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    Lowfat Linda

    Massachusetts

    Chef #180243

    Massachusetts

    Joined: Dec 13, 2004

    Birthday: Jul 19

    My Journal

    Shared Recipe Vegan Avocado and Bean Soft Taco

    "My hubby is now following a vegan diet, so I created this recipe for his main dish. You can use a prepared vegan refried beans (Fig Food Co. Organic Refried Beans work fine) or quickly make your own by food processing black beans, garlic and oil and cooking them on the stove."

    Feb 15, 2012 on Food.com

    Saved Recipe Veronica's Easy Spanish Rice by Trixyinaz

    Feb 12, 2012 on Food.com

    Saved Recipe Tomato Balsamic Chicken With Spinach and Couscous by Chef #1217584

    Jun 18, 2011 on Food.com

    Shared Recipe Tofu With Couscous, Peas and Carrots

    "I adapted this from Dancer's Curried Chicken and Couscous for nights when I'm not in the mood for rice or pasta, and need a quick non-meat main dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined, take the same time to cook as the peas). I store the whole wheat couscous in the freezer once ..."

    May 19, 2011 on Food.com

    Printed Recipe Hot Tuna and Cheese Sandwiches by Lowfat Linda

    Mar 26, 2010 on Recipezaar

    Printed Recipe Hot Tuna and Cheese Sandwiches by Lowfat Linda

    Mar 26, 2010 on Recipezaar

    Printed Recipe Hot Tuna and Cheese Sandwiches by Lowfat Linda

    Mar 23, 2010 on Recipezaar

    Shared Recipe Hot Tuna and Cheese Sandwiches

    "A simple, tasty, family meal -- a once a month treat since kids shouldn't have tuna too often. This recipe is..."

    Mar 23, 2010 on Recipezaar

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    About Me

    I am now living in Massachusetts about 20 miles outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!).

    I'm proud to say my three kids -- ages 4, 11 and 21 -- share my love of tasty healthy foods. Even the pre-schooler likes a wide variety of foods.

    I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, "Hey, where's the third veggie?" when I get lazy.

    Favorite Foods

    My most convenient dish to cook (therefore my favorite when I'm short on time) is made by getting a bunch of raw cut veggies from Whole Foods food bar (usually includes finely cut carrots, zucchini, summer squash, red cabbage, orange/yellow/or red peppers). Saute (with a bit of olive oil) with some chicken, an onion and garlic. Very simple one-pan dish, but very tasty.

    I add steamed broccoli to almost every meal.

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