Thanks Laurie! I am always looking for new recipes! Allison

That is so AWESOME Molly! I am so proud of you! Don't worry I didn't hit the 100 lbs. yet. Now, I'm starting to think I'm the only one that didn't hit the 100 lb. mark. Hmmmmm.... Allison

Holly I hate the fact that you and your family are going through this. I am keeping you all in my thoughts and prayers. I hope things turn around for the better real soon. Take care of yourself! Hugs Allison

Congrats! Good going, not far to go now!

If you like Middle Eastern/Mediterranean food, this is way yummy. You might have to go to a Middle Eastern Market to get some of the ingredients, but I have seen them lately in the specialty section of the supermarket. This makes ALOT, so you might want to halve the recipe. Musakhan 3 lbs of boneless chicken breast (I have used a whole chicken before) 1&1/2 TBSP ground sumac 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/4 tsp. ground black pepper pinch of salt Juice of one lemon 2 large red onions thinly sliced (I have used sweet onions) 2 TBSP olive oil (I use 1/2 that amount) Lavash or Syrian bread (these are big thin sheets, similar to pita, but thinner) Put chicken on stove top to boil. Add whatever spices you like to cook chicken (chicken bouillon, herb blends etc.) Coo****il done. Debone if using a whole chicken. Shred into thin pieces. Combine the sumac, spices and salt. Mix with the lemon juice. Place onions in a skillet, toss with olive oil and the lemon juice/spice mixture. Cover and cook gently on low for 30 min, until onions are clear. Preheat oven to 400. In a round or 13x9 pan, place a little olive oil on the bottom.Place the lavash bread in the bottom of the pan, letting it droop over the sides. Mix together the shredded chicken and onion mixture. Pour chicken mixture on top of the lavash bread, and sprinkle with a little more olive oil. Fold bread over the top, and place an extra piece over the top so everything is covered. Place foil over the pan, and cook for 20 min. *This last time I made it, I did not have lavash bread. I just made it in a casserole pan sprayed with Pam, and just sprinkled a little olive oil over the top before covering. I didnt put olive oil in the bottom of the pan. I then ate it with pita bread. If you get Lavash bread, use it like a pita. I put a layer of humus on the pita, a layer of thinly sliced cucumber, then the chicken. Yummers! This is the best humus I have personally made. And I have tried many times to make it! Again I halve the amount of olive oil called for. Humus 1 can of chic peas (15 oz) 1 to 2 garlic cloves (I use the jarred kind) Juice of 1-2 lemons 1/4 cup olive oil 1/4 cup tahini (sesame paste) 1/4 cup of chic pea water Pour chic peas into a pan. Add about 1/4 cup water. Bring to a boil to soften them. In food processor, put in garlic, lemon juice, olive oil, and tahini. Drain and save juice from chic peas. Add chic peas and 1/4 cup of juice from peas. Blend well. You may want to add just one lemon juice at the beginning. Taste here to add the other lemon juice and more garlic to your preference. If after blending well, it still isnt creamy, add more chic pea juice until it is. 19 oz can of chic peas use 1/3 cup olive oil, water and tahini 30 oz can of chic peas use 1/2 cup of olive oil, water and tahini You can saute some pine nuts in a little olive oil to add to the top of the humus if you like. Add a nice Fatoosh salad to your meal to make it complete Fatoosh 1 TBSP of sumac juice of one lemon 1 clove garlic salt/pepper 1/2 cup olive oil Mix up dressing. Marinate tomatoes and cucumbers in it. Before serving mix with lettuce. Toast pita chips to crumble on the top. You can also use this as a veggie sandwich in a pita bread. Add some humus.