tag:blogger.com,1999:blog-17779098.post5115059701186196513..comments2024-03-06T05:16:15.314-05:00Comments on Chicky Chicky Baby: Eating my way across the internetChicky Chicky Babyhttp://www.blogger.com/profile/18056206889322232109noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-17779098.post-80126035667766668882022-07-07T16:55:01.604-05:002022-07-07T16:55:01.604-05:00investigate this site bags replica gucci address... investigate this site <a href="https://www.dolabuy.ru/manhattan-c-157_306_337/ysl-replica-saint-laurent-manhattan-small-shopping-579271-bag-p-4924.html" rel="nofollow"><strong>bags replica gucci</strong></a> address <a href="https://www.dolabuy.ru/keepall-c-157_158_208/aaa-louis-vuitton-keepall-bandouli%C3%A8re-monogram-upside-down-canvas-p-879.html" rel="nofollow"><strong>www.dolabuy.su</strong></a> Bonuses <a href="https://www.dolabuy.ru/pouch-c-157_158_346/louis-vuitton-m45665m45666-luxury-pochette-toilette-26-monogram-empreinte-leather-p-3803.html" rel="nofollow"><strong>replica ysl handbags</strong></a>methynhttps://www.blogger.com/profile/05285534909126718342noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-85236187187790505762008-01-31T16:02:00.000-05:002008-01-31T16:02:00.000-05:00here is a simple recipe, but is rather big. can b...here is a simple recipe, but is rather big. can be used for a brunch, or kept in the fridge and eaten all week. i love it and my girls do as well (ages 3 and 6). And it sneaks spinach into them.<BR/><BR/>2 pkcgs frozen chopped spinach, thawed and drained<BR/>8 ounces feta<BR/>8 ounces shredded swiss<BR/>12 ounces cottage cheese<BR/>9 eggs<BR/>1 tsp nutmeg<BR/><BR/>mix together. bake for 1 hour in a pyrex glass dish at 325. If using a black or gray dish set temp to 350.<BR/><BR/>That's it. It's like a big quiche, but doesn't look as icky for the kids. Reheats REALLY well.<BR/><BR/>1 tip, for draining the spinach put it in a kitchen towel and wring out.<BR/><BR/>Good luck.KThttps://www.blogger.com/profile/02801012659551895950noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-68435020274374086302008-01-29T17:54:00.000-05:002008-01-29T17:54:00.000-05:00A great recipe site is allrecipes.com. Recipes ar...A great recipe site is allrecipes.com. Recipes are submitted from across the nation.Janethttps://www.blogger.com/profile/09310549352200014048noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-85415392238211973302008-01-24T22:12:00.000-05:002008-01-24T22:12:00.000-05:00I hear you on both the all-day sickness and the in...I hear you on both the all-day sickness and the intention to cook more!<BR/><BR/>Lately I've been enjoying dishes from CityMama's web site. You probably know her from BlogHer:<BR/>http://citymama.typepad.com/<BR/>All of her stuff is good. Recently I've especially enjoyed her chicken tortilla soup recipe and the easy chicken enchiladas. There are instructions, pictures, everything.<BR/><BR/>My standby for a long time is Epicurious:<BR/>http://www.epicurious.com. I like to type a couple of ingredients I have on hand, or whatever I'm craving into the recipe finder. Look for the little green alarm clocks that show quicker recipes--though none are all-day projects, really.<BR/><BR/>In print, you can't beat the Joy of Cooking--the older versions are better, I think. It's helped me learn a lot of the basics over the years and apply them to other ingredients. For instance, I take the Quiche Lorraine recipe and make quiche with whatever veggies and cheese we have in the fridge.<BR/><BR/>Good luck! I think I need a snack now....