<div align="center">Easy Mashed Sweet Potatoes</span> Submitted by TiM </div> Tired of the standard mashed taters? On a cut diet and looking for more complex carbs this holiday? Then look no further for an easy, tasty recipe that ain't half bad for ya!! Ingredients: 4-5 large sweetie taties 2-3 tbsp low-fat margarine 1-2 tbsp cinnamon (or to taste) 4-5 tbsp brown sugar (I prefer dark) Hardware: Big ol Pot of water Large bowl Knife n cutting board Strainer Stick Blender or tater masher or a good stout fork <span style="color:#3333FF">Do it! Peel taters and cut into small cubes (rough is just fine). Put them in a pot of water to boil (with some salt to raise the boiling point). Boil until they are past fork tender and borderline fork squishy. Strain taters and put into large bowl. Add margarine, cinnamon, and brown sugar. Blend the heck out of it with stick blender, or beat the hell out of it with the masher, or go to town mangling the hell out of it with a fork. Taste it! Need something? Add it! I love this stuff. It'll store in the fridge for about a week, but I wouldn't recommend more than that. But it'll never last that long! To cut calories, decrease brown sugar and margarine, or substitute. No, table sugar won't do, but maple syrup or honey would! Be creative. But most of all...ENJOY!!!
<div align="center">Pre/Post-Workout High Protein Baked Potato Submitted by: BigSmith </div> This is what Frank (Nezdoba) eats before and after each workout. 1 Large Potato 8-12 Egg Whites Spray Butter Good Salsa of your choice 1. Cook the Egg Whites 2. Microwave the backed potato 3. Spray the backed Potato with the butter 4. Cover in Egg Whites and Salsa This sounds bad but once you mix it all together it is a 50gram of protein delicious meal. High energy, and very clean.
<div align="center">Baked Pita Chips</span> Submitted by: TiM</div> Ingredients: Whole-wheat Pita Shells Fat-free margarine, spray margarine, or butter Seasoning (see below) Directions: -Preheat oven to 400 degrees. -Split pita shells into 2 'halves'. Cut into thirds or whatever chip size you prefer. -Place pieces on a single layer on non-stick cookie sheet. -Melt margarine/butter (if necessary), spray or lightly coat one side with the back end of a spoon. (This is so seasoning will stick to 'em.) -Sprinkle seasoning on each chip. -Bake for 10 minutes or until crispy. -Remove, let cool, enjoy!! <span style="color:#FF6600">Seasoning options: -Sugar and Cinnamon -Garlic Salt -Cajun Spice -Chili Powder -Plain is good, too!!
<div align="center">Submitted by: twisterdad </div> 2lbs of ground Honeysuckle ALL WHITE Turkey 1 Package of Williams Chili Seasoning 1 Large can of LOw Sodium V-8 Juice 1 Medium Onion chopped (purple onion best) 1 Green Pepper chopped 1 can RoTel ( medium or hot however you like it) 2 cans Organic Chili Beans Brown ground turkey ( helpful hint we found out that when browning ground meat use a potato masher to help break up ground meat really fine!!) Put in a crockpot. Add V-8 juice, chili seasoning, onion, green pepper, and RoTel. Let cook all night or all day on high. If you don't like the RoTel, you can add canned tomatoes instead. Awesome enjoy everyone,it is really good on these cold weekends we are having right now!!!!
<div align="center">Submitted by: BB2K </div> Ingredients 6 ounces dried farfalle (bow-tie pasta) 1 tablespoon olive oil 1 medium onion, chopped 1 cup sliced portobello or other fresh mushrooms 2 cloves garlic, minced 4 cups thinly sliced fresh spinach 1 teaspoon snipped fresh thyme 1/8 teaspoon pepper 2 tablespoons shredded Parmesan cheese Directions 1. Cook farfalle according to package directions. Drain well. 2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings. Nutrition facts per serving: Calories 219; Total Fat (g) 5; Saturated Fat (g) 1; Cholesterol (mg) 2; Sodium (mg) 86; Carbohydrate (g) 35; Fiber (g) 4; Protein (g) 9
<div align="center">Submitted by: Tim Dull </div> Ingredients 1 large head of Cauliflower 1 large head of Broccoli 6 cups Chicken Stock 4 cups Water 2 cups Shredded Mild Cheddar (optional) Salt and pepper to taste Directions 1. Clean and separate veggie heads. 2. In a large stock pot, combine water, stock, and veggies to a boil until veggies become tender. 3. Using a stick blender, blend until veggies are "liquified" and soup becomes thick. Add in cheddar if so desired. Options: -Instead of throwing away the broccoli stalks, peel the outside "woody" layers away and chop up the inside. Try them - they taste very similar to kohlrabi. -Serve with garlic toast and a chicken salad for a complete meal.
