It’s very quick to make if you use prepared bagged coleslaw. I would recommend to serve it along side of enchiladas or tacos. It also tastes well as a garnish for turkey/hamburger patties.

Ingredients:

• One bag prepared coleslaw (found where the packaged lettuce/salad is located.
• 1 tablespoon lime juice.
• 1/2 teaspoon ground cumin.
• 2 tablespoons minced onion.
• One 15-ounce can beans, pinto or black.
• One diced tomato.
• One can diced mild green chilies.
• One avocado, pitted and sliced. Avocado is for topping.
• Optional for Topping: Sprinkle top with low calorie grated cheese.

The first thing you do is rinse the beans thoroughly. Canned whole beans can be very convenient to use, but also have unneeded sodium. A good rinse removes up to 35 percent of the sodium. Add all ingredients in a big bowl, stir thoroughly. Place bowl in refrigerator and allow mixture to chill for about an hour so the flavors blend together. Take out of refrigerator and top with avocado and cheese.

Whether you forget to eat your green vegetables, or need a reminder to return a library book,HassleMe offers a free service to help you remember things that might otherwise slip through the cracks in your busy life. You give them your email address and they “nag you via email at semi-unpredictable intervals.”

I recently tested it and my reminder said:
“Hi, This is a hassle to remind you to Exercise and eat right. So get to it!
– - – - – - -
You’ll be sent one of these hassles roughly every 3 days.”

As far as I can tell, they don’t spam you with anything, it just seems to be a fun way to remember a few chores and tasks that you need to do.

Ingredients:
1 lb cod fillets (or flounder)
1/4 teaspoon ground cayenne pepper
1 1/2 cups corn flakes (read label, choose low sugar brand)
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 whole egg
1 egg white

While oven is preheating to 325, spray non-stick cooking spray into a baking dish. Put cornflakes, cayenne pepper, paprika and black pepper into a zip top bag and crush everything together. Personally, I like the texture the cornflakes add, but you can also crush them into a powder if you want. When it’s the consistency you want, empty the bag into a shallow dish.

Put the egg and egg white into a separate shallow dish, and whisk it completely. Dip the fish into the eggs, then completely dredge it in the dish with the cornflake mixture, then put it into your oiled baking dish. Keep a close eye on it because it bakes quickly, 15 to 18 minutes or until the fish flakes with a fork and is opaque.

This is a great alternative to fried fish, and the cornflakes add a unique flavor too. It serves 4, with only 164 calories per serving and 199 mg sodium per serving.

But this is a bit much:

Up till now, if I wanted to add scallions to my favorite dishes, I’d drag out a cutting board and a knife, but I just thought of an easier way: From now on, when I want scallions, I plan on cutting them with my kitchen scissors. They’re small enough that I imagine just about any kind of clean scissors will cut them up, but if you have kitchen scissors, go ahead and use them.

I’m surprised that I didn’t come up with this earlier. Now that I think of it, scissors could be used for all sorts of food, like green beans, pea pods, etc. It would probably be a lot easier to chop olives in two with them, instead of having them roll around on a cutting board.

Can you think of other foods that would be easier to chop with scissors?

Is this a great idea, or am I the last person on the planet to think of this?