<BR/><BR/>- Lea at Quick Serve KidsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17779098.post-35545745421174815882008-01-24T18:38:00.000-05:002008-01-24T18:38:00.000-05:00Well, my fallback is foodtv.com. But you should r...Well, my fallback is foodtv.com. But you should really check out The Pioneer Woman Cooks because she spells it all out and makes it easy. Her food is hearty and good and doesn't require 87 trips to Whole Foods to make. Her pot roast recipe is delicious. <BR/><BR/><BR/>Here's my patented Roast Chicken Recipe. It's incredibly easy and only has THREE ingredients. <BR/><BR/>One 2-3 lb chicken<BR/>Kosher Salt and pepper<BR/><BR/>Preheat oven to 450. Rinse chicken and dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.<BR/><BR/>Salt and pepper the cavity and then truss the bird. (I've never done this and it still comes out fine.)<BR/><BR/>Salt the chicken. Rain the salt over the bird so that it has a nice, uniform coating - use about 1 Tablespoon. When it's cooked, you should still be able to see the salt on the bird. <BR/><BR/>Place chicken in a roasting pan and when oven is up to temperature, put the chicken in the oven. Leave it alone. Don't baste it, don't add butter. Roast until done - 50 - 60 minutes. Remove it from the oven and let rest for 15 minutes. <BR/><BR/>Carve. <BR/><BR/>I usually serve it with mashed potatoes and sugar snap peas or green beans and a nice salad. A loaf of crusty bread is also good, but I only do that if I'm not having potatoes. I have this thing about too many starches. It makes me itch. <BR/><BR/>This is, hands down, the moistest, best chicken I've ever had. Speaking as someone who is not a fan of chicken, that's saying a lot.Major Bedheadhttps://www.blogger.com/profile/17669161302510096751noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-53971118048585285412008-01-23T18:24:00.000-05:002008-01-23T18:24:00.000-05:00Well, this isn't from a food blog, but from the "B...Well, this isn't from a food blog, but from the "Best of the Best of Bridge" cookbook. It's super easy and makes the house smell great. You may have too many chicken recipes, but this is a no-brainer. <BR/><BR/>1. Preheat oven to 325.<BR/><BR/>2. Rinse and pat dry a roasting chicken. (Organic or free-range taste slightly better, but cost 2x more.)<BR/><BR/>3. Peel three cloves of garlic and place whole in the chest cavity.<BR/><BR/>4. Stuff fresh rosemary into the cavity, about 3-4 bunches.<BR/><BR/>5. Cut an orange into 6 or 8 sections, leaving rind on. Put 3-4 (or as many fit) into the cavity.<BR/><BR/>6. Loosely tie the feet together. <BR/><BR/>7. Place breastside up on a roasting rack. Rub olive oil (or canola oil) over bird. <BR/><BR/>8. Place in oven for 100 minutes. Do not baste!<BR/><BR/>9. Pull out chicken and spread 2-3 tablespoons marmelade (with rosemary in it if you want to be fancy) over breast, drumsticks.<BR/><BR/>10. Roast another 10-15 minutes. <BR/><BR/>Pull out and it's done. Tastes phenomenal. <BR/><BR/>Good luck with your cooking ventures!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17779098.post-76032564561273842572008-01-22T15:38:00.000-05:002008-01-22T15:38:00.000-05:00If you would also like to know how to cook salmon ...If you would also like to know how to cook salmon filets (or haddock, etc.) along with a tray of baked vegetables at the same time, I'd be happy to share... I know not everyone likes fish.<BR/><BR/>:-)ewe are herehttps://www.blogger.com/profile/13339650361453626546noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-82267655893872534352008-01-22T15:32:00.000-05:002008-01-22T15:32:00.000-05:00Baked Pork ChopsPlace pork chops* flat on bottom o...<B>Baked Pork Chops</B><BR/><BR/>Place pork chops* flat on bottom of pyrex dish or baking pan. (I prefer on the bone flavor-wise, but no bone pork chops work just as well.) I usually cook two big ones for me, my husband and our two year old, or three small ones, due to shrinkage when baking.<BR/><BR/>Pour can of chopped tomatoes completely over said pork chops.<BR/><BR/>Cut up a bunch of mushrooms and bell peppers and sprinkle on top of the chopped tomatoes.<BR/><BR/>Put lid on or use tinfoil to completely cover.<BR/><BR/>Wash, poke, and tinfoil wrap baking potatoes.<BR/><BR/>Put everything in oven at 350 degrees.