Healthy (yet still quite delicious) recipes...

[Crazzy_Al]

"BARBECUED" CHICKEN & BLACK BEAN BURRITOS

SERVES 4
INGREDIENTS

1 tbsp olive oil
3/4 pound skinned, boned chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbecure sauce (such as "Sweet Baby Ray's")
1 15-ounce can black beans, drained
1/2 cup shredded low-fat cheddar cheese
4 10-inch tortillas
1/4 cup low-fat sour cream
INSTRUCTIONS


Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook approximately 6 minutes or until chicken is done, stirring constantly.

Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated.

Warm tortillas in microwave for 50 seconds. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with one tbsp sour cream, and roll up.
NUTRITION FACTS

Calories: 458
Total Fat: 13g
Saturated Fat: 4g
Carbohydrate: 49g
Dietary Fiber 5g:
Protein: 35g

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"GOOD FOR YOU" GREEN BEAN CASSEROLE

SERVES

6
INGREDIENTS

One can (10-3/4 ounces) reduced-fat cream of mushroom soup
1/2 cup fat-free sour cream
1/4 cup fat-free milk
1-1/4 pounds green beans, cut into 1-1/2-inch pieces, cooked until crisp-tender
1/2 cup canned French-fried onions
INSTRUCTIONS

Mix soup, sour cream, and milk in two-quart casserole; stir in beans.

Bake, uncovered, at 350 degrees until mixture is bubbly, about 45 minutes.

Sprinkle onions on top during last five minutes of baking time.
NUTRITION FACTS

Calories: 81
Total fat: 2.9g
Carbohydrate: 11.6g
Protein: 3g

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BAKED CITRUS & HERB SALMON

SERVES 4

INGREDIENTS

* 1 1/2 pound salmon fillet (cut into four 6-oz. pieces)
* salt & fresh ground pepper
* 1 Tbsp grated lemon rind
* 1 Tbsp grated orange rind
* 8 fresh chives
* 4 thyme sprigs
* 4 oregano sprigs
* 4 tarragon sprigs
* 1 lemon, sliced
INSTRUCTIONS

Preheat oven to 450 degrees.

Line a cookie sheet or shallow roasted pan with foil. Coat with cooking spray.

Sprinkle salmon with salt & pepper. Combine rinds; spread over fish.

Arrange chives, thyme, oregano and tarragon over salmon.

Arrange lemon slices on top of the herbs.

Place fish on prepared pan.

Cover with foil; seal.

Place in preheated oven for 10 minutes or until fish flakes easily when tested with a fork.
NUTRITION FACTS

Calories: 330
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: .6g
Dietary Fiber: .3g
Protein: 44g




I'll post quite a few more throughout the day...and from there on out.

[Crazzy_Al]

BBQ CHICKEN PIZZA

SERVES 4
INGREDIENTS

1 12" Boboli Pizza 100% Whole Wheat Crust
1 small purple onion, sliced thinly in half circles
1/4 to 1/2 c. Jack Daniels Spicy Original BBQ sauce
2 boneless chicken breasts
1 cup shredded cheddar (reduced fat or 2%)
1 cup low-fat shredded mozzarella
Pam olive oil cooking spray
2 cloves garlic (peeled and coarsely chopped)
1 jalapeno thinly sliced
1/2 c black beans
1/2 c canned corn
INSTRUCTIONS

Preheat oven according to Boboli instructions.
Lightly spray crust with olive oil.
Toss onions and vegetables with salt and pepper and grill for 2 to 3 minutes, or until tender and set aside.
Grill chicken breasts.
While chicken is cooking, spread BBQ sauce onto crust; add grilled onions and vegetables, then top with cheddar cheese.
Remove chicken from grill and coarsely chop.
Spread diced chicken, black beans, and corn over pizza and top with mozzarella cheese.
Pop it in the oven for 10 - 12 minutes, or until cheese is evenly melted and crust becomes golden.
NUTRITION FACTS

Calories: 400
Protein: 36g
Carbs: 40g
Fat: 10g (4g saturated) **good source of omega-3 fatty acid

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CALAMARI APPETIZER

SERVES 4

INGREDIENTS

4 medium potatoes, washed
1 egg white, lightly beaten
2 tsp. Cajun spice
1 lb. calamari tubes, turned inside out and cut into 1 inch rings
1 T. flour
1/2 tsp. salt
1/4 tsp. black pepper
1 T. olive oil
Lemon wedges to serve
INSTRUCTIONS

Heat the oven to 425° F.
Line a baking tray with baking paper.
Cut the potatoes into wedges and combine in a bowl with the egg white and Cajun spice.
Using tongs, arrange the potato wedges in a single layer on the baking tray.
Bake for 45 minutes or until golden and cooked.
While the potatoes are cooking, make the calamari.
Turn the calamari tubes inside out and cut into one-inch rings.
Combine the flour, salt, and pepper and dust over the calamari.
Heat the oil in a non-stick pan and add the calamari rings.
Cook for 2-3 minutes, turning occasionally until cooked.
Serve with the potatoes and wedges of lemon.
NUTRITION FACTS

Calories: 220
Protein: 24g
Carbs: 26g
Dietary Fiber: 5g (excellent source of fiber)
Fat: 6g (1.5g saturated) **good source of omega-3 fatty acid

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CHICKEN ENCHILADAS WITH SALSA VERDE

SERVES 4

INGREDIENTS

* 1 cup chopped onion
* 1/4 cup chopped cilantro
* 2 garlic cloves, minced
* 1 (7 oz) bottled salsa verde (such as Herdez brand)
* 2 cups shredded cooked chicken breast
* 3 oz lite cream cheese, softened
* 1 cup fat-free chicken broth
* 8 (6 inch) corn tortillas
* cooking spray
* 1 oz crumbled queso fresco (or Monterey Jack or Pepper Jack cheese)
* 1/2 tsp chili powder
* 4 lime wedges
INSTRUCTIONS

Preheat oven to 425 degrees.

