Diet 7-Up Soda Pound Cake

Posted on May 10, 2013 by Pat

Pat’s special message to his mom: Happy Mother’s Day! Thanks for “kneading” me into a useful person all these years.

This recipe was contributed by Tacquira Moore, a longtime subscriber to this blog. She works as a pharmacy technician, loves dogs and constantly tries out new recipes.

How this recipe came to me

One day, Tacquira told me that she makes a pound cake with 7-Up.

“Really! How is it?” I asked.

“It’s easy.” she answered with a laugh.

“Can I try the recipe?” I asked again.

Later, she Facebooked the recipe to me.

How did she get the recipe?

The cake is a family recipe from her nana (grandma), and her nana said that I could use diet 7-Up instead.

“My grandparents are from down south so they cook everything from scratch.” says Tacquira.

I believe, a pound cake is a rustic cake that is made with love. Just bake it and don’t worry about achieving perfection.

Just bake it and gift it

So, for this Mother’s Day, from nana to mama, I urge you to try making this diet 7-Up cake for your own mother. It’s easy, but not-so-light. Remember, it is only once a year, and it is for mom. Of course, you may have a piece too.

Diet 7-Up Soda Pound Cake

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

A comforting pound cake that is made of diet 7-Up and no milk.

Author: Tacquira Moore

Recipe type: Dessert

Cuisine: American

Serves: 10

Ingredients

All ingredients kept at room temperature
3 sticks (¾ lb/ 340 g) butter
2 ½ cup (480 g) sugar
5 eggs
¾ C (180 ml) diet 7-Up
3 C (300 g) flour, sifted
1 to 2 tsp (5 to 10 ml) vanilla extract

Instructions

Set oven at 375 F
Cream butter and sugar thoroughly
Slowly add eggs, one at a time and beat well
Add 7-Up gradually, alternating with flour in three portions and blend well
Bake in greased and floured cake pan for 1 hour

Notes

* Based on a 2000 calorie diet

Nutrition Information

Serving size: 152g Calories: 607 Fat: 30.1g, 46%* Saturated fat: 18.1g, 91%* Carbohydrates: 78.9g, 26%* Sugar: 50.4g Sodium: 233mg, 10%* Fiber: 1g, 4% Protein: 6.9g Cholesterol: 155mg, 52%*

Tips and tricks that you may want to know about this recipe

To add a little more citrus zest to the cake, While the cake is cooling, you can top it off with a lemon glaze at the end by mixing ¾ cup powdered sugar with 1 ¼ Tbsp fresh lemon juice. The glaze will harden as the cake cools.
To ensure the cake stays moist, after baking, let it cool in the pan for only about 10 minutes so that it can slip out of the pan. Then cover it with a moist towel as the cake continues to cool.
This cake is buttery, and is denser than usual. Therefore, I recommend serving it with coffee.
This recipe is relatively high in saturated fat and sugar. It also contains a little bit of alcohol.
Once in a while, one may face a heavy recipe like this one. Enjoy it! Focus on practising portion control instead. For example, you can serve it in snack sizes like thin “lady finger” style or as small cubes with fresh fruit on the side. Or, after you have your piece, be sure to leave the rest for mom to share with her friends. It is a fresh, easy recipe that might just be the one that your mom’s friends haven’t tried yet.

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Affogato with Soy Cream and Cracked Pepper

Posted on May 2, 2013 by Pat

My first affogato

I tasted my first affogato at a sidewalk cafe in downtown Seattle. I remembered getting my dessert, sitting down and dreaming away as I was listening to the Italian music on the background and watching people on the foreground. Time seemed to stand very still. Then suddenly the taste of this espresso soaked ice cream slap me with a punch of flavors and a load of caffeine like a black velvet glove.

Affogato is a dessert of contrasts

Affogato is a dessert of contrasts. A shot of hot espresso poured over a scoop of cold vanilla ice cream, forcing the bitterness and the sweetness to compete for your senses.

I haven’t featured another dessert since my Coconut Banana Dessert on Valentine’s Day. This week, as the temperature rises, it is the perfect time to treat you with another easy-to-make dessert. As usual, I enhanced the flavor to kick it up another notch. To find out more, read on…

Affogato with Soy Cream and Cracked Pepper

Prep time

5 mins

Cook time

7 mins

Total time

12 mins

Decadent, velvety, easy-to-make dessert that is only 185 Cal.