<BR/><BR/>Quickly pre-cut up some vegetables to cook later.... <BR/><BR/>Walk away for an hour and a half.<BR/><BR/>When you come back, turn on your vegetables. (We generally steam ours.) Assuming they take anywhere from 10-25 minutes, your porkchops and potatoes will be ready when your vegetables are. Scoop out and serve.<BR/><BR/>The beauty of cooking pork chops this way is the flexibility at the end: they'll usually be fully cooked in an hour and a half, but won't be overcooked if you leave them in for the two hours due to the tomato sauce.<BR/><BR/>(I particularly like carrots or butternut squash with pork chops. For butternut: cut off skin, cut into cubes, boil for 15-20 minutes, smoosh. Yum.)ewe are herehttps://www.blogger.com/profile/13339650361453626546noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-52615132901312564582008-01-22T11:50:00.000-05:002008-01-22T11:50:00.000-05:00I will definitely be using some of these recipes a...I will definitely be using some of these recipes and suggestions!<BR/><BR/>Here is mine:<BR/><BR/>Quick Comfort Food - <BR/>My Easy Hamburger Stroganoff<BR/><BR/>1-1/5 lbs ground beef<BR/>1 large onion, chopped<BR/>1-2 cups sliced mushrooms<BR/>1 can cream of mushroom soup<BR/>1 cup sour cream (can use light)<BR/>1 teaspoon instant beef boullion, or 2 cubes beef boullion, crumbled<BR/>Egg noodles<BR/><BR/>In deep, large pan saute onion and mushrooms until onions are softened - 8 minutes or so. <BR/>While they are cooking, brown ground beef in another pan. <BR/>Add cooked beef into mushroom/onion mixture. <BR/>Sprinkle beef boullion in, and add cream of mushroom soup (right from the can) and sour cream. Mix it all up and let it simmer or low heat while you cook egg noodles.<BR/>Serve beef mixture over egg noodles.Miguelitahttps://www.blogger.com/profile/10134489935342720776noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-6405247858529787362008-01-22T09:28:00.000-05:002008-01-22T09:28:00.000-05:00I'm copying a bunch of these recipes for myself! T...I'm copying a bunch of these recipes for myself! This is my Cola Chicken recipe, which gets raves every time I make it, and is posted on MomCooks:<BR/><BR/>Cola Chicken<BR/><BR/>1/2 cup chopped onion<BR/>2 Tbsps. vegetable oil<BR/>4 boneless skinless chicken breast halves<BR/>1 can (12 oz.) cola<BR/>1 cup ketchup<BR/>1/8 tsp. garlic powder<BR/>1/8 tsp. salt<BR/>1/8 tsp. pepper<BR/>4 1/2 tsp. cornstarch<BR/>3 Tbsp. cold water<BR/><BR/>In a skillet, saute the onion in the oil over medium heat just until tender, don’t let it get too brown. Add chicken, brown on both sides. Carefully add cola, ketchup, garlic powder, salt and pepper. The skillet will be full, so stir carefully to combine! Cover and bring to a simmer, let simmer until chicken is cooked through, 25-30 minutes approximately. Remove the chicken to a plate and cover with foil to keep warm. Combine the cornstarch and cold water until smooth, add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Return chicken to the skillet to let it heat through.<BR/><BR/>**Note: If you use fresh boneless skinless chicken breasts, I recommend putting them on some wax paper, covering with another piece of wax paper, and then pounding them flat. They will cook more evenly that way. You can also buy the Individually Quick Frozen chicken breasts and let them thaw first, they are already flattened.<BR/><BR/>**Serving suggestion: Serve this with mashed potatoes, either made fresh or the Betty Crocker instant roasted garlic ones are good too. We like to spoon the sauce onto the potatoes-yum. I also serve frozen green peas that I steam until tender and toss with butter and salt. This meal is SO GOOD.