Pad Thai

Makes 8 Servings1-16 oz bag Rice Noodles
8 tablespoons oil, divided
2 eggs, beaten
(Optional: 1 lb chopped chicken, pork or raw shrimp, deveined
4 scallions, chopped)
1 cup coarsely chopped peanuts
2-3.25 oz boxes Taste of Thai Pad Thai Sauce
4 cups bean sprouts
Garnish: chopped cilantro and lime wedges

Soak Rice Noodles according to directions for stir-fry on box.
In a large skillet, heat 4 tablespoons of oil.

Add eggs and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)

Add remaining oil and drained noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.

Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.

Source: A Taste of Thai

Caprese Stuffed Mushrooms

1/2 cup chopped tomatoes
1/2 cup cubed mozzarella
1/4 cup chopped fresh basil leaves plus additional for garnishing
1 pound whole mushrooms
3 tablespoons olive oil divided
2 tablespoons balsamic vinegar
salt & pepper to taste

Heat oven to 375.
Combine tomatoes, mozzarella, basil and one tablespoon of olive oil. Add salt & pepper to taste. Set aside.
Wash and de-stem mushrooms. Brush mushrooms with 2 tablespoons of olive oil.
Place mushrooms, bottom-side up, in baking dish and fill empty cavities with Caprese mixture.
Bake, uncovered, for 27-30 minutes until cheese is melted and starting to turn golden-brown.
Garnish with additional basil leaves and sprinkle with balsamic vinegar.

Source: Someday Ill Learn

Soy Marinated London Broil

1-1/2 cups low sodium soy sauce
3/4 cup brown sugar, firmly packed
3 cloves garlic, minced or think sliced
3 lbs London Broil, thinly sliced
1 tea. Black Pepper
8 scallions, trimmed
Cooked White rice
2 Tab. Sesame Seeds

In a large pot, combine the soy sauce, brown sugar and garlic. Stir until sugar dissolves. Add meat to marinade and turn to coat. Cover pot and refrigerate for 30 minutes to 8 hours or more. Heat broiler. Transfer the meat to a rimmed baking sheet, reserving the marinade in the pot. Sprinkle meat with black pepper. Broil about 5 minutes per side. Meanwhile, place the pot and bring to a boil. Add the scallions, reduce heat and simmer 2 minutes. To serve, divide the rice, arrange meat on top. Spoon the sauce with scallions over meat. Sprinkle with sesame seeds.

Source: Real Simple, Meals Made Easy, Renee Schettler

Shrimp Salad with Zesty Dressing

1/2 cup Ranch Dressing
1/3 cup zesty Cocktail sauce
1 (10 oz.) bag (about 6 cups) Romaine lettuce
1 cup cucumber, think sliced
1 cup cherry tomatoes, cut in halves
24 large shrimp, cooked, deveined, shells, including tails, removed
1 Tab. chopped fresh chives

In a small bowl, whisk together dressing and cocktail sauce until blended.
Divide lettuce, cucumber and tomato among 4 plates. ArrsArr 6 shrimp on top of each salad. Drizzle with dressing and sprinkle with chives.

Makes 4 servings. Each serving: 190 calories, 11g Fat, 12g Carbohydrates, 3g Fiber, 11g Protein

Source: Betty Crocker Fast From Scratch Meals

Chicken Satay Salad

12 oz. Chicken breast strips
3/4 cup Thai Peanut Sauce
5 oz. bag mixed salad greens
1 cup julienne carrots
1/4 cup chopped fresh cilantro

Cook chicken breast strips.
Add peanut sauce and cook 2-3 minutes, or until hot.
Divide salad greens and carrots among 4 plates. Top evenly with chicken mixture. Sprinkle with cilantro.

