new thread Michael Thurmond food tips and recipes...

25 years ago

Hi Everyone,

After reading the large post below, I thought there should be a post just for food tips and tricks!

My tips are:

I use Nu-Salt in place of table salt.

DO try the Jambalaya recipe! It is wonderful!

If you can't have red meat, are you allowed pork? Try using ground pork for meatloaf or stuffed peppers/cabbage rolls. Ground turkey is OK, but I prefer the pork! Your butcher (hiding behind the meat counter wall usually) can grind up anything!

Try some no fat, no sodium Miracle Whip in your tuna. (I had to have my store special order it)

Do try the cucumbers and onions in balsamic vinegar (add a few packets of sweet and low!) for a crunchy snack, it helps!

I found pear and raspberry infused balsamic vinegar in my store as well, it's great on lettuce with that dreaded 2 oz. dry turkey cubed on top, and almost tastes like expensive dressings you might normally buy!

Add some sautÃ©ed mushrooms/onions/pea pods to your 2oz. portion of chicken/turkey/beef. Remember they are the few free foods!

To add some butter flavor to your mashed potatoes, asparagus or any other veggie, find your local cake-decorating center (look for Wilton products) and get some artificial butter flavor. I have used it for years to make pure white frosting for decorated cakes.... but it adds that flavor to foods as well, and it's made of water!

Add a little fresh lemon juice and you have a nice lemon/butter sauce for your fish!

(DonÂt cook with it though, use it after the food is cooked!)

That's it for now, please add to this thread, then we can all eat "friendly" food!

Thanks,

Tina

Who has lost 8 pounds in 5 days, and with no exercise! (it has been too hot and humid here!)

Featured Answer

castanedo2_aol_com

15 years ago

I am new to the 6wmake over. I just received my kit, but I am short the Infinite Menu Planner. I am unable to find on line by itself. I am a type B (one answer short of a type A). Anyone know where I might get a PDF version of the IMPlanner? Thanks

Sort by:Oldest

Comments (37)

tina_indyjade_com
25 years ago
Oops! I forgot this!!!

I cook my egg whites in the microwave (much less mess than the old frying pan!) 3 minutes on medium power.

Also, I cook on Sunday for the whole week. I store everything in the fridge/freezer in those handy GladWare containers. It's much easier to go to the fridge and see exactly what I need for the day, all pre-measured and ready to re-heat and eat!
tina_indyjade_com
25 years ago
Shrimp is great sauted with mushrooms, onions and garlic (or just garlic with a drop of butter flavor tossed in just before serving).

Place your cooked/thawed cold shrimp portion on a bed of salad lettuce, top with your favorite vinegar!

