makes about 8 cups. to freeze: allow to cool completely. spoon into containers and freeze for up to 1 year. to serve: thaw in refrigerator overnight. the best freezer cookbook.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a mixing bowl, cream butter and sugar. beat in egg. combine flour, baking powder, baking soda, and salt. add to creamed mixture alternately with buttermilk, beating just until moistened. fold in the rhubarb. pour into greased 9-inch square baking dish. combine topping ingredients and sprinkle over batter. bake at 350 degrees f for 40-45 minutes or until a toothpick comes out clean. cool on a wire rack. serve with vanilla sauce.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a large bowl, mix together butter, baking soda, brown sugar, salt, egg, milk, flour, vanilla, and rhubarb. pour cake mixture into a greased 13x9x2-inch baking dish. in a small bowl, combine remaining brown sugar, nuts, and cinnamon. sprinkle on top of cake mixture. bake for 45 minutes.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large saucepan, combine the first eight ingredients. bring to a boil. reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. add rhubarb, onion and raisins. cook and stir over medium heat for 10 minutes or until rhubarb is tender and mixture is slightly thickened. stir in food coloring if desired. cool completely. store in the refrigerator.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix first 9 ingredients in a large heavy pot. tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth. add to pot. heat on medium, stirring often as it comes to a boil and sugar dissolves. simmer, uncovered, for about 40 minutes until thickened, stirring occasionally. discard spice bag. fill hot sterilized pint jars to within 1/2 inch of top. place sterilized metal lids on jars and screw metal bands securely. for added assuarnce against spoilage, you may choose to process for 5 minutes in a boiling water bath.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: grease and flour a 9 x 13 cake pan. preheat oven to 350. add the vinegar to the milk to sour the milk. add the soda to the sour milk. sift together dry ingredients. cream sugar, shortening and egg. add sour milk. gradually add flour mixture. stir in candy sprinkles and rhubarb. pour in pan and bake for 45 minutes at 350. combine topping ingredients and sprinkle over top of cake as soon as it comes out of the oven.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all the ingredients in a large saucepan. heat gently, stirring constantly, until the sugar is dissolved. bring to a boil. reduce heat and simmer over a medium heat for about 1/2 hour or until the mixture is thick. stir frequently. pour into warm sterilized jars and seal. may be eaten immediately.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the first eight ingredients in a saucepan. bring to a boil, reduce heat and simmer for 5 minutes. add the rhubarb and cook until the pieces are starting to fall apart, about 2 minutes. transfer to a bowl, and let cool. season with salt and pepper and stir in the cilantro.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1) slice and fry the onion in oil. 2) add sliced garlic and fry until golden. 3) add chicken, grated ginger, chopped chili, salt and turmeric. 4) add sliced carrot. 5) add sliced rhubarb. 6) add water and bring to biol. 7) reduce the temperature and let it cook for 40-60 min until the liquid is reduced to half a cup. serve with rice.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream sugar and margarine and then add egg. combine dry ingredients and add to wet. slowly add milk and then vanilla. stir in flour-dusted rhubarb. pour batter into a 13" x 9" pan. combine 1/4 cup melted butter, 1/2 cup sugar and cinnamon for topping. spread/sprinkle topping chunks on top of batter. bake at 350 degrees for 45-60 mins. do not over-cook. it's difficult to test done-ness with all the moisture-bombs of the rhubarb.

preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a medium sized saucepan. add garlic and onion and cook til onion is soft. stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste. simmer uncovered for 15 minutes. remove from heat and gently stir in tuna. for the sauce: melt butter in a microwave proof jug. add flour and blend well before adding milk. mix well with a balloon whisk. microwave for 2 minutes on high whisking after the first minute. layer lasagna noodles, tuna mix and sauce in a casserole dish. sprinkle with cheese. bake 180 degrees celsius for about 25 minutes.

