Asian Beef Noodle Soup

*from eat shrink and be merry

4 oz uncooked soba noodles, whole wheat spagettini, or rice vermicelli
6 cups sodium reduced beef broth
3 TBSP hoisin sauce
1 TBSP each soy sauce, grated ginger root, toasted sesame oil, and feshly squeezed lime juice
12 ounces (340 g) beef tenderloin, thinly sliced
3 cups chopped fresh spinach leaves or thinly sliced bok choy
1/3 cup chopped green onions
1/4 each of chopped fresh mint leaves, and chopped fresh basil leaves
salt and pepper to taste
1 cup bean sprouts

Cook noodles according to package directions. Drain well, rinse with cold water and drain again. Set aside until soup is ready to serve.
In a large soup pot, combine beef broth, hoisin sauce, soy sauce, ginger root, sesame oil, and lime juice. Bring to a boil. reduce heat to low and simmer for 3 minutes.
Add beef, spinach, green onions, mint and basil. Simmer for 5 more minutes, just until beef is cooked through. Taste soup and add salt and pepper if desired. 
To serve soup, place some cooked noodles in the bottom of a soup bowl, top with bean sprouts and ladle soup over top. Serve hot.

Makes 6 servings
Nutritional info per serving:
Cal: 220
total fat: 7 g
saturated fat: 2 g
protein:18 g
carbs: 22 g
fiber: 2.3 g
Cholesterol: 40 mg
sodium: 656 mg

New York Style takeout noodles

Best noodles ever. Taken from the New York Times Magazine Spring 07. Made many, many, many batches since. All good, all the time.

1 lb egg noodles
2 tbsp sesame oil
3.5 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 tbsp sugar
2 tsps minced garlic
2 tsps chili-garlic paste
1/4 cup chopped roasted peanuts
Optional-but not necessary- ginger and sesame paste and cucumber 

1. Boil noodles until barely tender (<5 mins), drain, rinse with cold water & toss with a splash of sesame oil.
2. Whisk everything else but peanuts together in a bowl.
3. Pour the sauce over the noodles. Add peanuts (and cucumber) to garnish.

Yum. killer good, great for potlucks.

A Curried Affair (chicken curry with pineapple aka YUMYUM)

 I know this one sounds kinda weird, but I PROMISE it's great!!!
*From Looney Spoons

1 TBSP reduced fat butter or margarine
1 cup each of chopped onions and chopped celery
1 1/2 tsp curry powder
2 cans (10 oz ea)reduced fat cream of mushroom soup, undilutes (Campbell's healthy request)
1 can (14 oz) pineapple tidbits and their juice
3 cups chopped cooked chicken breast (about 1 1/4 pounds)
1 TBSP low sodium chicken bouillon powder
1/2 tsp ground cumin
1/4 tsp each crushed red pepper flakes and black pepper
3 cups cooked rice

Preheat oven to 350.

Melt butter in large non stick saucepan over medium heat. Add onions celery and curry powder. Cook and stir for 2-3 minutes until onions begin to soften.

Stir in undiluted soup, pineapple(with juice), chicken, bouillon, cumin, black pepper, an red pepper flakes. Mix well.
Transfer mixture into a medium casserole dish. Cover and bake for 30 minutes. Serve over hot rice.

makes 4 servings

Nutritional info per serving:
Cal: 459
Total fat: 8.1g
carbs: 61.3 g
protein: 32.6 g
sodium: 718 mg
Cholesterol: 82 mg

Country Style Pork with Apples

This is comfort food to  me. I do not always eat things on the rich side, with cream etc so when I do, it's comfort food to  me.
Plus I love apples in a main dish, especially with pork.



2 TBSP butter
1 1/2 pounds pork tenderloin sliced into 1 inch thick medallions 
1 onion chopped
1 1/2 cups celery chopped ( about 3 stalks)
2 apples peeled cored and sliced
2 cloves garlic, chopped
1/2 tsp salt
1 tsp pepper
1 1/2 tsp dried thyme
2/3 cup apple cider or juice
1 TBSP flour
1/2 cup whipping cream

Pre-heat over to 350.
Melt butter in a skillet over med high heat. Add the pork slices and cook for 1-2 minutes on each side or until browned. Place in a baking dish and set aside.
In the same skillet on med heat, add the onion, celery and apple and cook for 2-3 minutes.
Add garlic and seasonings and cook for1-2 minutes more.
In a bowl mix the flour with a small amount of cider to form a paste.
Stir the remaining cider, cream and paste mixture into the skillet. Bring to a boil, then simmer to reduce the sauce as desired. 
Pour over pork and bake for 20-25 mins.
Serve with egg noodles.

Chicken Divan

This recipe was taken from a cookbook I bought when my kids were in day care, and they had a collaborative recipe book fund raiser. That was years ago, and to this day this recipe remains among our faves, and is often requested as a birthday dinner by my now 15 year old.

2-3 chicken breasts cooked and cubed
2 bunches cooked broccoli ( don't over cook it, it will be in the oven again)
8 oz cheddar cheese, grated
bread crumbs or croûtons to your liking

MIX IN A LARGE BOWL:
3/4 cup Hellmans Mayonnaise 
1 TBSP lemon juice
1/2 tsp curry powder
2 cans cream of chicken soup

In a 9x13 inch pan place broccoli on bottom. Add chicken on top of broccoli. Spread Mayo mixture evenly over chicken and broccoli. Spread grated cheese and bread crumbs or croûtons on top. Bake at 350 until bubbly ( about 20-30 mins. Serve on top of egg noodles.

15 Minute Beef Stroganoff

Quick, easy and great tasting. 

1 pkg egg noodles
2 pounds cubed beef 
2 cans mushrooms (I prefer fresh, but canned will do)
4 small onions
2 cups beef broth
1 Tablespoon ketchup
1 tsp salt
1/4 tsp pepper
1/4 cup white wine
2 Tablespoons cornstarch
1 tsp liquid mustard ( or 1/4 tsp dry)
1 cup sour cream

Cook egg noodles and set aside. Meanwhile, brown the beef, mushrooms and onions until cooked. Add beef broth, ketchup, salt, pepper and stir. Add wine, corn starch and mustard. Cook until thickened. Add 1 cup sour cream. Stir and cook 1 min until heated through. Pour over noodles and serve.