Or dip cold or hot shrimp in a lemon/butter flavor mixture.
Related Discussions
do we have a quorum for a - gasp - diet food thread?
Q
Comments (80)
The bad thing is that I'm hungrier, and it's hard to stick to the calorie level that seems to produce rapid weight loss for me. I've been missing my target fairly often, and it feels like my body wants more food. So I've started packing a bento-type lunch, as mentioned in another thread, in hopes that at least my calories will be healthy ones. This is a classic example of dieting vs. lifestyle changes. Dieting is a temporary way of eating with the goal of losing weight, while lifestyle changes are a permanent change in one's lifestyle with the ultimate goal of improving one's health in all areas including weight loss (if it's necessary). IMO when someone says they "can't lose weight", what they really mean is "I can't lose weight as fast as I want to", and so they give up. The "diet" industry has brainwashed us into thinking that if we don't lose at least 1-2 pounds per week, then something must be wrong, and that's a big lie. Choose fruit over chips -- not because they're a "diet" food or "low-cal" but because fruit is a much healthier choice than fried potato chips. Eat a salad full of veggies with lean chicken -- not because it's a "diet" meal but because it's full of healthy nutrients that are good for you! Include a piece of 100% whole grain bread if you want and even a little bit of butter -- yes, butter! Take smaller servings (and only one of each -- don't go back for seconds) and skip the gravy and creamy sauces --- they're not necessary if food is well-seasoned. Eat smaller amounts more frequently. Don't skip lunch if you're planning a nice dinner out -- just eat a smaller dinner (dinner out doesn't have to mean overeating). Have a dish of ice cream now and then, just not most days of the week. Don't eat "diet" foods (low-fat cookies, etc) --- just skip those snacks altogether and eat the real thing only on special occasions. That's how I slowly lost 50 pounds several years ago, about 1-2 pounds per month, eating ~1800 calories a day of healthy food choices and increasing my exercise, and have kept off every single ounce even during holidays and stressful times. During the holidays I don't eat as many cookies because "I don't do that anymore", simple as that. I dropped those bad habits and they're not a part of my life anymore. Prior to losing weight I had acid reflux and have a family history of diabetes. The acid reflux is completely gone (without taking a single purple pill) and probably so is my risk of diabetes. I don't have the metabolism of a race horse; I'm a typical middle-aged woman with a desk job. I made simple but important permanent lifestyle changes in eating and exercise, and I stuck with it and persevered no matter how slowly the scales budged, and some months they didn't budge at all!
...See More
favorite back of the bag/box recipes thread
Q
Comments (29)
I made the recipe from the back of the Hershey's Cocoa box and it was pretty good. It's a chocolate cake recipe with chocolate frosting. I love a recipe where the only ingredient for choclate is cocoa, because I keep that on hand. I usually have a square or two of baker's choclate, but never enought to make a whole recipe with. I buy it on a per project basis. It wasn't quite done on time, so I left it in the oven a little longer and the edges got a little overdone. A glass of milk helps with that. It's a very dark and moist cake. The order in which you add ingredients seemed a little weird for me. Maybe because I'm used to making cookies. You start with the flour, sugar, salt, soda, powder, and cocoa. Then add the eggs and vanilla. Then some milk and a cup of boiling water. Strange order it seems. I'm sure it would have been even better had I not baked it in silicone baking pans. I really dislike those things!
...See More
Your Best Stay Fresh Longer Food Storage Tips !!!
Q
Comments (10)
Two adults here, as well. Wasted food is the most expensive food you purchase, so I do careful meal plans to help reduce that "forgotten" something-'er-other, especially in the crisper drawer. I dehydrate, freeze, or vacuum seal with a FoodSaver for longer storage. Instead of waiting for the celery go go limp, I'll dehydrate a portion of it. Works great in soups, casseroles, etc. I also dry the celery leaves. Can't get all those mushrooms used? Slice and dehydrate them. I make entire soup mixes with a wide variety of dehydrated foods. We eat dehydrated zucchini as a substitute for potato chips. Hard cheese keeps longer in FoodSaver bags. When grapes are on sale, I'll stock up and freeze them in FoodSaver bags. I like the green bags for bananas, as well as freezing or dehydrating bananas when I can get a deal on them. FoodSaver canisters are great for leaf lettuce and fruit in the refrigerator. They keep much longer when vacuum-sealed. When potatoes are buy a 5# bag - get one free, I make them into mashed potatoes and freeze them in dollops and vacuum seal the dollops in FoodSaver bags. Otherwise, we'd never be able to use 5#, let alone 10#... I also cook and mash sweet potatoes and dehydrate them on the fruit roll-up trays. When crispy-dry, I run them through the blender and make sweet potato powder. Reconstitutes to make mashed sweet potatoes by adding hot water. I do the same thing with tomatoes for tomato powder. Reconstitute it with water for making pizza sauce, etc. It's amazing how many tomatoes you can get in a quart jar when you dehydrate them, and even MORE when you make tomato powder. Ripe fruit can be made into fruit roll-ups. You can dehyarate yogurt. I even dehydrate lean cooked meat cut into 1/2-inch cubes. After they are dry, I package it in FoodSaver bags and stick it in the freezer. Make sure your refrigerator is 40Â°F, or colder, and your freezer is 0Â°F or colder. Food degrades faster when those temperatures are warmer. -Grainlady
...See More
Please help me grill. Tips and All Recipes appreciated!
Q
Comments (34)
Well, you all have me convinced! I'm ordering one today or tomorrow, along with a grill temperature probe, which I needed anyway. I watched a few YouTube's last night on the Instant Pot and was pretty surprised at what it can do. I'm going to get the Ultra, as it seems to have a few more features for now and later - it does have a 'faux' sous vide setting, which I'm sure is inaccurate, but will suffice for now should I attempt it. I'll get the Anova after reno if I still want it. Hard boiled and poached eggs, fast and easy rice, pasta, proteins, steamed veggies, stock and bone broth, and I can make soups! Soups!!!! So glad this was brought up and I was encouraged to get one. I'll most likely order a pressure cooker cookbook as well. Annie, I will look for Instant Pot recipes too! Snowed yesterday, rain and cold temps for the next week, so clearly grilling is not something I can do always. However, I think I'll start small - I've got chili in the fridge, so next non-rainy day, cornbread in the grill : ) I think, with the grill, the electric skillet (which is quite large), the Instant Pot, microwave, and my sad toaster oven, I should be set. I've so few cooking utensils now, and very little space, it's all I can really use! The induction burner looked great, but I'd have to find and unpack my pans and order skillets - but I'm quickly running out of storage containers and I'm finding they aren't ideal for storage/cooking - nothing is, but I'll manage : ) I know one thing: After we're done with the reno, it'll feel like we're living like Kings! LOL! During the reno, I won't be limited in meals as I thought I might be. Again, and again, I'm so grateful to everyone here at the GW Cooking community!
...See More
nylorac
25 years ago
Tina, Thank you! Those are great ideas. I found some good garlic & herb and Lemon Pepper SALT Free seasonings in our grocery store. I love balsamic vinegar -- it really makes a difference.