Author: Pat Kong

Recipe type: Dessert

Cuisine: Italian

Serves: 1

Ingredients

1 shot espresso
1 scoop (100g) vanilla soy cream
Dash of cracked black pepper

Instructions

Prepare espresso with an espresso maker.
As the espresso is brewing, place a nice scoop of soy cream on the bottom of a see-through dessert dish or glass.
Pour one shot of espresso over and around the side of soy cream.
Crack and sprinkle a dash of black pepper on top.

Nutrition Information

Serving size: 142g Calories: 185 Fat: 8g, 12% Carbohydrates: 27g, 9% Sugar: 21g Sodium: 90mg, 4% Fiber: 1g, 4% Protein: 2g Cholesterol: 0mg

Things you may want to know about this recipe

Instead of using a traditional stove-top espresso maker, I used a safer, more convenient electric espresso maker to prepare the espresso for this recipe – more detail.
This recipe is low in saturated fat and has no cholesterol, but like any dessert, it is still relatively high in sugar.
Begin enjoying the soy cream only as the espresso starts melting it away.
For a little added indulgence, crumble a bit of biscotti or cookie into the cup to soak up the espresso cream toward the end of this decadent experience.

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No-Yolk Egg Salad on Crispbreads

Posted on April 21, 2013 by Pat

The truth about a classic egg salad sandwich

Sometimes, I crave an egg salad sandwich. I love this sandwich, particularly for the creamy egg salad filling. That is, until I looked up its nutritional content.

Shockingly, a classic egg salad sandwich from delis and restaurants can contain up to 400 to 700 cal per serving. Also its cholesterol can reach well over 400 mg (over 150% of daily allowance on a 2000 cal diet). Its total fat – up to 19 to 49 g (29 to 75% of daily allowance). Eating this stuff even on a weekly basis can put your cardiologist on alert.

Time I made a healthier version

Evidently, if I want to continue having egg salad sandwiches, I needed to reinvent the recipe and turn it into a healthy egg salad sandwich.

So, I asked myself, “Is it the flavor and texture, or the eggs and mayonnaise that I am craving?” My answer was that it’s a little bit of everything. After tinkering with the recipe a few times. I am very pleased with this healthier version.

No-Yolk Egg Salad on Crispbreads

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Having learned about the true nutritional value of a classic egg salad sandwich, I set out to create this healthier version.

Author: Pat Kong

Recipe type: Lunch

Cuisine: American

Serves: 8

Ingredients

8 eggs
1 tbsp white vinegar
2 tsp thyme
1 garlic
⅔ cup light mayonnaise
8 oz semi firm tofu, roughly chopped
2 tbsp dijon mustard
2 tsp lemon juice
1 tbsp pickle juice
Dash of black pepper
16 whole grain crispbreads, see detail
4 oz English cucumber, cut into 16 thin slices
8 oz baby spinach

Instructions

Place eggs in a pot.
Cover eggs with water up to about ½ inch above the eggs.
Add vinegar to egg.
Bring water to a boil, then shut off heat and let eggs steep for 14 minutes.
While the eggs are being cooked, pound together thyme and garlic in a mortar to form a rough paste.
In a large bowl, mix together light mayonnaise, tofu, mustard, lemon juice, pickle juice, thyme-garlic paste, and a dash of black pepper.
Rinse eggs in cold water.
Peel eggs and remove yolk.
Roughly chop egg white and combine it with the salad mix.
Place 2 to 3 slices of English cucumber onto each crispbread.
Scoop about 2 tbsp of egg salad on top of the cucumber for each crispbread.
For each serving, rest 2 crispbreads next to or on top of 1 oz of baby spinach.

Nutrition Information

Calories: 232 Fat: 8.1 g Carbohydrates: 33.2 g Sugar: 1.8 g Sodium: 415 mg Fiber: 6.5 g Protein: 10.2 g Cholesterol: 5 mg

Things you may want to know about this recipe

After making the salad, chill it in the refrigerator for at least 30 min to 1 hour before using. Doing so allows the flavors to blend.
You can also chop up the cucumber and mix it into the salad. That will make assembling the crispbreads even simpler.
These egg salad crispbreads can be paired with a soup such as my Hurry Curry Carrot Soup.
This recipe is perfect to be taken as lunch. To do so, simply keep the the egg salad, cucumber, baby spinach and crispbreads separate. Combine them when you are ready to eat.

