Week 5 team recipe voting

soccerella · November 2013

Recipe Challenge

Please vote for one team’s recipe as your favorite. Please try to keep this anonymous as to which team gave which entry, though you may vote for your own if you think it is the best. Please consider calorie and other possible nutritional content, as well as the appeal of the meal for taste and content, and the thoroughness of the recipes (could you repeat it) Positive comments are welcome (ie, wow that dessert sounds amazing!) but please keep negative ones to yourself. You only need to comment with the team number you are voting for and please only vote once

I did not receive recipes from every team at this point, so those that submitted in time will get the bonus points. If you team has not submitted and still wants to compete for this team challenge and extra bonus points please message me your recipe asap

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I am so sorry for the delay everyone - I had one of the missing teams message me their recipe, but I had to go out of town unexpectedly and I didnt see it until this morning.

Here is the meal

5)

Starter: Butternut Squash Soup with Sage (56 cals)
Main course: Citrus Chicken (142 cals)
Side dish: Watermelon and Feta Salad (157 cals)
Dessert: Low Fat No Bake Cheesecake (222)
total for meal: 577 calories

Butternut Squash Soup with Sage
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: about 1 1/3 cups • Old Points: 1 pt • Points+: 1 pt
Calories: 56.2 • Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g

1 butternut squash, about 2 cups cubed
1 carrot, peeled
1 small onion, chopped
1 celery rib, chopped
6 cups fat free chicken or vegetable broth
2 garlic cloves, halved
4 sage leaves
1/2 cup 1% milk

salt and freshly ground pepper

Peel the squash and remove the seeds. Cut into medium size cubes.*
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.

* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise
Citrus Chicken

Ingredients

½ cup chicken broth
packet (1 ounce) 1 Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 tablespoons vegetable oil
3 tablespoons orange marmalade
4 boneless,skinless chicken breast,halves

Directions

Main Dish
Heat the oil in a medium skillet. Add the chicken breasts and cook until brown on both sides.
In a small bowl, mix the seasoning mix, broth and marmalade, and stir until smooth.
Pour the liquid into the skillet with the chicken. Reduce the heat and continue to cook until most of the liquid has reduced, chicken is nicely glazed, and an internal temperature of 165°F is reached.
Serve immediately.

142 Calories, 6 grams fat, 620 sodium
For a side dish: Watermelon and Feta Salad
Gina's Weight Watcher Recipes

Servings: 4 - Size 1/4 of salad - Old Points: 4 pts - Points+: 4 pts-Calories: 157.4 - Fat: 11.4g - Carb: 11.1 g - Fiber: 1g - Protein: 4 g - Sugar: 8.9 g - Sodium: 219.6 mg (without salt)...

Ingredients:

* 3 cups seedless watermelon, cubed and chilled
* 1/2 cup crumbled feta
* 7 oz arugula
* 2 Tbsp balsamic vinegar
* 2 Tbsp extra virgin olive oil
* kosher salt and fresh pepper

Directions:

Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining in

No Bake Cheese Cake

222 Calories, 17 grams Sugar, 6 grams Fat

Whip 1 package LOW FAT CREAM CHEESE with 1/4 cup SUGAR and 1tsp VANILLA. Fold in 1 tub LOW FAT COOL WHIP. Pour into GRAHM CRACKER PIE CRUST. Chill in the fridge for an hour. Top with FRESH BERRIES if desired *note this will raise the sugar content*
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soccerella · November 2013

1)
Starter: Greek salad (114 calories)
Main and side dish: Hawaiian chicken with rice and pineapple salsa (266 calories)
Dessert: strawberry fluff (70 calories)
Meal total: 450

Greek salad
Ingredients
1 head romaine lettuce chopped
3 Roma tomatoes chopped
1 cucumber chopped
1 small red onion chopped
1/4 cup olive oil
4tsp lemon juice
1/2 tsp dried oregano
Salt and pepper to taste
Directions
1 cup crumbled feta cheese 6 black Greek olives pitted and sliced
In shallow bowl combine lettuce, tomatoes, cucumber,and onion. Sprinkle with oils , lemon juice and salt and pepper to taste. Sprinkle feta cheese and olives on top and serve

Calories:114
Total fat:6.7g
Protein: 4.9g

Hawaiian Chicken with rice and pineapple salsa (combined main course and side recipes as they complement each other)

Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)
Ingredients
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro
Preparation
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro.