Makes 4 servings. Each serving, 280 calories, 15g Fat, 10g. Carbohydrates, 27g. Protein, 3g Fiber

Source: modified slightly from the recipe in Betty Crocker Fast From Scratch Meals

Mozzarella-Chicken Salad

8 oz. Mozzarella balls/Pearls (or fresh mozzarella cut into bite-sized pieces)
1 pint (2 cups) cherry tomatoes, cut in half
12 oz. Grilled chicken breast strips or breasts cut into bite-sized pieces*
1/2 cup Balsamic Vinaigrette dressing
@ 12 Romaine lettuce leaves
@ 1/2 cup chopped fresh Basil leaves, optional

Cook chicken breast strips.*
In a medium sized bowl, gently toss cheese, tomatoes, chicken and dressing.
Lay 3 Romaine lettuce leaves on each plate. Top with 1 1/4 cups Mozzarella mixture. Garnish with fresh Basil leaves.

* To make vegetarian, leave out the chicken.

Makes 4 servings. Each serving: 380 Calories, 23g Fat, 10g Carbohydrates, 32g Protein, 1g Fiber

Source: modified slightly from the recipe in Betty Crocker Fast From Scratch Meals

Crunchy Sesame Chicken Salad

We keep the chicken and the Chow Mein noodles separate because their is a vegetarian and one who is allergic to wheat in our family.
4 cups shredded chicken*
16 oz. (about 8 cups) Coleslaw mix
8 oz. (about 2 cups) Sugar Snap peas, sliced in half on a diagonal
1 cup shredded carrots
8 oz. frozen Edamame, steamed according to package directions
3 med. (3 Tab.) Green onions, sliced
2 cups Chow Mein noodles
1 1/4 cups Asian toasted sesame dressing
Optional: chopped Wasabi and soy sauce flavored almonds

In a large bowl, toss all ingredients until evenly coated.

Makes 8 servings. Each serving: 370 calories, 21 g. Fat, 24 g. Carbs, 22 g. Protein

Source: modified slightly from the recipe in Betty Crocker Fast From-Scratch Meals

Scallop and Corn Chowder

5 slices bacon
1 lb. Scallops
3/4 tea. Salt
1/2 tea. Pepper
1 small yellow onion, diced
1/2 lb. Yukon Gold potatoes, peeled and cut into 1/2 inch dice
1/2 cup dry white wine
1 cup Seafood or Chicken broth
1/2 cup heavy cream
1 cup fresh (2 ears) or frozen corn
1/4 cup fresh chopped parsley (optional)

Fry the bacon in a large skillet or stockpot until crisp. Set aside.
Add scallops to the pan and cook 2-4 minutes in the bacon grease (add Olive oil to the pan, if needed).
Add onion and cook about 5 minutes, until softened.
Add potatoes, wine, broth and cream. Bring to a simmer and cook 20 minutes. Add scallops, corn and bacon cook 4 minutes. Sprinkle with parsley, if desired.

Makes 4 servings.

Breaded Tofu with Corn and Cucumber Salad

Breaded Tofu Steaks
1-18 oz. package extra-firm tofu, drained and sliced into 6 steaks
1/2 cup Italian dressing
2 cups Four Cheese, Italian Herb Cheese Cheeze-its (or 1 1/2 cups cracker or Panko bread crumbs with 1/4 cup Parmesan cheese and 1 Tab. Italian herb blend)

Corn-Cucumber Salad
11 oz. can whole kernal sweet corn, drained
1 (1 cup) red bell pepper, chopped
1 (2 cups) cucumber, chopped
2 (2 Tab.) Green onions, thinly sliced
1/2 cup Italian dressing

Heat oven 425 degrees F. Place tofu steaks on paper towels on a baking sheet. Top with more paper towels and another baking sheet. Top with a 5 pound weight and leave for 5 minutes.
Pour 1/2 cup Italian dressing in a large storage baggie. Add tofu and gently rotate tofu to coat. Let sit 5 minutes.

Meanwhile make the Corn-Cucumber Salad by mixing together corn red pepper, cucumber, onions and Italian dressing.

Place cracker crumbs in a shallow dish. Remove tofu from marinade and coat tofu in crumbs, pressing lightly on both sides. Place on baking sheet.

Bake 15 minutes or until golden brown.

Serve each steak with about 1/2 Corn-Cucumber Salad. Makes 6 servings.

Each serving: @ 240 calories, 15 g. Fat, 18g. Carbs. , 2 g. Fiber, 8 g. Protein

Modified slightly from the recipe in Betty Crocker Fast From-Scratch Meals.