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Reduced Yolk Deviled Eggs with Tofu

Posted on April 2, 2013 by Pat

My first time cooking home-farm eggs

Recently, a coworker gave me a dozen of home-farm eggs from her sister’s farm. Unlike the uniform white eggs from the supermarket, these eggs came with various colors. I have never lived on a farm before, let alone having seen home-farm eggs. I found them fascinating.

It was Easter Sunday, so I decided to turn them into deviled eggs to add to the hors d’oeuvres for my guests. I recreated the flavored mayonnaise from one of my previous recipes: Thyme and Garlic BLT with Added Turkey, and mixed in some tofu. They turned out to be a party delight of the day.

Reduced Yolk Deviled Eggs with Tofu

Prep time

20 mins

Cook time

24 mins

Total time

44 mins

Reduce the cholesterol in classic deviled eggs with tofu. Follow the recipe to find out how…

Author: Pat Kong

Recipe type: Hors d’oeuvres

Cuisine: American

Serves: 6

Ingredients

6 large eggs
1 tbsp white vinegar
2 oz firm tofu
1 ½ tbsp dijon mustard
2 tsp thyme, pounded in a mortar or rubbed between palms
½ clove garlic, pressed
¼ cup low-fat mayonnaise
1 ½ tsp lemon juice
¼ tsp Sriracha
Pinch paprika

Instructions

Gently place eggs in a pot and cover with water up to 1 ½ inch above the egg
Add vinegar
Bring water to a boil
Turn off heat, let eggs steep in hot water for 14 minutes
Drain water, replace with cold water and ice and cool eggs for 10 minutes
Peel eggs, cut each egg in half along the tip and base.
Remove yolks, saving 3 yolks only, discard three.
Mix together 3 egg yolks, tofu, dijon mustard, thyme, pressed garlic, low-fat mayonnaise, lemon juice, sriracha until creamy.
Transfer creamed egg yolk into a zipped top bag.
Make a cut at the corner of the zipped top bag.
Pipe the yolk mixture into each hollowed egg white.
Sprinkle some paprika on top.

Nutrition Information

Serving size: 69 g Calories: 93 Fat: 6.3 g Saturated fat: 1.4 g Carbohydrates: 3.7 g Sugar: 1.1 g Sodium: 176 mg Protein: 6 g Cholesterol: 107 mg

Things you may want to know about this recipe

Although I cut the amount of egg yolks in half, this recipe is still considered high in cholesterol – 36% daily allowance based on a 2000 calorie diet . Therefore, count your eggs while you enjoy them. Or if you wish, replace all your egg yolks with 5 oz of tofu. Doing so will instantly lower the cholesterol from 107 mg to just 3 mg.

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Thyme and Garlic BLT with Added Turkey

Posted on March 23, 2013 by Pat

What makes this BLT special

Sometimes, life’s tastiest moments are just hidden between two pieces of bread. This special BLT was taught to me by a friend over a cup of coffee. What makes it so unique is how she flavors her mayonnaise with thyme and garlic. Making the sandwich makes your kitchen smell inviting. Biting into one makes you feel that spring has finally arrived.

To make a meal, try pairing this sandwich with my Bruschetta with Heirloom Tomatoes (without the bruschetta) or Hurry Curry Carrot Soup.

Thyme and Garlic BLT with Added Turkey

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

A BLT made special by adding thyme and garlic.

Author: Pat Kong

Recipe type: Sandwich

Cuisine: American

Serves: 4

Ingredients

½ Tbsp thyme
2 cloves garlic, pressed
2 tsp lemon juice
⅛ tsp pepper
4 Tbsp low-fat mayonnaise
8 slices whole wheat sandwich bread
1.5 oz (40 g) bacon, 4 slices, oven baked
4 oz (120 g) turkey breast slices
1 large tomato, about 8 oz (240 g), cut across into 4 thick slices
4 oz (120 g) romaine lettuce, one leaf per sandwich, cut each leaf into 2 halves

Instructions

Set toaster oven at 450ºF (230ºC).
Crisp bacon until most of the grease has melted off. 15 to 20 min. Break each slice into two halves.
While the bacon is being cooked, Flavor mayonnaise by adding garlic, thyme, pepper, lemon juice. Set aside.
Toast sandwich bread.
As the bacon is cooked, place them between paper towels to absorb the extra grease for 5 minutes.
In the meantime, spread flavored mayonnaise onto one side of the bread
To assemble one sandwich, add two halves of bacon, then 1 oz turkey, 2 halves of lettuce leaves and one slice of tomato. Then the second slice of sandwich bread, mayonnaise-side facing down.

