Here's one...the leaner the ground beef the fewer calories..but I guess that's obvious. Cabbage Rolls from Sara Rosen Separate cabbage leaves by putting head of cabbage in a large pot of boining water and lettint ti sit for 20 minutes or so. Separate out individual leaves and fill with the following: Mix together.... 2 pounds lean ground beef 1 egg 1/2 cup beef broth....or water 1/4 cup uncooked long grain rice. 2 cloves fresh garlic, crushed Pepper to taste Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a tooth pick. Meanwhile....shred the rest of the cabbage, an onion, a couple stalke of celery finly sliced and a carrot chopped fine, and a 1 pound 12 0oz can of whole tomatoes. Place cabbage rolls in a Dutch oven alternatly with a mixture of the veggies in layers. Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar, juice of a lemon and a crushed clove of garlic. Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over all. And bake in a 250 degree oven for 4 hours......check often to see that it doesn't cook dry. Here's another....make this with turkey for less fat...good on a bun or with cooked brown rice. Danne's BBQ'd pork ( works well with turkey too) One Large onion,. chopped 1 stalk celery, chopped green pepper, chopped 1 1/2 cups broth 2 cloves garlic, mashed ( I like more) 1 T salt ( or to taste) 1 small bottle catsup ( or a bottle chili sauce) 2 T brown sugar 2 T vinegar 1 tsp allspice 1 tsp dry mustard 1 tsp chili powder 1/2 tsp tobasco 1 bay leaf 1/2 tsp paprika. Cook about a 5 pound pork roast, covered with some water until very tender. Cool and cut up, Simmer for about 3 hours with the sauce ingredients. Serve on a bun. This is from Sharon CB..and can be cooked frozen and reheated in the micro. Fresh Salmon Cakes 2 cloves garlic; minced 2 tablespoons minced onion 2 dashes Tabasco (or 1 teaspoon Old Bay) 1 egg yolk (or egg white) 2 tablespoons chopped parsley 2 tablespoons real mayonnaise 1/2 teaspoon kosher salt (less if table salt) fresh ground pepper to taste 2/3 cup coarse white bread crumbs 1 pound fresh salmon 1/2 cup Panko (Japanese bread crumbs) 2 or 3 tablespoons olive oil In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties. Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce. *May substitute cracker crumbs or bread crumbs for the Panko. And this, chill and remove fat before freezing. Gypsy Stew..Pink Adobe, Santa Fe 1 large frying chicken cut into pieces 3 yellow onions peeled and quartered 8 cloves garlic, peeled and halved ( I chop!) 2 cups dry sherry 1 cup chicken stock 12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned) 6 large ripe tomatoesÂAgain I use whole canned plum tomatoesÂ.cut in 4thsÂpull apart using 2 forks) Salt to taste and ½ pound grated jack cheese Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat.. Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes. To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top. Good made ahead and reheated. Linda C

I have never made lasagna without cheese, but I don't see why you couldn't make a pasta layered with sauce. If you don't want to or can't eat cheese maybe you could try one of those soy cheese products. I never have used them but they are supposed to be interchangable with regular cheese. With your one risotto recipe you can come up with a zillion combos. I have two recipes that are standbys and I've gotten to the point where I simply add whatever veggies sound good that day. The formula for the rice is the most important thing. Combos: mushrooms onion asparagus or broccoli tomato shredded carrot --------------- tomato artichoke hearts peas onion --------------- broccoli onion --------------- Shepherd's pie should also freeze well minus the potatoes that go on top. When ready to eat you can just whip up the mashed potatoes and add them before reheating in the oven. Shepherd's Pie 3 small potatoes 2 cloves garlic 1/2 tsp. dried basil 2 Tbs. margarine or butter 1/4 tsp. salt 2-4 Tbs. milk (more if needed) 1 medium onion, chopped (1/2 cup) 1 medium carrot, sliced (1/2 cup) 1 Tbs. oil 1 15oz can kidney beans, rinsed and drained 1 14oz can chopped tomatoes, drained 1 10oz pkg. frozen whole kernel corn or mixed veggies 1 8oz can tomato sauce 1 tsp. Worcestershire sauce 1/2 tsp sugar 1 cup shredded cheddar (opt) Peel and boil potatoes until soft. Mash, add margarine, basil, salt and gradually add in milk. In medium saucepan cook onion and carrot in hot oil till onion is tender but not brown. Stir in kidney beans, tomatoes, frozen veggies, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly. Transfer mixture to an 8x8x2" square baking dish. Drop mashed potatoes in mounds over top. Sprinkle with cheddar if desired. Bake, uncovered in a 375 degree oven for 25-30 minutes or till heated through and cheese begins to brown. Makes 4-6 servings

Hey guys! Sorry that I haven't been here in a while! Work has been keeping me busy! Yes!...you will be keeping me busy, but I'm more than happy to share recipes. I'll write recipes bit by bit so that you guys don't get completely inundated with recipes all over the page!! I actually don't make my own garam masala...I find it too be too much extra work! (so sue me I'm lazy!!)...but here is a good recipe you can use.. Garam Masala Cumin Seeds - 7 tablespoons Cardamom - 3 1/2 tablespoons Black Pepper - 3 1/2 tablespoons Fennel (Saunf) Seeds - 2 tablespoons Black Cumin Seeds - 2 tablespoons Coriander Seeds - 2 tablespoons Cloves - 1 tablespoon 1" cinnamon stick Bay Leaf - 1 tablespoon, crushed...about 2 leaves Ginger Powder - 3/4 tablespoon (crushed dry root) Mace - 1 tablespoon Nutmegs - 2 (broken) Procedure Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general. Makes: 1 1/2 Cups. Hope this helps guys! I think if you were to use garam masala bought in the Indian grocery stores, it would be just as authentic and would save you gobs of time! I'll be writing more recipes later! Next...aloo mattar...by the way, do you want these recipes to be vegan? or lacto-vegetarian...I can give substitutes for dairy for those who are vegan! Happy eating for now!! Savita

Here are many vegetarian recipes. Here is a link that might be useful: VEGETARIAN