Notes:
Apple cider is often used when baking or frying pork, but this recipe combines that favorite apple and pork flavor for the grill.

Servings: 5-12

Ingredients:
2 slabs baby back ribs

For the Dry Rub:

¼ cup firmly packed dark brown sugar

4 teaspoons garlic salt

4 teaspoons chili powder

½ teaspoon dried celery

¼ teaspoon red pepper

¼ teaspoon cinnamon

Salt

Freshly ground pepper

For the Liquid Seasoning:

½ cup apple cider

¼ cup apple butter or jelly

¼ cup pure honey

¼ cup firmly packed dark or light brown sugar

Directions:
Cut away the membrane from the ribs.

Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.

Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.

Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.

Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.

In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.

Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.

Submitted by:
dorothy

Notes:
Apple cider is often used when baking or frying pork, but this recipe combines that favorite apple and pork flavor for the grill.

Servings: 5-12

Ingredients:
2 slabs baby back ribs

For the Dry Rub:

¼ cup firmly packed dark brown sugar

4 teaspoons garlic salt

4 teaspoons chili powder

½ teaspoon dried celery

¼ teaspoon red pepper

¼ teaspoon cinnamon

Salt

Freshly ground pepper

For the Liquid Seasoning:

½ cup apple cider

¼ cup apple butter or jelly

¼ cup pure honey

¼ cup firmly packed dark or light brown sugar

Directions:
Cut away the membrane from the ribs.

Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the remainder of the mixture onto the front and back of the ribs.

Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.

Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.

Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the foil.

In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the foil, and place back on the grill for an hour.

Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs and place the ribs (without the foil) back on the grill for about 15 minutes.

Submitted by:
dorothy

Notes:
A vegetable dish ,low in cost to prepare, easy to prepare.

Servings: 1

Ingredients:
Cooked carrots sliced, onions sliced, tomatoes sliced,potatoes cooked with skin on then sliced, Lite sour cream, lite cheese If cook in a large pot of vegetables then store in small containers for a meal a day, portion size.

Directions:
Cook ingredients (the vegetables) together in pot. Put a little olive oil to keep vegetables from sticking to the pan.Till hot Then carefully put on a plate with a small amount of pieces of cheese. When cheese is melted mix sour cream small amount in the vegetable cheese mixture. Then enjoy a healthy meal that is very filling.

Submitted by:
Rhonda

Notes:
These nutritious energy bars taste absolutely delicious, and they are filled with iron from raisins and wholewheat.

Servings: 12

Ingredients:
butter; coconut oil; stevia; 6-8 medjool dates, 2 T agave; 2 T yogurt; 1 T egg powder; 1 scoop NHF vanilla whey protein powder; 1/2 tsp vanilla; 1 tsp salt
(The following are approximate measurements) 1 cup wholewheat flour; 1 cup oatmeal; 1 1/2 tsp cinnamon; 1 cup raisins

Directions:
For the oatmeal squares, I don't follow a recipe but I can recall roughly what I did:
Butter the casserole dish & heat oven to 170°F.
Mix 1/2 cup coconut oil, 1 T stevia, 6-8 Medjool dates, 2 T agave, 1 pear pureed, 2 T yogurt, 1 T egg powder, 1 scoop vanilla whey protein powder, 1/2 tsp vanilla, 1 tsp salt
Add wholewheat flour, oatmeal, cinnamon, raisins til texture is thicker than muffins & thinner than cookies
Scoop mix into dish and flatten out with spatula
Bake slowly for approx. 4 hours or until barely golden. They should be soft and chewy.

Submitted by:
Karen

Notes:
Delicious cabbage soup!

Servings: 8

Ingredients:
8 cups water
6 chicken herb ox bouillion cubes
1 head green cabbage chopped
1/2 red bell pepper diced
1/2 onion diced
4 diced celery stalks
1 handful of parsley
spices (I use garlic powder, paprika, black pepper and a touch of yellow curry)

Directions:
Cook on medium til boiling. Turn down to low/medium and cook covered for 30 mins til tender and rich with flavor!

