So we didn't get pictures of the Chocolate Sheet Cake, that yes, took a pound of butter to make. Nor the Philly Cheese steaks dripping with onions and cheese. Nor the water ice, that we figured has so much sugar in it, it can't physically freeze solid. We did, however, make two recipes from my new light and fit magazine. The top three pictures are of Tilapia Tostados. Anyone who knows my family, knows this is a stretch for them. But how can they not love such a benign fish? I even coated it with yellow cornmeal and lightly fried it to give off that deep fried feel. The sauce? Light sour cream and green salsa, mmmmm a delicious Mexican flavor. And did you see all those vegetables up there? The avocado, that was the clincher, I could have eaten that one plain. It was ripened to perfection. These other two photos are of a vegetarian spaghetti. This one was to DIE for. It was cooked with wheat noodles, garlic, peppers, onions, white beans and cherry tomatoes. Topped with Parmesan cheese and lettuce. This was so incredibly favorable, garlic is a beautiful thing. We paired this DELICIOUS, lite and healthy mix with a wheat french bread. As I sit here at 8:30 in the morning my taste buds feel the onset of saliva as I remember the little bit of heaven that was in the meal.