August 7th, 2010 
admin Recipe borrowed from That’s Fit
Ingredients:
1 cup sugar (or 1/2 cup Splenda)
1/4 cup canola oil
1/2 cup egg substitute, beaten
1 teaspoon vanilla
1/4 cup pureed prunes
1/2 cup fat-free buttermilk
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
2 tablespoons walnuts, crushed to a powder
August 7th, 2010 admin Recipe borrowed from Smitten Kitchen
Ingredients:
2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
August 7th, 2010 admin Recipe borrowed from Dinner Is A Crock
Ingredients:
1 lb. beef tenderloin, cut into thin strips
1 medium sweet onion, sliced thin
8 oz. baby portobello mushrooms, cleaned and sliced
1 c. beef bouillon
2 cloves garlic, minced
1/2 t. black pepper
1/8 t. ground nutmeg
1 T. parsley flakes
1 T. flour
1 c. sour cream
1 lb cooked pasta (egg noodles, farfalle or fettuccine) or 4 c. cooked white rice
