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BETHSANGER

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Member Since: Dec. 2003

Cooking Level: Not Rated

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Recipe Box 2 recipes

Title
Type
Overall Rating
Member Rating

Double Tomato Bruschetta
By: Laurie Thompson
Kitchen Approved

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
By: Karyn
Kitchen Approved

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Recipe Reviews 4 reviews

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Low Fat Full Flavor Cream of Broccoli Soup

This was fantastic!! I made it exactly as stated first time and it was good but I made a couple of changes for my taste. I added a tablespoon of garlic to the saute mix, I added an extra cup of broccoli to make it thicker and I pureed all the broccoli as I didn't like the chunks. I swapped the milk for a container of non-fat Greek yogurt which adds a ton of protein and gives a creamier feel. I have made this several times and love it. Thanks for sharing!

1 user found this review helpful

Reviewed On: Mar. 9, 2013

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

This was really good. Not bland at all like some of the other reviews. I used 4 oz of reduced fat cream cheese and 1 lb of shrimp and mushrooms. I will definitely try and reduce the butter next time around as it does add a lot of calories. I also used Dreamfields pasta to reduce the carb load. This will absolutely be made in my house again.

2 users found this review helpful

Reviewed On: Mar. 19, 2011

Downeast Maine Pumpkin Bread

I am a huge fan of Starbucks pumpkin bread and have found a replacement! This recipe makes 24 full cupcake sized muffins. Becasue everyone said they froze well I put them in the freezer and take one out the night before and have it in the morning. I did used 1 1/2 cups of whole wheat flour and added 1/2 tsp additional of each spice except the ginger and they came out great! I am not a big fan of oil so I think next time I will use butter instead. I definitely recommend this recipe.

1 user found this review helpful

Reviewed On: Dec. 1, 2009

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