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One of my hobbies is cooking. I find recipes online and change them. I try to make them healthier, lower fat and lower calorie. My changes are listed with the recipes below, in red. Hope you enjoy them!

My Main recipe review site is here Linda's Recipe Review site at Allrecipes Try here for the majority of the recipes I talk about. In my reviews, I usually list the changes I've made. I just started another review page at Linda's Recipe Review Site at Recipezaar Another recipe Site I use is Food TV.com Food TV doesn't give you the ability to link all your reviews, as Allrecipes does so if I have mentioned a foodtv recipe that I have made modifications to, I will have it listed on this page. I also have the two main Linda creations that I'm asked about over and over, Linda McMuffins and Linda's Iced Mocha listed below.

[Linda's Iced Mocha] [Linda's McMuffin] [Spicy Mango Chicken][Shannycakes][Calabacitias ][Ruthxxx's Mango Chutney] [Linda's BIG breakfast burritos][Linda's Yummy Pesto] [2004 Holiday Bread Recipes]



Linda's Iced Mocha

  • Good brewed coffee, preferably chilled in the fridge
  • Non Fat Evaporated Skim Milk
  • Sugar Free Hot Cocoa Mix
  • Sugar Free Torani - There are a thousand flavors
  • Ice
Pour a small amount of cold coffee into a microwave safe cup and nuke until hot

Pour this into a tall glass.

Stir in 2 Tablespoons or one packet of sugar free hot cocoa mix. The cocoa mix won't mix well into cold coffee, so we need to start with a small bit of it hot.

Stir in 2 Tablespoons of evaporated skim milk.

Stir in Sugar Free Torani to taste - usually about 2 Tablespoons.

Mix well

Add ice and a straw
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Linda's Mcmuffin

  • English Muffin, toasted
  • Soy sausage, turkey sausage... whatever kind you like
  • Egg whites, Whole Egg.. again whichever you prefer
  • Non Stick spray
  • Fat Free Cream cheese or low fat if Fat free makes you sick :)
  • Veggies - what ever kinda you like. I've used, spinach, zucchini, mushrooms, onions, garlic, tomatoes, broccoli. My current favorite combo is spinach, mushrooms and garlic.
  • Your favorite seasonings
Toast your english muffin and set aside

Chop up the veggies you want in your eggs

Spray a small omlette type pan with non stick spray

Stir Fry veggies until tender

Pour in egg whites or beaten eggs. Add whatever seasonings you like. Swirl the pan a bit to distribute the seasonings. I use 1/4 of a cup of egg whites. Don't scramble the eggs. Lift the eggs to let raw parts flow underneath and cook. Fold omlette over in half and then in half again so it's all piled into like 1/4 of a circle. Set aside

Cook up a couple of ounces of your favorite sausage in a patty. I use Gimmee Lean Sausage Style Soy Sausage

Spread the english muffin with 1-2 Tablespoons of cream cheese. Top with your omlette and the sausage. Enjoy breakfast.
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Spicy Mango Chicken

  • 1 tbsp. peanut oil - I used olive oil
  • 1 lb. Foster Farms Boneless, Skinless Chicken Breasts, cut into bite-size pieces
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp. lime juice
  • 1-2 tsp chili paste - not chili sauce. Look for this is Asian food aisle
  • 1/2 tbsp. cornstarch
  • 1 cup peeled and diced fresh mango - I used frozen mango
  • 1/2 cup sliced green onion (green tops only) - I used white and green
  • 1/2 cup roasted and salted cashews - I used peanuts because you can buy peanuts in small little bags, whereas cashews sit around in HUGE cans begging to be snacked on.
  • I also added about four thinly sliced zucchini
  • I also added some shredded cabbage

Heat oil in a large skillet. Add chicken and stir-fry over medium-high heat for 5 to 10 minutes or until lightly browned and cooked through. Remove chicken from pan. Stir fry the zucchini and cabbage until tender. Add cooked chicken back to skillet. Stir together honey, soy sauce, lime juice, chili paste and cornstarch; add to skillet. Cook and stir for 3 to 5 minutes or until thickened; stir in mango. Top with green onions and cashews. Serve over rice or noodles.
Changes for next time: I plan on reducing the honey and adding in some Splenda to keep the sweetness. I served mine over brown rice.
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Shannycakes - Linda's version

  • 4 egg whites.- I use 1/2 cup of the stuff that comes in the carton at the grocery store. Egg beaters, better than eggs... etc.
  • 1/4 cup of low fat cottage cheees - the fat free stuff tastes like wallpaper paste, IMHO
  • 1/2 cup of regular oatmeal
  • Cinnamon - 1 tsp or more to taste - I omit this and make a veggie version
  • Splenda - 4 packets or to taste - I also omit this
  • (optional)- 1 cap of Vanilla Extract - I omit this as well