<BR/><BR/>Good luck with the cooking! My New Year's resolution was to cook all our dinners at home and stop eating out so much so we can save money for a vacation. So far, I'm failing miserably at it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17779098.post-373513391232477612008-01-21T22:33:00.000-05:002008-01-21T22:33:00.000-05:00Here's one that I like, from Julia's blog: http://...Here's one that I like, from Julia's blog: http://julia.typepad.com/julia/files/baked_halibut_with_potatoes.htm. The only PITA is slicing the potatoes.<BR/><BR/>And a cheater staple that I swear by: Thai Kitchen boxes -- they have noodles + a seasoning packet, you add veg and/or tofu and/or meat (leftovers are great). Easy, healthyish, homemade-ish, and kid-friendly flavors available (peanut, sesame).Mayberryhttps://www.blogger.com/profile/14342826784650208124noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-31255381284724539892008-01-21T20:06:00.000-05:002008-01-21T20:06:00.000-05:00Good to see ya today!I use allrecipes.com religiou...Good to see ya today!<BR/><BR/>I use allrecipes.com religiously.<BR/><BR/>We do a ton of crockpot stuff.<BR/><BR/>My favorite is this one:<BR/><BR/>http://allrecipes.com/Recipe/Chicken-Marsala-Florentine/Detail.aspx<BR/><BR/>I serve it over rice. (The boyz eat just the chicken with plain rice.)<BR/><BR/>Enjoy!Sarahvizhttps://www.blogger.com/profile/07257891014401157085noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-88657565597128194352008-01-21T19:47:00.001-05:002008-01-21T19:47:00.001-05:00This is a kid-friendly, easy recipe that I use a l...This is a kid-friendly, easy recipe that I use a lot! My family loves it and it is so quick to make. In fact, you can make it up and freeze it for later if you like. <BR/><BR/>TATER TOT CASSEROLE<BR/><BR/>2 lb ground turkey cooked, seasoned, drained<BR/>3 2lb bags tater tots<BR/>2 cans cream of mushroom<BR/>2 cans evaporated milk<BR/>2 cans cream of chicken<BR/><BR/>Brown meat & place in large cass. dish.<BR/><BR/>Cover with tater tots. Mix soup & milk together.<BR/><BR/>Pour over top. Bake at 350 for 1 Hour.<BR/><BR/>Makes 2- 9”X13” pans (so I make on for now and freeze one for later)<BR/><BR/>**I use ground beef, but you can use whatever your family eats!!FENICLEhttps://www.blogger.com/profile/03933260775407897696noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-58113841122739771742008-01-21T19:47:00.000-05:002008-01-21T19:47:00.000-05:00If you have a crock pot/slow cooker....Put a whole...If you have a crock pot/slow cooker....<BR/><BR/>Put a whole chicken in the pot with one cut up onion, and a carrot. Sprinkle with poultry seasoning and add 1/2 cup water. Turn on low at about 9 am and it's done at 5pm. <BR/><BR/>Put the leftover chicken in a sauce pan with the juices, add frozen peas, carrots and corn. Next day, heat up, add corn starch and put in a pre made pice crust. (in boxes in the refridge section at the store) Do the double crust. Bake until golden. <BR/><BR/>My kids love both of these recipes and always ask for seconds.Deborahhttps://www.blogger.com/profile/08437459501010029559noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-58917590870979771922008-01-21T19:44:00.000-05:002008-01-21T19:44:00.000-05:00Funny, i've totally been cooking up a post on food...Funny, i've totally been cooking up a post on food (wakka wakka), due to the fact that i've been a cooking MACHINE lately. And it is, thanks in part, to two awesome machines, my slow cooker and my convection toaster oven. Haven't turned on my big oven in ages. <BR/>Slow cookers seem to be enjoying a renaissance; even saw a neato display of them at williams-sonoma, so you know they're hot stuff. <BR/>There's my advice - get a slow cooker and a convection oven. And I'll email you my fav recipe of the week for braised lentils, which ironically, doesn't use a slow cooker or the convection oven, but whatevs.karengreenershttps://www.blogger.com/profile/02488069680575426742noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-7306729627136221392008-01-21T19:42:00.000-05:002008-01-21T19:42:00.000-05:00I used to cook all the time, until my baby grew in...I used to