Dana

The entire corn chowder recipe has only 7 points, and made 4 bowls, so I'd count no more than 2 if serving for lunch, and only 1 for a starter size cup. Add points for the avocado, depending on how much you add. Since avocados are allowed on core, I used one half per bowl. I might add, this soup is also very pretty! I love soups. I'm going to try a broccoli 'cream' soup next. therese, what other veg do you make into 'cream' soups?

What do ya'll think about Bogle? I've like all I've tried, but I don't know much about wines. All are under $10, except maybe the Old Vines Zin.

Here's a corn 'chowder' recipe I made this week - all core, but also very low flex points. It was really good and would make an excellent starter, either hot or cold. Grill 2 large red bell peppers, 1 jalapeno, and 5 green onions. Cool and peel the peppers, roughly chopping all veg. Add 1 cup chicken stock and buzz with emersion blender. In a large saucepan, heat 2t. evoo. Add 1 bag frozen corn and saute till some of the corn begins to color. Add grilled veg mixture, 2 more cups chicken stock, 1 t. cumin, 2T. cilantro, 1T. lemon juice, S&P. Heat throughly. Remove from heat and stir in 1/4 c. NF sour cream. Serve with avocado. I really wanted to grill some corn, but it looked so pitiful at my grocery, I thought the frozen would be better. Jensen, you are definitely not insane. You are expanding your capabillities. Sounds like a terrific evening. therese, I cannot imagine entertaining 200 people. You are really good.

I don't have any contacts, and the only thing that even remotely works for me is to keep my onions in the fridge. Keeping them cold seems to help retard the fumes.

chardgirl - I thin smoked salmon would be core as long as there is no sugar in the preparation - the brine or rub. Do you make your own, or can you check the ingredient box??? I'm finding one of the more difficult things is nor to have more than one potato, or brown rice, or WW pasta in the same day. I often take leftovers in my lunch, which might be the same thing I had earlier (I work evenings). It's been something I've had to watch. I continue to like this plan. I'm full longer, and snacking on fruits rather than those stupid cheese nips or something processed.

Simple grilled strip steaks with Penzey's Northwoods Fire Seasoning Sauteed new potatoes grilled asparagus Mayhaw Man - I love Penzey's Italian Seasoning, too. I use it a lot with sauteed mixed veg - red bells, zucchs, yellow squashes, onion, etc. Susan in FL- you pics (and meals) are just inspiring.

Down 1.6 after my first week on Core!!! This is a great program. I'm developing a creamy salad dressing recipe with avocados. I'll let ya'll know how it comes out. I really have got to get on the excercise, though. That's my biggest struggle. Any tips out there?

I tried the Tuna and White bean Salad from the One Pot Cookbook, only I used salmon instead, and it was pretty good. I always have to use more seasoning than the recipe calls for, but I would make it again. It was great to take to work. I've been talking about my bean salad, so here's the recipe. All core 3 or 4 cans beans or other core canned veg (I used garbanzo, green, black, and a can of beets for color.) chopped onion chopped green pepper 1 jalapeno 1/4 c. cilantro 1/4 c. red wine vinegar 3T. splenda s&p Mix all together, chill and serve.

Saute the onions and garlic (I also added a jalapeno) in 1t. evoo. With the whole recipe making 6 servings, I didn't even count it for core. Hope you enjoy it!!! Serve it hot.

I just made a recipe our leader had posted last week for our 2nd core week. Brown rice, tomatoes, chilies, sauteed onion and garlic and Mexican seasonings with diced, cooked chicken. Just delish. I served it with avocado slices and a bean salad (Leftover). Quick, easy and really satisfies that Mexican food craving. I will be making it again!!! The count for points was only 4 - it made 6 generous servings.

The ones I hate the most, aside from ones that are less than clean, are those with the door that is too close to the commode. If the door hits your knees, it's too close. Don't the people who work ther use these things? Can't they get them fixed? There's no room to zip up or otherwise adjust your clothes. I just hate that. These seem to be most often found in mom-and-pop type places where somebody's brother-in-law helped with the contruction - my guess.

Momlovestocook - Tonight, I trying the paprika chicken and onions from the cooking thread - a couple of pages back, though. Put onions in the crock pot, rub a WHOLE LOT of paprika in the chicken, put in crock pot and let rip for 4-5 hours. I'm planning to serve the onion 'gravy' over couscous for a core meal. Last night, my neighbor and WW buddy grilled salmon and a pork tenderloin and a pineapple. For sides, I made a bean salad and a corn-cut-off-the-cob dish, and we made some brown rice. It was all core and all delish. I think I'm going to like this plan. It's really just eating!!!!