Combine first four ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7 inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake for 18 minutes or until thoroughly heated. Serve with lime wedges.
NUTRITION FACTS

Calories: 327
Total Fat: 9.5g
Saturated Fat: 4.4g
Carbohydrates: 31g
Dietary Fiber: 3.3g
Protein: 29g

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CHICKEN PARMESAN ON TOASTED CIABATTA ROLL

SERVES 2

INGREDIENTS

* 2 6-8-oz boneless, skinless chicken breasts
* garlic powder, Montreal steak seasoning, oregano
* 2 ciabatta rolls
* 1 jar of your favorite Classico sauce (will probably use 1/2 the jar)
* approx. 2 oz shredded mozzarella
* low-fat grated Parmesan
INSTRUCTIONS

Preheat oven to 425 degrees.

Place chicken on baking sheet lined with foil and sprayed with nonstick spray. Sprinkle all three seasonings over the breasts. Bake about 10 minutes. Take out and cool in the refrigerator. (Baking the chicken can be done ahead of time and cooled. We usually bake quite a few breasts ahead of time for quicker lunches. You may want to do this for yourself).

Turn oven up to 450 degrees. Slice chicken on the bias, about 1/4 to 1/2 an inch thick. Lay out on baking sheet as done earlier. Get the breasts re-warmed and then layer in the shape of the ciabatta roll. Cover with Classico sauce, sprinkle with shredded mozzarella and Parmesan and put in oven. Slice ciabatta rolls and place in oven to toast. When roll is toasty and the cheese on the top of the chicken is melted and slightly browned, it is ready to assemble. Place chicken on bottom half of roll with spatula. Top with other half of roll and enjoy!
NUTRITION FACTS

Calories: 670
Total Fat: 17g
Saturated Fat: 7g
Dietary Fiber: 3g
Carbohydrates: 33g
Protein: 86g

[BigWheelinBubba]

I think Lars might like this thread

[Crazzy_Al]

Originally Posted by BigWheelinBubba

I think Lars might like this thread

I have a LOT more I will be putting up for all to enjoy.

[Crazzy_Al]

CHICKEN TOSTADAS, TACOS, OR SOFT TACOS

SERVES 4

INGREDIENTS
* 8 tostada shells, taco shells or soft tacos
* 1 can fat-free refried beans
* 12 to 16 ounces of rotisserie chicken meat (breast & thigh) cut into thin slices
* 2 ripe avocados
* 1 cup prepared pico de gallo or diced tomatoes
* 1 cup romaine hearts, thinly sliced
* 1 cup shredded pepper jack cheese

INSTRUCTIONS
Warm tostada or taco shells in 350-degree oven for about five minutes. (If using soft tacos, place all eight in the microwave for a minute). If chicken has cooled, briefly heat it along with the shells.

Heat refried beans in saucepan over medium heat for about 3-5 minutes.

Spread 2 Tbsp refried beans on each shell or soft taco. Slice avocado in half and remove pit. Thinly slice the avocado inside the skin, then scoop out and evenly spread the slices over the beans. Evenly distribute the chicken slices over the avocado. Top each shell or soft taco with 2 Tbsp pico de gallo or tomatoes. Then top with the thinly sliced romaine and shredded cheese.

NUTRITION FACTS
Calories: 510
Total Fat: 25g
Saturated Fat: 8g
Carbohydrates: 22g
Dietary Fiber: 9g
Protein: 39g

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CHIMICHANGAS LITE

SERVES 4

INGREDIENTS
* Rotisserie chicken
* 1/2 jalapeño pepper, diced
* 2 cloves garlic, minced
* 3 Tbsp canola oil
* 2 cups salsa
* Juice of 1 lemon
* 2 cups shredded lettuce (iceberg)
* 1/2 cup tomato, diced
* 4 low-fat flour tortillas
* 4 Tbsp lite sour cream
* Cooking spray

INSTRUCTIONS
Preheat oven to 450 degrees.

Shred the breasts of the chicken and set aside. (Save the legs for another use).

Sauté the jalapeño pepper and garlic in the oil briefly. Add
shredded chicken, 1 1/2 cups salsa and lemon juice and stir until heated through. Let cook for a couple minutes to let the flavors blend. Season with salt and pepper to your taste.

Microwave tortillas for 90 seconds. Then lay out on a flat surface and divide the chicken mixture among the four tortillas. Roll up burrito-style (closing both sides) and place on a cookie sheet sprayed with cooking spray. Spray rolled burritos with the cooking spray and place in oven for approximately 7 minutes or until golden brown. Place on plates and garnish with shredded lettuce and diced tomato. Serve with remaining salsa and lite sour cream.

NUTRITION FACTS
Calories: 520
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 41g
Dietary Fiber: 4g
Protein: 53g

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EXCELLENT ENCHILADAS

SERVES 4

INGREDIENTS
* 1/2c tomato sauce
* 1/2c salsa of choice
* 8 medium corn tortillas
* 1/2 pound extra lean raw hamburger
* 1 tsp chili powder
* 1 tsp cumin seed
* dash black pepper
* 1/2c low-fat cheddar or Colby cheese

INSTRUCTIONS
Preheat broiler.

In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)

In a large skillet, cook beef over medium-high heat until brown about five minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well.

Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for two minutes, or until heated through.

Spoon about 1/4 cup of the mixture, down the center of each tortilla. Roll up tortillas and place seam side down, in a l0x6x2-inch or 9x9x2-inch glass baking dish. Top with remaining tomato sauce mixture. Broil four inches from the heat for five minutes or until browned.

NUTRITION FACTS
Calories: 294
Total fat: 12g
Saturated fat: 5g
Carbohydrate: 29g
Dietary Fiber: 4g
Protein: 18g

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GRILLED AND MARINATED LONDON BROIL

SERVES 2

INGREDIENTS
* 1 to 1 1/2 pound London broil (approx an inch in thickness)
* 1 cup ketchup
* 1/2 cup honey
* 1/2 cup lite soy sauce
* nonstick spray

INSTRUCTIONS
In a casserole dish large enough to hold the meat, mix together the ketchup, honey, and soy. Place the meat in this mixture and turn to coat. Let marinate at least three hours.

