Stacy, glad you liked it, and that Will did too. I always say: "Give a man a fish, and he'll eat for a day. Give a boy enough sauce, and he'll eat whatever carp you put in front of him, then complain to his wife that she can't cook like his mom." ...huh? Your pics are beautiful. We got 11" on Tuesday - very odd for us, especially in March. Global warming.

i try atleast 1 new recipe each week. i only eat low fat foods, 30% or less cal from fat, or recipes that have the nutritional analysis so i can decide if i want to splurge and work off the excess lol. almost all my new recipes come either from CookingLight, Self or Shape magazies. CookingLight has a rating system i refer to first and every recipe i've tried from Self or Shape has been wonderful. not only am i picky about nuritional stuff but it needs to be quick, healthy and make as few dirty dishes as possible LOL, almost nearly impossible odds there lol. but i do manage to find about 2 recipes a month that pass all the tests, and 1-2 each month that i'd make when i have time. my latest find is from cookinglight and not only is it a GREAT recipe, healthy, makes 2 dirty pans only LOL i have making it down to 45 minutes start to clean up :-) i have been making this every week for months now ~ liz Pasta with Vodka Cream Sauce Ingredients 1/2 pound uncooked penne pasta 1 tablespoon olive oil 1/2 cup finely chopped onion 1 teaspoon salt, divided 1/4 teaspoon crushed red pepper 1 garlic clove, minced 1/2 cup vodka 1/4 cup fat-free, less-sodium chicken broth 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1/4 cup whipping cream 3 tablespoons thinly sliced fresh basil Preparation Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately. Yield 4 servings (serving size: 1 cup) Nutritional Information CALORIES 354(25% from fat); FAT 9.9g (sat 3.9g,mono 4.1g,poly 0.6g); PROTEIN 8.5g; CHOLESTEROL 20mg; CALCIUM 36mg; SODIUM 662mg; FIBER 3.1g; IRON 1.2mg; CARBOHYDRATE 48.6g Maureen Callahan , Cooking Light, SEPTEMBER 2007

I also was going to say pork stroganoff. This one with three mustards is a good one: Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) crème fraîche 1 dessertspoon groundnut oil ½ oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia SmithÂs Winter Collection. SharonCb

I don't grill, so I'd probably just roast the chicken with some vegetables, Ann T's high heat roasting method is custom made for a fast chicken dinner and things like sweet potatoes and parsnips roast well at that high temperature too. Toss the carcass in the crockpot the next day with some water, onion, carrot and celery and make stock. Let it simmer all day, strain out the vegetables, add some leftover chicken back in along with noodles or rice and you have soup. The pork I'd probably brine in cider, rub with herbs and roast too. That way I could stick a couple of baked sweet potatoes in the oven with the pork roast, maybe even baked apples for dessert. All quick, easy and ready in the oven! Off in another direction, the pork would be good as pulled pork in the crockpot too, with some BBQ sauce and served on bun or you could slice the tenderloin and use this recipe from Lars' niece, Amanda: Caramelized Pork Slices 1 pound pork tenderloin (we usually use pork chops) 2 cloves garlic, finely chopped 2 Tbsp packed brown sugar 1 Tbsp orange juice 1 Tbsp molasses or maple-flavored syrup 1/2 tsp. salt 1/4 tsp. pepper Cut pork into 1/2 inch slices. Spray 10-inch non-stick skillet w/ cooking spray; heat over med-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, until mixture thickens and coats pork. (Amanda Maedgen) Annie