Try out 43 New Recipes

http://allrecipes.com/Recipe/Oven-Pot-Roast/Detail.aspx
I used the above recipe, but I used Merlot rather than vermouth and I added carrots and potatoes. Good eating for about a week!

I followed the recipe exactly, but I’d recommend more Italian spiced (I ended up adding oregano and basil) And I also piled on the cheese.

Ingredients

1 large spaghetti squash (3 lb.)
1/4 cup Kraft 100% Light Grated Parmesan Cheese
1/2 cup Kraft Part-Skim Mozzarella Shredded Cheese
1 cup finely chopped plum tomatoes (about 2 med.)
1/3 cup chopped fresh parsley

Nutritional Info

Fat: 3.1g
Carbohydrates: 10.7g
Calories:87.5
Protein: 5.2g

Pierce squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min or until just soft, turning over after 5 min. Let stand 5 min.

Cut squash in half; remove and discard seeds. Using a fork, scrape insides of squash to form strands; place in bowl. Add remaining ingredients; toss lightly with fork. Spoon into one of the squash shells; discard remaining squash shell.

Microwave on HIGH 2 min or until heated through.

Makes 10 servings.
1/2 cup (125 ml) each

Cal. 60, Fat. 1.0g (sat 1.0g), Chol. 5mg, Sodium 110mg, Carb. 8g, Fibre 1g, Sugars 3g, Protein 4g, Vitamin A 4%, Vitamin C 15%, Calcium 10% and Iron 4%

I used http://www.pineapple-girl.com/omelet.htm

I made a surprisingly decent omelet on the first try. It held together and everything.

*I know the spambot hates links. I am not a spammer. Just wanted to list a good omelet recipe.

I have been staying away from writing this goal ‘cause it’s probably WAY out of my league. A few days ago, I tried my first “new” recipe. Here goes:

1. Scrambled Eggs. —yes I am in my mid thirties and I’d never made scrambled eggs until now. I got the recipe out of a “kids can cook!” book. My creative addition was “Mrs. Dash” instead of salt and pepper. They were good! I was surprised they got as fluffy as they did with just a fork and 1/2 % milk.

I’ll include the recipes when they are a little more fancy. But that’s my big new recipe!