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Ingredients:

 1 cup dry 5-minute oats
1 cup water
1/2 cup skim milk
About 1/2 teaspoon vanilla extract
1 or 2 tablespoons natural creamy peanut butter
1 or 2 tablespoons your favorite jelly
Kosher salt to taste

Process:

1) Combine oats, water, and milk in a small pot. Heat over medium.

2) After a minute or two, add vanilla extract, peanut butter, jelly, and salt to taste. Stir to combine, though the peanut butter will gradually melt into the mixture as the oatmeal heats up. Cook a few minutes, stirring occasionally.

3) When the oatmeal reaches your desired consistency, taste it. If you’d like a little more of either PB or J, add it in.

4) Serve, and wonder why you’re not eating this for every meal.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
304 calories, 7.4 g fat, 2.9 g fiber, 7.9 g protein, $0.38

Calculations
1 cup dry 5-minute oats: 147 calories, 2.3 g fat, 4 g fiber, 6.1 g protein, $0.30
1 cup water: negligible calories, fat, fiber, protein, $0.00
1/2 cup skim milk: 45 calories, 0.4 g fat, 0 g fiber, 4.4 g protein, $0.11
About 1/2 teaspoon vanilla extract: 6 calories, 0 g fat, 0 g fiber, 0 g protein, $0.03
1 1/2 tablespoons natural creamy peanut butter: 135 calories, 12 g fat, 1.5 g fiber, 5.3 g protein, $0.09
1 1/2 tablespoons your favorite jelly: 84 calories, 0 g fat, 0.3 g fiber, 0 g protein, $0.21
Kosher salt to taste: negligible calories, fat, fiber, protein, $0.01
TOTAL: 609 calories, 14.7 g fat, 5.8 g fiber, 15.8 g protein, $0.75
PER SERVING (TOTAL/2): 304 calories, 7.4 g fat, 2.9 g fiber, 7.9 g protein, $0.38  

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Ingredients:

1 tablespoons Green curry paste
2 cups coconut milk and 1/2 cup water
Sliced chicken breasts (your choice of meat like beef,pork )
1 cup sweet peas
Sliced eggplant (just 1 1/2 eggplant)
2 tablespoons Fish sauce
1 teaspoon sugar
4-5 orange chilies cut lengthwise, Fresh Thai basil, Kaffir lime leaves,
2 tablespoons cooking oil
Garlic 2 cloves minced

Directions:

In a pan heat oil over medium heat .
Fry garlic until brown and put in the curry paste for 1 minute or until smell good
Add chicken, sugar and fish sauce..stir well then add about 1/2 cup of coconut milk
When the chicken is almost done add the rest of the coconut milk and stir till boil
Add sweet peas, eggplants, Kaffir lime leaves and orange chili.
Taste and add if needed.
Stir a few more times, add Thai basil and remove from stove 

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Tomake 12 cookies (3-inch long-oval cookies)
Ingredients:

1/2 cup all purpose flour
1 cup fine semolina
2 tablespoon melted butter or ghee
2 teaspoon sugar
2 tablespoon Orange blossom water or rose water
1/2 cup reduced fat Milk(a little more if needed)
1/4 teaspoon baking powder
1/4 teaspoon powdered anise or ground anise seed(optional)

pinch of salt

Filling

1 cup(4 ounce) about 6-8 dates,pitted and pressed to make a paste
1/2 teaspoon cinnamon
Rolling

1/4 cup Walnuts or pistachios,chopped

Process:

Combine all the dry ingredients in a bowl .Butter,sugar,orange blossom water and milk mix in another bowl. Gradually add this in to the flour mixture,knead the dough until evenly mixed.The dough should be smooth and moist,add little more milk if needed.Cover and let rest for one hour.
Prepare the filling by combining the pressed dates and cinnamon .Make 2 inch long rolls of the mixture and Set aside and preheat the oven to 350 degrees. Make walnut-sized balls of the dough. Press down each of the balls using a thumb to form a cup to place the filling.place the date roll.Close the open end and roll between the palms to form a cylindrical shape.Place on a baking sheet and finish making the rest.
Bake for 18-20 minutes or until bottom is lightly brown. Completely cool on a rack.Store in an air tight container.Tastes best if consumed within 4-5 days since its low in fat and could dry out sooner.

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It's very tasty and easy to make. I have made it yesterday night with help of my friends.

Ingredients:

1 stick of butter

1/2 cup flour

4-5 chicken breasts (cooked and cut up)

1-14oz can chicken broth

1 cup shredded cheddar cheese

salt and pepper to taste

milk (optional)

1 can biscuits

Directions:

Place cooked and cut chicken in a greased 9x13 pan.

Simmer butter, salt, pepper, and broth in sauce pan.

When melted and hot, add flour and whisk until smooth.