I'm going to look for that butter flavor -- what a good idea!

I also do a lot of cooking on Sunday for the week ahead -- I love chicken breasts, and they are so easy to portion correctly.

I also find that frozen fruit makes a good fruit for the morning breakfast for me -- I get a berry medly strawberries, blueberries, raspberries, & black berries. I thaw them in the microwave and then the sweetness of the strawberries and blueberries blends better with the tart raspberries and black berries. I fill up one of the small round Gladware containers with the berries and it works great.

What a good idea! THanks again.

Carolyn
Gingerer
25 years ago
Don't like that dry turkey? Try putting the whole turkey breast in a pot of cold water. Bring to a boil and simmer for 45 minutes. Let stand until cool. (I buy the turkey breast with the pop up timer already inserted) De-bone and enjoy. It is very moist and much more palletable. Just cut up in serving sizes. I use one have for an evening meal with the family and the other half for 2oz. serving for the week.

Love the Glad Ware idea.
rosa23
25 years ago
Hey Tina,
Someone on the other board called the 800# to check on the NuSalt thing and it is a no no. Something about it being in the form of potassium something or other, which still equals salt.Not sure though. Please call the 800# and check on that . I will also! And it is great that you have this page going. I also come up with some creative ways to cook with no salt. I got to try that balssmic vinegar. As is I use aplle cider vinegar and find it still a little strong.
Morgan
25 years ago
Wow Tina - this page is a great idea. After being on this plan for 4 days, I can see where it will be really helpful if everyone pools their creative food skills and we come up with some interesting recipes.
Try this - it's great:

Breakfast - Female Type B -
Â2 egg whites, 1/2 cup fruitÂ

Whip 2 egg whites in bowl - set aside. (2 oz. protien)
Fry 1 medium banana (mashed or sliced) in a small Teflon lined pan. (1/2 cup fruit)
Add egg whites, cover and simmer until cooked.
Sprinkle with cinnamon, flip over and add cinnamon to browned under-side.
Cook for a few more minutes to caramelize bananaÂs fluid.

