tomato benedict'ish with yogurt

-farm fresh egg

-whole wheat toast

-fat free yogurt

-1-2 tomato slices

-fat free feta

-olive oil spray

-seasoned salt

1. toast your buns, wait, slice of bread.

2. while that's a-going spray your pan, put it on medium heat, and plop some tomato slices in it and season....while your at it crack the egg in there too.

3. flip the tomatoes, and when the egg looks ready flip it too....unless you what it sunny side up!

4. smear some yogurt on the toast (i like it thick, but how ever you choose).

5. pop the tomatoes on top, sprinkle with alittle feta, and drop the egg on top!

Grab a fork and go for it.....but if you like me you'll put some Louisiana Red on top.

coffee is also a must for me, but do what cha like.

mac and cheese for the low fat high taste folks

-2 table spoons of fat free yogurt

-pasta for one of your choice (i like wheat angel hair)

-mushrooms (3'ish) chopped

-1/4 of an onion chopped

-really, any veggies you like

-small hand full of spinach

-2 cloves of garlic

-spray olive oil

-couple pinches of cheese

-seasoned salt to taste

1. boil that pasta

2. while that's a-cookin', start sautéing your veggies in oil. start with the onions, then when they are turning clear turn down your fire abit and add the garlic and mushrooms.

3. drain the pasta (if its done). in a bowl (the one your going to eat out of. saves dishes.) add the veggies, spinach, yogurt, pasta, cheese, and seasoned salt. add more cheese if you like. add some more cheese if you like.

enjoy. it is so comforting and tasty.

party for mouths:

1 cup green lentils
10'ish tomatoes
summer veggies (like: zucchini, squash, ect)
purple onion or scallions
1-2 bell peppers (any color...i like red)
3 cups veggie broth
cheese, yogurt, or kefir
tomato paste (optional)
olive oil (i like to use the spray to cut back on fat)
1-2 spaghetti squash
garlic bulb
wine (red or white)

preheat the oven to 450*

1. chop time:
half or quarter the tomatoes depending on the size.
chunk up the purple onions
chop up your other veggies
half the spaghetti squash and remove the pulp
cut the top off of the garlic bulb (about a 1/2 inch)

2. cover it up
to avoid killing your pans, cover them up in foil....trust me the tomatoes make a mess

3. make it glitter
spray the foil in your pans with olive oil
spray the cut side of the spaghetti squash and put it cut side down in pan
put the tomatoes cut side up in a pan and spray, then add your favorite spices like glitter!
do the same to all the other veggies too
put the garlic bulb in a ramekin and pour a little olive oil on it

4. burn baby burn----oven inferno
stick it all in the oven for about 45 mins
the veggies might char a little, but that's ok

5. rock and roll
bring the lentils and veggie broth to a rocking and rolling boil, then turn to low and cover for 45 mins'ish...give it a little stir from time to time (the moisture should be mostly absorbed)

6. get naked
when the veggies are done, peel the char off of the bell peppers and chop. put the spaghetti squash off to the side to cool. pop the cloves of garlic out of the paper, and chop a little.

7. stir it up
add everything but the s. squash to the lentils and i like to put wine and tomato paste in there to thicken it up. bring it to a good boil, stirring it regularly. cook some of the moisture out. season to taste with you pick of goods....this could be Italian, curried....I mean, this could go many different ways...have fun!

8. do the string thing
with a fork scoop and fluff the noodles out of the squash

9. nom nom nom
use the squash like noodles, put the sauce on top, then your pick of creamy something and then.......ITS A SUMMER PARTY IN YOUR MOUTH!***