Nutritional Information
Amount per serving
Calories: 247 Fat: 1.8g Saturated fat: 0.5g Monounsaturated fat: 0.4g Polyunsaturated fat: 0.4g Protein: 29.9g Carbohydrate: 25.2g Fiber: 0.5g Cholesterol: 68mg Iron: 1.9mg Sodium: 674mg Calcium: 26mg

Pineapple Salsa
Yield: Serves 16 (serving size: 1/4 cup)
Ingredients
3 cups finely diced fresh pineapple
1/2 cup finely diced red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup finely diced red onion
3 tablespoons fresh lime juice
1/8 teaspoon kosher salt
2 tablespoons finely diced seeded jalapeño pepper (optional)

Preparation
1. Combine first 6 ingredients in a bowl. Stir in jalapeño, if desired.

Nutritional Information
Calories: 19 Calories from fat: 0.0% Fat: 0.1g Saturated fat: 0.0g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 0.3g Carbohydrate: 4.9g Fiber: 0.6g Cholesterol: 0.0mg Iron: 0.1mg Sodium: 16mg Calcium: 5mg

STRAWBERRY FLUFF
Ingredients:
•4 cups sliced strawberries
•2 1/2 cups water
•0.8 oz vanilla pudding, fat free
•3 oz tapioca, fat free
•1 tbsp strawberry gelatin, sugar free
•8 oz cool whip, low fat

Directions:

1. Mix gelatin (like Jell-O), tapioca, and vanilla pudding in a sauce pan.
2. Add water and cook until it comes to a boil.
3. Let cool.
4. Dice up strawberries into bite size pieces.
5. Add strawberries and cool whip to Jell-O mixture.
6. Keep mixture cool until served.

Amount Per Serving
Calories from Fat 24
Calories 70

% Daily Values*
Total Fat 2.64g 4%
Sodium 35mg 1%
Total Carbohydrate 10.83g 4%
Dietary Fiber 1.1g 4%
Sugars 8.47g
Protein 1.52g

soccerella · November 2013

2)

Starter: Pan Seared Scallops (90 calories)
Main Course: Vegetable Lasagna (172 calories)
Side Dish: Caesar Salad with Grilled Chicken (265 calories)
Dessert: Greek Style Rice Pudding (174 calories)
Total for Meal: 701 calories

Pan Seared Scallops
Serves 2
1 tbsp olive oil
4 sea scallops
salt

Heat olive oil in a pan to medium-high
Drop scallops in, sprinkle a little salt on top and don't touch. They should sizzle nicely.
Wait 90 seconds and flip, sprinkling with another little bit of salt.
Don't touch them again for another 1-2 minutes. You should see the opacity creeping up the edge of the scallop to meet in the middle.
You can cook them longer but slightly raw in the middle is lovely and overcooking makes them rubber. Just watch them and poke them with your finger and trust they will be great.

Vegetable Lasagna
Serves 12
Sauce:
2 6 oz cans tomato paste
28 oz can crushed tomatoes
1 tsp garlic powder
1 tsp salt
2 tsp sugar
1 tsp dried oregano
1 diced onion
1/2 tsp crushed red pepper (opt.)
1 cup water

Filling:
3 portobello mushrooms, sliced
1 tsbp smart balance spread (or butter if you are opposed to this and don't mind the calories)
1 pkg frozen chopped spinach, thawed and drained
1 zuchinni, sliced into strips lengthwise
2.5 cups low-fat mozzarella cheese

1 pkg lasagna noodles

Combine sauce ingredients and simmer at least 30 minutes (I like to simmer all day baby)
Sautee mushroom slices in smart balance spread/butter for about 5 minutes (until they are giving out liquid) and let cool. Line a baking sheet with foil, and lay out the zucchini slices, and sprinkle with salt. Broil for 3-4 minutes and let cool.

Put a scoop on sauce on the bottom of a 9x13 pan, layer lasagna noodles on top. Top with 1/3 of the cheese and sauce, 1/2 of the mushrooms and spinach. Layer zucchini slices down. Repeat. Put final layer on noodles on top, and cover with remaining sauce and cheese. Cook at 350F for about 40 minutes.

