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Sooooo here's what I always do.... I count up all the ingredients on a recipe builder and then divvy up everything into 1 cup serving. So if I use a crock pot, I will calculate how many cups or liters it holds and divide that by cup. 5 quart pan is 20 cups. If it's a smaller batch of food I still count one serving as 1 cup…
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:laugh: so much.... so much
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Muscle Milk Banana flavored.... It tastes like noxious cough syrup but I choked it down anyways...because, dang it... I paid for it! And I SUFFERED :sick:
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Perfect! I just bought a bunch of eggplant!
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LEMMOONNN!!! Lemon! Lemon! Lemon! :heart: :love:
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I toasted half an english muffin, put raspberry jam on, two pieces of bacon and drizzeled that with Buffalo sauce....Scary good.... Pork with raspberry/Buffalo sauce combo is a win
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My best friend swears by taking lime juice in a spritzer and spritzing the air popcorn
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Cold with a vinaigrette!?!? Brilliant!!
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Maybe :wink:
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Raw zuccinni! Yellow squash, bell peppers, and special K cracker chips are all good!
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Acne scars....ALA Ray Liotta....Rugggged
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I can't survive without nutmeg! I put just a tiny bit in my savory dishes... makes a subtle complex flavor... especially in greens, or any cream or white sauce
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Legs
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Danciiiiiing!
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Pureed pumpkin is an AMAZING idea! I love to stick some in a protien smoothie OR cook some up with onions, garlic and veg to make a light pasta sauce! the chocolate peanut butter version of the pudding comes to roughly about 15carbs 211calories 35g protein but those numbers depend on how much yogurt you use. Personally,…
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PB2, banana and a packet of sugar in the raw is also amazing!
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Richard Jenkins from Step Brothers :smile:
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I read an article about how anxiety over dieting affects women and it said that when women feel guilty about breaking their diet they have more of a tendancy to binge on their cheat.... So don't bring carrots, relax and indulge moderately
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air popped popcorn with goldfish crackers thrown in....Super Yummms!
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I made a butternut squash pasta sauce last night two frozen packages of pureed frozen butternut squash one large shallot 3 garlic cloves 2 diced zuccini 1/4 cup of fat free buttermilk 1/4 white wine 1/2 cup of reserved pasta water *if you made pasta sage Sautee'd shallots, zuccini, and garlic till softened. Add frozen…
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:laugh: :laugh: :laugh: :laugh: I'm dying that nobody else had the same reaction
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The more people change the spelling on an average name to make it stand out and "unique" the more illiterate it makes them look.....or they really ARE illiterate :laugh:
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Perfect. THIS kid gets to correct everyone who reads their name cause the mom's a pronounciation nazi. Soooooo charming
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Date............AND One Nighter:devil:
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Whenever I've used the recipe builder, I just convert everything into a one cup portion size. Which is really easy for stews and currys. If I have everything in a slow cooker, I just calculate the quart size to cups.
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I'm trying this!
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Hahaha YES!!!!!!! The fact that you tried and loved makes me Pleased as PUNCH!!!:heart: :smooched:
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[/quote] That is not even close to Alfredo sauce. Butter, garlic, Parmesan cheese. That's Alfredo sauce. [/quote] It tastes LIKE alfredo....obviously it'd be difficult to keep it skinny with the butter in the recipe. Your powers of obsevation astound me
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Remade this recipe and tossed in sundried tomato bits and chopped artichokes on top of whole wheat pasta....So great!
