You can go to Dietpower.com and there is a terrific program they sell that can calculate recipes and they have like 30,000 food in there database. and most of the fastfoods too. i believe the program is $ 49.00 however you can get a trail for 15 days and they get another one for additional 15 days. I have used this program off and on for over 2 years and when i do i follow regualrly i have lost 10 - 20 ponds Here is a link that might be useful: www.dietpower.com

My husband came home this evening telling me I needed to check out bigoven.com They too have a recipe finder by ingredient. I'm not sure of how good it is or how varied the recipes are (I literally opened the page 2 minutes ago), but it came up with a pasta dish that didn't look bad based on having some leftover creme fraiche and arugula. It lets you put in up to three ingredients and updates the number of recipes based on your selections on the fly. Try it out, see if you like it. Bri Here is a link that might be useful: Big Oven

Thanks guy/gals! That pepper relish and the cantaloup sounds yummy! Here's what I have, now mind these are OLD recipes so they aren't written in cookbook format: Yellow cantaloupes or musk- Sugar melonsWater Select the large yellow variety of cantaloupe or the old-fashioned muskmelons when they are beginning to turn a little yellow in ripening. Peel the thin outer rind, and cut a very thin slice next the seeds; cut the sections in pieces one inch thick, and put them into a preserving pan with six pounds of sugar to ten pounds of fruit. Add one-half gallon of water, cover and boil until the melon becomes clear and transparent. Remove the cover and boil until the syrup is thick. Seal in jars. ====================================== Spiced Fruits: To eight pounds of fruit allow four pounds of sugar, one pint of good vinegar, one table-spoonful of ground cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground ginger, one teaspoonful of ground mace, one teaspoonful of ground cloves, one tablespoonful of grated nutmeg and six crushed bay leaves; mix the spices, put them in four muslin bags and tie them loosely. Boil the sugar and the vinegar for five minutes, add the spices and the fruit and cook until the fruit is tender. Soft fruit must not remain long on the fire. Remove from the fire and cool. Next morning lift the fruit with a skimmer and put it into glass or stone jars. Boil the syrup, pour it over the fruit and let cool; do this for nine mornings. This recipe will answer for pears, peaches, apples, currants, apricots, watermelon rind, citron melon and cantaloupes. Rather than doing it for nine mornings, I would process it hot in the waterbath for whatever time your cookbook says to do the particular fruits, LOL! ====================================== Here's one that sounds more modern! CANTALOUPE OR MUSKMELON PRESERVES The melons should be ripe but firm. The rind is removed and the firm pulp is cut into pieces of desired size and shape. The prepared material is weighed and ~ pound of sugar is allowed for each pound of melon. The melon and sugar are packed in alternate layers and allowed to stand for 24 hours. At the end of this period the juice from one small lemon per pound of melon is added and the materials are set over a slow fire. Slow boiling is maintained until the syrup sheets or flakes from the stirring spoon. The hot preserve is filled into clean jars and is processed in the water bath for 2 or 3 minutes. Steph

Check the Yahoo egroups, there are several weight watchers groups. People exchange recipes and tips, plus lots of moral support. You can join and select no mail, read the postings at the website.