Submitted by:
Jennifer

Notes:

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They die they are pull up and continue to hang, hang to death punishment do you think the maximum time we can, and go back to washing experience, this experience when you buy aion kinah only the original 1per10 had.

How do you find a friend to save to buy a 3W point multi tied revival of suicide, do not feel expensive, and post 3W nothing, they should know that province that is make a profit, so you can save a little RMB to buy aion Gold.

Servings: sfds

Ingredients:
Death to make money

Directions:
Death to make money

Submitted by:
Dr Marc

Notes:
No calorie treat

Servings: 1

Ingredients:
Ultra Fat to Ultra Fit
A new book by Noah Walton

Directions:
Read and get motivated to change your life.
See description on sentient publications page or on amazon.com

Submitted by:
Linda

Notes:
I call this the compromise burger because it is not completely meatless, but not a greasy patty of beef, either. Equal portions of tofu and lean ground beef are used to create satisfying volume for half the caloric cost. I recommend eating this burger without the traditional bun–it’s very soft and fluffy, prone to fall apart easily, but is also chock full of flavor on its own. Great for when you want the satisfaction of a hamburger without giving in to your diet! It does require some Asian ingredients, but they can all be obtained at Wegmans (in the Asian aisle).

Servings: 4-5 patties

Ingredients:
300 grams lean ground beef
1 pack (about 300 grams) of soft tofu (you know, those big tubs of tofu you see?)
200 mL of Panko (bread crumbs, usually available in the Asian section)
1/2 a medium sized onion, finely chopped
1 egg
1/2 a bouillon cube (preferable vegetable, but any is fine)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Directions:
1. Place the tofu in a large mixing bowl and begin mashing it up with a whisk. Continue until it's as close to a paste as you can get it.

2. Add the panko (bread crumbs) to the tofu and mix it up. Let the panko soak up the tofu's moisture. To give the panko time, start crushing the bouillon cube to a powdery state.

3. Add the ground beef, egg, salt, pepper, nutmeg, and bouillon powder to the tofu mix, and begin mixing it with your hand until well blended.

4. Finally, throw the onions in and mix it around lightly.

5. Split the mixture into about 4 or 5 patties. Rather than creating the traditional flat-squashed burger, make them more round and voluminous, so they don't break apart as easily.

6. Spread a small amount of your favorite oil (salad, olive) in a frypan and cook the burgers on high until both sides have a nice brown color. Don't worry about cooking them all the way through yet.

7. Once both sides are browned, add enough water to cover the bottom of the frypan (about 100mL for my pan), cover the pan and turn the heat down to medium.

8. After letting it steam for a couple minutes, take the cover off and check by breaking a small piece off of one of the hamburgers. If the whitish-pinkish color is consistent all the way through, then it is done. If not, then steam it longer.

9. Turn the heat back on high one last time and evaporate most of the water. You can put the hamburgers on a plate now~!

Submitted by:
Aisha

Notes:

This quick and simple recipe is one of my faves and is perfect to make and freeze for later.

Servings: 6

Ingredients:
1/2 - 1 teaspoon vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
2 cups canned kidney beans, drained
1 cup water
1 tablespoon and 1-1/2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons prepared mustard
1/2 pinch cayenne pepper, or to taste
1 tablespoon and 1-1/2 teaspoons soy sauce
2 cups cooked and mashed sweet potatoes
6 (10 inch) flour tortillas, warmed
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 8-12 minutes in the preheated oven.
(Can be wrapped individually and frozen, then heated in the microwave.)

Top with diced tomato, green onion and sour cream or salsa.

Submitted by:
rochell

Notes:
Preparation time : 5 minutes + chilling time

Makes 2 x 250 ml glasses

NUTRITION PER SERVING

Protein 17g

Fat 6g

Carbohydrate 47.5g

Dietart Fibre 2g

Cholesterol 188mg

300 cal

Servings: 1 person

Ingredients:
2 cups (500ml) skim milk, chilled
2 tablespoons honey
2 eggs
1/2 teaspoon vanilla essence
1 tablespoon wheat germ
1 medium banana, sliced

Directions:
Blend the milk, honey, eggs, vanilla, wheat germ and banana untill smooth. Chill well and serve.

Submitted by:
danielle