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1 can of mandrine oranges(sections)drained/keep juice/ 32 large seedless green grapes/ 1-15 ounce can of chunk pineapple(drain/keep juice)/ 4 medium and 4 large strawberries (rinsed/sliced/fanned)/ 1 kiwi rinsed and cut into 4 slices with skin attached/no-ends/ 12 chicken strips(raw/12-15 ozs.)/ 1 teaspoon of each: ginger, nutmeg, cinamon, lemon juice, lemon zest, molasses, dark brown sugar 1/2 teaspoon fresh gingerroot (rinsed/dried/skinned/minced)/ 1 jar of stawberry jam/preserves/(12ozs.)... (continue reading)

Caesar Spegetti Salad: for David Topoleski @ Toledo Public Library 1 pound box of wheat spegetti 1 can black olives(drain&slice) 16 ounces sharp cheddar cheese (shredded) 2 fresh large tomatoes (chopped) 1/2 cup Red onion (minced) 2 large green bell peppers (chopped) 2 medium garlic cloves (minced) 2 Tablespoons of Soul seasoning 1 bottle of Garlic Caesar Dressing Caesar Croutons Bring 4 quarts of water to a rolling boil. Slowly add spegetti about 20 sticks at a... (continue reading)

Taste of Life Sept.-Oct. 2008 Education, Recipes and tips provided by Forevertastebuds: Remember portion control: Half cup cook(4 ounces) Whole cup raw (8 ounces) for all side dishes. There is to only be two sides on each plate, per meal with a 4 oz.- 6 oz. portion of protein. Food should cover only the center of the plate( like a picture with a frame, never put food on the frame) not the rim of the plate. Each time you eat you should have one carb, one... (continue reading)