sautee' onion and garlic in oil. stir in soup, tuna, milk and seasonings. in a 8x12 pan; layer 1/2 the noodles, 1/2 the mozarella cheese, 1/2 the tuna mixture and 1/2 the velveeta. repeat layers. top with parmesan cheese. at this point you can sprinkle more oregano on top, if desired. bake for 30 minutes at 350º. allow to stand 10 minutes before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream brown sugar and butter. add sour cream and eggs, mix well. sift together flour, baking soda and 1/2 teaspoon of the cinnamon. stir flour mixture into the sour cream mixture until moistened. fold in rhubarb. pour into greased muffin tins. mix together sugar and remaining cinnamon and sprinkle over batter. bake at 375 degrees for 25 to 30 minutes.

beat the blue agave nectar and butter together until light and very well mixed ( it will not become "fluffy" , but should be light and smooth. add in the yogurt and eggs mix until well blended. in a small bowl whisk together flour, baking soda, and 1/2 tsp cinnamon until well blended. add flour mixture to the yogurt mixture and mix with whisk until just moistened. with a rubber spatula fold in chopped rhubarb. i like to use mini muffin pans, so drop by tablespoon full into greased mini muffin tins. mix together sugar and remaining cinnamon and sprinkle over muffin batter. bake at 375 for 25-30 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°. cook pasta according to package. meanwhile in a large bowl stir the cheeses, eggs, parsley, salt, pepper, and nutmeg together. in a 13x9-inch baking dish, pour 1 cup of the marinara sauce on the bottom and spread evenly. fill the pasta shells with the cheese mixture. place shells in baking dish and pour 1 cup of sauce over the top. place remaining stuffed shells on top of the other shells and pour remaining sauce over the top. sprinkle additional parmesan cheese on top. cover baking dish with foil and bake for 35 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta shells according to the directions on the package; rinse and drain; set aside. in a large skillet, heat the olive oil over meadium heat. saute the bell pepper and onion for 3-4 minutes or until tender. take skillet off the burner; add the pepperoni, tomatoes, 1 1/2 cup cheese and salt/pepper to season if desired; stir to combine. fill pasta shells with pepperoni mixture. place filled shells onto a baking dish that has been lightly sprayed with non-stick cooking spray. spoon any extra pepperoni mixture between shells. spoon pizza sauce evenly over stuffed shells. cover dish with foil. bake at 350° for 30 minutes. uncover; sprinkle evenly with 1/2 cup cheese. bake, uncovered, for 5-10 minutes or until cheese is melted.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta shells preheat the oven to 350 degrees. combine mozzarella cheese, parmesan, and the next eight ingredients in a large bowl. spoon cheese mixture evenly into cooked shells. arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray. pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella. bake at 350 degrees for 30 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook jumbo shells according to package directions; drain and set aside. spoon 1 cup spaghetti sauce into lightly greased 9x13-inch pan. combine spinach, ricotta cheese, 1/2 cup parmesan cheese, mozzarella cheese, onion, parsley, oregano, hot sauce and nutmeg. stuff each shell with 1-1/2 tablespoons spinach mixture and arrange in baking dish. spoon remaining spaghetti sauce over shells; sprinkle with 1/4 cup parmesan cheese. cover and bake at 350 degrees for 30-40 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. cook jumbo shells according to package directions; drain. soute spinach, onion and garlic in oil for 10 minute remove from heat. stir in seasonings and blend well. let the mixture cool. stir in egg, cottage and parmesan cheese. pour 1 cup of marinara souce into 13x9- inch baking dish. fill jumbo shells with spinach mixture; place in pan. pour remaining marinara souce over shells; cover with foil. bake for 30 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, parmesan cheese and italian seasoning until well blended. spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell. combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. place shells, filled sides up, in baking dish. spoon remaining sauce mixture over shells. cover with foil. bake 25 minute or until heated through. uncover; top with remaining 1/2 cup mozzarella cheese. bake, uncovered, an additional 2 minute or until cheese is melted.