Get the grill ready at medium heat. Spray the grill grids with nonstick spray. Place the meat on the grill for seven minutes on one side and six or seven minutes on the other. Discard the marinade. Take off grill and let rest on a cutting board for a few minutes. Slice the meat thinly against the grain and serve fanned out on a plate with potato and vegetable of your choice.

NUTRITION FACTS
Calories: 358
Total Fat: 12g
Saturated Fat: 4g
Carbohydrates: 13.5g
Dietary Fiber: .3
Protein: 39g

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[Crazzy_Al]

GUACAMOLE AND BAKED TORTILLA CHIPS

SERVES 16

INGREDIENTS
* 1 cup finely diced onion
* 1/4 cup minced cilantro
* 2 Tbsp fresh lime juice
* 1/2 tsp salt (or to taste)
* 1/4 tsp cumin
* 1/4 tsp fresh ground pepper (or to taste)
* 2 ripe avocados, seeded and coarsely mashed
* 12 oz baked tortilla chips

INSTRUCTIONS
Combine first seven ingredients; stirring well. Serve with heated chips.

NUTRITION FACTS
Calories: 128
Total Fat: 4.6g
Saturated Fat: .6 g
Carbohydrates: 21g
Dietary Fiber: 3g
Protein: 2.1g

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HEALTHY CORNBREAD

SERVES 12

INGREDIENTS
1 cup unbleached flour
1 cup cornmeal
1/4 cup white sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain non-fat yogurt
2 eggs, beaten

INSTRUCTIONS
Pre-heat oven to 400 degrees F.

Lightly grease an 8x8 inch baking pan.

In a large bowl, mix flour, cornmeal, sugar, soda, and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended.

Pour batter into prepared pan.

Bake in a preheated oven for 20-25 minutes, or until center of the bread springs back when gently pressed.

NUTRITION FACTS
Calories: 109
Protein: 4g
Carbs: 21g
Fiber: 1g
Fat: 1g
Saturated Fat: 0g

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HEALTHY PHILLY CHEESE STEAK


INGREDIENTS
* 2 6" whole wheat hoagie rolls
* 1 pound thinly sliced London broil (already seared or grilled)*
* 4 slices lite provolone cheese

INSTRUCTIONS
Divide the warmed, cooked London broil into two piles in the shape of the hoagie roll. Place the cheese on top. Put into a broiler to melt the cheese. Then place on toasted bun and top with the other half.

Sprinkle Montreal Steak Seasoning on both sides of the meat. Grill on medium high for 7 minutes, then turn over and grill for another 7 minutes. It all depends on how one likes their meat cooked. Should be medium-rare at this point.

NUTRITION FACTS
Calories: 720
Total Fat: 25g
Saturated Fat: 15g
Dietary Fiber: 8g
Protein: 64g

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LEAN AND MEAN CHICKEN TACOS

SERVES 4

INGREDIENTS
One 16-oz boneless, baked, or grilled boneless, skinless chicken breast
1/2 cup fresh chopped cilantro
1/2 cup of salsa of choice
Eight (6-inch) whole wheat tortillas
One cup chopped tomato
One cup chopped romaine lettuce
3/4 cup reduced fat (2%) cheddar cheese
1 whole avocado sliced or chopped (your choice)
1/2 cup low-fat sour cream

INSTRUCTIONS
Sprinkle some of your favorite Mexican seasoning onto the chicken breasts and either bake or grill.

Combine the chicken breast with the cilantro and salsa in a medium bowl, tossing well to combine.

Top each taco with tomato, cheese, avocado, lettuce, and sour cream.

Fold in half and enjoy!

NUTRITION FACTS
Calories: 500
Total fat: 21g
Saturated fat: 3.5g
Carbohydrate: 33g
Dietary Fiber: 19g
Protein: 46g

Excellent source of fiber.
Good source of Vitamin C and Vitamin A.

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LEANER LASAGNA

SERVES 8

INGREDIENTS
Sauce:
1/4 tsp. olive oil
1/2 brown onion, diced
3 cloves garlic, minced
10 oz. low-fat breakfast turkey sausage (Healthy Choice), chopped
3 1/2 - 4 cups spaghetti sauce
2 Tbsp. balsamic vinegar

Filling:
2 cups fat-free cottage cheese
2 egg whites
1/4 tsp. nutmeg
Ground black pepper to taste
3 cups shredded zucchini
1 1/2 cup shredded low-fat mozzarella cheese
12 pieces no-cook lasagna pasta (whole wheat is best)
12-14 fresh basil leaves
2 cups sliced mushrooms
1/2 eggplant, thinly sliced
1 cup fresh spinach leaves
2 Tbsp. parmesan cheese

INSTRUCTIONS
Preheat oven to 350 degrees F.
In a saucepan, heat olive oil and cook onion until soft, then add garlic.
Add sausage and cook until browned. Add spaghetti sauce arid vinegar, heat for about a minute and set aside.
In a separate bowl, mix together cottage cheese, egg whites, nutmeg and pepper; set aside.
In another bowl mix together zucchini and mozzarella cheese and set aside.In the bottom of a 9 x 13-inch pan, evenly spread one cup of spaghetti sauce. Lay three pieces of pasta on the sauce without overlapping.
Now layer one cup of the cottage-cheese mixture, all basil leaves, mushrooms and one cup of sauce.
Follow with layers of one cup zucchini/mozzarella mixture, three pieces pasta. one cup cottage-cheese mixture and eggplant. Again layer one cup spaghetti sauce, one cup zucchini/mozzarella mixture, three pieces pasta, then 1/2 cup cottage. cheese mixture. Spread the spinach evenly, then top with one cup zucchini/mozzarella.
Lay down the remaining 3 pieces of pasta, then the remaining sauce, followed by the rest of the zucchini/mozzarella mixture.
Top with parmesan cheese,

Cover pan with aluminum foil and bake 35 minutes; uncover and cook another 20 minutes or until bubbly.

Let dish cool 10-15 minutes before serving.

