Sesame Noodles With Chicken

Ingredients

1 bag Japanese buckwheat soba noodles

5 tbsp low-sodium soy sauce

2 tbsp rice wine vinegar

1 tbsp sesame oil

2 tbsp honey

2 tsp honey mustard

1 tbsp creamy peanut butter

3/4 lb boneless, skinless chicken breast

5 scallions

Directions

Cook noodles according to package.

In a large bowl whisk together next 6 ingredients to make dressing.

Cook chicken until cooked through. Shred and add to peanut mixture.

Add drained noodles, scallions and toss until combined.

(Makes 4 Servings)

Blue Cheese and Walnut Baguette Spread

Ingredients

8 ounces fat free cream cheese, softened

2 ounces Bleu cheese, crumbled

2 tablespoons walnuts, toasted and coarsely chopped

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

1/4 teaspoon freshly cracked black pepper, to taste

pinch of salt

Directions

Mix all of the ingredients together and chill. Spread on thin slices of baguette or party rye bread.

Great Sunday Dinner: Easy Sirloin Tip Roast

Ingredients

3 pounds beef sirloin tip roast, trimmed of all visible fat

4 cloves garlic, peeled and halved

1 teaspoon coarsely ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.

Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.

Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice as thinly as possible against the grain.

Lentil Salad Recipe

Ingredients

1 can red lentils

1/4 cup sesame seed oil

1/4 cup cooked brown rice

1/2 chopped raw green beans

1/3 cup raw baby spinach

Juice from 1?2 lemon

1 minced clove garlic

1 large chopped mint leaf

1/2 cup chopped zucchini

10 chopped mushrooms – stems removed

1 tsp cumin powder

Directions

Drain and rinse the lentils. Mix in the remaining ingredients and serve.

Save Money, Make Your Own Fruit Smoothies

Ingredients

4 cups low fat vanilla yogurt

4 medium bananas

2 cups frozen strawberries

2 cups orange juice

Directions

If using fresh strawberries freeze strawberries the day before. Place 1/2 of each amount into blender. Blend on high for 30 minutes. Place other half of ingredients in blender and repeat. Serve immediately.

How to Make Grilled Veggies

Ingredients

1/3 cup balsamic vinegar

1 tbsp Dijon mustard

3 garlic cloves, minced

1 tsp fresh rosemary, chopped

1/4 cup extra-virgin olive oil

1 red onion

2 zucchini

2 yellow squash

12 oz asparagus, trimmed

1 roasted red bell pepper

1 1/2 cup lightly packed arugula, chopped

1 cup mixed baby greens

2 tbsp fresh parsley, chopped

Directions

In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually add oil while stirring fast.

Heat barbecue or pan to medium high.

Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Grill or saute vegetables until just cooked through, turning occasionally.

Allow veggies cool slightly, then cut into small pieces and place in large bowl.

Add roasted bell pepper, arugula, and greens; toss with enough dressing to coat.

(Makes 4 Servings)

Grilled Eggplant & Portobello Sandwich

Ingredients

1 small clove garlic, chopped

1/4 cup low-fat mayonnaise

1 tsp lemon juice

1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds

2 large portobello mushroom caps, gills removed

Canola or olive oil cooking spray

1/2 tsp salt

1/2 tsp freshly ground pepper

8 slices whole-wheat sandwich bread, lightly grilled or toasted

2 cups arugula, or spinach, stemmed and chopped if large

1 large tomato, sliced

Directions

Preheat grill to medium-high.

Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.

Spray both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides. When cool enough to handle, slice the mushrooms.

Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

(Makes 4 Servings)

Lime Chicken

Ingredients

Nonstick cooking spray

4 boneless, skinless chicken breast halves

3/4 cup Natural Apple Juice

Juice from 1 lime

2 tsp cornstarch

1 tsp Chicken Flavor Instant Bouillon

Directions

Spray large, nonstick pan with nonstick cooking spray.

Cook chicken, turning once, for 8 to 10 minutes or until no longer pink in center. Remove from pan and keep warm.

Combine Apple Juice, lime juice, cornstarch and bouillon in small bowl.

Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve.

(Makes 4 Servings)

Tasty Low Fat Chicken Tortilla Wraps

Ingredients

4 fat-free flour tortillas (10-inch)

1 pound boneless, skinned chicken breasts, cut into thin strips

1 medium-size sweet hybrid onion, sliced

1 clove garlic, finely chopped

2 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups green leaf lettuce, cut in shreds

2 medium Roma tomatoes, chopped

1/2 cup fat free ranch salad dressing

Directions

Heat oven to 350 degrees F. Wrap tortillas in foil. Heat in 350 degree F oven 10 to 15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. When skillet is hot, add chicken, onion slices and garlic; saut until chicken is no longer pink in center, 4 to 6 minutes. Stir in Worcestershire sauce; add salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2 to 3 tablespoons dressing. Roll up the tortillas and serve. Makes 4 servings.

Tuna With A Twist

Ingredients

3 cans tuna in water

1 onion (chopped)

2 tbsp mustard seed

1 egg beaten

2 tbsp minced cilantro

3 gloves garlic

2 tsp olive oil

twist of lemon juice

Preparation

Put the olive oil in a sauce pan and turn on high 2-3 minutes. Mix the egg, tuna and onion first. After mixed by hand add the remaining ingredients in a bowl and form into 2 equal patties. Place patties in sauce pan and sear one side for about a minute. Reduce heat to medium and continue to cook for about 5 minutes on each side. When finished, give each patty a twist of lemon juice. Serve and enjoy!