    Linda Additions - Chopped fresh spinach, chopped fresh tomatoes, chopped cooked mushrooms, garlic, seasonings and salsa
Place egg whites, cottage cheese, oatmeal and seasonings in the blender for 20-30 seconds. This makes a very thin watery batter. Preheat a non-stick pan on low to medium low. Spray with cooking spray and pour in the batter. I make 1 large pancake but you can make several smaller ones. The pancake is ready to flip when small bubbles appear on the top of the batter.
Now for the Linda changes
I omit the cinnamon, splenda and the vanilla. I saw a big flat pancake and thought omelet? So I add some Italian seasoning, spicy salt and garlic to the batter before it cooks and then after it is cooked I top half of it with fresh spinach, diced fresh tomatoes, mushrooms and salsa. Then fold over the half like an omelet and Voila!

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Calabacitas

  • Vegetable or chicken stock
  • Onion - diced
  • Garlic - minced
  • Zucchini, thinly sliced - I usually use about six large ones
  • Canned diced tomatoes, without or without extra seasonings - drained
  • Seasonings, such as chili powder, cayenne, cumin etc.
  • Frozen corn
  • Fat Free or Low fat Cream Cheese

Heat a little vegetable stock or chicken stock in a skillet (You can also use canola or olive oil if you choose). Add diced onions and garlic and sauté until tender, adding more stock as necessary. Add in the thinly sliced zucchini and sauté for about five minutes, just to take the “rawness‘ edge off of the zucchini. Add in the can of diced tomatoes. You can use fresh tomatoes here but with the price of tomatoes recently, canned diced is cheaper. Add desired seasonings. Add in about 1 cup of frozen corn, yes still frozen. Stir. Stir in about 6 Tablespoons of cream cheese.
Pour all of this into a casserole dish or a baking dish that has been sprayed with non stick spray. Bake this at 350 degrees for about 40-45 minutes or until zucchini is at desired doneness.
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Ruthxxx's Mango Chutney

  • 4 mangoes, slightly under-ripe (3 lb/1.5 kg)
  • 3/4 lb (350 g) brown sugar - I used 2/3 cup brown sugar and 1 1/3 cups of Splenda
  • 2/3 teaspoon cumin seeds
  • 1 teaspoons coriander seeds
  • 1/4 teaspoon cardamom - I didn't add this because it was a very expensive spice.
  • 1 teaspoon red pepper (cayenne)
  • 1/2 teaspoon turmeric
  • 1.5 teaspoon ginger paste - I used ginger powder. Minced fresh would also work
  • 1/2 teaspoon cloves
  • 16 fl oz (400 ml) vinegar - I used white wine vinegar because that is what was in the cupboard. I actually wanted to use regular white vinegar
  • 2 teaspoon garlic paste - I used minced garlic
  • 1 onion (finely chopped )

    As usual Linda Changes are in red


Peel the mango with knife (good result with potato peeler). Dice Mango. Evenly sprinkle the sugar and/or Splenda over mango and leave for sometime in cool place (for better result leave 12 hours). Heat the pan. Roast the cumin, coriander and cardamom. I crushed the seeds after this, but Ruthie's recipe didn't say to do so. Add everything else and bring to simmer for about 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup. Remove from heat.Let it cool and put into jars, using a funnel. Store in cold place.
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Linda's BIG Breakfast Burritos

  • Two Slices of turkey Bacon, diced
  • Chopped onion
  • minced garlic
  • fresh spinach
  • chopped sauteed mushrooms
  • one very small diced cooked potato - you could probably also use a bit of frozen hash brown here
  • 1/2 cup of egg beaters or else two whole eggs
  • Two La Tortilla whole wheat tortillas - I like the garlic and herb ones
  • Salsa
  • Fat Free Sour Cream


    Toss the diced turkey bacon, chopped onion and garlic into a non stick pan. Saute until done. Add in the chopped fresh spinach, chopped mushrooms, chopped cooked potato. Mix. Saute until the spinach is wilted. Add in 1/2 cup of Egg beaters. Scrambled the mixture. Heat up the tortillas. Place half the egg/veggie mixture in each tortilla. Top with salsa and fat free sour cream. SNARF!!
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    Linda's Yummy Pesto

    • Fresh basil
    • Cooked Broccoli
    • Chopped Walnuts
    • Tofu
    • Olive Oil
    • Minced Garlic
    • Vegetable Stock (if needed)
    • Desired seasonings - salt, pepper, cayenne, cumin, oregano.. whatever floats your boat.


      Place the fresh basil in a food processor and process until chopped. Dump in everything else and puree to desired consitancy. I am sorry i am vague about the measurements because I sort of did it by feel. The flavor combos is terrific though. Keep the walnuts and olive oil down to keep the calories down.
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