Recipes....if you care to share!

Got a favorite recipe.....post it here if you like...especially if it's Band Friendly (and even if it's not!) Enjoy the day!! -Ann

Me again, sweetie! I seem to be making time to be on this board! It's addictive, for me! ha This is very simple, and pretty Bandster friendly! Sesame Chicken Fingers 3-4 boneles, skinless chicken breasts, cut into strips pour any Asian style salad dressing into plastic bag, throw breasts in, and put in fridge, for about an hour. Toast sesame seeds, in a small pan, just throw them in, and push around on med heat, until you can smell them Roll breasts in seeds, place on sprayed, foil lined sheet, and bake at 425, for about 25 -30 min. I serve with brown rice, cooked in FF chick. broth, and a little LS soy sauce, and add a small can of pineapple chunks to it. You can add the little bit of pineapple juice to the brown rice, also. Very tasty!

Ok I wasnt hungry till I read this YUM! I am going to have to try it! Is there a salad dressing that you like best?

Barb, we have Kraft Free, asian, sesame dressing, here, and I love it! Hope you can find it, or use whatever one you can find! I love this!~I' have also, added a few rice noodles, or FF chinese noodles, to the rice, for a little crunch!~

Ok now I am really hungry for lunch LOL Good thing I am going to the store this afternoon I will pick up the goods!

For a great vegetarian main course... (I've been cooking a lot of moroccan food lately tagines, etc.. yum!) Quinoa with Moroccan Winter Squash and Carrot stew Servings: Makes 4 to 6 servings. Ingredients Stew 2 tablespoons olive oil 1 cup chopped onion 3 garlic cloves, chopped 2 teaspoons Hungarian sweet paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper Pinch of saffron 1 cup water 1 14 1/2-ounce can diced tomatoes, drained 2 tablespoons fresh lemon juice 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash) 2 cups 3/4-inch cubes peeled carrots Quinoa 1 cup quinoa* 1 tablespoon butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped peeled carrot 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon turmeric 2 cups water 1/2 cup chopped fresh cilantro, divided 2 teaspoons chopped fresh mint, divided Preparation For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; coo****il vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

I am going to try this, saw it on WW site. 4 frozen chicken breasts 16 oz. jar salsa, any type can of corn, drained can of black beans, drained Throw all of that in crock pot. 30 minutes before serving, add 8 oz. reduced or FF cream cheese and let melt.

That sounds, really good, and very easy! I will for sure try that one! Interesting with cream cheese! Did you ever find the round steak, hon?

No I didn't find it. I'm going to look for it in a bigger store next time I go.

I'm fixing your chicken dish, tomorrow! Already had Michael get a crock down! ha