Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing (fat free is ok too) Grated Parmesan cheese (as much or as little as you like) Place chicken in baking dish. Pour Italian dressing over top.Cut up tomatoes to bite size pieces and place on top of chicken. Add cheese. Bake at 350 degrees for at least an hour or until juices run clear. Serve white rice and pour juice over rice from the chicken. Source: SOAR My way of making this: I use skinless, boneless chicken breasts & cut each breast into thirds. Ive never used a whole bottle of Italian dressing. I like to sprinkle dried rosemary and dried basil over the chicken & tomatoes along with some garlic powder and dried red pepper flakes. I usually serve with vermicelli on the side. You can make everything the night before, cover with saran wrap and refrigerate until ready to bake. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious! Thin Noodles with Bacon This was a favorite supper of mine as a kid. Cook noodles or thin spaghetti or orzo until al dente. After draining and placing in bowl, I add butter and then parmesan (either grind up a wedge or get the Digiorno shredded in the little plastic container). Salt and freshly ground black pepper. (sometimes I squirt a little fresh lemon juice over the pasta at this point). Then I sprinkle with crisp bacon cut in bite size pieces . Serve this with a tossed salad with vinaigrette or Italian dressing. You might want to just start with the noodles, butter and bacon to see if your family likes it and add the parmesan on your own serving. Meat Loaf 2 eggs 3 oz tomato paste ½ cup water 1 tsp salt 15 grinds fresh black pepper (probably should use way less ) ¼ tsp cayenne pepper 2 lbs ground beef, 85-90% lean ½ cup plain breadcrumbs 1 small onion, finely chopped 1 garlic clove, pressed Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed. Place the meat mixture into a baking pan and shape into a loaf about 11" x 4" wide. The loaf should be in the middle of the pan. Blend some ketchup, a little chili sauce, Worcestershire sauce, garlic powder and a little bottled BBQ sauce and spread over the meatloaf. Cover with foil. Bake 45 minutes, then uncover, and remove as much liquid as possible. Return to oven uncovered and bake another 15 minutes. Source: I adapted this recipe from Dave Liebermans recipe, "Bubbys Meatloaf". You can cut back on the onions, black pepper and cayenne pepper a bit.--Ann Great with whipped potatoes (I like to add butter, milk or Half & Half, salt & pepper and a little garlic powder, to boiled potatoes, then whip in electric mixer until very smooth).

This is one of my favorite foods to snack on. Long time ago in Szechuan, there would be these small street vendors who sold this type of turnip salad to kids. I used to buy it all the time. For a few pennies, I could buy a handful and munch on them. When I had no money, Id search high and low in my house for pennies. Too bad these vendors arent around anymore I guess you cant really make a living selling food for a few pennies these days. Now Im going to show you how to make this turnip salad. I hope you will enjoy it as much as I do. Ingredients: Salted turnip 400g (1pack) Sugar 4 6 teaspoons Light soy sauce 1 tablespoon (optional) Green onions 3 4 Chili oil 3 5 teaspoons Grinded peppercorn 1 2 teaspoons Sesame oil 4 6 teaspoons 1. Rinse the turnips under water first to wash of any salt. 2. Cut the turnips into 2inch long, thin strips. After you cut it, run it through cold water one more time, and drain it well. 3. Cut the green onion into 1 inch long, thin strips. 4. In a bowl, mix sugar, soy sauce, chili oil, grinded peppercorn, and sesame oil. 5. Mix the green onions with the turnip. 6. Pour on the sauce, and mix well with the turnips, and serve. Note: After youve mixed in the sauce with the turnips, I recommend you store this dish for several hours first before eating. Why? This is because allowing it to sit for a few hours lets the flavors really soak into the turnips. Also, you can refrigerate it. I like eating it colder. Here is a link that might be useful: http://www.recipezworld.com/chinese-recipes/turnip-salad/

