Showing 1 - 15 of 2745 recipes
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Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.
added about 1 year agoTrans-fat Free, Low Carb, Low Sodium
Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.
submitted by larry1234Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
This crispy crunchy are baked in the oven and to add moist juicy flavor the chicken strips are soaked in a buttermilk marinade. There is then no need for egg and no need for frying making this recipe low in fat and high in goodness.
submitted by DestriLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
An exciting blend of vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying! I’ll keep it short today. I’d like to think that all or almost all of you already know how to make spring rolls. They are one of my fave finger foods and ever since I’ve come across the oven-baked version, I’ve nominated them as my no1 Savoury Stuff, way better than deep fried street food and packaged crisps/ chips.
added over 1 year ago
submitted by deeptibansal
In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with a variety of toppings and popped into the oven or broiler until warm.
added over 4 years ago
submitted by meatballLow Cholesterol, Trans-fat Free
They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!
submitted by DeirdreLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
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Made the vegetarian version of this recipe, and it turned out cheesy and delicious. Instead of tomato sauce, I used homemade garden spaghetti sauce, I mixed 1/4 mozzarella cheese into the filling, and sprinkled remaining on top. I baked the dish until the top was browned. But you can take it out of the oven when the cheese just melts, then will give you some nice oozy texture when you dig into it. Absolutely divine, it can be my lunch or supper everyday, not a problem!
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