cook all the time, until my baby grew into a toddler. Fortunately, she's adventurous when it comes to food (sushi, Mexican, Chinese, etc.), so I can cook almost anything that sounds good right now (14 weeks and still dealing with all day sickness!). Tonight is Alton Brown's Good Eats meatloaf (http://www.foodnetwork.com/food/recipes<BR/>/recipe/0,,FOOD_9936_10215,00.html), so my husband has leftovers for lunches. <BR/><BR/>Here is another family favorite:<BR/>Quesadillas<BR/><BR/>For each quesadilla, you'll need:<BR/>2 tortillas (I use burrito size)<BR/>shredded cheddar or colby jack cheese<BR/>cooked chicken<BR/>diced tomatoes<BR/>chopped onions<BR/>vegetables of your choice (I use corn and broccoli, or black beans)<BR/><BR/>Preheat a griddle to a low heat. Place a tortilla on the griddle, and spread a thin layer of cheese. Top the cheese with whatever toppings you choose, and finish with another thin layer of cheese. Top with another tortilla, and let this all cook until the bottom layer of cheese has melted. Now the tricky part - flip the quesadilla, and let the other tortilla warm until the cheese melts throughout. Slice into wedges and serve with salsa and sour cream.<BR/><BR/>I can't wait to see what other people submit!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17779098.post-5771462578647705082008-01-21T18:37:00.000-05:002008-01-21T18:37:00.000-05:00First, I already thought you were pretty tiny at B...First, I already thought you were pretty tiny at BlogHer. Second, try anything from The Six O'Clock Scramble cookbook -- there are tons of easy and nutritious meals that grown-ups AND kids will eat!PunditMomhttps://www.blogger.com/profile/12919969826505761593noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-40013610167838802802008-01-21T17:22:00.000-05:002008-01-21T17:22:00.000-05:00Hum I cook all the time and sometimes, it takes ti...Hum I cook all the time and sometimes, it takes time for the kdis to like things. Take tacos - at least once a month but we usually just give them a little bit of everything on their plate. last night, I put it all in a wrap and they actually ate it all. And they finally decided they like guacamole.<BR/><BR/>Anyway, for online recipes, I like familyfun.com, just try not to get wrapped into their super holiday snack traps. You end up become Martha Stewart like real quick!<BR/><BR/>Oh and like someone said, the crock pot is your friend. It makes life so much easier!<BR/><BR/>I'll try to think of some easy ones that everyone likes and send them to you.Whirlwindhttps://www.blogger.com/profile/16865143484526708978noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-52464908888172305102008-01-21T17:18:00.000-05:002008-01-21T17:18:00.000-05:00I have the same overboiled veggies and meat backgr...I have the same overboiled veggies and meat background. It left me bored with food and craving sugar. <BR/><BR/>I have a good friend and old roommate that has a <A HREF="http://www.domesticgoddess.ca/recipes.php?recipe=10088/" REL="nofollow"> food blog.</A> My family loves when I make chicken fajitas.ms bluehttps://www.blogger.com/profile/06997925420763913039noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-7916065735351218382008-01-21T15:20:00.000-05:002008-01-21T15:20:00.000-05:00I subscribe to Cooking Light magazine and really l...I subscribe to Cooking Light magazine and really like it. (Though the articles are CRAP, the recipes are good.) As a subscriber I have access to their on-line database too which I like.<BR/><BR/>K likes Cook's Illustrated, but that's too much reading for me.<BR/><BR/>Here's one that we like...<BR/><BR/>Cardamom Chicken with Apples and Figs (You can do pork instead if you want.)