I had the spaghetti bolognaise yesterday and it was fantastic (with modifications).

I cooked the bolognaise on the stove per directions with about 1/2 c. Glen Muir fire roasted diced tomatoes with juice and 1/2 c. Sliced mushrooms. It was getting a bit thick so I added maybe 1/4 c. chicken stock. Also added sea salt, pepper, oregano, basil, and crushed red pepper flakes, all to taste. (I usually add spices by tossing them in, tasting, and adjusting.

Served it over a bed of zucchini noodles sautéed in the same spices plus 1 t. EVOO.

Very good!

I also made a dressing for my red and green chopped cabbage by combining WF Russian dressing, prepared horseradish, sugar-free pickle relish, lemon juice, and S&P. As usual, I threw all the ingredients in a bowl in amounts that made sense to me, then adjusted to taste.

It was really good and I had dressing left over to use this evening.

very good idea....
i "beefed" up my IP chili today with 1.5 cups vegetable puree, 1 turkey meatball ground up in the magic bullet, some garlic, chili peppers, chili powder...and it was AWESOME!!!!!!!! thanks for the idea!!

I haven't tried the chili yet, but that sounds good!

Gourmet Tofu Mélange

1 C fresh cabbage, chopped
1 C fresh asparagus, chopped
1 clove garlic, minced
1 T extra virgin olive oil
1-2 T fresh lemon zest
2 T fresh thyme
2 T fresh oregano
¼ C soy sauce
8 oz Tofu

Sauté garlic, cabbage and asparagus in olive oil until vegetables are soft. Add lemon zest, thyme, oregano and soy sauce. Stir to coat vegetables. Add tofu and heat on medium-low until soy sauce is slightly reduced and tofu is heated through.

Easy easy eash. Mango Drink was too mango-y for me. I've never like mangos, not sure what made me buy these. But....

Pour RTD Mango Drink into IP Shaker.
Put a few cubes of ice to get it really cold
Fill shaker the rest of the way with water, cuts down the mango-y taste
One packet Splinda
One squirt of MiOEnergy Black Cherry

WOW

i like mangos but it was still little too mango-y for me too!! but since it had to be consumed within 24 hours of opening, i FROZE it in an ice cube tray, i made 6 mango cubes!! then i can add 1 cube or more into the vanilla shake for a light mango flavor!! nice icee addition too!!

1 med size green pepper
1 cup cauliflower mashed
8 oz ground turkey
1T hamburger flavor

Mix cauliflower, turkey and flavor together, stuff into pepper and bake on 350 for 40 mins, delicious dinner!

I made an amazing coleslaw tonight for dinner with baked chicken...
1 bag angel hair coleslaw or shredded cabbage
Mix the following together
2 tablespoons walden farms pomegranate mayo (give it a chance)
1 tablespoon apple cider vineger
1 tablespoon olive or grape seed oil
2 packets of truvia
onion powder to taste
celery seed to taste
salt and pepper to taste
add cabbage and refrigerate for an hour. Makes four cups, so you are set for two meals.

I take IP crepe mix and mix it with 5 oz water. pour onto a baking sheet sprayed with pam. Add anything you want a cracker topped with. (I use poppy seed, caraway seeds, onion and garlic powder) sprinkle with sea salt. Bake at 350 for 18 minutes or until just slightly brown. Let cool and break into pieces. I "dip" these little treats in walden farms bacon dip. With a good movie, what a great snack.

that sounds so good - it has been sooo long since I had anything close to a potato thanks!!

that sounds good....you should start adding some photos of your recipes

I just found a recipe that looks delicious, I can't wait to try it!

Eggplant-Zucchini Lasagna

Ingredients:
- 1 eggplant
- 2 zucchini
- 2 pinches oregano
- 5 stems dried thyme
- ¼ red onion
- 1 clove garlic, minced
- 4 canned plum tomatoes, drained
- ½ bunch basil
- 2 tsp. extra-virgin olive oil
- 250 g (8.8 ounces) extra-lean ground beef (optional)

Directions:
1. Peel and thinly slice the red onion.
2. Heat a fry pan and add 1 tsp. olive oil.
3. Lightly sauté the onion and garlic until translucent.
4. Coarsely chop the tomatoes. Set aside.
5. Dice 1/3 of the zucchini and eggplant and slice the remaining 2/3 into long strips.
6. Add the eggplant and zucchini to the onion and garlic mixture.
7. Once the eggplant and zucchini change color, add the tomatoes. Mix well.
8. Then add the thyme, oregano, salt and pepper.
9. Cook over low heat until the vegetables are fork tender, about 20 to 30 minutes.
10. Pour 1 tsp. olive oil into another very hot fry pan and spread with a pastry brush or piece of paper towel. Grill the strips of eggplant and zucchini, three strips of each at a time. Season with salt and pepper.

Presentation:
1. Arrange on an oven-proof plate:
A layer of eggplant strips.
A layer of basil leaves.
A layer of ratatouille.
A layer of zucchini strips.
A layer of basil leaves.
A layer of ratatouille. Continue layering until all the ingredients are used up.

Tip:
For a more substantial dish:
2. Top the ratatouille with some extra-lean ground beef and finish with a layer of eggplant and zucchini strips.
Cover with aluminum foil and bake in a pre-heated 400°F (200°C) oven for 20 minutes.

Would anyone who has posted recipes object if I took on a little project and complied/organized everything by Packet?

THAT WOULD BE AWESOME!!!!!!!!!!!!!!!!!!