This is a dessert rather than a cookie recipe but it's full of fruit and fiber. It's originally a low sugar diet recipe but you can use real sugar and butter in place of the substitutes that I used, although it's healthier in the original version. It's really good! PLUM CRUMBLE 750 grams (1 1/3 lbs) plums, halved 1 TBS sugar substitute 1 TBS cornflour 1/2 teasp ground ginger 1/2 teasp ground cinnamon TOPPING: 2/3 cup (75 grams) or (3 oz) jumbo porridge oats (not instant or quick cook oats) 1/2 cup (60 grams) or (2.5 oz) wholemeal flour * 8 TBS sugar substitute 1/4 cup (30 grams) or (1 oz) chopped almonds or pecans 4 1/2 TBS (60 grams) or (2.5 oz) soft margarine, non-hydrogenated** 1 teasp grated orange zest 1/2 teasp ground cinnamon 1/4 teasp ground cardamom 1. Preheat the oven to 350F. 2. Put the plums in a bowl with the sugar substitute, cornflour, ginger and cinnamon, mix together and arrange evenly in a deep 9-inch (23 cm) pie plate 3. Topping: - Combine the oats, flour, sugar substitute, almonds, margarine, orange zest, cinnamon and cardamon in a bowl. Using your fingers, rub the ingredients together until the mixture forms a crumbly dough. 4. Sprinkle this mixture evenly over the fruit mixture and bake for 35 - 40 minutes or until the topping is golden and the fruit mixture is bubbling. Source: Adapted from Rick Gallop's GI Diet Green Light Cookbook My Comments: *whole wheat flour including the bran. ** although I never otherwise use margarine, I understand that some of the modern light and non-hydrogenated margarines are ok on this diet and better for you than butter. I am using wholegrain spelt flour at the moment for baking  it contains the bran. This was another surprisingly delicious, easy dessert! I used 6 large, dark purple plums, each one about the size of a small egg. When halved they sat cut side upwards in rows in a casserole dish. I used Becel margarine, thinking it was a good diet choice but afterwards noticed  printed in German in very small letters - that it was not recommended for use in baking. Oh well IÂll just find another brand for next time. of a no-fat no-sugar fruit yoghurt over top. SharonCb

It's cold here this morning, and a crockpot with pork roast in it sounds very inviting! I have 2 recipes I use for pork roast in the crockpot. The first one is probably what you're looking for - we like it with mashed potatoes. The second will feed a big crowd, and has Mexican flavors. CRANBERRY PORK ROAST (serves 4-6) 1 boneless pork loin roast (approx. 3 lbs) 1 16 oz. can jellied cranberry sauce 1/4 c. sugar 1/2 c. cranberry juice 1 tsp. dry mustard 1/4 tsp. dry cloves Place pork roast in a slow cooker. Mash cranberry sauce in a bowl, mix it with the sugar, juice and spices. Pour over the roast - cover and cook on low for 6-8 hours or until meat is tender. Remove meat from the pot and keep warm while you make the gravy. Skim fat from juices, measure 2 cups (adding water if necessary) and pour into a saucepan. Bring to a boil. Make a paste with 1 1/2 Tbsp. cornstarch and 1 1/2 Tbsp. cold water - stir into gravy - cook and stir until thickened. Season to taste with salt and pepper. (Note: I don't always thicken the gravy, sometimes I just use what's in the pot by itself). ------------------------------------------------------------ CHALUPA PORK ROAST 3 lb. pork roast (bone in) 1 lb. pinto beans 2 very large cloves fresh chopped garlic 2 Tbsps. chile powder 1 Tbsp. ground cumin 1 tsp. oregano 1 can chopped green chiles 1 Tbsp. salt Trim fat off meat, wash and sort the beans, combine all ingredients in a large crockpot and cover with water. Cook on low for 6-8 hours - remove bones, break up roast - continue to cook until beans are tender and mixture is thickened. Serve burrito style (flour tortillas, cheese, chopped veggies, sour cream etc.) seagrass