Sesame-Crusted Tofu and Spicy Pineapple Sauce over Udon Noodles

Source: Eating Well

8 oz. Udon Noodles (whole wheat spaghetti noodles can substitute if necessary)
2/3 cup Sesame Seeds, preferably a mix of white and black
2 Tab. + 2 tea. Cornstarch, divided
1 tea. salt
2-14 oz. packages Extra firm Tofu
8 tea. Canola oil, divided
2 Tab minced fresh ginger or ginger paste
4 cloves garlic,  minced
1 1/2 tea. Red Pepper flakes
16 oz. Sugar Snap Peas
12 oz. (1 1/2 cups) Pineapple juice
5 Tab. and 1 tea. Soy Sauce
4 cups diced fresh Pineapple
4 tea. Sesame oil

Cook noodles according to package directions.
Meanwhile,  mix Sesame Seeds, 2 Tab. Cornstarch and salt together in a shallow bowl. Cut each block of tofu lengthwise into 8 thin "steaks." Pat dry with paper towels and press both sides into the Sesame seed mixture.
Heat 4 tea. Canola oil in a large skillet and cook tofu approximately 3 minutes per side. Repeat until all the tofu is cooked. Transfer to a plate, cover and keep warm.
Wipe out pan. Heat remaining 4 teaspoons of canola oil. Add ginger, garlic and red pepper flakes. Cook about 30 seconds, stirring. Add snap peas and cook 2 minutes,  stirring.
Whisk the remaining 2 teaspoons of cornstarch and the soy sauce together in a small bowl until smooth. Add to pan and cook 1 minute, stirring. Add pineapple and sesame oil and heat 1 minute.
To serve, layer a bed of noodles in a shallow bowl. Top with sauce and then Tofu "steaks."

Makes 8 servings. Per serving: 444 calories, 19g. Fat, 51g carbs., 19g. Protein,  6g. Fiber

Note: For those who do not like Tofu, Salmon pairs well with this sauce and noodles.

Source: Eating Well

Quick and Simple Italian Soup

1 (32 oz.) box (4 @cups) Vegetable broth
1 can (@15 oz.) diced tomatoes (with basil, garlic and oregano is best)
1 Tab. Italian seasoning
1 large bag (@ 12 oz.) frozen Italian vegetable mix (Cauliflower, Broccoli, Zucchini, Italian Green Beans, Red Peppers, Carrots, Baby Lima Beans)
1-9 oz. package tortellini
Heat broth and tomatoes to boiling. Add frozen vegetables according to package directions (or @ 8 minutes) minus the time it takes to cook the tortellini, (or @3 minutes) according to that package's direction. Add tortellini and finish cooking the soup.

Serves 4, @323 calories per serving, 6 g. Fat, 51 g. Carbs.

Source: modified slightly from the recipe at Giant food store via Brenda

Shrimp Scampi with Asparagus and Tomatoes

3/4-1 lb angel hair or regular spaghetti
1 lb (or 1 bundle) asparagus, rinsed
3-4 Tbsp butter, divided
2-3 Tbsp olive oil, divided
2 Tab cloves garlic, minced
1/4 tea. crushed red pepper flakes
1 lb large shrimp, peeled and deveined
Sea Salt and Pepper
1/2 cup white cooking wine
1/2 lemon
3 Tab.fresh parsley, finely chopped
1 Tbsp grated lemon zest
1 cup chopped fresh tomatoes
Grated Parmesan cheese

Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until al dente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

Cut asparagus into thirds. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and saute, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated Parmesan.

source: Saving Room for Dessert

Summer Vegetables and Bow Tie Noodles

source

This recipe was modified from the recipe at Budget Bytes.

This dish can be made with whatever summer vegetables you are getting from your garden, or you can use this combination.

12 oz. bow tie pasta
2 medium Roma tomatoes, chopped
1 medium summer squash, sliced
1 medium zucchini, sliced
1 medium broccoli crown, chopped into bite-sized pieces
1/2 medium red onion, chopped
1/2 bunch cilantro, chopped
1 red bell pepper, chopped

VINAIGRETTE
1/4 cup canola oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
1 tsp mixed Italian herbs, dried
1 tsp minced garlic
3/4 tsp salt
black pepper, to taste

 Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander. While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables by cutting them into bite sized pieces. Toss into a frying pan and lightly saute until beginning to soften.
In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
Combine the cooked pasta, vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve warm or refrigerate until ready to eat and serve cold.

Haluski

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1 head cabbage
2 onions
1/2 stick butter
1/2 package Anne's Flat Dumplings or 1 package Egg Noodles

Drop strips of dumplings into a pot of boiling salted water. Cook for 5-7 minutes.
Strain and set aside.

Slice the onions and cabbage.
Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned. 
Place in pot with cabbage mixture. Mix well. Enjoy.