If your sauce is a little too thick, you can thin it down with a little milk or broth.

Pour sauce over chicken.

Sprinkle with cheddar cheese.

Top mixture with biscuits.

Bake according to directions on biscuits.

Enjoy!!

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Yesterday, i was searching for some new kind of food and at last i got one of the vietnamese food which is making my mouth water. I thought to make it tonight for dinner. I went to buy all the recipes for banh xeo(bahn sow). I have little bit idea to make this cake as i ate and saw it when i was in Vietnam. The dipping sauce is most important to determines the taste, which is made by my brother. At last we make it and tasted really great. This yummy crepe seems like it's made from eggs but never the yellow color comes from sprinkling of tumeric.

Ingredients:

Crepes
1cup rice flower
1 cup water
1/2 teaspoon turmeric
coconut oil
pinch of salt

Filing
4 ounces small shrimp
4 ounces sliced roast pork
4 scallions
2 cups bean shoots

Wrap
vegetables
prawn
fresh herbs such as mint


Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste
1-2 lemon juice
1/4 cup water
1 clove garlic, minced

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Ingredients:
1 1/2 cups tortilla chips, finely crushed
1/4 cup butter, melted
2 8oz. pkg. cream cheese, softened
2 cups Monterey jack cheese, grated
2 8oz sour cream
3 eggs
1 8oz. jar salsa
1 4oz. can green chilies, chopped
1 6 oz. avocado dip
1 8 oz jar salsa, drained
tortilla chips

Preparation:
Preheat oven to 350. Combine tortilla chips and butter. Press into bottom of a lightly greased 9" springform pan. Place this on a cookie sheet and bake for 10 min. Combine cream cheese and monterey jack cheese in a large bowl. Beat with an electric mixer until light and fluffy. Beat in one carton of sour cream. Add eggs all at once; beat at low speed only until ingredients are combined. Stirn in a jar of salsa and green chilies. Pour mixture on top of tortilla crust in springform pan. Place on baking sheet and bake for 40-45 min. or until the center is almost set. Spread remaining sour cream immediately over top of the hot cheesecake. Cook on a wire rack. To serve, remove sides of pan. Dollop avocado dip and drained salsa alternately around edge of cheesecake. Served with tortilla chips.
** this can be served warm or chilled

By:Katie

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My good friend from Texas made these while I visited and they were great. I made them back home and they were great again! A very easy recipe with just a few ingredients.

Ingredients-
3 chicken breasts
1 package cream cheese
1 package crescent rolls (8 rolls)
1 package green onion

Directions-
Boil the chicken breast until cooked, chop into tiny peices, chop green onion (as much or little as desired), mix green onion, chicken, and cream cheese in a bowl. Mixture should resemble chicken salad thickness. On a pan press the crescent rolls open so they are in the triangle shape, press them out so they are a little flatter than usual. Put a scoop of the chicken salad in the middle of the crescent triangle, fold up all the sides so the chicken salad is completely covered. Bake at 375 until the crescent rolls are a golden brown and enjoy. Depending on the amount of mixture more crescent rolls may be needed.

Jacqui Tomyn

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Ingredients
-3-4 tablespoons extra-virgin olive oil (use a good quality-better taste)
-3-4 tablespoons basalmic vinegar (use a good quality-better taste)
-2 tablespoons fresh lemon juice
-Sea salt (desired amount)
-Fresh ground pepper (desired amount)
-1-2 Tbsp. Italian seasoning

-12 ounces skinless, boneless chicken breast
-6 roma tomatoes (quartered)
-2 medium cucumbers (halved lengthwise and thinly sliced)
-1/2 small red onion, thinly sliced
-3 ounces feta cheese, crumbled (boarshead brand is the best)
-1/3 cup pitted kalamata olives, halved
-4 cups torn romaine lettuce

Instructions:
1. Whisk together the olive oil, lemon juice, basalmic vinegar . Add salt, pepper, & italian seasoning. Set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes. Cut into chunks
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, romaine lettuce, and olives. Add chicken to salad, and toss gently. Pour desired amount of dressing to individual salads.

by: Bryndie Burton

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Ingredients:
1 pound ground chicken; 1 1/2 tsp. ground allspice; 1/2 tsp. dried basil; 1/2 tsp. cinnamon
1/2 tsp. nutmeg; 1/2 tsp. thyme; 1 1/2 tsp. cayenne pepper; 1 1/2 tsp. light brown sugar

For Mango Salsa- 1 ripe mango;1 red bell pepper; 1 jalapeno; 1/4 seedless cucumber; 1 lime

Preparation:
Heat Skillet and EVOO over medium heat
In Bowl Mist chicken, spices and sugar
Drizzle in evoo with salt and pepper
Make 4 patties and cook about 5 min. each side

Put Salsa on Top and ENJOY!

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