Nutrition Information

Calories: 298 Fat: 12g Carbohydrates: 31.9g Sugar: 5.7g Sodium: 940mg Fiber: 5.2g Protein: 15.6g Cholesterol: 28mg

Things you may want to know about this recipe

To save time – flavor the mayonnaise ahead of time and refrigerate.
This sandwich is high in iron, selenium, vitamins B6 and B12; it may also be relatively high in sodium.
For calorie watchers, you can instantly drop the calories to about 217 by making an open-face sandwich with one slice of bread instead.
Of course, if you do not like pork, or are trying to cut your fat intake, you will like turkey bacon instead.

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Sweet and Petite Coconut Banana Dessert

Posted on February 14, 2013 by Pat

Valentine’s Day is for desserts

It’s Valentine’s Day – eat dessert first! The other day, a culinary student was struggling to come up with a fast dessert for her assignment. I wrote to her, simply.

“Peel a banana and lightly bake. Bathe it in sweet milk. Dress it up with peanuts and coconut. Torch it with fire and let it shine.”

Inspired by Southeast Asia, this dessert is easy on both money and diet budget.

Sweet and Petite Coconut Banana Dessert

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Pat Kong

Recipe type: Dessert

Cuisine: Southeast Asian

Serves: 2

Ingredients

2 medium banana, semi-ripen
3 Tablespoon condensed milk
¼ cup crushed salted peanut
¼ cup coconut flakes
Cooking spray

Instructions

Peel 2 bananas.
Spray cooking spray over the bananas.
Bake with convection at 300ºF (150ºC) for 20 minutes, 10 minutes on each side.
While the bananas are being baked, drizzle 1 ½ Tablespoons condensed milk on each dessert plate
As the bananas are finished baking, let cool for 5 minutes.
Using a diagonal cut, cut each banana into two portions.
Set 2 slices on each plate.
Sprinkle ⅛ cup peanut atop the banana and ⅛ cup coconut flakes to the very top.
Using a creme brulee torch, torch up the surface until the coconut flakes are lightly browned.

Nutrition Information

Serving size: 161.7g Calories: 262 Fat: 8.7g Saturated fat: 5.1g Carbohydrates: 41.5mg Sugar: 30.8g Sodium: 60mg Fiber: 4.3g Protein: 5.2g

Things you may want to know about this recipe

This dessert is low in cholesterol, sodium, and high in vitamin B6. Though this does have a bit of sugar – duh, it is light enough to keep you and your love sweet and petite.
If you have peanut allergy, you may consider using chopped almonds instead.
Guys – if you wish to impress her, torch the coconut at the table, and go get yourself a creme brulee torch, available at Amazon.
Pair it up with an espresso for just a bit more romance and comfort.
To add extra colors, I added some multi-colored grapes. You can also use some mint instead.

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Turkey Tofu Croquette

Posted on February 3, 2013 by Pat

These croquettes are perfect for parties

What’s great about the Super Bowl? The finger food of course! I am sure you are familiar with the hot wings and chips and dip.

For this Super Bowl party, let me show you a delicate croquette that is juicy on the inside and extra crunchy on the outside. Bite into it, and it explodes with flavor. They go great with my dip, Tofu Veggie Dip, or eat them with your own favorite. Game on!