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 farenheit. in skillet, cook veggies in oil until tender-crisp. stir in flour, then milk; cook and stir until thickened. remove from heat; add cottage cheese, 2 tablespoons parmesan, salt and pepper. stuff shells; place in shallow baking dish. top with remaining parmesan. bake, covered for 25 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta shells according to package directions. meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth. add ricotta, parsley, parmesan, onion and garlic; cover and process until well blended. pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside. drain pasta shells. stuff with chickpea mixture. place over sauce. drizzle with remaining sauce. bake, uncovered, at 350f for 30 minutes. sprinkle with mozzarella cheese. bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat over to 375°f. cook the shells according to the package directions, and drain them well. in a large mixing bowl, combine the spinach, cottage cheese, mozzarella and tomatoes. season to taste with salt and pepper. spread ¼ cup of the sauce on the bottom of an 8” x 11” baking dish. stuff each shell with about ¼ cup of the spinach mixture, and arrange the shells in a single layer in the dish. pour the remaining sauce over the shells. cover with foil and bake for 15 to 20 minutes, or until the sauce is bubbling and the shells are heated through. sprinkle with the parmesan cheese just before serving.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: finely chop all of the vegetables. in a skillet, sauté them until they are tender. season with nutmeg, salt, and pepper. in a large bowl, combine ricotta, mozzarella, egg, parmesan, and basil. mix in the vegetables. cook the jumbo shells according to package directions. drain the water off. fill the shells with the cheese and veggie mixture. [note: i often have more filling than i need. so, i just freeze it until the next time i make stuffed shells.]. spoon 3/4 of the spaghetti sauce into the bottom of a glass baking dish. place shells in the dish, then cover them with the remaining sauce. cover with foil. bake 45 minutes at 350°f. then uncover the dish and cook for an additional 10 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cooks potatoes until soft, drain. add cheese, salt and pepper and mash until smooth. melt margarine or butter in large skillet. add onions and cook 10 to 15 minutes until tender but not browned. spread half the onions over the bottom of a 13x9 baking dish. (may take 2 pans) stuff each shell with heaping tablespoon of the potato mixture, close edges. arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use). bake at 350 degrees uncovered 15 to 20 minutes or until heated through.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. mix together cheeses, salt, garlic powder, oregano and pepper. spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish. when cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. when all shells are in dish, spoon remaining tomato sauce over shells. cover pan and bake for 20 minutes. yields about 4 shells per serving.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil water. cook shells for 10 minutes. drain; run under cold water to stop any further cooking. for the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 tbsp lemon juice. cover and let chill in the refrigerator. combine cheese, 1/2 tsp dill, 2 tbsp lemon juice, tomatoes, egg, and olives. preheat oven to 350°f spread the bottom of 13x9 pan with some of the sauce. place shells on top. stuff with the cheese mixture. pour remaining sauce on top. cover with foil. bake for 35 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350'f. put enough water in a large pot to cook the whole box of pasta shells. generously salt the water. once the water boils, add the shells and cook according to the the package directions. drain and let cool. remove any excess water from the tofu by pressing it with kitchen towels. crumble the tofu in a large bowl. add olive oil, vegan parmesan, herbs and garlic salt. mix well. add chopped veggies if you used them. add the pepper. fill the shells with the mixture and place in as baking dish. cover the shells with sauce. sprinkle with a little more vegan parmesan if desired. bake for 30 minutes. bon appetit!

