The Major is a big fan of T.J.’s but come on people – Vegan isn’t qualified to be called food, much less fighting over.

Trader Joe’s is a great place to get grubbing food, but it also attracts plenty of Hippies, Dippies and Upper Crusty Types. In this case two women (An Opera Singer and A Doctor) with way too much attitude get in a fight over Frozen Vegan Pad Thai Noodles; Seriously – Frozen Vegan Noodles?

To Make it worse the Opera singer’s husband and the Doctor’s son were the catalyst for these Alpha Felines to hiss and scratch their way to court.

Excerpted From The New York Post:
Don’t get between an opera singer and her frozen, vegan pad Thai with tofu.A fight between amateur mezzo soprano Marcella Caprario and fellow shopper Dr. Cathleen London in the frozen-food aisle of the Trader Joe’s on the Upper West Side is set to hit Manhattan Criminal Court today.In one corner is Caprario, a 37-year-old mom who also teaches grade-school English.

In the other is London, a family practitioner, occasional TV talking head, avid triathlete and divorced mother of two boys who has appeared as an expert on “The Joy Behar Show,” CNN and Fox TV. - Read The Full Article

This is a healthier version of our Cream of Tuna on Toast Recipe that can be served over toast, vegetables, rice or eaten as a soup.

Prep and Cook Time: Aprox. 15 min.

Ingredients:

1 can Campbell’s Healthy Request Cream of Mushroom Soup (only 2g fat compared to 2.5g from 98% fat free varieties – only comes in one size)
2/3 cup powdered non-fat milk or 1 cup regular non-fat milk (measure with Campbell’s can)
2 7oz Cans White Albacore tuna in watter- drained
2 tbsp diced garlic
2 large onions (baseball sized)
1 cup chopped Crimini or Portobello mushrooms
1 cup light sour cream
1 cup fat free plain yogurt
1-3 TBSP course ground Black Pepper

Optional ingredients:

1 cup Sweet Green Peas
butter or margarin (to taste)

Directions:

1. Saute onions and garlic in 4 ounces of watter, until onions are translucent
2. Add mushrooms and cook until soft
3. Stir in cream of mushroom soup, fat free milk, tuna and black pepper
4. Add optional ingredients if desired
5. once mixture is heated and starting to bubble , reduce heat to simmer then add yogurt and sour cream, mixing thoroughly.
6. Simmer until ready to serve

Serving Suggestions:

• Eat as a soup
• Serve over wild or brown rice
• Mix with vegetables like broccoli
• Serve over Ezekiel 4:9 Sprouted Grain Bread toasted

Prep and Cook Time: Aprox. 35 min.

Ingredients:

1 lb. roasted chicken pieces white and dark cleaned of fat
3 cups diced onion
1/2 cup fresh Shitaki mushrooms diced
1/2 cup fresh crimini mushrooms diced
1 can 98% Fat Free condensed Cream of Mushroom soup
3/4 cup water
1 cup fat free sour cream
1 cup fat free Yogurt cream 
Spray olive Oil

Directions:

1. Lightly dust skillet with olive oil spray, add onions and saute until nearly translucent
2. Stir in mushrooms, mix well with onions and continue to saute until mushrooms are soft
3. add condensed soup and water, stir into onions and mushrooms until completely mixed.
4. Simmer stirring frequently, until the mixture begins to thicken
5. Mix in Yogurt and Sour Cream and continue to simmer (stirring frequently) until the mixture has your desired consistancy
6. Serve over noodles, rice, or vegetables (Try birds Eye Normandy Blend)

This is a delicious, mild, quick and simple to make chili which is full of flavor.

Definitely one of the best you will ever taste.

Ingredients:

2.5 LB 82% ground beef (use 97% for even fewer calories and  fat)
1 lb Jimmy Dean Sausage (Original recipe)
1 lb Jimmy Dean Sausage (With Sage)
2 Cups Chicken Stock
2 Cups Pork Stock (chances are you will not find pork stock at the local grocery store and need to make your own – if that’s the case, replace with 1 can of beef stock)
2 15.5-oz cans of Dark Red Kidney Beans
2 15.5-oz cans of Pinto Beans
2 15.5-oz cans of Black Beans
4 15-oz cans tomato sauce
2 15-oz cans diced tomatoes 
2 7-oz can roasted, diced green chilies
2 Large yellow onions
4 Large Shallots
1 Bell Pepper
2 Anaheim Peppers
4 TBSP Minced Garlic
1-2 TBSP Chili Powder (or to taste)
3-4 TBSP Cumin (or to taste)