NUTRITION FACTS
Calories: 364
Protein: 44g
Carbs: 38g
Fat: 4g

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CHICKEN STEW OVER BROWN RICE

SERVES 6

INGREDIENTS
8 skinless chicken thighs (about 5 lbs)
Salt & pepper
2 Tbsp olive oil
1 large onion, thinly sliced
8 cloves garlic, peeled and thinly sliced
1 lb carrots, cut into 1-inch diagonal pieces
1 cup dry white wine
2 cups chicken broth
1 tsp fresh rosemary, chopped
1 tsp dried thyme
1 dried bay leaf
1/2 cup scallions, diagonally sliced
2 cups cooked brown rice

INSTRUCTIONS
Preheat oven to 350 degrees.

Rinse thighs and pat dry; sprinkle with salt & pepper.

Heat olive oil in a heavy 5-quart Dutch oven over medium-high heat.

Place chicken in the hot Dutch oven and sear each side until just browned.

Transfer to a plate and set aside.

Add sliced onion to Dutch oven and saute until soft, about 5 minutes.

Add the garlic and carrots and saute about two minutes. Add the wine, chicken broth, rosemary, thyme and bay leaf, stir to blend. Add the thighs and juices back to the Dutch oven, and stir to blend.

Cover and place in preheated oven. Bake until chicken is tender (about one hour).

Serve with brown rice and garnish with chopped scallions.

NUTRITION FACTS
Calories: 610
Total Fat: 19g
Saturated Fat: 4g
Dietary Fiber: 3g
Carbohydrates: 28g
Protein: 71g

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[Crazzy_Al]

DILL & LEMON-GLAZED SALMON

SERVES 2

INGREDIENTS
* 2 6oz salmon fillets
* 3 Tbsp lite mayonnaise
* juice of one lemon
* 2 Tbsp chopped fresh dill
* salt and pepper to taste
* cooking spray

INSTRUCTIONS
In a bowl, combine the mayonnaise, lemon juice and dill. Add salt and pepper to taste, and set aside.

Preheat oven to 425 degrees. Wash salmon and place on a cookie sheet sprayed with nonstick spray. Smear the mayonnaise mixture over the top of the salmon and along the sides if desired. Bake in the preheated oven for approximately 10 minutes. The topping will start to brown a bit.

NUTRITION FACTS
Calories: 400
Total Fat: 25g
Saturated fat: 5g
Carbohydrate: 8g
Dietary Fiber: 3g
Protein: 35g

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MIRIN ENHANCED CHICKEN TERIYAKI

SERVES 4

INGREDIENTS
* 1/2 cup tamari soy sauce
* 1/4 cup pineapple juice
* 2 Tbsp brown sugar
* 2 Tbsp pressed or minced garlic
* 1/2 cup mirin (or sake)
* 4 (6 oz chicken breasts, boneless, skinless)
* 2 cups cooked brown rice
* 2 (10 oz pkg) frozen stir-fry vegetables

INSTRUCTIONS
Marinate chicken in a bowl with about half of the marinade for at least 4 hours or overnight.

Whisk together all ingredients except chicken, rice, and vegetables.

Grill chicken over medium heat for about 4-5 minutes on each side, or until done.

Follow microwave package directions for stir-fry vegetables. Heat rice in microwave as well. Slice breasts into strips. Heat up remaining marinade.

Serve with rice in center of plate, topped with vegetables, then chicken strips.

Pour heated marinade over all.

NUTRITION FACTS
Calories: 480
Total Fat: 6g
Saturated Fat: 2g
Carbohydrates: 58g
Dietary Fiber: 4g
Protein: 36g

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MOO SHU CHICKEN

SERVES 5

INGREDIENTS
* 1/2 cup egg substitute
* 1.5 pounds skinless, boneless chicken
* 2 tsp minced fresh ginger
* 4 cups packaged cabbage & carrot coleslaw
* 1 cup chopped zucchini
* 3/4 cup chopped scallions
* 1/4 tsp salt
* 1/4 tsp crushed red pepper
* 1/2 cup hoisin sauce
* 10 (6-inch) flour tortillas
* Cooking spray

INSTRUCTIONS
Spray two plastic dinner plates or any plates that are that size with cooking spray. Pour half of the egg substitute in each. Microwave for one minute each (or until egg is done). Take out and slide onto cutting board. Let cool. Then cut into thin strips and set aside.

Place chicken in food processor; pulse until finely ground. Heat large non-stick skillet over medium-high heat. Spray with nonstick spray and add chicken, garlic, and ginger. Cook about 3 minutes, stirring to crumble. Stir in coleslaw, zucchini, scallions, salt, and pepper. Cook 3 minutes, or until tender - stirring frequently. Stir in hoisin sauce.

Warm tortillas in microwave for one minute. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with egg strips, and roll up like a burrito. Enjoy!

NUTRITION FACTS
Calories: 322
Total Fat: 7g
Saturated Fat: 1.6g
Carbohydrates: 36g
Dietary Fiber: 2.5g
Protein: 27g

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OATMEAL-CRUSTED CHICKEN TENDERS

SERVES 4

INGREDIENTS
* 1 cup regular oats
* 3/4 cup (3 oz) grated fresh Parmesan cheese
* 1 tsp fresh chopped thyme
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 pound chicken breasts (boneless, skinless)
* Mustard of your choice
* Non-stick spray

INSTRUCTIONS
Preheat oven to 450 degrees.

Place oats in food processor and process for about 20 seconds. Add cheese, thyme, salt and pepper. Pulse to combine and place in shallow bowl.

Cut chicken breasts into strips and place in another bowl. Coat with mustard. Dredge coated chicken strips in oatmeal mixture and place on baking sheet covered with foil and coated with non-stick spray.
Bake for 10-15 minutes or until browned.

Serve with honey-mustard or ranch dressing.