<BR/> <BR/>3 tablespoons brown sugar<BR/>1 teaspoon garlic powder<BR/>1 teaspoon ground cumin<BR/>1 teaspoon ground cinnamon<BR/>1/2 teaspoon salt<BR/>1/2 teaspoon ground ginger<BR/>1/2 teaspoon freshly ground black pepper<BR/>1/4 teaspoon ground cardamom<BR/>1/4 teaspoon ground fennel<BR/>3 lbs boneless chicken<BR/>Cooking spray<BR/>2 cups dried figs, halved lengthwise<BR/>2 cups dried apples<BR/>1/4 cup minced crystallized ginger<BR/>3/4 cup pear nectar<BR/>1 (14-ounce) can fat-free, less-sodium chicken broth<BR/><BR/>Dump it all in the crock pot. Cook all day on low until the chicken falls apart and the whole thing is a stewy looking mess of goodness.OhTheJoyshttps://www.blogger.com/profile/05031731198115388411noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-55957153481317481212008-01-21T14:05:00.000-05:002008-01-21T14:05:00.000-05:00Delurking because I love to cook.Beefy saucy goodn...Delurking because I love to cook.<BR/><BR/>Beefy saucy goodness (otherwise the recipe I have no name for)<BR/><BR/>1 1/2 pounds of stewing beef<BR/>3/4 c flour<BR/>salt/pepper<BR/>1 onion<BR/>3 cloves garlic<BR/>oil for cooking<BR/>3 cups beef broth<BR/>1 can cream of something soup (I use mushroom)<BR/>1/4-1/2 c red wine<BR/>1 tbs dried basil<BR/><BR/>1. Chop onion and garlic. Place in small frying pan with heated oil. Cook until soft.<BR/><BR/>2. In a large pan, heat some oil. Mix the salt/pepper/flour together in a ziploc bag. Dredge the beef in the flour mix. Brown half of the meat in the pan. Remove. Brown the other half. <BR/><BR/>3. Deglaze the pan with the red wine. Get all that browned meaty goodness off the bottom. Then place all meat and onion/garlic back in the pan. Add the broth, cream soup and dried basil. Simmer for about 30 minutes. <BR/><BR/>4. Place beefy saucy goodness into crock pot and cook on high for 4 hours (or you can simmer on stove top for about an hour and a half.<BR/><BR/>Serve over mashed potatoes, rice or noodles. The choice is up to you.<BR/><BR/>Enjoy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17779098.post-33909588475145546512008-01-21T13:27:00.000-05:002008-01-21T13:27:00.000-05:00Wow, it's gonna be like Home Ec! Do we get to gra...Wow, it's gonna be like Home Ec! Do we get to grade you. I am not a big fan of cooking either and so here is a book you may want to consider. <I>Six Ingredients or Less</I>. The name says it all.<BR/><BR/>http://www.amazon.com/Ingredients-Less-Cookbooks-Restaurant-Guides/dp/0942878051/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1200939710&sr=1-1Manic Mommyhttps://www.blogger.com/profile/02397835927560496425noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-62787948114371106812008-01-21T13:09:00.000-05:002008-01-21T13:09:00.000-05:00dare i say chicky is nesting?however it came about...dare i say chicky is nesting?<BR/><BR/>however it came about, i agree with RNM - you must share.Girlplustwohttps://www.blogger.com/profile/07056576921114387218noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-13409580332330614752008-01-21T09:57:00.000-05:002008-01-21T09:57:00.000-05:00Not a huge exciting recipe but this makes the tasi...Not a huge exciting recipe but this makes the tasiest Viertnamese chicken I swear - <BR/><BR/>Just marinate chicken thighs in half vinegar and half soy sauce for a day or two. Pat dry, sprinkle with gralic salt and grill. It comes out a deep brown colour and is SOOO delicious people will be begging you for the recipe!Don Mills Divahttps://www.blogger.com/profile/03733674458423525738noreply@blogger.comtag:blogger.com,1999:blog-17779098.post-74380295276916483722008-01-21T09:24:00.000-05:002008-01-21T09:24:00.000-05:00Not mine, but my wife maintains a blog where she p...Not mine, but my wife maintains a blog where she posts recipes, menu plans (as well as craft stuff) that might be of some use:<BR/>http://multi-taskingmommy.blogspot.com/<BR/><BR/>If you want something easy to start off with that is actually very healthy, I can pass along my minestrone recipe (email me; I'll forward the DOC file when I get home).SciFi Dadhttps://www.blogger.com/profile/10479890087443823197noreply@blogger.com