Notes:
Dress and raise the daurades in net, cut them three parts then of it.
Peel the onions and core the bell peppers. Peel and thin out the bulbs
of dill, cut everything in big Julian. Cooking: In a chain, make to heat a
spoon to soup of olive oil and to cook to soft fires the onions, the dills.
After some minutes add the bell peppers, season salt and pepper then.
Let cook until pity of the vegetables, add 2 cl of vinegar of Sherry then.
Put to cook to olive oil the nets of daurade, in an anti-adhesive frying
pan, and season. Prepare a vinaigrette with the rest of vinegar and oil.
Schooling: On the plates, spread a bed of mesclun, season vinaigrette,
arrange the nets of daurade and surmount the set of the Julian of bell
pepper.

Servings: 4

Ingredients:
17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 medium potatoes, 4 cups Banyuls wine, salt, pepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ oz. walnut oil vinaigrette, 4 pears, 3/4 oz. butter, 1 vanilla stick, 3 onions, 1 ¾ oz. butter, 1 ¼ cups sugar. For balsamic vinaigrette with walnuts: 2 cups colza oil, 1 ½ cups walnut oil, 5 cups Sherry vinegar, 5 cups wine vinegar, 1 oz. mustard, 1 oz. salt, pepper, ¾ cup boiling water

Directions:
Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, first dice them. Melt butter in a pan and add brown over low heat. Add the balsamic vinegar. Reduce, season, and reserve. To prepare the crystallized pears, first peal and coarsely chop the fruit. Sweat them in butter. Add vanilla, sweeten slightly, and reserve. Slice the foie gras. Peel and grate the potatoes. Roll these potato pieces around the pieces of foie gras. Fry in very hot oil. Season the leaves of corn salad.

Submitted by:
alexa

Notes:
A tasty simple low fat chilli good for the whole family

Servings: 4

Ingredients:
1 yellow pepper, 1 red peppers, 1/2 C leeks, 1 Can green lentils, 1 Can chickpeas, 200g barley, 2 canned tomatoes, 1/2 tsp smoked paprika, As much as you like of the following: chilli flakes, chilli powder, cumin, salt, pepper, dried herbs

Directions:
empty the vegetables in a pot to cook and soften for a few minutes. Drain the tinned lentils and chickpeas. (reserve liquid if needed) Add them and barley to the vegetables. Add your spices and chosen herbs at this time and mix well. Add the canned tomatoes and stir again, thoroughly. Let simmer for at least 1 hour

Submitted by:
Cara

Notes:

Acorn squash can look intimidating at the store but it’s really easy to make and very delicious!!  (I watched a youtube video to learn how to cut it in half safely).  It’s quite filling.  You can make it vegan by omitting the butter and trying oil.

Servings: 4

Ingredients:
Ingredients
2 medium acorn squashes (3 1/2 to 4 pounds)
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 sprigs fresh thyme

Directions:
Directions
Preheat oven to 425° F.
After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters. (Save the seeds to make a toasted snack, or toss them into Roasted Acorn Squash Salad.)
Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, and pepper. Scatter on the thyme. Cover with foil and bake 20 minutes.
Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature
from: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-acorn-squash-10000000671386/index.html

Submitted by:
marisafleur

Notes:
Well I am a vegetarian , but I found that if I have eaten a higher amount of calories in the day - two eggs [ sunnyside up for me ] and a hand full of fresh boiled green beans with 0 calorie spray butter is great ! It fills me up and it under 200 calories and its delicious. I am on a VERY low calorie diet so I eat this EVERY night , - But for people who count calories and find themselves already at the top of thier count , this might be a good choice… It works for me!

Servings: 1

Ingredients:
2 eggs, salt, fresh green beans, butter .

Directions:
Cook your eggs the way you like them . Boil your green beans.

Submitted by:
Ariel

Notes:
vc

Servings: 4

Ingredients:
4 whole wheat bagels
1 ripe avocado, pitted, peeled and sliced
1 clove of garlic, peeled and cut in half width-wise
1 medium-large tomato sliced thin
thinly sliced red onion
hot sauce
salt and pepper to taste

Directions:
Toast bread, once you remove it form the toaster rub the garlic clove on all cut sides of the bread.
Assemble sandwiches, avocado, onion, lettuce, tomato, hot sauce and salt and pepper. Try not to bite your fingers, they are yummy!