NUTRITION FACTS
Calories: 283
Total Fat: 8g
Saturated Fat: 4g
Carbohydrates: 14g
Dietary Fiber: 2g
Protein: 37g

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OVEN FRIED CHICKEN, HEALTHY MAC AND CHEESE, AND MASHED SWEET POTATO

SERVES 4

INGREDIENTS
Oven Fried Chicken
Serving size = 1 chicken breast
4 4-ounce skinless, boneless chicken breasts
1 large egg
1 large egg-white
2 Tbs. Dijon mustard
1 box (5 oz) whole-wheat melba toast
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

Healthy Mac and Cheese
Serves up to 8
Serving size = 1/2c cooked
8 oz cooked and drained whole-wheat pasta elbows
1 1/2c low fat cottage cheese
1 1/2c sharp cheddar (2% and finely shredded)
3/4c no-fat sour cream
1 can evaporated skim milk
2 egg whites and 1 egg
1 tsp Worcestershire sauce
1 tsp dry mustard
1/3 tsp ground white pepper
3 T fresh grated parmesan cheese

Healthy Sweet Potato Mash
Serving size = 1/4 of the total dish
2 medium sized sweet potatoes or yams (sliced thin for quick cooking)
3 T. fresh orange juice
1/2 tsp garam masala
1 Tbs. extra virgin olive oil
Salt and white pepper to taste

INSTRUCTIONS
Oven Fried Chicken
1. In a mixing bowl, blend the egg, egg white, and Dijon mustard. Whisk the ingredients thoroughly. This will create a sticky coating that will allow the "breading" to form a nice batter-like crust on the chicken.
2. To make the breading, place the melba toast, thyme, rosemary, oregano, garlic powder, black pepper, salt, and cayenne pepper in a food processor and grind away, but avoid grinding the ingredients down to a fine powder.
3. Place the breading on a plate. Dip the chicken breasts in the egg mixture, place them into the breading and coat the chicken in the mixture. If you want extra crispy chicken, double dip the chicken in the breading.
4. Place the chicken-breasts onto a baking tin and spray them lightly with Pam. Place the tin into a 400-degree preheated oven and bake for 15 to 17 minutes. Take them out, flip them over, lightly spray again with Pam, and stick them back in the oven for another 15 to 17 minutes. There should be no pink when you cut through the middle of the breast.

Healthy Mac and Cheese
1. Preheat oven to 350 degrees and spray two-quart casserole pan with Pam
2. In a food processor, blend cottage cheese, egg, egg whites, cheese and sour cream
3. Transfer to bowl and add all but the macaroni
4. Stir in macaroni. Add a dash of salt and pepper
5. Put a baking pan with 1 inch of boiling water in the oven and set the bowl of mac and cheese into the center of this pan.
6. Bake covered for 30 minutes then uncover and bake about another 30 minutes

Healthy Sweet Potato Mash
1. Bring lightly salted water to a boil in a steamer with a tight fitting lid
2. Peel, slice and steam sweet potatoes in steamer basket, covered, for about 10 minutes, or until tender
3. When tender, mash with potato masher, adding the rest of the ingredients

NUTRITION FACTS
Calories: 610
Protein: 45g
Carbs: 77g
Dietary Fiber: 7g
Fat: 12.5g (5g saturated)

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OVEN-FRIED CHICKEN, MASHED POTATOES, AND CORN

SERVES 4

INGREDIENTS
* 1 cup low-fat buttermilk
* 2 large egg whites, beaten
* 1 cup all-purpose flour
* 1/2 cup cornmeal
* Salt & pepper
* 1/2 tsp cayenne pepper
* 2 chicken breasts, skinned
* 2 chicken thighs, skinned
* 2 chicken drumsticks, skinned
* 2 Tbsp canola oil
* Cooking spray

INSTRUCTIONS
Preheat oven to 425 degrees. Cover large baking sheet with parchment paper. Combine buttermilk and egg whites in a bowl and stir to combine. Combine flour, cornmeal, 1/2 tsp salt, 3/4 tsp pepper and cayenne pepper in another bowl. Sprinkle chicken with a little salt. Dip chicken into buttermilk mixture, then dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook four minutes on each side or until lightly browned. Place chicken on prepared baking sheet. Spray chicken with cooking spray. Bake for 30 minutes or until chicken is done.

NUTRITION FACTS
Calories: 450
Total Fat: 13.8g
Saturated Fat: 2.5g
Carbohydrates: 35g
Dietary Fiber: 1.7g
Protein: 44g

[Crazzy_Al]

Originally Posted by jsxtreme

wow thanks Al! Where did you find those?

You're welcome.

I have more...
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PERFECT PANCAKES

SERVES 4

INGREDIENTS
1 large egg
1 2/3 cups soy flour
2 cups 1% milk
2 cups sliced strawberries
3 tbsp olive oil
2 tbsp water
2 cups blackberries, blueberries, or raspberries (or mixed)

INSTRUCTIONS
In small mixing bowl, combine egg, flour, and milk, to form thin batter.
Heat 1 tsp oil in non-stick skillet.
Pour enough batter to form small pancake (you should get 24 dollar-size pancakes). Repeat.
Cook until all of the batter is gone.
Place pancakes on serving plate and keep warm.
Place all berries and water in non stick skillet, stir gently, cook until they are warm. Serve on top of pancakes.

NUTRITION FACTS
Calories: 360
Protein: 32g
Carbs: 36g
Fiber: 6g
Fat: 13g
Saturated Fat: 2.5g

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PERFECT TURKEY AND SPINACH LASAGNA


SERVES 8

INGREDIENTS
1 10 oz package of frozen spinach
15 oz lowfat ricotta cheese
1 tsp dried basil
2 tsp extra virgin olive oil
1 cup diced raw onion
2 cloves raw garlic
1/2 pound ground lean turkey
3 T white wheat flour
2 cups 1% milk
1 1/4 cup part skim mozzarella cheese
1 tsp ground black pepper
9 oz lasagna pasta
2 cups canned sweet red pepper
1 T freshly grated parmesan cheese

INSTRUCTIONS
Cook lasagna according to package directions.

Thaw spinach and squeeze dry. Combine with ricotta and basil.

Add olive oil to a nonstick skillet and set heat on medium. Add the onion, garlic, and turkey. Cook until turkey is done and onions are soft.

