sort-a soba noodle bowl

recipe courtesy of the rachael ray show

*i plan to make this without the shrimp. i’m sure it will taste just as good!

yield: 6-8 servings

ingredients
1 pound whole wheat spaghetti or soba noodles
salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 package medium sized shrimp, tails off and de-veined
1 bunch of scallions, cut into 3 inch pieces
2 handfuls (about 1/2 pound) of string beans, about 1/2 pound, cut lengthwise into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 cloves garlic, chopped
1/2 jar (about 1/3 to 1/2 cup) orange marmalade, about 6-8 ounces
1/4 cup tamari
1 tablespoon chili oil
1/4 cup chicken stock (if needed)
1 palmful sesame seeds and/or slivered almonds

directions
1. place a large pot of salted water over high heat and bring to a boil. once boiling, add the noodles and cook according to the package directions to al dente.
2. toast sesame seeds and/or almonds in a skillet over medium-high heat. you can tell they’re done when you can smell them!
3. while the noodles are cooking, heat the marmalade, tamari, chili oil and a pinch of freshly ground black pepper in a small saucepot over low heat. stir to combine.
4. place a large skillet over medium-high to high heat and add 1 tablespoon canola oil, about once around the pan. once the oil starts to ripple, add the shrimp to the pain and cook, about 1 minute on each side. once the shrimp start to turn pink add the veggies to the pan and cook until the shrimp are cooked through and the veggies are tender, about 3-4 minutes.
5. drain the noodles and add them to the skillet with the veggies. pour the tamari/marmalade mixture into the skillet and give it a good toss to make sure everything’s nice and coated with the sauce. if you need more moisture to coat the noodles, add a little chicken stock. plate the noodles onto dishes and garnish with toasted sesame seeds and/or almonds.

mocha ice cream cupcakes

recipe courtesy of rachael ray magazine

prep time:30 min (plus chilling)
yield:6 servings

ingredients
one 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
one 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners’ sugar

directions
1. using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
2. in a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
3. spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
4. whip the cream and confectioners’ sugar until soft peaks form.
5. run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

anne’s sesame noodles

recipe courtesy of spark recipes

nutrional info
servings per recipe: 8

amount per serving
calories: 105.9
total fat: 7.7 g
total carbs: 7.7 g
protein: 2.0 g

ingredients
1 pkg thin pasta
2 cloves garlic, minced
1/2 to 1 tsp ginger root, minced
1 tbsp Tahini
1/4 cup soy sauce or Tamari
1/4 cup sesame oil, toasted
1/2 cup onion, chopped
1-3 tbsp cilantro, chopped

directions
1. cook pasta 3 to 5 min.
2. remove from heat, drain, rinse in cold water, drain.
3. mix tahini, soy and sesame, garlic, and ginger.
4. add to pasta.
5. add cilantro and onion.
6. serve cold or at room temperature.

summer vegetable spaghetti

recipe courtesy ofspark recipes

nutrional info
servings per recipe: 9

amount per serving
calories: 279.5
total fat: 3.8 g
total carbs: 50.8 g
protein: 12.0 g

ingredients
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1 1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese

directions
1. combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
2. cook spaghetti in unsalted water according to package directions.
3. spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

grilled portobello mushroom caps ‘n herbs

recipe courtesy of spark recipes

nutritional info
servings per recipe: 4

amount per serving
calories: 109.6
total fat: 7.0 g
total carbs: 8.0 g
protein: 5.4 g

ingredients
4 portobello mushroom caps
2 tbsp olive oil
2 tbsp fresh basil (chopped)
2 tbsp fresh oregano (chopped)
1/2 tbsp fresh thyme leaves (chopped)
1 tbsp fresh parsley (chopped)
1/3 cup shredded low-fat mozzarella cheese

directions
1. set grill to medium.
2. brush 1 tbsp olive oil onto the inside of mushroom caps, lightly coating the gills.
3. place caps, gill side down, onto grill.
4. brush tops of mushrooms with remaining 1 tbsp oil.
5. close grill and let heat for 3 minutes.
6. turn caps over (gill side up) and sprinkle with herb mixture. Close grill and heat 4-6 minutes.
7. spoon shredded cheese onto mushroom caps and close grill for another 2-3 minutes, or until cheese is melted.

fuzzy navel slush

ingredients
9 cups water
2 cups sugar
2-12 oz. cans thawed orange juice
2 cups peach schnapps

directions
1. bring to a boil 2 cups of water and sugar. let cool.
2. in a separate LARGE freezer safe bowl mix 7 cups of cold water, thawed orange juice and Peach Schnapps. add boiled mixture to this.
3. stir. freeze. scoop into your favorite glass and add sprite, 7-up or sierra mist.

vegetarian lasagna

ingredients1 lg. jar spaghetti sauce
1 lb. broccoli, well drained
1 lb. spinach, well drained
mushrooms, well drained
1 lg. carton cottage or ricotta cheese
1 egg
parmesan cheese
noodles

directions
1. spread a layer of spaghetti sauce in bottom of 9 x 13 inch pan, then a
layer of noodles.
2. mix together broccoli, spinach and mushrooms. spread over noodles.
3. mix together cottage cheese, egg and 1/4 cup parmesan cheese. spread over vegetable layer.
4. add another layer of noodles. spread remaining spaghetti sauce, sprinkle parmesan cheese over top.
5. cover tight with foil and bake 45 minutes at 325 degrees. remove foil and bake 15 minutes. let stand 10 minutes before serving.

magic cookie bars

ingredients
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
1 pkg (6 ounces) semisweet chocolate chips
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans

directions
1. preheat oven to 350°.
2. melt butter in a 13 x 9-inch baking pan. sprinkle crumbs evenly over melted butter; pour sweetened condensed milk evenly over crumbs. top evenly with remaining ingredients; press down firmly.
3. bake 25 to 30 minutes or until lightly browned. cool magic cookie bars before cutting.

vegetarian italian pasta skillet dinner

prep time:15 min
start to finish:25 min
yield:2 servings (1 3/4 cups each)

ingredients
1 1/3 cups frozen sausage-style soy-protein crumbles
1 cup sliced fresh mushrooms
1/2 cup coarsely chopped onion (1 medium)
1 can (18.5 oz) progresso® light italian-style vegetable soup
3/4 cup uncooked bow-tie (farfalle) pasta (2 oz)
2 cups fresh baby spinach leaves
1/4 cup shredded mozzarella or parmesan cheese (1 oz)

directions
1. in 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
2. stir in soup. cover; heat to boiling. stir in pasta; reduce heat to medium-low. cover; simmer 10 minutes.
3. add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. sprinkle with cheese.

chocolate mint brownies

ingredients
1 pound unsalted butter
1 pound semisweet chocolate chips
1 package mint chocolate chips (mine was 10 oz)
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

directions
1. preheat oven to 350 degrees. grease and flour a 13×18 sheet pan.
2. melt together the butter, chocolate chips, and unsweetened chocolate. cool slightly. stir together the eggs, vanilla and sugar. stir into the warm chocolate mixture and cool to room temperature.
3. stir together 1 cup flour, baking powder and salt. add to cooled chocolate mixture. toss the walnuts and chocolate chips with reserved 1/4 cup flour to coat. then mix into the chocolate batter. pour into prepared pan.
4. bake for 30 minutes or until toothpick tester comes out clean. don’t over bake! mine are always very, very moist, to the point where they’ll fall apart if cut before being completely cool. don’t worry though, once they are cool they’re easy to cut.