Ok, we should all post our favorite recipes here (preferably for weight loss but specify if it isn't) so then we could all spice up our diets

I'll start:

Leak&Potato;soup

1 tsp Olive Oil
1 Small Onion, Chopped
450g Leeks, Sliced
450g Potatoes, Diced
500ml Semi Skimmed Milk
500ml Water
1 tsp Herb Cubes

Method
Heat the oil and gently fry the onion leeks and potatoes for 3 minutes

Pour in the milk and 500ml water, add the herbs and season with salt and pepper.

Bring to the boil, cover and simmer gently for 20 minutes.

Strain the vegetables, reserving the liquid in a jug.

Blend or liquidise the vegetables, then blend in the liquid.

Total: 163 calories per serving.

such a yum winter dish, great for lunch or dinner!

Good idea

Bean Sprout Stir Fry

1/2 cup water chestnuts, sliced
1 cup snow peas
3 cups raw mung bean sprouts
1 tbsp. butter
Braggs seasoning, to taste
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 tsp. grated ginger

Heat the butter, garlic powder, onion powder and grated ginger in a wok over medium heat until butter melts. Add the remaining ingredients. Spray Braggs over the cooking vegetables to taste. Stir fry until lightly cooked.

Let me share one of my favorites from Martha Stewart:

Category: Sandwiches
Special Consideration: Quick and Easy
Servings: 4

Ingredients:
12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple peeled, cored, and cut into 1/4-inch pieces
tablespoons light mayonnaise
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper

Directions:
1. Mix everything together. Season with salt & pepper to taste.
2. For sandwiches, place lots of greens (i use romaine). Add tomatoes if you want. Place a generous amount of the tuna salad.
3. This is also good for pitas, biscuits, etc.

Spagetti al Pesto ( so, Yummy! :eat: )

Ingredients:

45 leaves freshly picked basil (about a packed cup)
1/4 cup grated aged pecorino (Tuscan or Sardinian, because Romano is too sharp)
1/3 cup grated Parmigiano (increase this to 3/4 cup if you cannot find the pecorino)
2 cloves of garlic
2/3 cup the best olive oil
1/2 teaspoon salt
1/2 cup pine nuts (technically optional though almost everybody includes them)
1/3 cup walnut meats (optional)
1 pound (500 g) spaghetti

Preparation:

If you have a marble mortar and wish to use it (purists say neither brass nor wood mortars will work), put the salt, garlic, nutmeats and basil in it and grind the mixture, firmly crushing the ingredients against the sides of the mortar, rather than striking sharp blows with the pestle. When the mixture is ground, add the cheese, a bit at a time, continuing to grind, and when it is all worked in, add the oil in a slow stream, stirring with a wooden spatula. The resulting pesto should be smooth and creamy.

If you are using a food processor instead, chop the garlic, basil, nutmeats, and salt, being careful not to let the mixture liquefy, then transfer it to a bowl and stir in the grated cheese and the oil.

Cook a pound of pasta in lightly salted water, and just before you drain it stir two tablespoons of hot water into the sauce. Pour the sauce over the pasta and serve. The wine? The bitter sea tang of a good Vermentino would offset the garlic perfectly.

This sauce is also perfect for making lasagne al pesto, which are amazingly refreshing on a hot day, perhaps even more so when served cool.

Yield: 4-6 servings spaghetti al pesto.

for a scrumptuous potato salad, here's one fixed by my daughter
that's become a favorite of mine. Adjust quabtities to however many
you're serving. Below is enuff for 4 servings.


New Red Potatoes - about 8 small or 6 mediums - boiled 12 to 15 min
I leave the skins on mine.
1 medium onion - chopped
1/2 to 3/4 cup Mayo - not Miracle Whip
3 Tablespoons of Celery Seed
Either fresh parsley or dried parsley as a final garnish
2 hard boiled eggs sliced can also be added to the top

Mix all together and refrigerate. Even better if in Fridge overnite to allow
the onion and celery seed flavors permeate..

Next to old-fashioned hot German Potato Salad this is a winner.

A favorite in my house is pasta with tuna flakes, mayonnaise and sweetcorn- yummy and simple !!

Boil pasta until al dente, drain and allow to cool

Add flaked tuna, 2 tablespoons of mayonnaise and 5 tablespoons of sweetcorn.

Mix together and serve!!

Twinkle star recipe rocks on!