In a small bowl, whisk flour with 1/2 cup milk. Heat the remaining milk in a medium saucepan until it steams. Whisk in the flour mixture, stirring constantly, and cook until the sauce boils gently for 1 minute. Remove from heat promptly. Mix in the mozzarella and season with pepper.

Assemble the lasagna: Cover the bottom of an 8 X 12 1/2 inch lasagna pan with a third of the white sauce. Arrange three lasagna noodles to cover the sauce. Spread the turkey mixture over the pasta. Top with roasted red peppers and the second layer of noodles. Spread the spinach mixture over the pasta. Top with a third of the white sauce and the remaining noodles. Spread the top layer with the remaining white sauce and sprinkle with the Parmesan. Cover the pan with foil and bake the lasagna for 30 minutes.

Uncover, and bake an additional 10 minutes. Remove the pan from the oven and let sit 10 minutes before serving.

To increase nutrient value: Use whole-wheat lasagna noodles to increase fiber.

NUTRITION FACTS

Calories: 371
Protein: 26g
Carbohydrates : 38g
Dietary Fiber: 3g
Fat : 12g
Saturated Fat: 5g

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PESTO-GLAZED SALMON & ROASTED SWEET POTATOES

SERVES 2

INGREDIENTS
* 2 6oz pieces of salmon
* 4 Tbsp prepared pesto
* 2 small yams
* 1 tsp dried basil
* 1 tsp dried oregano
* 1/2 tsp black pepper
* 1 tsp salt
* 1-2 Tbsp canola or extra-virgin olive oil
* Cooking spray

INSTRUCTIONS
Preheat oven to 425 degrees.

Cut yams into cubes about one to two inches in size. Place in bowl. Toss with the basil, oregano, pepper, salt and oil. Place on baking sheet in single layer and put into oven.

Place salmon on baking sheet that has been covered with tinfoil and sprayed with cooking spray. Spread pesto over top of each piece of salmon evenly. Place in oven.

Yams are done when they are soft to the touch and slightly browned at the tips. (About 20 minutes).

Salmon should take about 10-15 minutes.

NUTRITION FACTS
Calories: 660
Total Fat: 28g
Saturated Fat: 3g
Carbohydrates: 43g
Dietary Fiber: 4g
Protein: 53g

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SCALLOPED POTATOES

SERVES 6

INGREDIENTS
* 1 garlic clove, halved
* butter-flavored cooking spray
* 6 medium peeled red potatoes, cut into 1/8 inch slices
* 2 Tbsp butter, melted
* salt & pepper to taste
* 1/2 cup shredded Gruyere cheese
* 1 cup skim milk

INSTRUCTIONS
Preheat oven to 425 degrees.
Rub an 11 x 7 inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Arrange half of potatoes in dish; drizzle with 1 tablespoon butter. Sprinkle with salt & pepper. Top with half of the cheese. Repeat this procedure, ending with the cheese on top.

Bring milk to a boil over low heat in small saucepan; pour over potato mixture. Bake, uncovered, for 40 minutes or until potatoes are tender.

NUTRITION FACTS
Calories: 228
Total Fat: 7g
Saturated Fat: 2.3g
Carbohydrate: 36g
Dietary Fiber: 3.2g
Protein: 7.6g

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SEAFOOD LINGUINE

SERVES 6

INGREDIENTS
2 pounds small hard-shelled clams in shell, scrubbed
1 (8-ounce) bottle clam juice
1/4 cup butter
3/4 cup sliced green onions
2 large cloves garlic, minced
1 (10-ounce) bag fresh spinach
1/2 cup dry white wine
1 pound medium-size raw shrimp, peeled and deveined
12 ounces linguine, cooked & drained (try to find whole wheat)
1/2 cup chopped parsley

INSTRUCTIONS
Pour clam juice into a 5-6 quart pot and bring to a boil over high heat. Add clams; reduce heat, cover, and boil gently until shells pop open, about five minutes. Discard any unopened clams. Drain clams, reserving liquid; keep clams warm. Strain cooking liquid to remove grit; reserve one cup liquid. Melt 2 tablespoons butter in a wide skillet over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 3 minutes. Stir in wine and 1 cup reserved cooking liquid. Increase heat to high and bring to a boil. Uncover and reduce this mixture by half (about 5 minutes). Stir in remaining 2 tablespoons butter. Add shrimp, then cover and remove from heat. Let stand until shrimp are opaque in center, about 8 minutes. Add pasta, spinach & parsley to shrimp mixture and toss gently to combine. Mound on serving platter and top with warm clams.

NUTRITION FACTS
Calories: 343
Total fat: 11g
Saturated fat: 5g
Carbohydrate: 35g
Dietary Fiber: 4g
Protein: 25g

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SESAME POLENTA SALMON W/MANGO WHOLE WHEAT COUSCOUS & STEAMED ASPARAGUS

SERVES 2

INGREDIENTS
Salmon
Serving size: 1-5 oz filet
2-5 oz salmon filets
1 cup polenta
1 egg
1/2c Water
3 T Olive Oil
1/4c Sesame Seeds

Whole Wheat Mango Couscous (serving size: 1/2c cooked):
1/2 c Water
1/3c Whole Wheat Couscous
1/3 Diced Mango
1/3c Diced Cucumber
1 Green Onion thinly sliced
Pinch of Salt
1/4c Fat Free Mango Vinaigrette

Blanched Asparagus:
16 Asparagus Spears

INSTRUCTIONS
Salmon:
Place the polenta on a plate. Put the water in a small bowl, add the egg, and mix together. Dip the filets first in the water egg mixture and then on to the polenta. Make sure to coat both sides. Place the Sesame Seeds onto a plate and spread them out. Press both sides of the salmon into the sesame seeds resulting in a light sesame seed coating.

Heat the oil in a heavy saut‚ pan over medium heat. Add the salmon filets and cook for 3-4 minutes on each side. When the filets are done, remove from pan and set aside.

Whole Wheat Mango Couscous:
In a saucepan, bring the water to a boil. Add Couscous, cover, and remove from heat. Let it stand for 5 minutes. Fluff with a fork and transfer to a serving bowl. Add mango, green onion, vinaigrette, cucumber and pinch of salt.