It's almost like desert.
~Morgan
tiberio_tds_net
25 years ago
I've read nearly all of the threads available through this site in order to get some feel for the program since I ordered the system about a week ago and am anxiously awaiting its arrival. I am a career dieter, have had good luck with some diets, not so good with others. Obviously I have never been successful at keeping the weight off...but I'm a great dieter with wonderful willpower and a creative cook which I think is one of the reasons that I seem to be able to stay on diets longer than alot of people. That's why this particular thread interested me. Tina seems to be extremely creative as well and we can all use a little help. I'm curious, though, it's been over a month since your (Tina's) first weight checkin. How have your subsequent weeks gone? Have you been as successful? Keep on sharing your tips and once I get started I will be happy to do the same. Best of Luck to everybody. CT
kittytattoo
25 years ago
Hey Morgan, that breakfast recipe sounds great!!! I am getting sick of just eating eggwhites and then my bannana. But I wanted to ask you cause I'm having problems with this. How do I fry without the oil? Don't things get stuck? I've been grilling everything and this is my second week and I'm getting sick of it. Please let me know. Thanks

Kittytattoo
Morgan
25 years ago
Kitty:
Yes, things do stick. I have been using an All Clad LTD non-stick pan and it is a bit (but not much) better. Since this is like a banana cinnamon omelet, lately I've been cooking the banana separate and setting it aside. Next, I slightly cook the whipped egg white in the non-stick pan, add the bananas and cinnamon, and then flip it over. That seems to work. (But, even if the whole thing mixes up it still tastes great.) I think the key is to cook the banana enough to remove most of the moisture, allowing it to caramelize and have a bit of crispness to it.

Good Luck
~Morgan
spardee_allegheny_edu
25 years ago
I just started today and I don't have many carbohydrates that I like so it's just potatoes for me. I cooked them in a non-stick pan and put some garlic powder,pepper, and Mrs. Dash on them. They were pretty dry. Does anyone have a better way to do potatoes so they aren't so dry.
mhouck
25 years ago
You can boil the potatoes first. Then pan fry them a little. They also have that spray butter that is diet. Maybe that would work too.
mhouck
25 years ago
I checked out the link. I did not know that soy can cause women to have a difficult time losing weight. I am waiting for my kit. I ordered it over the Columbus Day weekend. It is scheduled to arrive on Friday. I hope this works!

Michelle
hdf_73
24 years ago
Thanks for all the great recipies and tips! I will be starting the program on Monday! Also I have started a club over at yahoo for people using this program. If anyone is interested email me for the link at hdf_73@yahoo.com
new2gardenfl
20 years ago
Try cooking mashed potatoes and add some salt free stock!
new2gardenfl
20 years ago
I bought a small container of Wilton Butter Flavor from the local fabric/craft/cake shop. I researched the ingrediants: water, propylene glycol and artificial flavors.

I researched propylene glycol and this is what I found:

What are ethylene glycol and propylene glycol?

Both ethylene glycol and propylene glycol are clear, colorless, slightly syrupy liquids at room temperature. Either compound may exist in air in the vapor form, although propylene glycol must be heated or briskly shaken to produce a vapor. Ethylene glycol is odorless but has a sweet taste. Propylene glycol is practically odorless and tasteless.

Both compounds are used to make antifreeze and de-icing solutions for cars, airplanes, and boats; to make polyester compounds; and as solvents in the paint and plastics industries. Ethylene glycol is also an ingredient in photographic developing solutions, hydraulic brake fluids and in inks used in stamp pads, ballpoint pens, and print shops.

