Serious Eats - seriouseats.com

I use binders as well..with dividers for different categories. Expanding on Meg's idea...there are binders with a clear sleeve on the front where you could slip a picture in the front to decorate it...they are available at office supply stores. You could also decorate it yourself ala scrapbook style. I don't know of any cool ready made binders like that..but I'm sure a web search would turn something up!
I'm like you though...I have a good size stack of recipes to go through, organize & purge as necessary!

I love to saute them w/onions & garlic in alittle bacon grease.

Another option is Angel Food Ministry....they operate out of churches around the country...you get a set amount of groceries for $30.00. You can add on other options for more $$...they figure the basic box feeds a family of four for a week. Here is the link:
http://www.angelfoodministries.com/about/

The menu for this week is
1.5 lb. New York Strip Steaks (4 x 6 oz.)
1.5 lb. Boneless Pork Roast
1.5 lb. Lean Ground Beef
1 lb. Chicken Breast Fajita
2 lb. Chicken Stir-Fry Skillet Meal
(All-White Chicken, Lo Mein Noodles, Vegetables & Gourmet Teriyaki Sauce)
12 oz. Deli Sliced Ham
5 oz. Chunk Light Tuna in Water
25 oz. Pasta Sauce
1 lb. Pasta
1 lb. Frozen Sliced Carrots
12 ct. White Corn Tortillas
4 ct. Fresh Large Baking Potatoes
1 Fresh Fajita Veggie Kit
(Tray Pack - 1 each — Red Bell Pepper, Green Bell Pepper, Jumbo Yellow Onion)
1 ct. Fresh Cello-Wrapped Celery
32 oz. 2% Shelf Stable Milk
Dozen Eggs
I haven't tried it, but people I work with have, and they were pleased.

Dessert

I love stuffed burgers w/the cheese on the inside, and carmelized onions & bacon on top

My favorite....grilled chicken w/a vinegar based sauce...like those fireman's bbqs....tomato salad side w/salt spuds. Corn on the cob if it's in season...screams summer.

Thanks for the tips...I'm specifically looking for a site where I can put in my recipe and it will give me the nutrition data for it. I'll check out nutritiondata.com.

how funny....just bought some summer squash yesterday to make the same recipe this weekend.
on a side note...does anyone know of a good website where I could enter the recipe & get nutrition info?

Thanks everyone! I can't wait to try the recipes.
@huneybumper...just finished my diabetic education classes....my meal plan is 1400 cal, w/45 grams of carbs at each meal...I thought it would be hard, but I started this morning w/breakfast & did pretty good w/my cheerios, milk & a banana. I think my biggest problem right now is going to be portion sizes & healthy snacks. Thank you so much for the words of encouragement! :-)

@gastronomeg - this is what it is

http://www.williams-sonoma.com/products/sku6937304/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Csalt%20pig&cm%5Fsrc=SCH

I use sea salt in my pig...just plain old fine grind sea salt...I think I got it at a bargain store actually. I keep a small wooden spoon in mine to make it easier to get out of the pig.

We always ate these growing up...they were a big part of our St. Joseph table...we called them froccia, and were often made w/dandelion greens. That looks like a great lunch dish this weekend!

Have your gall bladder checked...years ago I thought I was lactose intolerant after I ate ice cream & had a bad stomach attack. It happened every time I ate ice cream. It took an attack when I hadn't ate dairy to get me to the dr...where I found out that the fat in the ice cream triggered a gall bladder attack. Just a thought....

@savecara.....I saw those pb&j frozen sandwiches.
huh....who would buy those?