Blanched Asparagus:
Boil water in a saucepan. Place asparagus into the boiling water for 2-3 minutes and remove.

NUTRITION FACTS
Calories: 830
Protein: 46g
Carbs: 77g
Dietary Fiber: 14g (excellent source of fiber)
Fat: 37g (5g saturated) **good source of Omega-3 Fatty Acid

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[Crazzy_Al]

SHRIMP & FETTUCINE

SERVES 8

INGREDIENTS
* Butter-flavored cooking spray
* 1 cup chopped scallions
* 4 cloves garlic, minced
* 1 pound medium shrimp, peeled
* 1 pound cooked chicken breast, cut into cubes
* 2 cups half-and-half
* Salt & cracked black pepper to taste
* 4 oz grated parmesan cheese
* 1/2 bu chopped parsley
* 1 pound fettuccine

INSTRUCTIONS
Cook pasta according to package directions.

Spray a 12-inch nonstick pan with cooking spray. Add scallions & garlic and saut‚ one minute or until tender. Add shrimp and saut‚ 3 minutes or until done. Reduce heat to medium low.

Add half-and-half and chicken. Cook until heated through (about 3 minutes). Stir constantly, but do not let boil. Sprinkle 2 oz parmesan and stir in to combine. Cook one minute, stirring constantly.

Combine shrimp & chicken mixture with pasta in a large bowl. Top each serving w/ remaining parmesan cheese and chopped parsley.

NUTRITION FACTS
Calories: 458
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 38g
Dietary Fiber: 3g
Protein: 40g

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SIZZLIN' STEAK FAJITAS

SERVES 4

INGREDIENTS
3/4 pound lean flank steak
2 tsp cumin
2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper
4 8-inch flour tortillas
1 tsp vegetable oil
2 cups sliced onions
1/3 cup green pepper strips
1/3 cup red pepper strips
1/3 cup yellow pepper strips
1 Tbsp lime juice
1/4 cup nonfat sour cream

INSTRUCTIONS
Trim fat from steak.

Slice steak diagonally across grain into thin strips.

Combine steak and next six ingredients (through crushed red pepper) in a zip-top-heavy-duty plastic bag; seal bag, and shake well to coat.

Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add steak, onion, and peppers; saute‚ 6 minutes or until steak is done.

Remove from heat; stir in lime juice.

Heat four tortillas in microwave for 1 minute. Divide mixture evenly among warm tortillas, and roll up. Serve with sour cream.

NUTRITION FACTS
330 calories
12g fat
4g sat fat
31g carbohydrate
23g protein

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SKINNY CHICKEN ENCHILADAS

SERVES 4

INGREDIENTS
10 whole wheat tortillas
4 raw boneless skinless chicken breasts, chopped into bite-size pieces
1 (16oz) can Old El Paso or Rosarita fat-free spicy refried beans
1 (10 oz) can Old El Paso (mild or hot) enchilada Sauce
1 (10 oz) can Old El Paso (mild or hot) enchilada sauce
1 1/2 cups 2% shredded cheese

INSTRUCTIONS
Preheat oven to 375 degrees.

In a large skillet sprayed with no-stick cooking spray, cook chicken bites and two tablespoons of the enchilada sauce until chicken is cooked through.

Add refried beans and mix well. Continue cooking just until the beans are hot.

Spray a large Pyrex dish with non-stick cooking spray. Place 2-3 tablespoons of enchilada sauce in the dish and swirl to coat the bottom of the dish.

Place approximately 1/3 cup of the mixture in the center of a tortilla. Roll the enchilada closed and place it seam-side-down in the dish. Repeat with remaining tortillas.

After all of the enchiladas are in the dish, evenly pour the remaining enchilada sauce over the enchiladas. Evenly distribute the cheese on top.

Bake for 20-25 minutes.

NUTRITION FACTS
Calories: 510
Protein: 46g
Carbs: 48g
Fiber: 24g
Fat: 15g

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STIR-FRIED CHICKEN & VEGETABLES

SERVES 4

INGREDIENTS
* 2 Tbsp brown sugar
* 2 Tbsp chunky peanut butter
* 2 Tbsp white vinegar
* 2 Tbsp low-sodium soy sauce
* 1 tsp chile paste w/garlic
* 1/4 tsp salt
* 1 Tbsp sesame oil, divided
* 3 scallions sliced on a bias (about an inch in length)
* 2 tsp peeled and grated fresh ginger
* 4 garlic cloves, minced
* 1 pound boneless, skinless chicken breast, cut into 1/4-inch-wide strips
* 1 bunch bok choy, thinly sliced
* 1 red pepper, thinly sliced
* 1 (8 oz) can water chestnuts, drained
* 2 cups hot cooked brown rice
* 2 Tbsp chopped peanuts, unsalted

INSTRUCTIONS
Combine first six ingredients in a bowl, stirring with a whisk. Set aside.

Heat 2 tsp oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 tsp oil to pan. Add bok choy, pepper and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice. Sprinkle with peanuts.

NUTRITION FACTS
Calories: 406
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 42g
Dietary Fiber: 3g
Protein: 34g

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SWEET! OREO ICE CREAM SANDWICH

SERVES 2

INGREDIENTS
1 cup low-fat vanilla ice cream
1 100-calorie OREO cookie pack
2 full sheets low-fat chocolate graham crackers

INSTRUCTIONS
Crush OREO cookies in pouch and pour onto a small plate
Cut ice cream into 1/2c blocks

Break graham cracker in half and put ice cream in between the crackers to make a sandwich

Roll edges of ice cream in crushed oreos

ENJOY!!!

