I used my "regular" pumpkin pie recipe for Thanksgiving but skinnied it down by substituting no-fat evaporated milk and Splenda. It still got the same oohs and ahs that it always does and disappeared just as fast. 1 9" unbaked pie shell 1 15 oz. can pumpkin 1 1/2 cup Splenda or equivalent 3 eggs 2 Tablespoons flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 cups concentrated skim milk or 1 12 fluid oz. can fat free evaporated milk Combine the pumpkin with eggs, dry ingredients and milk. Stir until well blended. Pour into unbaked pie shell. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in the center comes out clean. Serve with fat free whipped topping. If you eat just the filling, it's really low calorie, low fat, low carbohydrate. You can eat all the crust or just the rim to get a little crust taste.

Sounds good! I have copied down and will have 'the cook' fix it up for us.... I wonder how many calories would be added if I threw in some big, fat noodles with that???? (I mean, if 'the cook' threw in some big, fat noodles...hee, hee!) nola anne

I still wouldn't worry too much, however, if you are - it's best to take her to the vet to have some tests run, even for peace of mind. But, keep in mind - when switching from a food to a food with better nutrition, they will need less of it to sustain themselves. If she was over-weight, it's possible this food is just better for her, and she's eating what she needs and no more than that. Kitten food is much higher in fat and such - to support those growing little bodies, that chances are since she has quit eating the kitten food, she's losing the weight she'd probably gained from eating it. Don't forget various things can affect the number on the scale, too. If they've just eaten, need to use the cat box, etc. It won't be drastic but, it can still make a difference. And cats don't need to eat much, as it is. The food I feed my cats has them each only needing just slightly over a quarter of a cup each a day. Break that into two feedings, and it's not much at all.

Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string. Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Here is a link that might be useful: Tuscan Pork