See this at: cooks.com| Added on 06/25/07

4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes) 3 tablespoons soy sauce 1/4 cup cooked shredded chicken or pork 1/2 cup...

See this at: lifestyle.msn.com| Added on 05/30/07

Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian... * Spinach and Cheese "Momlet"start to finish:5 min * Wilted Spinach with Garlicstart to finish:10 min Give spinach a quick toss in hot, garlicky... See more

Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian... * Spinach and Cheese "Momlet"start to finish:5 min * Wilted Spinach with Garlicstart to finish:10 min Give spinach a quick toss in hot, garlicky oil for the perfect side dish. * Puffy Spinach Omeletstart to finish:15 min Yields: 2-3 * Spinach and Tangerine Saladstart to finish:15 min * Creamed Spinachstart to finish:20 min * Gemelli with Ricotta and Spinachstart to finish:25 min Fresh spinach is quickly sauteed with garlic and tossed in the pot with ricotta and Parmesan... See less

See this at: lifestyle.msn.com| Added on 05/23/07

When fresh peas are in season, take advantage of their tender, sweet flavor with this gorgeous weeknight pasta. Look for garden peas with wrinkled skins – they are less starchy and sweeter than the smooth-skin variety.

When fresh peas are in season, take advantage of their tender, sweet flavor with this gorgeous weeknight pasta. Look for garden peas with wrinkled skins – they are less starchy and sweeter than the smooth-skin variety. See less

See this at: lifestyle.msn.com| Added on 05/23/07

Fast and fresh, this Asian-inspired stir-fry delivers lean pork tenderloin in a flavorful, gingery sauce, without the fat and sodium of greasy takeout.

Fast and fresh, this Asian-inspired stir-fry delivers lean pork tenderloin in a flavorful, gingery sauce, without the fat and sodium of greasy takeout. See less

See this at: lifestyle.msn.com| Added on 05/23/07

It doesn't get much fresher (or faster to prepare!) than this chicken-on-salad creation. Peppery watercress perfectly balances our perky, mint-infused dressing.

It doesn't get much fresher (or faster to prepare!) than this chicken-on-salad creation. Peppery watercress perfectly balances our perky, mint-infused dressing. See less

See this at: lifestyle.msn.com| Added on 05/23/07

An elegant addition to any brunch table, this spring tart showcases tender asparagus encased in a savory, quiche-like custard. To increase the herb appeal of this dish, try adding a few leaves of chopped fresh basil to the egg mixture before baking.

An elegant addition to any brunch table, this spring tart showcases tender asparagus encased in a savory, quiche-like custard. To increase the herb appeal of this dish, try adding a few leaves of chopped fresh basil to the egg mixture before baking. See less

See this at: health.msn.com| Added on 05/11/07

1. The 5-Minute Breakfast (Top Fat Burner!) Toast 1 slice 100% whole wheat raisin bread and spread with 1 Tbsp peanut butter. Serve with 1 cup low-fat plain yogurt and 1 cup strawberries, sliced. 398 cal, 20 g pro, 50 g carb, 13.5 g fat, 4.5 g sat... See more

1. The 5-Minute Breakfast (Top Fat Burner!) Toast 1 slice 100% whole wheat raisin bread and spread with 1 Tbsp peanut butter. Serve with 1 cup low-fat plain yogurt and 1 cup strawberries, sliced. 398 cal, 20 g pro, 50 g carb, 13.5 g fat, 4.5 g sat fat, 15 mg chol, 8 g fiber, 437 mg sodium, 500 mg calcium 2. Homemade Muesli Mix 1/2 c uncooked rolled oats; 1 med tart apple, chopped; and 1 Tbsp slivered almonds. Top with 2/3 c light soy milk or fat-free milk. Serve with 6 oz calcium- and vitamin D fortified orange juice. 401 cal, 13 g pro, 69 g carb, 8 g fat, 1 g sat fat, 0 mg chol, 8 g fiber, 116 mg sodium, 456 mg calcium 3. Sweet Smoothie In blender, mix 1 med banana, 1 c frozen peaches, 6 oz low-fat vanilla yogurt, 2 Tbsp orange juice concentrate, 1 Tbsp toasted wheat germ, and a dash of almond extract. 405 cal, 13 pro, 80 g carb, 3.5 g fat, 1.5 g sat fat, 8 mg chol, 6 g fiber, 114 mg sodium, 321 mg calcium 4. Breakfast Burrito In nonstick pan, scramble 1 whole egg and 1 egg white (or... See less

See this at: marthastewart.com| Added on 05/04/07

Serving: Serves 4 * Coarse salt and ground pepper * 12 ounces whole-wheat spaghetti * 2 tablespoons olive oil * 1/2 medium onion , thinly sliced,...

See this at: sweetavenuebakeshop....| Added on 04/27/07

Strawberries are in season at the moment, and my local farmers market is peddling gigantic crates of them for $5 a pop. I had to take advantage of this offer, so I decided to try out an idea I had for a light, fruity cupcake for Spring. I started out... See more

Strawberries are in season at the moment, and my local farmers market is peddling gigantic crates of them for $5 a pop. I had to take advantage of this offer, so I decided to try out an idea I had for a light, fruity cupcake for Spring. I started out with a basic cupcake recipe, which can be found here. I tweaked the recipe slightly by using about 2 tsp of vanilla extract instead of coconut extract. I ended up with about 16 medium-sized cupcakes. While the cupcakes were baking, I got to work on the Strawberry Filling. Strawberry Filling 2 cups fresh strawberries (sliced) ½ cup organic apple juice 4 tsp cornstarch ½ cup water ¼ cup organic unbleached granulated sugar Place strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 mins until strawberries soften. While stirring, slowly add sugar. Dissolve cornstarch in water, and add to saucepan. Heat until it thickens, but do not boil. Remove from heat. While still warm, blend briefly with a stick blender. The... See less

See this at: preciousmoments66.bl...| Added on 04/27/07

Our wish comes true last week. After a short break, it is really nice to come home to this awesome piece of news but only today then we get it done in black and white, signed and sealed. Getting this done was really heart breaking. One moment you... See more

Our wish comes true last week. After a short break, it is really nice to come home to this awesome piece of news but only today then we get it done in black and white, signed and sealed. Getting this done was really heart breaking. One moment you think you have got it, and the next you lost it. Then you got it again and you don't. After that roller coaster ride, I told my hubby that we shan't break this news to anyone until we are sure. Yet, at the back of my mind, I was praying that we won't be disappointed again. So having it done officially, I am really happy. Being "lost" for a good few weeks, finally I have a direction to move on. The feeling is great. As I mentioned earlier, I like my life to be alittle planned out. At least there is a homemaker's goal to pursue. *wink* I won't consider this to be our dream house but I think it is close. While I am waiting for friends and family to help me to collect unwanted carton boxes to stashed my treasures away. I got myself busy in the... See less

See this at: neverbashfulwithbutt...| Added on 04/27/07

Sometimes a simple yellow cake can be spruced up with the addition of some flavourful little candies, a little lemon juice and some purple food coloring. Alright, so these cupcakes served a dual purpose. I had a surplus of grape nerd candies in my... See more

Sometimes a simple yellow cake can be spruced up with the addition of some flavourful little candies, a little lemon juice and some purple food coloring. Alright, so these cupcakes served a dual purpose. I had a surplus of grape nerd candies in my house, and they needed to go away, or I just know I'd eat them all... AND I needed to make cupcakes to bring with me to an event this evening. I'll tell you what. They were a hit. Everyone that had one liked it, and I was even pretty happy with how they turned out. All I did, honestly, was alter the recipe I used for the Cherry and chocolate chunk cupcakes, and ice them with some purple "fruit punch" icing, and top with some nerds. Seriously. They were really pretty good. And just so you know, the basic yellow cupcake recipe that I've been altering for the last two sets of cupcakes (and another set of cupcakes I made today that I DIDN'T photograph) is the best recipe ever. So here is the recipe I used today. Note the (parenthesis)'s. Cream... See less

See this at: lifestyle.msn.com| Added on 04/26/07

Makes 4 servings Start to Finish: 20 minutes Ingredients • 1/2 of a 13.5-ounce package (12) frozen cooked, breaded chicken breast chunks • 1 4.5-ounce package (6) refrigerated buttermilk or country biscuits • 1 medium zucchini and/or yellow summer... See more

Makes 4 servings Start to Finish: 20 minutes Ingredients • 1/2 of a 13.5-ounce package (12) frozen cooked, breaded chicken breast chunks • 1 4.5-ounce package (6) refrigerated buttermilk or country biscuits • 1 medium zucchini and/or yellow summer squash, cut into 3x3/4-inch strips • 1/3 cup butter, melted* • 3 tablespoons honey* Directions 1. Preheat oven to 400 degree F. Arrange chicken chunks in a single layer on a microwave-safe plate. Micro-cook, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through). 2. Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through. 3. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping. Makes 4 servings.... See less

See this at: amazon.com| Added on 04/20/07

Book Description 101 Things to Do with Tofu Donna Kelly and Anne Tegtmeier 101 goes vegetarian! 101 Things to Do with Tofu makes being vegetarian even easier, with simple recipes, fast meal solutions, and healthy fare that is sure to please even the... See more

Book Description 101 Things to Do with Tofu Donna Kelly and Anne Tegtmeier 101 goes vegetarian! 101 Things to Do with Tofu makes being vegetarian even easier, with simple recipes, fast meal solutions, and healthy fare that is sure to please even the pickiest palate. These recipes will make your mouth water-and they all feature healthy tofu as a main ingredient! Give this valuable and versatile protein source a shot in your kitchen with recipes such as Butternut Squash Soup, Tofu Hummus, Healthy Mac 'n' Cheese, Tofu Sloppy Joes, Sublime Spinach Lasagna, Thai Coconut Curry, Tripleberry Tarts, Classic Cheesecake, and Lemon Raspberry Tiramisu. Tofu is the only complete protein food source in the plant kingdom! From the Inside Flap From breakfasts, soups and salads to kid-friendly favorites, international entrees and desserts, tofu is not just for stir-fry anymore! Hot Spinach and Artichoke Dip Tomato Onion Chowder Layered Fiesta Chopped Salad California Breakfast Burritos Healthy Mac 'n'... See less

Highlights: Price: $9.95 & eligible for FREE Super Saver Shipping on orders over $25. Details

See this at: lifestyle.msn.com| Added on 04/19/07

* Preheat oven to 350°F. Preheat grill to medium high. Toss the squash and zucchini with the olive oil and grill the rounds until golden brown — about 3 minutes per side. Remove zucchini and squash rounds from grill and cool on a wire rack. Toss the... See more

* Preheat oven to 350°F. Preheat grill to medium high. Toss the squash and zucchini with the olive oil and grill the rounds until golden brown — about 3 minutes per side. Remove zucchini and squash rounds from grill and cool on a wire rack. Toss the zucchini and squash together with the basil, lemon juice, lemon zest, cheese, and salt. Transfer to a 1 1/2-quart casserole and bake until the squash and zucchini mixture is heated through — about 15 to 20 minutes. Sprinkle the pine nuts over casserole and serve warm. See less

See this at: allrecipes.com| Added on 03/08/07

* Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. * Place the chicken and the...

See this at: kaboodle.com| Added on 03/08/07

• 750g pomodorino tomatoes • olive oil • sea salt and freshly . ground black pepper • good-quality balsamic vinegar • 500g penne • 200g black olives, stoned and halved • a small bunch of fresh basil, leaves picked • a chunk of pecorino cheese,... See more

• 750g pomodorino tomatoes • olive oil • sea salt and freshly . ground black pepper • good-quality balsamic vinegar • 500g penne • 200g black olives, stoned and halved • a small bunch of fresh basil, leaves picked • a chunk of pecorino cheese, to serve Preheat oven to 200°C/400°F/gas 6. Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they’re roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino. See less

See this at: lifestyle.msn.com| Added on 03/08/07

* 1. In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours. * 2. Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch... See more

* 1. In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours. * 2. Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture. * 3. For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired. Makes 4 servings. See less

See this at: lifestyle.msn.com| Added on 03/08/07

* 1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water. * 2.... See more

* 1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water. * 2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain. * 3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking. * 4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl. * 5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set. * 6. To... See less

See this at: lifestyle.msn.com| Added on 03/08/07

* 1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish. * 2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to... See more

* 1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish. * 2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top. * 3. Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling. * 4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined. * 5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake... See less

See this at: lifestyle.msn.com| Added on 03/01/07

* 1. Trim artichokes: Lay each artichoke on its side and, with serrated knife, cut 1 inch off top of artichoke. Trim stem end, then cut off stem level with bottom of artichoke. Peel stem with vegetable peeler. Bend back dark outer leaves just from... See more

* 1. Trim artichokes: Lay each artichoke on its side and, with serrated knife, cut 1 inch off top of artichoke. Trim stem end, then cut off stem level with bottom of artichoke. Peel stem with vegetable peeler. Bend back dark outer leaves just from around base of artichoke; snap off and discard. With kitchen shears, trim thorny tips from remaining leaves. Rub lemon all over artichoke and stem to help prevent discoloring. Repeat with remaining artichokes. * 2. In nonreactive 8-quart Dutch oven or saucepot, heat oil over medium heat until hot. Add mint sprigs and garlic and cook 3 minutes, stirring frequently. Add wine, salt, pepper, and 2 cups water; heat to boiling over high heat. * 3. Reduce heat to medium. Place artichokes, stem sides down, and stems in boiling liquid in Dutch oven. Cover and cook 30 to 40 minutes or until knife inserted in bottom of artichokes goes in easily. * 4. Transfer artichokes with cooking liquid to 8 shallow soup bowls; serve warm or cool to room temperature.... See less

