Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Combine and mix. Cook each side at 300 degrees for 4 minutes.

Combine meat, bread crumbs, egg and salt; mix lightly. Shape into meatballs, brown in small amount of oil on all sides in large skillet. Drain. Add water, rice, carrots, green pepper and onion. Place in casserole dish and bake at 350 degrees till carrots are done about 35 to 45 minutes. Add cheese and heat until cheese melts. I sometime sadd a envelope of beefy onion soup mix for extra flavor.

Preheat oven to 350F. Lightly spray a 13 by 9 inch baking dish with nonstick cooking spray.

Combine browned beef, beans, oregano, cumin and garlic powder.

Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles.

Combine water and salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole and top with grated cheese. Bake, uncovered, until cheese melts. Remove and let stand for 10 minutes to set.

Bring a 3-quart covered saucepan of salted water to a boil over high heat. Add pasta and cook until not quite done. Will cook more in step 3.

Meanwhile, in 4-quart saucepan saute celery, onion and carrots until tender. Add broth, tomatoes with their juice and 1 1/2 cups water. Cover saucepan and bring to boil over high heat.

Drain pasta and stir into broth mixture. Stir in beans and parsley, and heat through. Ladle soup into four large soup bowls and sprinkle with grated romano to serve.

Extra: Throw in dash of tabasco and some chopped up sausage or cooked chicken chunks.

In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper

flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally.

Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese.

Recipie was modified with more broccoli, squash and sauce

Cut of potatoes and boil. Drain and add other ingredients except tabasco sauce to tase. Put in dash of tabasco sauce to zip up if needed.

Preheat over to 325 and spray a baking sheet or 9x12 baking dish with non-stick spray. The 9x12 baking dish will yeild thicker bars.

Mix oats, powdered milk, and protein powder in bowl and blend well.

In separate bowl, combine eggwhites, orange juice, applesauce, and the sugar-free syrup and blend well.

Stir liquid mixture into dry ingredients until blended. The consistency will be thick and similar to cookie dough.

Spread batter onto pan and bake until edges are crisp and browned.

Cut into 10 bars and store in airtight container or freeze.

Nutritional Information Per Bar: Calories-157,Carbs-23g,Protein-15g,Fat-.5g,Fiber-4g

Tips:

If you find you want a moister bar, use 1/2 cup of natural applesauce.

Kitchen Tip for Lowfat Baking:

Did you know you can replace the oil in a recipe with an equal amount of applesauce? Applesauce will add the same moisture of fat but not the added calories and it won’t alter the flavor.

In a large glass pie pan, spread one can refried beans, mixed with 1/2 a package of taco seasoning and a dash of garlic powder. Mash 2 avacados with a little lemon juice. Spread it over the beans. Mix equal parts of sour cream and mayonaise, about 3-4 tablespoons each, together with 1/4 a package of taco seasoning. Spread it over the avacados. Top with 8 oz of grated cheddar or enough to cover the dip nicely. Top the cheddar with sliced black olives, sliced green onions, and sliced regular or cherry