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix the beaten eggs with the ricotta, parmesan and basil. add seasonings and adjust to taste. cook large pasta shells in 6 quarts boiling water till just tender. drain and rinse in cold water. stuff each shell with about 3 tbsp of filling and place in a casserole dish. top with tomato sauce. bake in a preheated 375° oven for about 25 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook shells according to package directions. mix ricotta cheese, parmesan cheese, egg, parsley, salt, and pepper. stuff shells or manicotti with cheese mixture and arrange in a 13" x 9" baking dish coated with a thin layer of marinara sauce. spoon marinara sauce over each shell and sprinkle with mozzarella cheese. bake for 20-30 minutes at 350°f.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. for shells: boil according to directions on the box. drain, rinse with cold water. set them aside. for sauce: simmer the onion and garlic together in olive oil. when they are golden, add in the tomato and then spices. cook for 15 minutes. for filling: add all filling ingredients together in a bowl and mix well. pour half your sauce evenly into the bottom of a 9x13 baking pan. stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. bake covered for 45 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook shells according to package directions. put in cold water to stop cooking. drain. while shells are cooking, mix together cottage cheese, mozzarella cheese, 1/2 c parmesan cheese, eggs, and garlic powder. rub the dried herbs in the palms of your hands to pulverize them. stir them into the cheese mixture. stuff the cheese mixture into the shells. spread 1/4 of the spaghetti sauce in the bottom of a 15x10 pan. place shells open side up, and close together in the pan. spread the remaining sauce over top and sprinkle with remaining 1/4 c parmesan cheese. bake at 350 degrees for 30-35 minutes or until bubbly. let stand 10 minutes before serving.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pasta according to package directions. preheat oven to 350 degrees. in large bowl, mix ricotta, mozzarella, carrot, zucchini, green onions and egg. stuff pasta with cheese mixture. in a 4 1/2-quart open roaster, pour half the sauce mixture; arrange pasta in sauce. top with remaining sauce. cover and bake for 30 minutes. uncover; sprinkle with parmesan cheese. enjoy!

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil the pasta in salted water for 2/3 of the recommended time on the package. drain and spread on an oiled sheet pan so they don't stick together. mix the ricotta, cottage cheese, mozzarella, parmesan, eggbeaters and seasonings in a gallon size ziploc bag. when thoroughly mixed, cut the corner about 1/2 inch up and pipe the filling into the par-cooked shells. place shells in a 9x13 baking dish that has 1 cup of the spaghetti sauce spread in the bottom. top the shells with the remaining sauce and scatter the cheese for the topping. bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown. cool for 10 minutes before serving.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook shells according to package directions; drain. meanwhile, preheat oven to 350 degrees f. coat 3-quart baking dish with cooking spray. combine sauce and tomatoes with their juice; spread 1/2 cup sauce mixture in baking dish. combine ricotta, 1 cup cheese blend, egg, parmesan, parsley, garlic powder, salt and pepper. spoon mixture into shells; place in baking dish. top with remaining sauce mixture; cover with foil. bake 45 minutes. uncover; sprinkle with remaining 1 cup cheese blend. bake until cheese is melted, 5 minutes. let stand 10 minutes before serving. if desired, garnish with basil.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook shells in boiling salted water according to package directions. cook spinach according to package. after cooking spinach squeeze to drain excess water. chill. blend cheeses, egg, spinach and black pepper together well. warm marinara sauce. pour 2 c sauce in the bottom of a 9 x 13 pan, reserve remaining sauce. using a teaspoon fill shells, place in pan in single layer. cover and bake 20 to 25 minutes at 350°f. serve with remaining sauce.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot, add 1tbsp olive oil. add olives, mushrooms, onion, garlic and saute until mixture reduces by half in size. add tomatoes and tomato juice and let cook until slightly thickened about an hour. boil pasta according to package directions. in a large skillet, heat 1 tbsp olive oil. add drained and smashed tofu. saute until it is slightly browned. mix together tofu, beans (drain half of liquid), thai basil, oregano, garlic powder, and crushed red pepper flakes. fill each shell with this mixture. preheat over to 350 degrees. place shells and sauce in pre-heated oven for 30 minutes. top with nutritional yeast.