Comment

Comment by Michael A. Buccilli on July 14, 2012 at 8:25pm

Thank you for the invitation to join this group; appreciated very much.

Comment by Shelly4life on June 27, 2012 at 8:42pm

Thank you for asking me to join you..

 Shelly4life

Comment by Madea ~EarthAngel~ on April 19, 2012 at 5:23pm

Hi Frankie, your Group was shared on Twitter and Google+... Have a great day!

Comment by James McDonald on April 7, 2012 at 9:47pm

COOKING LIKE A CHEF

http://www.jvzoo.com/c/14098/784

Comment by Catherine Cronin on April 7, 2012 at 5:13pm

Comment by Frankie Brown on March 26, 2012 at 2:50pm

Carrot and spice quickbread

AKES ONE LOAF, (1/2-INCH SLICE PER SERVING) — ABOUT 17 SLICES PER RECIPE

Ingredients

1/2 cup sifted all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup trans fat-free buttery blend, softened to room temperature
1/4 cup, plus 2 tablespoons, firmly packed brown sugar
1/3 cup skim milk
2 tablespoons unsweetened orange juice
Egg substitute equivalent to 1 egg, or 2 egg whites, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 1/2 cups shredded carrots
2 tablespoons golden raisins
1 tablespoon finely chopped walnuts

Directions

Combine first 6 ingredients in a small bowl. Set aside. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl. Gradually add sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well. Spoon batter into 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 F for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.

Nutritional Analysis (per serving)
Serving size: 1/2" SLICE
Calories 103 Cholesterol trace
Protein 2 g Sodium 129 mg
Carbohydrate 15 g Fiber 1 g
Total fat 4 g Potassium 107
Saturated fat 0.6 g Calcium 31
Monounsaturated fat 2 g

Comment by Frankie Brown on March 26, 2012 at 2:48pm

Broiled white sea bass

Dietitian's tip:
Serve these broiled sea bass fillets over a bed of sauteed spinach, which adds vitamin A, folate, riboflavin, calcium and iron to your meal. If you prefer, you can substitute red snapper, halibut or cod for the sea bass.
By Mayo Clinic staff
Serves 2

Ingredients

2 white sea bass fillets, each 4 ounces
1 tablespoon lemon juice
1 teaspoon garlic, minced
1/4 teaspoon salt-free herbed seasoning blend
Ground black pepper, to taste
Directions

Preheat the broiler (grill). Position the rack 4 inches from the heat source.

Lightly spray a baking pan with cooking spray. Place the fillets in the pan. Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.

Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes. Serve immediately.

Nutritional Analysis (per serving)
Serving size: 1 fillet
Calories 114 Cholesterol 46 mg
Protein 21 g Sodium 78 mg
Carbohydrate 2 g Fiber 1 g
Total fat 2 g Potassium 316 mg
Saturated fat 1 g Calcium 22 mg
Monounsaturated fat < 1 g