Optional –

• * Hot sauce or hot peppers to taste (not included in nutritional estimates)
• * Stock can be replaced with Beef Broth for richer flavor
• * Replace 1 lb of ground beef with bison or Lamb for richer flavor and reduced fat
• * Cumin is the spice which provides the “Chili” flavor without heat, so if you want a mild version use less chili powder and more cumin

Directions:

1. Brown the beef and sausage in a skillet, draining any grease once browned back into skillet (use a fine mesh colander and squeeze the grease out with a spatula).
2. Place meat in a 10-14 QT pot
3. Peel then roast onion, garlic and shallots over open flame (Can use minced Garlic from jar to save time).
4. Mince or spoon garlic, diced onions, shallots and peppers into the undrained skillet that cooked the sausage and ground beef
5. Once the vegetables are translucent follow the instructions from step 1 to remove excess grease, then add to pot with the browned meat
6. Add Chicken and pork stock to pot, stir until mixed
7. Add diced tomatoes, tomato sauce and roasted, diced green chilies to pot, stir in until blended. Cook for about 15 minutes on high stirring frequently.
8. Rrinse beans, then rinse them again, then rinse them yet again.. You’ll be glad you did –  Then add to the pot with other ingredients. Stir until blended and cook for another 15 minutes.
9. Mix in chili powder and cumin and cook on low stirring occasionally (adjust spices to taste – salt and black pepper aren’t needed because of the pork sausage).
10. Cook on medium (adjust as needed to prevent scalding) until ingredients have the look of canned chili (at least 4 hours – but not so long that it dries out).
11. Taste occasionally in case more spices are needed – the longer it cooks, the more flavors meld

Serving:

Serve with a dollap of sour cream, a couple TBSPs of shreded Cheese (try a 3 Cheese Mexican Blend), and a little hot sauce for those that like an extra bite.

Grill It! with Bobby Flay lets fans live out their ultimate culinary fantasy. Through audition tapes and casting calls, lucky Food Network viewers, known for their own mastery of the grill, vied for one of 13 coveted guest spots to cook alongside the grilling guru himself. The guest griller’s best recipe (be it fish, meat or vegetable) became the grilled food of the day. The added twist is Chef Flay had no clue about the food of choice until the guest arrived, so with the reveal he also had to whip up his own recipe on the fly. Grill It! with Bobby Flay is not about competition, but more about the opportunity of a lifetime to “grill it” with one of the best pit masters around.

Try any combination of cheese and herbs for an easy appetizer. Thisvideo is part of 30 Minute Meals show hosted by Rachael Ray .

Gordon Ramsey shows how to make “The Perfect Scrambled Eggs Breakfast” in this short clip from the F-Word.

Gordon Ramsey shows how to make “Pan Glazed Fillet of Beef” in this clip from the F-Word.

Gordon Ramsey – Pan Glazed Fillet of Beef.

Gordon Ramsay cooking a simple and easily prepared, using common ingredients – the perfect meal.

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This is a delicious, quick and simple to make chili is full of flavor and has less fat, fewer calories, fewer carbs and more protein than comparable caned chili’s (like Stagg® Brand).

Ingredients:

3 LB 93% lean ground beef (use 97% for even fewer calories and  fat)
4 15.5-oz cans of Dark Red Kidney Beans
2 15-oz cans tomato sauce
1 10-oz can Rotel Brand Diced Tomatos – available in various heats like salsa
1 7-oz can diced green chilies
1 large onion
2 cups sliced Crimini mushrooms 
6 cloves fresh garlic
4 TBSP Chili Powder (or to taste)
Cumin to taste

*Optional – hot sauce or hot peppers to taste (not included in nutritional estimates)

Directions:

1. Brown the beef in a skillet, draining any grease once browned
2. Peel and mince garlic, stir in with chili powder and cumin to the browned beef
3. Peel and dice onion, stir in to browned beef
4. Add diced hot peppers (Habanero, Jalapeno, Naga Jolokia) if desired
5. Add sliced mushrooms, cook until the flesh of the mushrooms looks moist and darkens slightly
6. Empty skillet into 6-8 QT crockpot
7. Add tomato sauce, Rotel Tomatoes, Diced Green chilies
8. Cook for 2 – 4 hours or until your desired consistancy.

Estimated Nutritional Values:
Based on labels and online nutritional value resources, then calculated per gram and converted to ounces then cups.

Serving Size 1 Cup (8oz)