With each issue, we plan to offer educational and entertaining articles, inspiration, motivation, advice, super-size clothing sources, recipes, tips on how to cope with our size, and so much more. We even have a section dedicated to FAs written by FAs and a forum for keeping in touch with our new friends.
We would like to thank you for your support and wonderful comments. We are continually striving to make this magazine better and to offer the best information, advice, and inspiration to you.
"BBW/SSBBW are not second class citizens...they are GODDESSES!!!!!" ~ firstname.lastname@example.org [FA]
A light meal that includes fresh vegetabls and fruit...
8 cups loosely packed torn Boston lettuce
2 cups seedless watermelon chunks (1 inch)
3/4 cup quartered cucumber slices
1/3 cup thin small red onion slices, separated into rings
1/3 cup Raspberry Vinaigrette Dressing
1 Tbsp. Mayonnaise
COMBINE first 4 ingredients in large bowl.
WHISK dressing gradually into mayo until well blended.
ADD to salad; toss to coat.
|Chicken Fettuccine Alfredo with Summer Vegetables |
12 ounce package pretrimmed fresh green beans
9 ounce package refrigerated linguine
1 small yellow summer squash, halved lengthwise and sliced
Nonstick cooking spray
2 small skinless, boneless chicken breasts, cut into 1-inch pieces
10 ounce container refrigerated Italian cheese and herb-flavor cream cheese sauce for cooking
(such as Philadelphia brand)
4 tablespoons milk
In a 4-quart pot, cook green beans in boiling water for 6 minutes, adding the pasta and squash for the last 3 minutes of cooking. Drain and return to hot pot.
Meanwhile, lightly coat a medium nonstick skillet with cooking spray. Preheat skillet over medium-high heat.
Add chicken; cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Reduce heat to low.
Add cream cheese sauce and milk. Cook and stir just until heated through.
Add chicken mixture to cooked linguine mixture; toss to coat. Divide linguine mixture among four serving plates. Sprinkle with pepper. Makes 4 servings
|Easy Chocolate Eclair Squares |
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2 cups cold milk, divided
1 tub (8 oz.) Whipped Topping, thawed
22 Honey Grahams
4 squares Unsweetened Chocolate
1/4 cup butter
1-1/2 cups powdered sugar
Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 minutes. Stir in whipped topping.
Layer about 1/3 of the grahams and half the whipped topping mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar and remaining milk; stir until well blended. Immediately spread over grahams.
Refrigerate 4 hours.
1 (46 oz.) can pineapple juice
1 (15 1/2 oz.) can cream of coconut
1 (12 oz.) can frozen orange juice
7 1/2 cups water
Mix well, and then chill.