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    33 Recipes

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    From our local Harris Teeter, this salad has it all. Except meat, making me love it more. Cook tme includes chilling.

    Recipe #517414

    A versatile make ahead sandwich I found at Great for camping and picnics.

    Recipe #506061

    1 Reviews |  By McGelby

    Originally from :Eat, Shrink & Be Merry! Great-Tasting Food That Won't Go from Your Lips to Your Hips! And I found it at From Angie: Note: You are only using half a can of beans for the above beans. I tossed the leftover beans into a ziploc bag & placed in the freezer.

    Recipe #498984

    This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal. From Adam Hickman, Cooking Light AUGUST 2012

    Recipe #493424

    Picanha is made from the tri-tip (also known as rump-cap or rump cover) and is considered the best cut of beef available in many South American countries.You can find tri-tip at many butchers or you can pre-order a custom cut. If you go to a Brazilian churrascaria (or steak house) like Boi na Braza, Fogo de Chao, or Texas de Brazil, you will find picanha in abundance. This recipe is from

    Recipe #488497

    From Self Magazine October 2011: Soybeans are the only complete vegetable protein, delivering all nine of the amino acids that help build fat-burning muscle. They say: 365 calories, 6 g fat (1 g saturated), 50 g carbs, 4 g fiber, 27 g protein

    Recipe #480535

    1 Reviews |  By McGelby

    From, posted here for safe keeping. This toasty twist on oatmeal will make you smile. Oats' B vitamins trigger production of mood-sweetening serotonin.

    Recipe #474102

    From Steaks are often served with hearty accompaniments like mashed potatoes, which can make the whole meal seem heavy. Here we lighten things up by topping pan-seared steaks with a raw slaw dressed with pungent horseradish vinaigrette. We use shredded beets, turnips, and carrots, but feel free to change up the combination of vegetables based on what you're pulling from the garden. Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). It's milder in flavor than aged, dark-colored balsamic vinegar. Look for it near other vinegars in well-stocked supermarkets or specialty food shops.

    Recipe #466275

    This is a slow cooker recipe from the lovely ladies at Slow Cook Skinny. Posting here so that I don't lose it.

    Recipe #466255

    Some of the best guacamole I've had to date

    Recipe #461419

    From I am looking forward to trying this becuase we have so many beets, I don't really know what to do with them all!

    Recipe #461229

    Great for pizza and calzones, this one can be made at home or over the campfire. Does not use bread machine.

    Recipe #456487

    From the foodnetwork website and am so excited to try this one! Seems like it is versitile in that can add shirmp, crab, tomato, etc by what is on hand.

    Recipe #445719

    From Betty Crocker New Cook Book

    Recipe #444607

    One of Rachel Ray's yummy 30 minute meals. Orginal can be found at

    Recipe #441550

    Found this one on Cooking Light's website and am excited to try it as the weather changes. Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider

    Recipe #439830

    This one comes from From EatingWell's January/February 2010 issue. Their advice: To cut down on prep time, look for presliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette. Can't wait to try it this week!

    Recipe #435892

    2 Reviews |  By McGelby

    This was my favorite as a kid growing up. My mom gave me the recipe recently and I wanted to post it so it's not lost again!

    Recipe #417049

    Another tasty recipe from Cook Yourself Thin, this is one of my favorite breakfasts. I like to use frozen fruits to mix up the flavors all year long. 1 serving is 2 cups.

    Recipe #404541

    I'm always looking for new ways to doctor up salads. This one comes from The Biggest Loser Fmaily Cookbook.

    Recipe #376745

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