NUTRITION FACTS
Calories: 200
Total Fat: 4g
Carbohydrate: 43g
Protein: 4g
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[Crazzy_Al]

TACO SALAD

SERVES 3

INGREDIENTS
* 1 pkg hearts of romaine (3 hearts in a pkg)
* 2 tomatoes, diced
* 1 small can corn, drained
* 1 small can black beans, drained
* 6 oz shredded sharp cheddar cheese
* 6 oz lite sour cream
* 6 oz bottled salsa
* 1 pkg Jennie-O Lean ground turkey
* 1 pkg taco seasoning mix (found w/ spices in grocery store)
* 2 8-inch low-fat flour tortillas
* Cooking spray

INSTRUCTIONS
Spray a medium-sized pot with cooking spray. Place ground turkey in pot. Place over medium-high heat and brown. Follow instructions on the back of taco seasoning packet.

Preheat oven to 450 degrees. Spray cookie sheet with cooking spray. Place flour tortillas on top of each other on cutting board. Cut tortillas into strips about 1/2 -inch wide. Spread onto cookie sheet and spray strips. Put in preheated oven for five minutes to crisp. (If they are not crisp after five minutes, let sit out of oven. They will crisp up more.)

Chop up romaine and divide onto three plates. Place the tomatoes, corn, black beans, and cheddar in rows over romaine. Put the hot taco meat in the middle of the salad. Serve with two ounces each of the lite sour cream and salsa. Place strips of tortillas on top of taco meat.

NUTRITION FACTS

Calories: 570
Total Fat: 21g
Saturated Fat: 7g
Dietary Fiber: 10g
Carbohydrates: 36g
Protein: 54g

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HEALTHIER LASAGNA

SERVES 10

INGREDIENTS
* Cooking spray
* 1 pound lean ground turkey
* 1 1/2 cups chopped onion
* 2 garlic cloves, chopped
* 2 (26-ounce) jars low-fat marinara sauce
* 1 (16-ounce) container low-fat cottage cheese
* 1/4 cup egg whites
* 1 bunch parsley, chopped
* 2 oz fresh grated Parmesan cheese
* 1 (10-ounce package frozen chopped spinach, thawed and drained
* lasagna noodles, the no-cook kind
* 8 oz shredded mozzarella cheese

INSTRUCTIONS
Preheat oven to 350 degrees.

Coat a large skillet with cooking spray and place over medium-high heat. Add turkey, onion and garlic; cook until meat is browned, stirring to crumble. Add 6 cups marinara sauce; stirring and cooking for 5 minutes. Remove from heat.

Combine cottage cheese, egg whites, Parmesan, parsley, salt & pepper to taste and spinach. Stir to combine.

Spread marinara sauce in bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange four noodles over marinara; top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over the mozzarella. Arrange four noodles over turkey mixture. Top with remaining turkey mixture and mozzarella.

Bake for 50 minutes or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.

NUTRITION FACTS
Calories: 352
Total Fat: 11g
Saturated Fat: 5g
Carbohydrate: 36g
Dietary Fiber: 5g
Protein: 28g

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TURKEY BURGER

SERVES 4

INGREDIENTS
1 pkg lean ground turkey
1 pkg instant oatmeal or 1 oz flaxseed meal
1/2 tsp cayenne pepper
2 oz lite soy sauce
2 oz Worcestershire sauce
2 Tbsp garlic powder
1/2 Tbsp dried oregano
1/2 Tbsp dried basil

INSTRUCTIONS
Mix all ingredients in a bowl until well blended.

Take a pinch and make a small patty. Microwave for approx. 20 seconds to taste for seasonings. May want to add more of one seasoning or less of another, according to personal taste.

Make into patties and put in freezer to firm up. Preheat grill while burgers are firming up. Spray grill with non-stick spray. Place burgers on grill on first side for approximately 3 minutes.

Turn over and grill other side for 3-5 minutes.

NUTRITION FACTS
Calories: 450
Total Fat: 17g
Saturated Fat: 5g
Carbohydrates: 34g
Protein: 36g

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TRIMMED DOWN TURKEY CHILI

SERVES 6

INGREDIENTS
1 pound lean ground turkey
1/2c chopped raw onion
1 cup raw pinto beans
1 can of whole tomato
2 cups water
1 T chilip pepper

INSTRUCTIONS
Soak beans overnight. Brown turkey and onion; drain away any grease. Mix all ingredients in a crock pot in the morning and magically you have dinner that night.

NUTRITION FACTS
Calories: 339
Total fat: 7g
Carbohydrate: 42g
Dietary Fiber: 17g
Protein: 28g

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WILD RICE

SERVES 8

INGREDIENTS
1 1/2 cups water
32 oz fat-free chicken broth
1 1/2 cups uncooked wild rice
1 Tbsp butter
1 10 oz package sliced mushrooms
1 cup chopped onion
1/2 cup chopped parsley
1/2 cup toasted walnuts, chopped
1 tsp poultry seasoning
salt & pepper to taste
cooking spray

INSTRUCTIONS
Bring water and broth to a boil in a saucepan. Add wild rice; cover, reduce heat, and simmer one hour or until tender. Drain.

Preheat oven to 325 degrees.

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saute until onions are translucent.

Remove from heat; stir in parsley and next four ingredients (parsley through pepper). Combine rice and mushroom mixture in a two-quart casserole coated with cooking spray. Cover and bake for 25 minutes

NUTRITION FACTS
Nutrition per serving:
Calories: 177
Total fat: 5.4g
Saturated fat: 1.2g
Carbohydrates: 27g
Dietary fiber: 3g
Protein: 7g

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That's all for today.

[Golden]

Enough recipes to eat forever!


Green Bean Caserole FTW!!!!!!!!!!

[Crazzy_Al]

Originally Posted by Golden

Food is good, those look super duper yummy.

Yeah, if you can't manage to eat happy with just these recipes alone, you have problems. I just posted 40 recipes in this thread alone.

[Golden]

Gonna try some of those

[Crazzy_Al]

Originally Posted by Golden

How do you eat some of that, without having to shit a lot? Sometimes I cannot leave my job position at notice, and may have to wait some time before I can shit lmao.

I know that sounds gross, but whatever.

I shit 2-5 times a day. What's "a lot?"

[Crazzy_Al]

Originally Posted by Golden

I like Pina Coladas and getting caught in the rain.

Really? That's awesome!

Also, I have not eaten most of the recipes I listed in this thread.