Caesar Salad with Chicken
Serves 4
Dressing: (from http://www.skinnytaste.com/2012/08/skinny-caesar-dressing.html )
1/3 cup grated Parmigiano Reggiano
1/4 cup fresh lemon juice
1 small garlic clove
1/2 tbsp Dijon mustard
2 anchovy fillets
1 tbsp extra virgin olive oil
5 tbsp fat free Greek yogurt

24 leaves Romaine lettuce hearts
24 croutons (Kroger - Homestyle Seasoned Herb Croutons)
12 ounces boneless, skinless chicken breasts

In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. Add the oil and yogurt and let the machine run for another 15 seconds. Set aside.
Place the chicken breasts in a glass or metal pan, season with salt & pepper and bake at 350F for 20-30 minutes until a thermometer reads above 165*F in the thickest part or when you slice into it the juices run clear.
Tear the romaine into pieces, toss with a serving of the dressing, top with 6 croutons and 3 ounces of chicken per plate.

Greek Style Rice Pudding (rizogalo)
Serves 15 ( is 1/15th of a 13"x9" pan which looks like a piece cut a little larger than the size of a credit card. I mark out two horizontal lines and four vertical lines on the pan and then scoop out my serving.)

1 (scant) cup white rice (I use Basmati for extra flavour)
1 cup water
Pinch salt
1/2 gallon milk (This recipe's calorie count uses whole/homo; 2% works too though it's less rich)
3 large eggs (room temperature)
1/2 cup sugar
1 tsp vanilla extract or split vanilla bean, scraped
Ground cinnamon

Parboil rice and water with salt in small saucepan, covered, until water is absorbed (about 5 min).
Meantime in a large pot bring milk to a gentle boil over medium heat, adding the rice whenever it's ready then stirring occasionally thereafter -- plus the vanilla bean, if using. Once milk boils, lower the heat so the milk bubbles gently, stirring frequently -- stir any skin that forms back into the milk -- until the mixture is somewhat reduced, thickened and rice is cooked.
This could take 30 minutes or more.

Lightly beat eggs with sugar.

Remove milk-rice from heat. Add some of the hot mixture, a tablespoon or two at a time, to the eggs and sugar, to temper. Don't rush it, you don't want the eggs to curdle. Then slowly stir all of egg-sugar mixture into pot.

Mixture should be fairly thick at this point, but return it to medium heat, and cook, stirring gently, until only until one or two bubbles appear (just for additional thickening, also to ensure yolks aren't completely raw). This should only take a minute or so. Don't cook beyond this, or eggs will curdle.

Remove pot from heat and discard vanilla bean (or add vanilla extract). Pour into 13x9 glass or metal pan (or similar volume), sprinkle with ground cinnamon and let cool. Pudding will thicken further as it cools.

soccerella · November 2013

3)

Starter: Stuffed Mushrooms (52 calories)
Main Dish : Chicken Parmesean (250 calories)
Side Dish: Weight Watchers Classic Roasted Vegetables (107 calories)
Dessert: Chocolate Crepes with Strawberries (139)

Total calories: 548

Stuffed Mushrooms

Ingredients

6 Large Stuffing Mushrooms (with stems)
1 Medium Stalk of Celery, minced
2 Tbsp. Onion, minced
1 clove garlic, minced
1/4c. PLAIN bread crumbs
1/4c. PANKO (Japanese bread crumbs)
1/4c. Vegetable Broth or stock

Directions

1. Preheat oven to 375 degrees
2. Remove stems from the mushrooms, clean the caps, and mince the stems.
3. Mince the celery, onion, and garlic
4. In a large skillet sprayed with a bit of non-stick spray, brown the mushroom caps on both sides.
5. Once caps are browned add the broth to the skillet and cook mushrooms until tender.
6. Move cooked mushrooms to a large enough baking dish to accommodate all of your caps.
7. In same skillet, add minced stems, onion, celery and garlic. Cook thoroughly.
8. Once all vegetables are tender, remove from heat and add both types of bread crumbs.
9. Top with 2T. parmesan cheese
10. Place mushrooms in oven to finish for 12-15 minutes until browned and warmed through.

