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This is a great way to start a early morning, and it’s healthy too!  All you need is:

• Oatmeal
• Granola
• Very Vanilla Silk Milk

Make your oatmeal as usual, any kind you’d like, regular or instant.  When it’s done, stir in the granola of your choice, and add the Very Vanilla Silk soy milk.

Lactose free, warm, and yummy!

Serves three, or one bachelor for three days.

Ingredients:

• 4 cups water
• 1 TBS margarine
• 3/4 cup frozen onion/pepper mix
• Wal-Mart Great Value Chicken Stuffing Mix
• Wal-Mart Great Value Chicken Flavor Pasta & Sauce
• Idahoan Four Cheese Mashed Potatoes

Bring water and margarine to a boil in medium saucepan.

Add package of Chicken Flavor Pasta & Sauce.

Add the frozen onion/pepper mix because, oh, what the heck. Onions and peppers are good.

Continue boiling over medium heat for seven minutes, stirring occasionally and wondering if it is supported to look so soupy.

Realize you used a 2 cup measure instead of a 1 cup measure, which means there is twice the water that’s supported to be in there.

Panic and search the cupboard for more pasta.

Finding none, throw in the stuffing mix, because — what the heck — it’s been in the cupboard for at least two years now.

Determine that it still looks too soupy to eat, so search for something else you can throw in to soak up the water.

Discover the package of Idahoan Four Cheese Mashed Potatoes and wonder how long that’s been up there.

Stir in the entire package.

Describe over the phone how disgusting it looks to your fiancée. Wince as she laughs hysterically at you.

Take it off the heat and let it congeal as you look up the phone number of the local pizza delivery place.

Right before you dial the pizza number, you take an experimental taste.

Surprise! It’s delicious!

Wash it down with a bottle of Lagunitas Hairy Eyeball Ale.

Life is good.

Lowfat, lactose-free pasta!

• 1 med. yellow onion, chopped (sweet Vidalia if available)
• 1 lb. chicken breast, sliced into approx. 1/2″ X 2″ pieces (NOTE: Though I haven’t tried it, lacto-vegans could probably substitute firm or extra firm tofu for the chicken)
• 2 tblsp. olive oil (extra virgin, if available)
• 1 tsp. dried oregano
• 16 oz. ziti or penne pasta
• 5 tblsp. lactose-free margarine (Fleischmann’s Unsalted, if available)
• 1/2 c. flour
• 1/2 c. lactose-free shredded parmesan, mozzarella and Romano (”Veggie Shreds” brand, if available)
• 2 cloves chopped garlic
• 2 1/2 c. fat-free, lactose-free milk (Lactaid, Deans, etc…)
• 8 oz. chopped frozen spinach (defrosted and drained)
• Fresh ground sea salt and pepper to taste (sauce and marinade)

Set aside a lightly greased 13″X9″ lasagna pan (greased with Fat free Pam, if available). Marinate raw chicken breast slices for several hours in oregano, chopped garlic, a dash of ground sea salt and ground pepper, and 1 tbsp. olive oil. Sauté marinated chicken and chopped onion in 1 tbsp. olive oil (enough to coat the bottom of the skillet), until onion is translucent and chicken is lightly browned. Drain extra fat/liquid from chicken/onion mixture and set aside.

In a saucepan, cook milk, 4 tbsp. margarine, and flour until thickened, whisking continuously until bubbly and smooth. Add ground sea salt and pepper to taste, then add cheese and whisk gently until cheese is melted and blended in.

Boil pasta until al’ dente (approx. 12 minutes), toss with remaining margarine, chicken, onion, spinach, and 1/2 the sauce, and spread in lasagna pan. Then pour remaining sauce over the top of the pasta, smooth out sauce so that all of the pasta is covered, and bake in a 375 degree oven for approx. 45 minutes.

Serves between 6 to 8 people. Enjoy!

©2005 T.R. Nunes, Reprinted By Permission

INGREDIENTS:

• 6 Beefsteak Tomatoes (or sub any other variety, but make sure the volume is the same)
• 1 Large Onion (Red Onions are always good, Vidalia’s too)
• ½ Large or 1 Medium Red Bell Pepper
• Peppers (use about 5-6 medium to large Jalapeños. I mix it up with different types)
• 1 Lime
• ½ Teaspoon Salt (or more)
• 1/8 Teaspoon Pepper (or more)
• Chopped Cilantro to Taste
• 1 Shot Tequila (Optional)

VINAGRETTE

• 2 Parts Olive Oil (1/3 cup about)
• 1 Part Balsamic Vinegar (eyeball it man)
• 2 Large Cloves of Garlic Minced
• ¼ Teaspoon Salt
• Dash of Pepper

A word or two about Ingredients:

DON’T SKIMP ON THE INGREDIENTS. If you can help it, use the freshest vegetables. I grow my tomatoes and peppers. Romano’s are pretty good as they cook well. But any flavorful variety will work. Don’t use those crappy boiling onions. Experiment with the peppers. I use combos of Serrano, Jalapeño, sometimes Habanera’s. Don’t sub on the vinaigrette. Virgin Olive Oil and Balsamic, not Canola Oil and Heinz. You can sub Italian Parsley for the Cilantro if you prefer.

