SPAGHETTI WITH SAUSAGE

Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is
browned and crumbly, about 20 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes,
tomato paste, and olives into sausage mixture; season with oregano, basil, and salt.

CHICKEN SPAG

Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When
the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green
peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper.

Spag with meatballs

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper,
garlic powder and beaten egg. Mix well and form into 12 balls. ... In a large saucepan over medium heat,
saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf.

Spag with shrimp

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over
medium high heat. ... Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside

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BEEF BURGER

A traditional ground beef burger can be a good, high-protein meal—especially if it’s grass-finished beef,
which we’ll tell you more about in a second. Beef is one of the best sources of B12, a vitamin essential to
the production of red blood cells and energy. And even though it’s ranked the worst, that’s largely
because of how often beef burgers get totally ruined—it’s hard to find burgers that don’t have
descriptors like “double patty,” “onion shoestrings,” and “crispy bacon.”

ELK BURGER

Elk burger > beef burger. And here’s why: An elk burger not only has more protein than traditional
ground beef, but it’s also significantly lower in fat. If you’re chowing down on a 3-ounce burger (you
might want to cut your burger in half to keep your portions in check), an elk burger has about 133
calories and 2 grams of fat compared to 182 calories and 9 grams of fat in a beef burger. The lean meat
is also tender and high in B12 vitamins and iron, like other meats.

PORTOBELLO

You might be pleasantly surprised by the meaty texture of a portobello mushroom burger. Plus, they
have a robust, umami flavor. (Translation: You don’t have to douse it in condiments to trick yourself into
thinking you’re enjoying a burger.) But along with allowing you to partake in Meatless Mondays, the
polyphenols in mushrooms also elevate them to superstar status. A Penn State study found that
portobello and crimini mushrooms rank with carrots, green beans, red peppers, and broccoli as stellar
sources of dietary antioxidants.

TURKEY

Consider a turkey burger a stunt double for your ground beef patty. “If you choose a turkey burger made
from ground breast meat, it will be ultra-lean, low in calories, and low in artery-clogging fat,” say the
Nutrition Twins, Lyssie Lakatos, RDN, CDN, CFT and Tammy Lakatos Shames, RDN, CDN, CFT, authors
of The Nutrition Twins’ Veggie Cure. “If you don’t choose a turkey burger made from breast meat, you
may be better off choosing a traditional burger because many turkey burgers include all parts of the
bird—including the fatty skin ground—and contain as many calories and as much artery-clogging fat as a
regular burger,” The Nutrition Twins say. Otherwise, when made with breast meat, they give turkey
burgers a stamp of approval for being a great lean source of protein.

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GARLIC AND EGG RICE

A fast and flavour-packed recipe to ward off those untimely hunger pangs! Rice tossed with the
goodness of egg, the burst of garlic and a few oriental flavours

BROWN RICE

For the diet conscious, a healthy recipe with brown rice, olive oil, broccoli and plums. A pilaf is a a
Middle Eastern dish in which the rice is cooked in a seasoned broth (stock).

KASHMIRI

An aromatic chicken pulao bursting with deep flavors of warm whole spices, Kashmiri chillies, sweet
raisins and desi ghee.

THREE LAYER

Dig deep into layers of rice, the crunch of the aloo lachchas, fleecy paneer and the tang of tomatoes. All
these, topped with some rustic spices, together create an explosion of flavors for your taste buds

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Coffee jelly

apanese coffee jelly is made from sweetened coffee added to agar, a gelatin-like substance made from
algae and called kanten in Japanese. ...Coffee jelly is often added to a cup of hot or iced coffee, with
cream and gum syrup added. Condensed milk is poured over cubes of chilled coffee jelly in a bowl.
Lemonade

Lemonade can be any one of a variety of sweetened beverages or not found throughout the world, but
which are traditionally all characterized by a lemon flavor. ... A popular cloudy variation is
pink lemonade, made with added fruit flavors such as raspberry or strawberry, giving the drink its
distinctive pink color.

Gree tea

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of
the Camellia sinensis, an evergreen shrub (bush) native to East Asia. After water, it is the most widely
consumed drink in the world.

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea
species. ... Roasted beans are ground and then brewed with near-boiling water to produce the beverage
known as coffee.