Servings Per Recipe: 6
Amount Per Serving
Calories: 52.0
Total Fat: 1.1 g
Cholesterol: 1.3 mg
Sodium: 143.1 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.9 g
Protein: 2.7 g

Main Dish: CHICKEN PARMESEAN

Ingredients:

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs (I used whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
• 1 cup marinara or Filetto di Pomodoro

• cooking spray

Directions:

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.
Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
Bake 5 more minutes or until cheese is melted.
Servings: 8 Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0

SIDE DISH:
Weight Watchers Classic Roasted Vegetables
Ingredients
2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4 inch thick slices
1 medium yellow squash, trimmed and cut into 1/4 inch thick slices
1 medium Vidalia onion, root end left intact, cut into 8 wedges
1 lb thick asparagus, trimmed
3 cloves garlic, minced
4 tsp EVOO
1 tsp balsamic vinegar
1/2 tsp dried basil
3/4 tsp salt
1/4 tsp pepper
Directions
1. Preheat oven to 450. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets and set aside.

2. Cut each pepper panel on a diagonal into 2 triangles. Transfer to a large bowl and add zucchini, squash, onion, asparagus, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasonings. Divide the veggies between the 2 baking sheets.

3. Bake the veggies, tossing from time to time, until tender and lightly browned, 25-30 minutes. Serve at once or at room temperature.

Notes:
4 servings

107 calories
5g fat
4g protein
2 Point

Dessert: Chocolate Crepes with Strawberries
• 1 cup all purpose flour
• 2 tbsp unsweetened dutch cocoa powder
• 1 tbsp powdered sugar
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• butter flavored spray
• 24 medium strawberries, sliced (2 in each crepe)
• 1 1/2 cups fat free cool whip
• 3/4 cup chocolate syrup to serve

Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan,swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.

Batter can be refrigerated for up to 2 days.
Servings: 12 Calories: 139.3 • Fat: 1.5 g • Carbs: 24 g • Fiber: 0.9 g • Sugars: 13.5 g • Protein: 3.7 g

TOTAL CALORIES: 549.3

soccerella · November 2013

4)

Starter: Tomato Mini Pizzas (131 calories)
Main Dish: Broiled Swordfish with Mango Salsa (240 calories)
Side: Garlic corn on the cob ( 234 calories)
Dessert: Black and White Strawberries (97 calories)

Nutritional Facts for Total Meal:
Calories: 692
Fat: 26.2 g
Carbohydrates: 88.2 g
Protein: 36.2 g
Fiber: 9.1 g

Appetizer:
Tomato Mini Pizzas: ( 4 Servings)
2 large pocketless pitas
2 large plum tomatoes, thinly sliced
1/4 teaspoon salt
2 tbsps. chopped basil
2 tsps. olive oil
2 garlic cloves, minced
1/3 cup shredded part-skim mozzarella cheese

Directions:
1. Preheat the oven to 400 degrees F. Spray a large non-stick baking sheet with non stick cooking spray. Place the pitas on the baking sheet.
2. In a small bowl,mix the tomatoes and salt;stir in the basil, oil, and garlic. Top the pitas with the tomato mixture, drizzling any liquid in the bowl over the toppings. Bake until the tomatoes are hot and softened, about 8 minutes. Sprinkle with the cheese; bake until the cheese is melted, about 3 minutes longer. cut the pitas in half before serving.

Per Serving: 131 calories, 4 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 346 mg sodium, 18 g Total carbohydrate, 1 g Dietary Fiber, 6 g Protein, 118 mg Calcium. Points per serving: 3.

Main Course:
Broiled Swordfish with Mango Salsa

(4) Prep time: 20 min Total time: 1 hour 6 min Makes: 6 servings

What You Need 3 swordfish steaks (1-1/2 lb.) 3/4 cup A.1. STEAKHOUSE Marinade for Seafood Mango Chipotle 2 mangos, peeled, chopped 1/2 cup chopped red peppers 2 green onions, thinly sliced 1 tsp. finely chopped seeded jalapeño peppers 3 Tbsp. lime juice

Make It Place fish in resealable plastic bag. Add marinade; seal bag. Turn bag over several times to evenly coat fish with marinade. Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients; cover. Refrigerate until ready to serve. Preheat broiler. Remove fish from marinade; discard bag and marinade. Place fish on rack of broiler pan. Broil, 4 inches from heat, 6 to 8 min. on each side or until fish flakes easily with fork. Cut steaks in half. Serve with the mango mixture.