The Food and Drug Administration (FDA) has classified propylene glycol as an additive that is "generally recognized as safe" for use in food. It is used to absorb extra water and maintain moisture in certain medicines, cosmetics, or food products. It is a solvent for food colors and flavors.

Propylene glycol is also used to create artificial smoke or fog used in fire-fighting training and in theatrical productions.
How can ethylene glycol and propylene glycol affect my health? Eating or drinking very large amounts of ethylene glycol can result in DEATH, while large amounts can result in nausea, convulsions, slurred speech, disorientation, and heart and kidney problems.

Female animals that ate large amounts of ethylene glycol had babies with BIRTH DEFECTS, while male animals had reduced sperm counts. However, these effects were seen at very high levels and would not be expected in people exposed to lower levels at hazardous waste sites.

Ethylene glycol affects the body's chemistry by increasing the amount of acid, RESULTING IN METABOLIC PROBLEMS. Similar to ethylene glycol, propylene glycol increases the amount of acid in the body. However, larger amounts of propylene glycol are needed to cause this effect.
ruthieg__tx
20 years ago
So how do you feel about using it now that you know what it is?
new2gardenfl
20 years ago
I think that I will use a small amount of it. More as a treat, but I would be hesitant to use it on a daily basis.
melanie32
19 years ago
I have heard a lot about this diet and I am beginning it tomorrow. I'm excited! I am body type A and have dieted all my life and now it seems as if nothing works...so i thought why not? Give it a try..
sandy247
19 years ago
I just received my plan and am trying to purge my pantry and refrigerator before i begin. I did notice that no one has mentioned marinating meats before cooking. Marinades both add flavor and tenderize meats. Has no one tried this yet or is it not allowed on the plan? I want to try using stock, vinegar and herbs and spices to marinate my meats then cook them. Has anyone tried it? Please let me know. Thanks, and good luck to all.
kimogal
19 years ago
I'm so glad I found this site! I think it's going to be a big help! For anyone who is new to this diet or wondering if it really works I'm here to tell you...IT'S AMAZING!!! The weight literally melts off day by day and it's continuous!!! I was on it 2 years ago and am back on it now but you don't hit plateaus like on other diets! It's just a very hard diet to stay on for me but I'm hoping I can get some ideas to help me on this site! Any other diet is a waste of my time and I've been on them all!
alottolose
19 years ago
Hello. I've been thinking about ordering the 6 week.... and I was hoping some of you would give some examples of their weight loss progress since they've been on it.

Thanks,
Alottolose
fastpitch
19 years ago
What is the difference between A,B&C body?
I have C and need to loose about 10lbs.
nitrophospo
19 years ago
Hi, I just now found this thread. How about that! Two of my favorite hobbies gardening and fitness together on one website! I absolutely love Michael Thurmond's plan, it is the best by far! Anyone with questions should go to www.provida.com for all the info.
alyson2
18 years ago
Hi, everyone. I just purchased the program on ebay and it came yesterday. I am acclimating to how to live, because I am really determined to make this work. I already see that I am going to have difficulty with the very stringent rules on fat. I am used to the low-sodium because I was on the Rice Diet for several months years ago, but I really am worried about not being able to use low-cal salad dressing and a bit of fat to make things cook and be a bit tasty. I am trying to balance the good the diet will do against the fear of failure due to boring food. I just don't want to fail yet again! Cooking is a hobby, so I will have to adjust my thinking firmly on that. I am wondering if any of you on the program have gone "off the page" a bit, and if so, how it affected your progress. P.S. I found wonderful salt-free spice blends at www.penzeys.com. Check it out. I am also purchasing two cookbooks--one from the Heart Association and another for diabetics. Both indicated stringent low-fat, low-sugar, low-sodium, so I hope I can adapt the recipes. It looks like the key to this is PREPAREDNESS, and figuring out how to make it palatable. I am so interested in all your stories. Best wishes to all, Alyson
healthygirl
17 years ago
Hi Everyone,

This site is Great I needed a few of these tips cuz I tend to get bored easy eating the same things. I really like the banana egg breakfast and using chicken stock for potato. I'm going to try these.