Turkey Tofu Croquette

Prep time

40 mins

Cook time

20 mins

Total time

1 hour

Author: Pat Kong

Recipe type: Party Food

Cuisine: American

Serves: 8

Ingredients

1 oz (30 g) cilantro
5 garlic cloves
2 tsp salt
3 tablespoon sriracha
14 oz (400 g) firm tofu
1 lb (454 g) extra lean turkey
2 cup (200 g) flour
16 oz (440 ml) Egg Beaters
7 oz (198 g) panko
8 oz (1 L) canola oil for frying

Instructions

In a food processor, pulse together cilantro, garlic, salt and sriracha.
Add tofu and pulse lightly to break it up.
Add turkey, one large chunk at a time and pulse to mix.
Put flour, Egg Beaters and panko in three different containers.
Scoop out some turkey mix about the size of a grape and roll it in flour, then Egg Beaters and panko, forming a cylinder or nugget in the process. To speed up the process, see Things you may want to know about this recipe below.
Return the panko-coated croquette back to the Egg Beaters, then put a second coating of panko.
Set the croquettes on a baking sheet.
Heat the canola oil to 375°F (190°C)
Drop only a few croquettes into the oil to fry.
When the panko turns golden brown, the croquettes are ready-about 4 to 5 minutes.

Nutrition Information

Serving size: 4 to 5pc Calories: 232 Fat: 4.4g Saturated fat: 1.0g Carbohydrates: 20.2g Sugar: 2.3g Sodium: 933mg Fiber: 1.7g Protein: 27.5g Cholesterol: 32mg

Things you may want to know about this recipe

These croquettes are low in saturated fat, high in protein and vitamin B6.
You can make the turkey mix ahead of time, then refrigerate it until you are ready to make the croquettes.
The tofu provides moisture to the turkey such that you can use extra lean turkey for this recipe. Dry the tofu with a paper towel before blending.
To speed up the rolling process, use an one-tablespoon dough scoop to scoop the dough. Use deeper containers for the flour, Egg Beaters and panko, like lunch boxes with lids. Doing so allows you to roll several croquettes at a time just by shaking the containers.
If you make too many croquettes, you can freeze them for later.
Dip the croquettes with Ponzu or my Tofu Veggie Dip for an extra punch.
Pair them up with a beer for a perfect dual.

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Winter Hairy Gourd (Mao Gua) Stuffed with Tofu

Posted on January 26, 2013 by Pat

What is a hairy gourd (mao gua)?

In winter, I love having hairy gourd. I know the name sounds unusual, but it is the quintessential Chinese vegetable in winter. It has a very clean taste quite similar to zucchini. The main reason why I love cooking hairy gourd is because I can flavor it any way I want it. Also, it is very low in calories and high in vitamin C. If one of your fitness goals this year is to slim down a little bit, then hairy gourd may be your new best friend.

One of the fastest ways to cook this gourd is to steam it. So let’s get the bamboo steamer going, and nourish yourself with this peculiar but amazing vegetable.

Winter Hairy Gourd (Mao Gua) Stuffed with Tofu

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Hairy gourd may a peculiar vegetable. Nevertheless, if your fitness goal includes sliming down a little, this vegetable may be your new best friend.

Author: Pat Kong

Recipe type: Vegetable

Cuisine: Chinese

Serves: 4

Ingredients

2 to 2 ½ lb (1 kg) hairy gourd (Mao Gua)
8 oz (240 g) silken tofu
½ cup (120ml) egg beater
½ tsp Sriracha chili sauce
½ tsp sesame oil
½ tsp salt
2 green onions, separate white and green parts, roughly cut the white part, finely chop the green part
4 oz (120g) extra firm tofu
1 cup (240ml) low sodium chicken stock

Instructions

Fill a 10-inch stock pot halfway with water.
Place a 10-inch bamboo steamer atop the pot.
Heat water until steam rushing through the steamer.
As the water is being heated, peel hairy gourd and cut across into 1 inch (3 cm) slices.
Using a melon baller, hollow out the center of each slice. Be careful not to puncture the side or bottom.
Place the gourd slices in the steamer and steam for 15 minutes.
While the gourd is steaming, add silken tofu, egg beater, Sriracha chili sauce, sesame oil, salt and white parts of the green onion into a blender and blend for 1 minute.
Add extra-firm tofu and pulsate a few times to mix.
As the gourd has been steam for 15 minutes, spoon in the tofu mixture into the center of each slice.
Steam for another 10 minutes
In the meantime, heat up chicken stock.
To serve, place ¼ cup of chicken stock on the bottom of a bowl and place one piece of hairy gourd in the center.

