Cook Book

I really like www.recipezaar.com
You can 'save" recipes from the site in a cookbook or print them off. Each recipe has the nutritional content calculations for each recipe. You can also search by ingredients, simplicity, low cal, low fat, etc. It is free to join the site and everyone who joins can "rate" a recipe after they have tried it. So the more stars something has the more likely how good it is. I have never made anything I got off the site that wasn't tastey.

good luck with it i dont have that much here im also on the hunt for recipies. would be intested in getting a copy even if it was just the low calorie section im willing to pay and postage since im not exactly close lol

let us know when its finnished thanks

On here, I check the recipe section daily. If I see something I copy and paste in word and save to a recipe file so I can print off later.

Here's a delicious and healthy Mediterranean meal I served for dinner lately. I got both recipes from Epicurious.com. For dessert, we had Fage 0% yogurt with blueberries and blackberries.

I got the idea for this meal from my favorite diet book, "How the Rich Get Thin." Another diet book with good recipes is "French Women Never Get Fat." The title's not true, but the French sure no how to cook!

SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA

2 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
1/6 cup plus 2 teaspoons olive oil
1/9 cup fresh lemon juice
3 teaspoons chopped fresh oregano
2/3 garlic cloves, pressed
10 pitted Kalamata olives, cut lengthwise into slivers
6 grape tomatoes, stemmed, quartered lengthwise
1/6 cup crumbled feta cheese

Score top of chicken breasts with sharp knife; place in large glass baking dish.
Whisk 1/6 cup oil, lemon juice, 2 teaspoons oregano, and garlic in small bowl.
Add salt and pepper to taste. Chill 1 tablespoons dressing for tomatoes.
Pour remaining dressing over chicken; turn chicken to coat.
Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
Toss olives, tomatoes, feta, remaining oregano, and reserved dressing in medium bowl.
Heat remaining olive oil in large skillet over medium-high heat.
Sauté chicken about 3 minutes per side. Transfer to platter; season to taste with salt and pepper.
Spoon tomato-feta mixture onto chicken.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER

1 tablespoons olive oil
2/3 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
1 1/3 garlic cloves, minced
1/6 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 teaspoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat.
Add zucchini; sauté until slices are golden and tender, about 5 minutes.
Add garlic and pepper; stir 1 minute. Season to taste with sea salt.
Transfer zucchini to serving platter, sprinkle with parsley, and serve.