Meatloaf no eggs/56 recipes

A delicious breakfast or brunch can be prepared the night before. You will love how good your house smells when you bake it in the oven the next day.

Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.

Rolled Sugar-Mace Cookies recipe

Yum.

Looking for something quick to make in the mornings? This simple and tasty recipe will have people awake and ready to dig in!

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

Cocoa Bundt Cake recipe

Super moist and delicious.

Chocolate muffins packed with nutrients from an avocado you won't detect and protein from Quinoa Flakes!

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

Don't let the name fool you, there is no dirt in it anywhere. I named it this because of how it looked when it was all finished. With that said, I was in a baking mood and decided to combine my 2 favorite cookies together. I have no regrets. My kids said they loved them and this recipe was a keeper.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.