Nutritional information per serving Calories 240 , Total fat 5g , Saturated fat 1.5g , Cholesterol 45mg , Sodium 640mg , Carbohydrate 26g , Dietary fiber 2g , Sugars 22g , Protein 24g , Vitamin A 25%DV ,

Side Dish:
Garlic Corn on the Cob
http://allrecipes.com/recipe/garlic-corn-on-the-cob/

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 12

INGREDIENTS:
12 ears corn, husked and cleaned
12 tablespoons butter, divided
1/4 cup garlic powder

DIRECTIONS:
1. Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
2. Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
3. Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Nutrition

Calories 234 kcal
Carbohydrates 29.2 g
Cholesterol 31 mg
Fat 13.2 g
Fiber 4.1 g
Protein 5.2 g
Sodium 104 mg
Percent Daily Values are based on a 2,000 calorie diet.

Dessert:
Black and White Strawberries (makes 4 servings)

1/4 cup + 2 Tbsps. semisweet chocolate chips
1 1/2 teaspoons raspberry liqueur (framboise)
1/2 ounce white chocolate, chopped or 2 tablespoons white chocolate chips
2 cups whole strawberries

Directions:
1. Line a large baking sheet with wax paper. In a small microwavable bowl, combine the chocolate chips, liqueur and 1 1/2 teaspoons water; microwave on High, stirring twice, until melted and smooth, about 1 1/2 minutes. Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper. Repeat with the remaining berries and chocolate.
2. In another small microwavable bowl, melt the white chocolate in the microwave on High, stirring once, until melted and smooth, about 1 minute. Dip a fork in the white chocolate; drizzle over the strawberries. Refrigerate until the chocolate hardens. Serve chilled.

Per serving: 97 calories, 4 g total fat, 2 g Saturated Fat, 0 mg Cholesterol, 4 mg Sodium, 15 g Total Carbohydrate, 2 g Dietary Fiber, 1 g Protein, 21 mg Calcium. Points Per Serving: 2

khearron26 · November 2013

Wow!! These all look fantastic!!! I can't wait to try all these new recipes.

I put my vote in for #3

justformel · November 2013

Recipe Challenge

Please vote for one team’s recipe as your favorite. Please try to keep this anonymous as to which team gave which entry, though you may vote for your own if you think it is the best. Please consider calorie and other possible nutritional content, as well as the appeal of the meal for taste and content, and the thoroughness of the recipes (could you repeat it) Positive comments are welcome (ie, wow that dessert sounds amazing!) but please keep negative ones to yourself. You only need to comment with the team number you are voting for and please only vote once

I did not receive recipes from every team at this point, so those that submitted in time will get the bonus points. If you team has not submitted and still wants to compete for this team challenge and extra bonus points please message me your recipe asap

How long is voting available?

Thanks!

MichelleP418 · November 2013

I think I would have to go with #3 also. I like everything on the menu. So many good things to choose form!

soccerella · November 2013

Recipe Challenge

Please vote for one team’s recipe as your favorite. Please try to keep this anonymous as to which team gave which entry, though you may vote for your own if you think it is the best. Please consider calorie and other possible nutritional content, as well as the appeal of the meal for taste and content, and the thoroughness of the recipes (could you repeat it) Positive comments are welcome (ie, wow that dessert sounds amazing!) but please keep negative ones to yourself. You only need to comment with the team number you are voting for and please only vote once

I did not receive recipes from every team at this point, so those that submitted in time will get the bonus points. If you team has not submitted and still wants to compete for this team challenge and extra bonus points please message me your recipe asap

How long is voting available?

Thanks!

I'll leave voting up until check ins are due - so tuesday 8 pm EST

kaylikee · November 2013

Man this is hard! Most of it looks so good. I'll be printing these recipes off for sure... I think I'll go with #1... seems the easiest with the least amount of calories. I'm all about simple. wish we could pick and chose lol I'm hungry now.... but alas I have no swordfish in the house lol