PREP

1. Slice Onion in ¼” discs, place in a glass baking dish.
2. Slice and core Red Bell Pepper in 2″ wide sections. Place in same baking dish.
3. Slice Tomatoes in half if they are Romano’s, or Quarters if the Tomatoes you’re using are Larger and place in a large glass bowl.
4. Slice the tops off the Peppers, then make a lengthwise slice and remove the seeds. Place in a separate bowl or container.
5. Assemble the Vinaigrette and Mix.
6. With a Spoon, drizzle the Vinaigrette and coat the Onions and Bell Peppers. Add a spoonful of the Vinaigrette to the Peppers, and the rest should go on the tomatoes. Mix and coat the peppers and tomatoes. Cover all Veggies and let marinate.

GRILLING

1. Grill the Onions and Bell Peppers first and any other veggies you are having for the evening. Onions should have nice grill marks and should be caramelized and cooked to limpness but not clear. If you have crispy sections, that’s ok. Same with the Bell Pepper.
2. Grill the Tomatoes. Watch cooking too long. They can get too mushy and you can’t get them off the grill.
3. If you are grilling anything else for the evening, steaks, burgers, etc., do so at this time.
4. The last things to grill are the peppers. They don’t take too long.

At this point you can put the veggies in the fridge and wait to assemble until the next day if you want.

ASSEMBLING

If you like your Salsa thick, you can drain some of the Tomato Juice. Otherwise, throw the Tomatoes, Onion, and Bell Pepper in a blender. DO NOT LIQUEFY! Pour the mixture back into your large bowl. Chop and mince up the Hot Peppers. The blender ain’t gonna do it right. Using a few large spoonfuls of the tomato mixture mix in the blender with the Hot Peppers. Saving a spoonful or two, pour that back into the bowl with the tomato/onion mixture. Stir it up. Squeeze in the lime juice, and add the salt, pepper. At this time start tasting. Adjust the hot peppers if necessary. If it’s too hot, you can add a mixed up non-grilled tomato if necessary. You can also adjust your salt, pepper and lime juice. Finally, add the Cilantro and Tequila. Stir it up.

ENJOY!

From my old buddy Pat!

Quick, simple, lactose-free and (most importantly) YUMMY!

• 1 14.5 oz. can of diced tomatoes, drained
• 1/4 c. olive oil (extra virgin, if available)
• 1 tblsp. balsamic vinegar
• 1 tsp. dried oregano
• 1 tsp. dried sweet basil
• 1 tsp. chopped garlic (two cloves)
• Salt and pepper to taste
• Lactose-free shredded Parmesan, mozzarella and Romano (”Veggie Shreds” brand, if available)
• 1 loaf fresh baked French bread

Set aside a lightly greased baking sheet (greased with Fat free Pam, if available). Drain diced tomatoes and combine with olive oil, vinegar, garlic, salt and pepper. Bruise oregeno and basil, stir into tomato mixture, and let stand for fifteen minutes or so.

Preheat oven to 375 degrees F. Slice bread approximately 3/4″ thick and place on baking sheet. Spoon approximately a tablespoon of bruschetta onto each piece of bread, sprinkle cheese on top of each piece, and bake between fifteen to twenty minutes, until the edges of the bread are slightly toasted and the cheese is melted.

Serves between 1 to 8 bloggers. Enjoy!

2 Large Cans Salmon
3 Eggs
¼ Cup Mayo
½ Sleeve Cheddar Pringles, crushed
¼ Cup shredded (or grated) Parmesan cheese
Black Pepper (as much as you want)
Garlic Powder (to taste)
Celery Salt (to taste)

Mix it all up with a fork.

Heat up some olive oil in a sauté pan, make patties and brown about 6 minutes on each side (not too hot, or they will char!)

When patties are cooked, mix melted butter and lime juice, spoon over the top of patties, and serve!

Good for your heart - in love, and in health.

- Invented by my friend Lolo