I was on this a few months ago before my wedding and lost 30lb in the 6 wks. Im back on and my new husband is also doing it with me. I only been on for 3 days and already dropped 6lb i know we shouldnt weight everyday but seeing the lbs drop off motivates me to stay focused.

Here are few of my tips-
I need some new chicken recipes though. I have a few things I do to keep interesting but still gets boring.
I grill chicken breast on a forman grill with galic powder and other spices. Taste great I tend to do that on sunday and use all week. This is a time save since I work all day and I prepare my meals for the next day the night before.

I also season with out salt and saute in non-stick pan when it starts to brown I use water and keep turning and letting water cook off and browning chicken till nice and golden. Doing this makes the natural salt in the chicken come out and you would swear you added salt to it. When chicken is almost done you can add your favorite veggies. serv over your rice or potato.
Im going to try using no salt no fat chicken stock to do this I'm sure it will taste even better. Try using some curry powder too and/or cayanne pepper to add heat.
smorgane
17 years ago
I have tried two new recipes the first one was the mashed banana with egg whites and cinnamon..very tasty...ty

the next one was a sweet treat..whip two egg whites with 1/4 tsp cr of tartar till soft peaks form..add 1/4 tsp cinnamon and 1-2 tbsp splenda..whip till firm peaks form..drop by the tbsp onto a non stick pan and bake at 350 till brown..careful they dont take long to brown..

very good..now looking for more new ideas to add to my boring eating way of life..lol
leon2johoulton_yahoo_com
17 years ago
I have been on the diet for about a week have lost 7lbs.. WOOHOO.. BUT I have been getting dizzy .. EXTREMELY DIZZY...Well I have been eating and drinking what is in my book..I have been buying the lowsodium meat behind the store counter.. I read on it today while I was buying.. 450 MG PER 2 OUNCES !!!! This means I have been eating WAY TOO MUCH sodium, could be the reason for my vertigo. I looked for just turkey breast at the store.. and for 9 ounce little piece of TURKEY it was 9.00 ???

Where are you guys finding Turkey breast to SLICE ???
slidingby_aol_com
15 years ago
I have been on the M.T diet for 4 days now. It seems really hard this time. I was on it some years back and lost 9 lbs the first week. I always seem hungry and sometimes fall off the diet by eating a piece of toast or a little bit MORE oatmeal. I love the rice but have a hard time NOT using SOY SAUCE. How bad is that? Thanks for all the tips, I was getting bored and I misplaced my M.T. BOOK.
slidingby_aol_com
15 years ago
I found my M.T book! It's been 10 days now since I started and i've lost 14 pounds! I do seem hungry and getting a little tired of the same ol same ol. I'm hoping to get some more receipes here on the M.T thread but these posts seem so out dated. None were posted in the year 2010 only before then and seems like I'm th only one who has posted anything this year 2011. ? Anyone with some experience please e-mail me. I am so excited at the lbs that I dropped so fast and need to stay on this diet it is the best and I have tried them ALL. I need to lose 50 lbs.
cockadoodledo57_hotmail_com
15 years ago
I am just starting this regimen and have also looked at another plan that is all organic. I am searching for some sort of salad dressing but not the cucumber based that is in the book.
mamat6161_yahoo_com
15 years ago
I just start MT Program yesterday and I am very excited about it. I am so happy that there is a site like this to share ideas. I will be posting ideas as I continue this journey. Thanks everyone for the ideas that have been posted so far.
Can someone tell me are you supposed to weigh your food before you cook it or after and when you are measuring a cup of veggies can it be measured as 8oz instead of a cup since 8oz's equals 1 cup?
Good Luck everyone
Laura367
15 years ago
Good morning! I started the program this morning and really feel great about it. I did this about 2 years ago and lost 40 pounds in 4 months. I think I fell down on the maintenance side of things and the weight did creep back on. I was happy to find this thread so that I can check in and keep motivated. Wishing everyone a great deal of success....
FaithDriven24_gmail_com
15 years ago
Hi Everyone! Happy Easter! Or Resurrection Day! I decided to start MT on Easter day 2011....glad I found this thread. Ill post as I go along with my journy. I think making ur meals in one day for the week and prepackaging and feezing is key! Especially wen I work all week... I also measure my food cooked cuz that's the way I eat it. Someone asked about it so just thot id mention it... good luck everyone! Hope we can all help eachother!
Hwoodskat_gmail_com
15 years ago
I'm waiting for mine in the mail. Everyone is saying how restricting it is, just hope not as bad as hcg diet. That one was horrible. 500 calories a day.
love4shihtzu_yahoo_com
15 years ago
Hello Everyone!
I'm really glad i found this thread!
I have some tips as well. :O)
I am a female type A
1.I saute in chicken broth my onions,cilantro,tomatoes and squash with my chicken,fish,shrimp or turkey.
2I make homemade hot sauce boil together then put in food processor.season to taste
Also, you can hand cut tomatoes,peppers and onions to make a pico de gallo. season to taste
3.. turkey meatball- Make golf ball size balls. 1 15 oz tomato sauce,3 small tomatoes,1 small onion,1 green and 1 red bell pepper,1 tsp parsley,1 tsp garlic,1 tsp oregano,1tsp basil,2 packets splenda,2 egg whites and black pepper.

