Edamame Salad

Ingredients

1 pound shelled edamame
1 T sesame seed oil
1 T rice wine vinegar
2 T soy sauce
1 t chili sauce
1/4 c sliced almonds, toasted
2 green onions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped

Directions

Cook edamame according to package directions. Drain and let cool. Mix everything else in a bowl. Toss edamame in dressing to coat.

From Closet Cooking
Submitted by Shelli

Recession Noodles

Ingredients

1 lb ground beef
1 lb frozen mixed vegetables
3 3 oz packages ramen style noodles, saving 2 seasoning packets
1 tsp garlic powder
1 tsp onion powder

Directions

Over medium heat, cook ground beef in a large pan with garlic and onion powder. While the beef is cooking, boil Ramen noodles according to directions and drain. Once the beef is browned, add frozen vegetables, noodles and seasoning packs and mix well. Cover and turn heat to medium-low until vegetables are hot. ( We do NOT drain the beef fat, as it adds more flavor to the dish, but to keep it healthier, feel free to drain it). Serve and enjoy!

From RecipeZaar
Submitted by Shelli

Soba Noodle Salad with Citrus Vinaigrette

Ingredients

• 1 (8-ounce) package soba noodles
• 1 1/4 cups frozen shelled edamame (green soybeans)
• 3/4 cup matchstick-cut carrots
• 1/3 cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons chopped serrano chile
• 1 pound peeled and deveined medium shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon olive oil

Directions

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well. Serves 4.

From Cooking Light
Submitted by Shelli

Stir-Fried Chicken Salad

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Directions

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired. Serves 4.

From Cooking Light

Submitted by Shelli

Vietnamese Noodle-Vegetable Toss

Ingredients

6 cups water
6 oz linguine-style rice noodles
1 T sugar
2 T water
1 T fish sauce
1 T fresh lime juice
2 cups packaged tricolor slaw mix
1 cup grated English cucumber
1 cup fresh bean sprouts
1 cup fresh cilantro leaves
1/2 cup chopped peanuts

Directions

Cook rice noodles in water according to directions.

Combine sugar and next 3 ingredients in small bowl; stir well with a whisk. Combine noodles, slaw mix, and next 3 ingredients in a large bowl. Add sugar mixture; toss well. Sprinkle with peanuts. Serves 3.

From Cooking Light
Submitted by Shelli

Soba Noodle Salad with Chicken and Sugar Snap Peas

Ingredients

3 oz uncooked soba noodles
1 8 oz pkg sugar snap peas
3 cups shredded lemon-pepper rotisserie chicken
1/2 cup light sesame ginger dressing
1 red bell pepper, thinly sliced
Toasted sesame seeds (optional)
Sliced green onions (optional)
Shredded napa cabbage (optional)

Directions

Prepare soba noodles according to directions.

Microwave peas in package at HIGH 1 minute. Rinse peas under cold water. Combine soba, peas, and next 3 ingredients in large bowl; toss well. Garnish with sesame seeds and onions; serve over cabbage. Serves 4.

From Cooking Light
Submitted by Shelli

Fast Chicken and Rice Recipe

Courtesy of Better Homes and Gardens. I recommend using brown rice for better nutrition. I'm going to try this one tonight and see how I like it!

• 1 8.8-ounce package cooked brown or white rice
• 1/2 cup frozen peas
• 1 pound chicken breast tenders, halved crosswise
• 1 tablespoon cooking oil
• 1/4 cup bottled stir- fry sauce
• Packaged oven-roasted sliced almonds

Directions

1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Nutrition Facts

• Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 453, Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet.