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| Eat Smart. Be Fit. Live Well. It's what our recipies are
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Chili-Cheese Casserole for a Crowd
04-16-2004 - from Cooking Light Magazine
The ingredients in this deep-flavored dish are reminiscent of mole, the Mexican sauce made from onion, garlic, chiles, and chocolate. The chipotle chiles add a smoky flavor, though they can be omitted. |
Citrus Chicken with Oregano and Cumin
by Sally Sampson
When the lime and orange zests cook they create a sweet stickiness that is almost candy-like. The oregano and cumin add a counterbalancing kick; serve with rice and a big green salad. |
G.I. Joes (Sloppy Joes)
Cooking Light Magazine
Sloppy Joes are not easy to eat--that's half the fun for kids of all ages. Adults who like spicy food can add hot sauce at the table. |
Gloria Loring's Lentil Stew
07-15-2007 - by Gloria Loring
Singer/actress/author Gloria Loring concocted this stew for her good friend and talent manager, Cheri Ingram. Cheri has chronic pancreatitis, and her diet is limited to about 16 items. It took some experimenting, but in time Gloria whipped up a very tasty dish! |
Gold-Coast Grouper with Mojo Marinara
04-16-2004 - from Cooking Light Magazine
A mojo is a spicy, though not hot, sauce made with citrus and herbs. If grouper is not available, try any white, firm-fleshed fish. |
Pasta with Fresh Tomatoes
04-16-2004 - by Sally Sampson
Is this dish pasta with fresh tomatoes or fresh tomatoes with pasta? Whichever way you decide, fresh tomatoes, fresh basil, and cooled pasta are perfect on a hot summer night. |
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