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Saturday, April 21, 2012

ADDING RAINBOW...




TUNA FONTINA MELTS




MUSHROOM TORTELLINI SOUP


INGREDIENTS:
1/2 lb tortellini store bought (1 cup)
2 tablespoons Vegeta
fresh parsley
2 tablespoons olive oil
 DIRECTIONS:
Boil tortellini, vegeta and oil until tortellini is fully cooked. Add fresh parsley
and pepper to taste.
 

CRISP FRIED HALIBUT, RICE SPINACH AND SALAD




LIME COCONUT CHOCOLATE SQUARES