Break the Cycle

Step by Step 1 yellow squash 4 slices of provolone cheese, or any other cheese 4 slices of deli turkey (or whatever you like) 2 eggs salt panko canola oil or other veggie oil flour -- seasoned however you like, I used             pepper and onion powder, no salt, there             will be enough salt when you sweat the             squash and also after they are cooked. 1.  I peeled the squash, then slices it.  Figured it'd help the flour stick better.  Not sure if you have to peel it ... if you make this without peeling, let me know how it turned out.  Slices should be thick enough to not see through, but thin enough to cook - maybe 1/4" ? 2.  Salt both sides of the squash - and lay on paper towels or clean kitchen towels and let sit for about 30 minutes.  This draws a lot of the water out from the squash and it'll help it not splatter so much when ...

Recipe taken from Whole Foods - Ingredients:  1 teaspoon sweet paprika 1 teaspoon fine sea salt 1/2 teaspoon ground allspice 1/2 teaspoon ground black pepper 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground fenugreek (optional) 1/2 teaspoon ground ginger 2 (15-ounce) cans no-salt-added chickpeas (also known as garbanzo beans), rinsed and drained 3 tablespoons extra-virgin olive oil, divided 2 cloves garlic, finely chopped 1 medium red onion, chopped 1 (1-inch) piece fresh ginger, peeled and finely chopped 1 (8-ounce) can no-salt-added tomato sauce 4 cups low-sodium vegetable broth 1 pound red potatoes, cut into 1-inch chunks 4 carrots, cut into 1-inch chunks Method:  Preheat the oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture asi...

Home from a fun filled week in Michigan. What a great time we had flying my Dad out so he and his twin brother could celebrate their 82nd birthday in the cottage where they grew up - yep, you read that right - both of them, 82. Do you know how many times they each told the same story to the same people? But - it really was fun - and to see my Dad having so much fun was worth every single penny I spent to get my own family of 6 as well as all extended family gathered together for a weekend of partying. Pictures will soon follow - but I wanted to share this recipe that my cousin Carol made up for the party. Quick, simple, somewhat healthy - ideal for a quick dessert type salad - 1 container of Cottage Cheese 1 package of FF jello (this time she used lemon) some blueberries 1 container of Cool Whip That was it. It was good. She mixes it up and uses different jello flavors and different fruits - but it was surprisingly good - and that was the first time my kids EVER ate cottage ...

AND EASY? Will be giving this one a shot as soon as we get home from Michigan ! Summer Veggies Prep time: 15 min. Cook time: 45 min. Total: 1 hr. INGREDIENTS COST 1 Tbsp olive oil $0.11 1 medium yellow onion $0.70 1 tsp minced garlic $0.08 1 medium zucchini $0.71 1 medium yellow squash $0.85 1 medium potato $0.91 1 medium tomato $1.65 1 tsp dried thyme $0.05 to taste salt & pepper $0.05 1 cup shredded Italian cheese $1.49 TOTAL $6.60 STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle gen...

Rachael Ray April 2011 Ingredients: 1 pound store-bought whole wheat pizza dough, at room temperature 1/4 bunch cilantro, chopped 1 large jalapeño chile, seeds discarded, chopped 1/4 cup extra-virgin olive oil Salt 4 ounces mozzarella cheese, shredded (about 1 cup) 1 1/2 teaspoons curry powder 1/2 pound ground dark-meat turkey 1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick 1/4 large red onion, sliced Directions: 1.Invert a 13-by-18-inch baking sheet onto the bottom of the oven. Preheat the oven to 500°. Oil a second baking sheet and stretch the pizza dough to fit the pan. 2.In a mini food processor, pulse the cilantro, jalapeño and 2 tablespoons olive oil until a paste forms; season with salt. Spread the paste on the dough, then sprinkle with the cheese. 3.In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the turkey, season with salt and cook, ...

Bring 1 1/3 cup broth to a boil in a saucepan; add 2/3 cup quicking cooking barley. Simmer, covered 12 miutes. Spray a skillet with nonstick spray and set over medium high heat. Add 2 cup sliced mushrooms and cook until tender. Add the barley and 1 TBS low-sodium soy sauce - serves 4 at 2 pts per serving.