Nutrition Information

Serving size: 4 Calories: 117 Fat: 3.3g Saturated fat: 0.6g Trans fat: 0g Carbohydrates: 13.1g Sugar: 1.3g Sodium: 417mg Fiber: 0.5g Protein: 14g Cholesterol: 0mg

Things you may want to know about this recipe

Hairy gourds are widely available in winter. Look for it in most Asian supermarkets.
Egg beater is made with pasteurized egg whites and does not contain any yolks, hence it has no cholesterol, making it a healthier alternative to using real eggs. If you prefer using regular eggs, for each ½ cup of egg beater, switch to 1 whole egg and 2 egg whites.
If you are into healthy eating, a bamboo steamer is indispensable. It is inexpensive and cooking with it certainly cuts down the calories. To find out more about bamboo steamers, click here. If you do not have one, you may use a stainless steel steamer or an electric steamer.
Hairy gourds are versatile. Another fun way to cook it is to make a soup, like “Hairy Gourd Soup” by Delicious Asian Food

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Warm Turmeric Milk with Honey

Posted on January 16, 2013 by Pat

How this drink may help fight a cold

This year, the cold and flu season has started early and spread out wide and fast. Most of the United States is already affected. I hope you don’t catch a cold or flu this season. But if you are feeling under the weather, making this warm turmeric milk may help nurse you back to health, and it will provide soothing comfort.

It’s a flavor inspired by India. Try it to explore something other than hot cocoa. As a matter of fact, its vibrant yellow color may instantly gives you a lift. It has a soothing taste, and ultimately it gives you the energy to fight that cold.

Warm Turmeric Milk with Honey

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

If you are feeling under the weather, make this warm turmeric milk with honey. It may help nurse you back to health quickly, and it will certainly provide comfort.

Author: Pat Kong

Recipe type: Drinks

Cuisine: Indian

Serves: 1

Ingredients

1 cup 1% milk
¼ tsp turmeric powder
¼ tsp cinnamon powder
⅛ tsp shaved nutmeg
1 tsp honey
Dash of salt

Instructions

Using an electric milk frother

Add milk, turn the milk frother to hot cocoa setting (160°F/ 71°C).
As the frother begins to warm the milk, add turmeric, cinnamon, shaved nutmeg, honey and salt. When the hot cocoa cycle is done, strain the milk into a cup to enjoy.

Using a microwave

Add milk into a microwave safe container two times the size of the volume of the milk you are preparing.
Place a chopstick inside the milk to prevent sudden over-boiling.
Heat the milk on high in 30 second intervals
As the milk begins to warm, add all the spices, honey, salt–and stir with the chopstick.
As the milk feels warm to the touch, or reaching 160°F/ 71°C, strain the milk into a cup and beverage is ready.

Notes

I used the Breville’s Milk Cafe Frother to create this recipe. It is available on Amazon, to find out more about this milk frother, click here.

Nutrition Information

Serving size: 1 Calories: 129 Fat: 2.5g Saturated fat: 1.6g Carbohydrates: 18.9g Sugar: 18.6g Sodium: 263mg Fiber: 0.5g Protein: 8.3g Cholesterol: 12mg

Things you may want to know about this recipe

Turmeric is the yellow spice used in many curries. It is known to help fight cold and ease upset stomach. Follow the link on my reference list to find out how to use this spice.
Adding a dash of salt helps bring out the sweetness of the honey.
If you prefer not to use honey, you may switch to agave.

Reference

Medline Plus – Turmeric

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Most-viewed recipes of 2012

Posted on December 31, 2012 by Pat

What a disquieting year! We survived the super storm Sandy and the end of the Mayan calendar. Yay!

As 2012 slowly slips away, I would like to prepare for a new beginning by revealing five of the most viewed recipes on MyHLI. With that I’d like to wish everyone of you a Happy New Year!

Here are the top 5

#5 Ratatouille in a Hurry

#4 Garlicky Soy Eggplant

#3 No-cheese Diet Omelette with Korean Bulgogi Beef

#2 Thyme Blossom Breakfast Casserole, and

#1 Cottage Cheese Chocolate Mousse

Thank you for all your support in 2012. MyHLI will continue to publish yummy recipes that are easy to prepare to spice up your lunch for the year to come.

Happy New Year!

Calling on all readers!

Please send me your family recipes. I’d like to test them out and post them here. Click here to write to me now.

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