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Shellyann Taylor
Site Owner
Posts: 81


2 1/2 cups of uncooked barilla plus elbow macaroni

1 3/4 cups nonfat or original soy milk

4 tbsp melted smart balance buttery spread

2 tbsp of wholewheat flour

1/2 tsp pepper

4 eggs (2 whole eggs,2 egg whites only)beaten

2 1/2 cups shredded cheddar cheese or goat cheese, divided

1 piece of 100% wholewheat bread broken up into breadcrumbs

nonstick cooking spray

serves 10 1/2 cup each

Cook macaroni according to package

Combine milk 3 tbsp butter,flour pepper, eggs and egg whites in mixing bowl,whisk until smooth.

Mix mac ,2 cups cheese and 1/2 mixture

Pour remainder of mixture over mac..

Toss breadcrumbs with remaining tbsp of butter over mac and cheese mixture....

Bake at 350 uncovered for about 45 to 50 mins

Sprinkle with remaining cheese and continue baking for 5 mins longer....

.You can add some oven fried chicken and peas or beans....perfect dinner to help lose weight.

April 21, 2011 at 11:03 AM Flag Quote & Reply

Shellyann Taylor
Site Owner
Posts: 81

Balsamic Pork Chops

Cook Time: 20 minutes

Serves: 4

Serving Size: 1 chop (4 oz)


16 oz pork chops

½ cup balsamic vinegar

2 tsp poultry seasoning

⅓ cup low-sodium chicken broth


Trim fat from chops and sprinkle each side with poultry seasoning.

Place a skillet over medium heat and coat with cooking spray.

Cook the chops 3 to 4 minutes on each side or until lightly browned.

Remove, cover with paper towel, and set aside.

Wipe the skillet with a paper towel.

Combine the vinegar and broth in the skillet.

Cook over medium-high heat for 5-6 minutes or until mixture is reduced to a thin sauce, stirring occasionally.

Remove sauce from heat and spoon over pork chops.

May 6, 2012 at 3:33 PM Flag Quote & Reply

Shellyann Taylor
Site Owner
Posts: 81

Curried Chick peas



2 cups water

1 tea bag

1 bay leaf

2 (15.5 ounce) cans garbanzo beans, drained

2 tablespoons vegetable oil, divided

1 onion, sliced

3 tomatoes, chopped

1/4 cup fresh cilantro leaves

1 teaspoon ground coriander

1 teaspoon cumin seeds

1 teaspoon grated fresh ginger root

1 teaspoon grated garlic

1 teaspoon ground turmeric (optional)

1 onion, finely chopped

ground cayenne pepper to taste

1 pinch garam masala (optional)



Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.

Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.




If you are using dried garbanzo beans, soak them overnight (about 8 hours) and cook them in boiling water (enough to cover the beans) along with the bay leaf and tea bag until the beans are soft enough to mash with two fingers but still hold their shape. Remove the tea bag and bay leaf once the beans are cooked.

June 23, 2012 at 7:32 PM Flag Quote & Reply

Shellyann Taylor
Site Owner
Posts: 81

Pineapple and Avocado Salsa

Recipe courtesy Melissa d'Arabian


Prep Time:10 minInactive Prep Time:15 minCook Time: --




1 1/4 cups



1 (14-ounce) can sliced pineapple in juice, drained and juices reserved

1 tablespoon lime juice

1 tablespoon honey

1 tablespoon extra-virgin olive oil

1 small jalapeno, seeds removed and diced

Kosher salt and freshly ground black pepper

1/2 red onion, finely chopped

1 medium avocado, halved, pitted and flesh cubed

2 tablespoons minced cilantro leaves


In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.


Read more at:,1946,FOOD_9936_449754_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

June 27, 2013 at 10:29 AM Flag Quote & Reply

Wellness Coach
Posts: 3

BLT salad,,,

February 1, 2014 at 6:39 PM Flag Quote & Reply

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