Thai Peanut Noodle Stir-Fry


* 1 (8 ounce) package uncooked spaghetti
* 1 tablespoon cornstarch
* 1 cup vegetable broth
* 1/3 cup creamy peanut butter
* 3 tablespoons soy sauce
* 3 tablespoons honey
* 3 tablespoons brown sugar
* 1 teaspoon sesame oil
* 1 teaspoon ground ginger
* 1/4 teaspoon ground red pepper
* 2 tablespoons sake
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 onion, chopped
* 1 cup broccoli florets
* 1 cup carrots, sliced
* 1/2 cup red bell pepper, chopped
* 1/2 cup sugar snap peas


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 587 | Total Fat: 20.2g | Cholesterol: 0mg

Masale Aaloo (Spice Potatoes)


* 6 whole russet potatoes
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1 teaspoon amchoor (dried mango powder)
* 1/2 teaspoon crushed red pepper flakes, or to taste
* 1 1/4 teaspoons salt
* 3 tablespoons vegetable oil
* 1 1/2 teaspoons whole cumin seeds


1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
2. Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.

Nutritional Information open nutritional information

Amount Per Serving Calories: 438 | Total Fat: 11.1g | Cholesterol: 0mg

Japanese Fusion Guacamole


* 2 large avocados – halved, peeled, and pitted
* 1 lime, juiced
* 1 onion, minced
* 2 jalapeno peppers, or to taste, seeded and minced
* 10 shiso leaves, chopped
* 1 tablespoon minced fresh ginger root
* 1 teaspoon wasabi paste
* 1/2 teaspoon ground white pepper
* 2 drops hot pepper sauce (such as Tabasco®)
* 1 tomato, chopped
* salt and black pepper to taste


1. Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 90 | Total Fat: 7g | Cholesterol: 0mg

Garlic Sauteed Artichokes


* 2 large artichokes (about 1 pound each)
* 3 cloves garlic, chopped
* 2 tablespoons butter


1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutritional Information open nutritional information

Amount Per Serving Calories: 92 | Total Fat: 5.9g | Cholesterol: 15mg

Spinach and Strawberry Salad


* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds


1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Nutritional Information open nutritional information

Amount Per Serving Calories: 235 | Total Fat: 15.9g | Cholesterol: 0mg

Double Tomato Bruschetta


* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese


1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Nutritional Information open nutritional information

Amount Per Serving Calories: 215 | Total Fat: 8.9g | Cholesterol: 12mg

Jamie’s Cranberry Spinach Salad


* 1 tablespoon butter
* 3/4 cup almonds, blanched and slivered
* 1 pound spinach, rinsed and torn into bite-size pieces
* 1 cup dried cranberries
* 2 tablespoons toasted sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 2 teaspoons minced onion
* 1/4 teaspoon paprika
* 1/4 cup white wine vinegar
* 1/4 cup cider vinegar
* 1/2 cup vegetable oil


1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 339 | Total Fat: 23.5g | Cholesterol: 4mg

African Peanut Soup

Total carbs: 57 g

1 T. vegetable oil
1 whole garlic clove, chopped
1/3 cup tomato paste
2/3 cup creamy peanut butter
1/8 tsp. cayenne
4 cups chicken or vegetable broth

In a saucepan heat oil over moderate heat until hot but not
smoking and cook garlic, stirring, until golden, about 1
minute. Add tomato paste, peanut butter, cayenne, and 1/4
cup broth and stir until smooth. Stir in remaining 3 3/4
cups broth and simmer, covered, stirring occasionally, 10
minutes. Simmer soup, uncovered, 10 minutes, or until oil
floats to the surface, and skim oil.

Green Bean Casserole

By: Barbi

“Here is the easy version!”

1 can green beans
1 can Campbells Cream Of Celery Soup
garlic powder
onion powder

Mix togehter and bake, covered for 40 minutes.
Or, microwave it for about 5 minutes.

Top with Lawry’s French Fried Onions and bake, uncovered until they are crispy,
about 5-10 minutes more.

That’s it! Youre done!

Prep Time: 2.5 minutes
Cook Time: Depends on your oven, how long it’s in, and the temperature you use.
I never worry about that, minor details like time and temp, just throw it in there!
Anywhere from 300-400┬░ is good, then check it every 20 minutes or so.
The top will be getting a little brown, thats how you’ll know it’s done.

Lentil Stuffed Tomatoes

Submitted by: SUE

Prep Time: approx. 30 Minutes
Cook Time: approx. 15 Minutes

” These tomatoes, stuffed with lentils and oven baked, make a great entree. ”

1/4 cup uncooked white rice
1/4 cup red lentils
1/2 cup boiling water
1 tablespoon butter
1/2 onion, chopped
1-1/2 teaspoons chopped fresh mint leaves
salt to taste
ground black pepper to taste
4 Each medium tomatoes
1 tablespoon vegetable oil
1/2 clove crushed garlic

1 Rinse rice and lentils in a strainer.
Place in a small saucepan and stir in boiling water. Cover.
Cook for 10 minutes over medium heat.

2 Meanwhile, melt butter or margarine in a saute pan.
Add onion, and saute until golden brown over medium low heat.
Stir in lentil mixture and mint. Season generously with salt and pepper.

3 Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.
Fill tomato shells with lentil mixture, and replace the tops.
Stand in a baking dish.

4 Chop reserved tomato middles, and place in a small bowl.
Mix in oil and garlic. Pour around the stuffed tomatoes.

5 Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.
Remove from oven, and serve.