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. bring water to a boil, and cook shells al dente according to the package directions. drain and let cool. in food processor, crumble tofu and add salt and olive oil. blend to a smooth consistency (like ricotta.). sautee spinach in 2 t olive oil. add spinach to tofu mixture. coat bottom of 9x13 pan with tomato sauce. fill each jumbo shell with about 1.5 t of the "ricotta". place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese. cover with foil and bake for 15 minutes. uncover and bake for an additional 20 or until cheese is melty.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees f. prepare pasta according to package directions but reduce cooking time by a few minutes; drain. in a large skillet over medium high heat, heat oil and then add mushrooms; cover and cook, stirring for 5 minutes. stir in tomatoes and artichokes. cover and simmer another 3-5 minutes. remove from heat. in a large bowl combine remaining ingredients, except for the mozzarella. fill shells with mixture and divide among 8 individual baking dishes coated with pam. spoon sauce over each portion. cover with foil and bake for 20-25 minutes. sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f coat a 9x13 pan with cooking spray. stir together the fontina, ricotta, mozzarella, parsley, and basil in a medium bowl until well combined. add salt and pepper to taste. spoon the filling into the shells, about 2 or 3 tbsp per shell. place them open side up in pan. blanket shells with sauce and top with parmesan. bake until hot and bubbly, about 25 or 30 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. prepare shells as directed on box, set aside. 2. in a small bowl scramble eggs. 3. in a large bowl, combine ricotta and cottage cheese, 1/2 of maozzarella cheese and 1/2 of munseter cheese, and 1/2 parmesan cheese and eggs. 4. add basil, salt, pepper and parsley flakes. preheat oven to 350 degrees. rinse shells in cold water and stuff with cheese mixture. place stuffed shells in 9x13 baking pan. cover with spaghetti sauce (i recommend homeade) and top with remaining cheese. cover with foil and bake for 45 minutes to an hour. remove foil with 15 minutes to bake. let set for 5 minutes before serving and enjoy!

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook noodles according to directions on box. combine all other ingredients except spaghetti sauce. fill each shell with about 2 tbsp cheese mixture. spray a 9x13 pan with cooking spray to prevent sticking. spread small amount of spaghetti sauce on bottom of pan. place filled shells in a single layer in pan. cover with remaining sauce. bake in 350 degree oven for 35 minutes. for freezing: after shells are stuffed with the cheese mixture, place on a cookie sheet and freeze individually. once frozen you can place in a freezer bag. when ready to use just remove the amount you need and follow the recipe. the cooking time may need to be extended up to 1 hour if the shells are frozen.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. bring a large pot of water to boil over high heat. add 1 teaspoon of salt and the pasta shells to the water. boil the pasta shells per the instructions on the box. when pasta is done, drain the shells. in a large bowl stir together: the ricotta cheese, eggs, parmesan cheese, and mozzarella cheese. pour 1 cup of pasta sauce into a 9x12 casserole dish. spoon 3 tablespoons of the filling into each cooked pasta shell. place the filled shells into the casserole dish. spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. cook until noodles are just tender; drain well. squeeze spinach dry. combine spinach, ricotta, 1/3 cup parmesan cheese, basil and garlic in a large mixing bowl. season with salt and pepper; mix well. spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish. fill each pasta shell with the spinach cheese mixture. arrange the shells, filling side up in the baking dish. spoon remaining marinara sauce over the shells. sprinkle remaining parmesan cheese on top of the shells. cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the pasta according to package directions. meanwhile, prepare white sauce according to package directions, set aside. in a small bowl, combine the cottage cheese, mozzerella, egg white, basil, garlic powder, pepper, and half of the spinach. (save remaining for another use). pour half of the white sauce into a greased 11x7 inch baking dish. drain pasta, and rinse in cold water, stuff each shell with 2 tablespoons of the spinach mixture. arrange over sauce, and top with remaining white sauce. cover, and bake at 375 degrees for 25 minutes, or until heated through. sprinkle with parmesan cheese.

preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.