mix all ingredients together and cook.
When meat ball are ready mix sauce in with the meatballs. let simmer 5 minutes. Serve.
5. these are some ideas i have thought of or got from someone else. I use my own type A food and my own ideas. :O)
0.Hash browns
0.oatmeal muffins
0.pancakes 1/2 cup of plain oat meal,4 eggs,1 splenda,1/4 tsp vanilla. Grind oatmeal then mix all ingredients.
1.fiesta eggs
2.turkey veggie soup
3.sweet and sour meatballs
4.turkey burgers
5.pizza- 1/2 c oatmeal uncooked and ground up, 2 tsp of Italian season,3 tsp garlic,1 1/2 nsa baking powder,2-3 tsp water.Mix and patty out.sauce-1 small can of tomato sauce,1-2 tsp garlic,2 tsp balsamic vinegar.splenda to taste. toppings- turkey,tomato,onions,peppers,etc.
6.meatloaf
7.turkey tacos
8.chicken fajitas
9.chicken fried rice
10.hot chicken fingers
11.pepper chicken
12.stir fry
13.beef stew
14.chili
15.cabbage
16.pepper steak
17.pot roast and veggies
18.meat loaf
19.seafood gumbo
20.red snapper stew
21.bass
22.spicy shrimp
23.crab cakes-2 oz crab,1 egg,1/4 c. onion,1/4c. bell pepper.Mrs dash to taste,1/4 c. oatmeal. mix all ingredients and fry like pan cakes. add hot sauce. Yum!
1. veggie stew
  25.Garlic vinaigrette dressing-1/2 c. balsamic vinegar,1/2 c.nsa garlic vinegar,1 tsp garlic chopped,2 tsp thyme,1/2 tsp ground ginger,splenda to taste.
  26.sweet potatoes- 2 lg sweet potatoes,vanilla flavoring,orange flavoring. Mix and bake on 350 for 20 min.
  27.candies yams- 4 yams,splenda,cinnamon to taste. bake on 350 till caramelized
  Have lots more. But i will have to add more later. :O)
  Hope this helps someone. Sorry it's so "short ans sweet"
Brenda Roberts Cottrell
8 years ago
What about coffee do u drink it black!

*new thread* Michael Thurmond food tips and recipes...

Comments (37)

Related Discussions

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

new thread Michael Thurmond food tips and recipes...