See this at: lifestyle.msn.com| Added on 03/01/07

* 1. Trim baby artichokes: Bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut... See more

* 1. Trim baby artichokes: Bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half. * 2. In nonstick 12-inch skillet, heat olive oil over medium heat. Add onion and cook 7 minutes; add garlic and cook 3 minutes longer. * 3. Add white wine, salt, red pepper, and 1 1/2 cups chicken broth; heat to boiling over high heat. Add artichokes; heat to boiling. Reduce heat to medium-low; cover and simmer just until artichokes are tender, about 15 minutes or until knife inserted in bottom of artichoke goes through easily. * 4. Meanwhile, in saucepot, prepare pasta in boiling salted water as label directs. * 5. In cup, mix cornstarch with remaining chicken broth; stir into artichoke mixture; heat to boiling over high heat. Boil 1 minute. * 6. Drain pasta and place in large serving bowl; toss with... See less

See this at: whfoods.org| Added on 02/22/07

Prep and Cook Time: 50 minutes Ingredients: * 1 medium onion, quartered and sliced thin * 1 small red bell pepper, cut in thin1inch strips * 1 medium carrot cut in very thin sticks 1 ½ inches long * 1 bunch thin asparagus cut 1½ inches long, discard... See more

Prep and Cook Time: 50 minutes Ingredients: * 1 medium onion, quartered and sliced thin * 1 small red bell pepper, cut in thin1inch strips * 1 medium carrot cut in very thin sticks 1 ½ inches long * 1 bunch thin asparagus cut 1½ inches long, discard bottom fourth * 1 ½ cup zucchini or summer yellow squash, cut in thin 1inch strips. * 6 medium cloves garlic, chopped * 1 15oz can diced tomatoes, with juice * ¼ cup + 1 TBS vegetable broth * 1 cup fresh basil, chopped * 3 TBS cup fresh sage, minced * 1 cup fresh parsley, minced * 3 TBS fresh oregano, minced * salt & black pepper to taste * 4 oz whole grain linquini pasta * 4 oz Chevre' goat cheese (optional) See less

See this at: whfoods.com| Added on 02/22/07

* Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this. * Season chicken with a little salt...

See this at: whfoods.com| Added on 02/22/07

* Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar. * In a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms...

See this at: whfoods.com| Added on 02/22/07

* Prepare ingredients to stir-fry. * Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth...

See this at: whfoods.com| Added on 02/22/07

Prep and Cook Time: 15 minutes Ingredients: * 2 large bunches chopped Swiss chard * 1 medium clove garlic, pressed * ½ TBS balsamic vinegar or fresh...

See this at: whfoods.com| Added on 02/22/07

This spinach recipe helps you to get this super food into your diet very easily. The simple dressing is the perfect complement. You will find that it...

See this at: lifestyle.msn.com| Added on 07/25/07

Prep: 10 min. Chill: 4 hours Bake: 18 min. Ingredients Nonstick spray coating 1/3 cup crushed vanilla wafers (8 wafers) 1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total) 1/2 cup sugar 1 tablespoon all-purpose flour 1 teaspoon... See more

Prep: 10 min. Chill: 4 hours Bake: 18 min. Ingredients Nonstick spray coating 1/3 cup crushed vanilla wafers (8 wafers) 1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total) 1/2 cup sugar 1 tablespoon all-purpose flour 1 teaspoon vanilla 1/4 cup frozen egg product, thawed 3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections Directions 1. Lightly coat 10 muffin cups with nonstick coating. Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside. 2. In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among the muffin cups. 3. Bake in a 325 degree F oven for 18 to 20 minutes or until set. Cool in pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove... See less

See this at: recipes.sparkpeople....| Added on 07/18/07

Bring broth to a boil. Add mushrooms (shitake are a nice variation if you wish), bamboo shoots, vinegar, soy sauce, and peppers. Cover and simmer 5 mins. Add tofu, and bring back to a boil. Slowly add egg to soup, then stir gently once or twice.... See more

Bring broth to a boil. Add mushrooms (shitake are a nice variation if you wish), bamboo shoots, vinegar, soy sauce, and peppers. Cover and simmer 5 mins. Add tofu, and bring back to a boil. Slowly add egg to soup, then stir gently once or twice. Sprinkle each bowl with sesame oil and green onions. You can drastically reduce the sodium low sodium of home made vegetable broth. This is based on Swanson's canned fat free. If you want a texture closer to restaurant, dissolve 3T corn starch in 1/4 c cold water, stir in 1/2 c of hot soup (before adding egg), then add back to soup and simmer 2 minutes. I removed this step to save carbs and calories and my family likes it just as well. Number of Servings: 6 Recipe submitted by SparkPeople user NINEOF12. See less