Total Cost $3.41 recipe / $0.57 serving
Source: Shore Savings with Patti

Pasta with Fresh Tomato Sauce

2 1/4 pounds fresh ripe tomatoes, preferably plum
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup olive oil, plus more for drizzling
salt and pepper, to taste
1 pound spaghetti
Grated Parmesan cheese, for serving (optional)

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend). Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

source: Martha Stewart

Sesame Noodles with Chicken and Snow Peas

photo and recipe from Mommy's Kitchen

1 lb. thin spaghetti noodles or 12 - ounces, fluid thin noodles (soba noodles)
3 boneless chicken breasts, sliced into thin slices
1 bag fresh (about 1 cup) snow peas (you can use frozen in a pinch)
1/4 cup soy sauce
2 Tablespoon sugar
4 cloves garlic, minced
2 Tablespoons rice vinegar
3 Tablespoons sesame oil
½ teaspoons hot chili oil or chili garlic sauce
4 Tablespoons canola oil
2 whole green onions, sliced thin

Start the noodles in a pot of boiling water. Cook until al dente.
Whisk together the soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil and canola oil together in a bowl and set aside.
 While the noodles are cooking, saute the chicken pieces. When the chicken is cooked through add the snow peas and cook for an additional 3 - 5 minutes.
Drain the noodles and add to the chicken and snow peas. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss again.

Simple Sesame Noodles with Chicken and Snow Peas

photo and recipe from Mommy's Kitchen

1 lb. thin spaghetti noodles or 12 - ounces, fluid thin noodles (soba noodles)
3 boneless chicken breasts, sliced into thin slices
1 bag fresh (about 1 cup) snow peas (you can use frozen in a pinch)
1/4 cup soy sauce
2 Tablespoon sugar
4 cloves garlic, minced
2 Tablespoons rice vinegar
3 Tablespoons sesame oil
½ teaspoons hot chili oil or chili garlic sauce
4 Tablespoons canola oil
2 whole green onions, sliced thin

Start the noodles in a pot of boiling water. Cook until al dente.
Whisk together the soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil and canola oil together in a bowl and set aside.
 While the noodles are cooking, saute the chicken pieces. When the chicken is cooked through add the snow peas and cook for an additional 3 - 5 minutes.
Drain the noodles and add to the chicken and snow peas. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss again.

Cucumber -Radish Salad

1 cup plain low-fat yogurt
2 cloves garlic,  minced
1/4 tea. Salt
1/8 tea. Black Pepper
2 large cucumbers  (@6 cups thinly sliced)
1 cup thinly sliced red onion
1 cup thinly sliced radishes

In a large bowl, stir together yogurt, garlic, salt and pepper. Add cucumber, red onion and radish slices. Toss to coat. Cover and chill until serving. B estate when allowed to chill 4-24 hours. Stir before serving. One serving is 1 cup.

Sesame Noodles with Broccoli and Almonds

TO MAKE THE NOODLES:
1 pound (16 oz.) uncooked linguine (or any noodles, such as rice noodles, soba noodles, lo mein noodles, etc.)
1 tablespoon peanut or vegetable oil
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
4 cloves garlic, peeled and thinly-sliced
salt and pepper
1/2 cup chopped  Almonds (I used the Blue Diamond Wasabi and Soy Sauce variety)
1 batch Sesame-Soy Vinaigrette (see below)
optional garnishes: thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, crushed red pepper flakes

Cook noodles al dente in a large stockpot of salted water according to package instructions. Drain, and set aside.
Meanwhile, as the pasta is cooking, heat oil in a large saute pan over medium-high heat. Add the broccoli florets and season with a few pinches of salt and pepper. Saute, stirring once a minute or so, for 4-5 minutes until it is slightly charred around the edges and cooked through. Stir in the garlic and continue sauteing for 1-2 minutes, stirring frequently, until the garlic is cooked and fragrant. Remove from heat and set aside.
When the pasta is drained, return it to the large stockpot, and stir in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
Serve immediately, topped with your desired garnishes. Or refrigerate the noodles in a sealed container for up to 3 days. (This dish is also awesome when served chilled.)

SESAME-SOY VINAIGRETTE
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground ginger
1/2 teaspoon sriracha or hot chili oil

Whisk all ingredients together until combined. Set aside.

source: Gimme Some Oven

Penne with Tomato and Eggplant

4 tea. olive oil, divided
1 large eggplant
1 cup chopped onion (@ 1 med.)
4 garlic cloves, minced
1/8 tea. crushed red pepper
1 (28 oz) petite diced tomatoes
3 Tab, chopped basil, divided
1/8 tea. salt
black pepper, to taste
4 cups (12 oz.) whole wheat pasta, penne or rigatoni
3/4 cup feta cheese
6 Tab. pine nuts

Cook pasta al dente according to the directions on the package.
Heat 2 tea.oil in a skillet. Add eggplant and cook, stirring from time to time, 5-7 minutes, until tender. Set aside.
Add remaining 2 tea. oil to skillet. Add onion and cook 2-3 minutes, until softened. Add garlic and red pepper. Cook 30 seconds. Add tomatoes and bring to a simmer. Add eggplant and cook 15-20 minutes. Stir in 2 Tab. basil, salt and pepper.
Once pasta is done cooking, add to skillet. Toss to coat well.
Sprinkle each serving with feta, pine nuts and the remaining basil.

Makes 6 servings, One serving is 1 1/3 cups pasta, and sauce, 2 Tab. feta and 1 Tab. pine nuts.
390 calories, 15g protein, 57g carbohydrates, 8g fiber, 13g fat

source: Magic Foods,Robert Barnett, Christine Pelkman and Densie Webb

Pasta

Perfect Portion: 1/2 cup as a side dish or 1 cup as a main dish

• Medium glycemic load 
• Easy to use with healthy foods to make a healthy dinner 
• Use whole wheat or pasta like Barilla Plus which is high in fiber and Protein 
• Enriched with iron and B vitamins