I usually gravitate toward egg dishes while alone, as I am this weekend. One of my favorites is a Spanish Tortillia, although just plain old scrambled eggs and toast usually makes an appearance as well.

When I was a kid, we'd usually make a meal of leftovers at least once a week. I think it was my mom's favorite meal - everything was already fixed!!! I always plan for leftovers - planovers- when I'm grocery shopping, and I think most people feeding a family do as well. Planovers get your creative juices flowing. Soups, omelets, salads, sandwiches, casseroles... the list could go on for ever. And besides, we take our lunches to work, so anything extra will be eaten by someone at some time.

Monica, that looks just awesome!!! Can you share the recipe?

When we moved to this house over 16 years ago, I swore I never move again, that I'd just buy all new stuff. Yeah, right. I vote for eating out as well, but you never know what you're going to find in the back of that pantry!!!

After a month of traumatic events (survived a wreck with a drunk driver, numerous doctor and chiropractor visits, and a PILE of company for our son's graduation from college), my hubby and I decided we needed a break and chose to give Da Marco's a try. We were greeted with a happy 'buona sera' (although I'm sure I spelled that wrong) and seated, even though we were very early for our reservation. Our waitperson was extremely knowledgeable and helpful. We enjoyed a glass of Prosecco while we deliberated on what to order. A crostini with white bean spread, chili flakes and EVOO were set before us. After that, we were served another piece of bread with an unremarkable EVOO for dipping. In the end, hubby selected an antipasto of seared scallops, while I ordered an artichoke. Both were really nice. We opted to skip the Primi plate in hopes we'd have room for dessert. For our Secondi's, I chose the Veal Chop that was accompanied by a creamy polenta and grilled asparagus while the hubby ordered a Black Angus strip steak with spinach and caramalized cipollini. Both were cooked to perfection and beautifully presented. He chose the panna cotta for dessert, while I ordered a 3 apple tart with banana gelato. The panna cotta was very good, but the tart was extremely sweet - apples were caramelized and just too sweet for me. We ordered a Vino Nobile for our wine. We had a great time, and will probably go again for lunch, but our bill was pretty steep - $200 by the time we left a tip. The atmosphere was elegant and we enjoyed it tremendously, but I don't know if it was worth that price. Have you had similar experiences? I could make a pretty good meal at home for that money.

Grilled Rib eyes with Penzey's Chicago Steak seasoning Roasted corn on the cob Slow Roasted asparagus from Paula Wolfort's Slow Food (delish) Shiraz

Sauteed talapia fillets with caper butter herb sauce broccoli with lemon butter more Olathe sweet corn more german choc cake

BLT's Olathe Sweet Corn Leftover German Choc. Cake from my son's BD I love summer, too!!!!

I make a salad dressing, substituting mashed avocado for some the oil. It's delish!!! I love them on sandwiches also.

I'm a Gemini, and the description given is eeirly close to my personality. I do like several different dressings, but all are homemade. I only eat one of the choices offered if there are no other choices!! I'm a topper, although I do mix a little, but not to the extent described.

A friend gave us a bunch of hot peppers - a couple handfuls of serranos, both red and green, a couple of poblanos, about 5 habeneros, and a sack full of what he calls 'longhorn' peppers. They are red and look like longhorns, and seem to be in the medium hotness range. (apparently they are very prolific) I don't have a clue as to what to do with all these - some kind of relish?, maybe a hot sauce? Any suggestions?

Mine cooks at work(refinery - 12 hour shifts - the company provides a kitchen - bring your own utensils)where the guys think he's wonderful, but he seldom cooks for me. He is the fry master though. Sets up the deep fryer in the garage and goes to town on shrimp and fish. He also does some mean smoking on his humongous smoker, though he's had to pull extra shifts for the last several months, and the smoking has sort of fallen by the wayside because of the time factor. He's a great taster, though, and will try anything I give him. We have come a long way from "that doesn't look like my mom's". She cooks EVERYTHING to DEATH.

We just returned to reality after a week in the mountains of SW Colorado. My sister and family rented a house with us and we (I) cooked every night, something i don't get to do at home. Here are a few of our menus: mushroom/pecorino bruschetta grilled rib-eyes boursin potatoes corn on the cob green salad with cilantro dressing eG onion confit/boursin bruschetta grilled pork chops eG roasted cauliflower deviled eggs (a whole dozen for 7 of us - all gone that night!!) more corn on the cob (Olathe, CO, one of the best) Roasted pork loin with white wine/onion/caper sauce sauteed potatoes with parlsey green bean casserole (a request) garlic bread tropical fruit salad with vanilla bean syrup