Submitted by:
Bethany

Notes:
Check out this recipe here!

Servings: 4

Ingredients:
Go to link!

Directions:
Go to link!

Submitted by:
Martha

Notes:
Healthy Soup

Servings: Enjoy! xoxo

Ingredients:
Lrg Frying Pan: steam some shredded cabbage and carrots in some sauted minced garlic with 100% olive oil in one pot

Lrg Cooking Pot: add into broiled water some chopped up celery, parsley, onions, red pepper, mashed pumpkin meat… add seasoning for taste (chicken adobo, pepper, and hot whole pepper to boil *…..no salt)

*do not cut open

Directions:
….once veggies are steamed add into the broiling pot with the rest of the ingredients and bring fire to a low heat allowing soup to cook for another 20-30 minutes

Submitted by:
Claudinelle

Notes:
If you haven’t tried tofu, or if you did but didn’t like it, this is a super yummy, super easy, and–I promise–super tasty way to prepare tofu, and I highly recommend that you try it!

You can add this tofu to salads, burritos or tacos.  The longer you bake it, the firmer it gets.  You pretty much can’t overcook this stuff!  So if you want more of a jerkey to eat on its own, bake for up to 4 hours.  (This will also depend on marinade; make sure you aren’t burning your marinade.  You may have to add more!  Also, remember to flip your tofu every 30 minutes or so.)

Servings: 6

Ingredients:
1 block extra firm tofu
1/2 bottle of your favorite marinade or sauce (I particularly like to use barbeque sauce or one of the Newman's Own marinades)

Directions:
Preheat to 350 degrees F.
Take the tofu out of its packaging and squeeze the extra water into your sink.
Cut your tofu into cubes or strips; put it in an oven-safe dish (I usually use a glass caserole dish). Make sure the strips or cubes have a little room so the marinade will soak into each side.
Pour the marinade or sauce on top of the tofu and stir it around to make sure it's on each side of each piece.
You can either begin baking from here or allow to sit–it's up to you.

BAKE:
Bake at 350 for 2+ hours, flipping your tofu every 30 minutes or so. The longer you allow the tofu to bake, the firmer it will become. If you bake for 4 hours, you will have more of a jerky (super tasty!). Don't let your marinade burn; add more if necessary.
Transfer to bowl after baking. Enjoy on salads, burritos, tacos, in sandwiches, or on its own!

Submitted by:
Kate

Notes:

This is a really, really easy recipe for those who like to experiment and don’t need exact measurements.  I LOVE making frittata in a pie plate, cutting it into 6 slices, and taking a slice to work as part of my lunch each day.  I use lots of fresh veggies and just a little cheese.  It’s even good cold!

Servings: 6

Ingredients:
6-10 eggs, depending on how large they are (I often use 9 or 10 small eggs)
2-3 cups sauteed vegetables of your choice (onions, peppers, broccoli, mushrooms, carrots, cabbage, spinach, etc.)
shredded cheese (optional)

Directions:
Preheat the oven to 350 degrees F.

Grease a glass pie plate with a little olive oil. (TIP: If you have a glass fry pan, you can prepare the veggies in it, add the eggs, and bake all in the same pan.)

In a little olive oil, sautee your veggies, beginning with those that need a little more sautee time than the rest (i.e. onions first, then mushrooms…)

In a bowl, crack your eggs and add a few tablespoons of milk to them. Whisk.

Line your sauteed veggies in the bottom of the pie plate, sprinkle a thin layer of shredded cheese (optional), and pour the eggs evenly over the veggies.

Bake at 350 for 35 minutes. Eat warm or cool.

Submitted by:
Kate

Notes:
Better than the package!  A nice treat.

Servings: 1

Ingredients:
milk - 1 c (almond or regular)
chocolate chips - couple tablespoons
cocoa powder - 1-3 teaspoons
splash of vanilla
dash of cinnamon

Directions:
Heat all ingredients in a pot

Submitted by:
Dr Marc