Homemade Pasta Sauce

1 lb fresh plum tomatoes, chopped
garlic salt
fresh basil
onion salt
garlic powder
onion powder
2 chopped onions, browned in butter
4 or 5 shredded garlic cloves

Cook all in a large pan on low heat all day.

Peanut Noodles

Submitted by: Maureen Cram

” A really easy recipe that tastes equally good served hot,
warm, or cold. Good for a packed lunch. Fettuccini or
spaghetti both work great! ”

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes

1 Cook pasta in a large pot of boiling water until done. Drain.

2 Meanwhile, combine oil and onions in a small skillet.
Saute over low heat until tender. Add ginger; cook and stir
for 1 to 2 minutes. Mix in peanut butter, soy sauce, water,
vinegar, sugar, and red pepper flakes. Remove from heat.

3 Toss noodles with sauce, and serve.

Makes 2 to 4 servings

Nutrition at a glance
Servings Per Recipe: 3
amount per serving
Calories 571
Protein 20g
Total Fat 25g
Sodium 1309mg
Cholesterol –
Carbohydrates 70g
Fiber 6g

Super Easy Spinach Sauce for Pasta

1 pkg Stouffers Spinach Souffle
1 jar classico
lotsa garlic (2-4 cloves, more if you’re like me)

Cook the spinach souffle as difected on package for the microwave.
It doesnt have to be super firm like you would cook it as a
souffle, you just want to get it all hot and melty.

Peel and grate the garlic over the small holkes on a cheese shredder.
It’s much easier than cutting or pressing, believe me.

In a saucepan combine the Classico sauce, the spinach and garlic.

Cook over low heat until your family comes in the kitchen and asks
what is smelling so good. Then it’s ready to pour over some pasta.

Whole Wheat Pasta with Cucumber and Spicy Peanut Sauce

3/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1 cup hot water
20 ounces whole wheat pasta
2 cucumbers, peeled, seeded and cut diagonally into 1/8-inch slices
1 cup thinly sliced scallions
1 cup red peppers, thinly sliced and 1 inch in length
salt and pepper to taste

In a blender combine the peanut butter, soy sauce, lemon juice, garlic,
red pepper flakes, sugar and hot water until smooth. In a pot of boiling
salted water, boil the pasta until just tender; transfer to colander and
rinse briefly under cold water. Drain the pasta noodles well. In a large bowl,
toss noodles with peanut sauce, cucumbers, scallions and red peppers.
Add salt and pepper to taste. Serve immediately at room temperature.

Makes 8 servings.

Amazingly Easy Spinach Lasagna

By: Barbi

“The cottage cheese with chives gives it that extra flavor,
although this adds extra fat because it only comes in 4%.
I have also made it with plain low fat (1% or 2% )
cottage cheese and it still tastes great.”

2 cartons Deans Cottage Cheese w/ Chives
2 eggs
1 package frozen Spinach, defrosted and well drained
1/2 cup parmesan cheese
5 cloves garlic, shredded
1 cup shredded mozzarella cheese (low or no fat works well too)
coupla dashes onion powder
1/4 cup minced dried onions
coupla dashes garlic powder
coupla dashes sea salt

– – – Mix all together (save a quarter of the cheese for top)

1 large jar sauce (I like Classico Basil or Garlic)
1 pkg no boil lasagna noodles
1 10 x 10 baking pan (appx)

alternately layer the following:
sauce to cover bottom of pan
lasagna noodles
sauce to cover noodles
spinach cottage cheese mix
sauce to cover mix
lasagna noodles————heres the middle
sauce to cover noodels
spinach cottage cheese mix
sauce to cover mix
lasagna noodles
sauce to cover noodels

Cook 20 minutes in microwave.
Spoon out a part of the middle and test for heat – if still cold cook more.
Top with remaining mozzarella cheese
Cook 5 minutes more or until cheese is melted

Servings – 4 large slices

Fat – 18.5 G
Sat Fat – 9.75 G
Calories – 585 Kcal
Cal From Fat – 172.5 Kcal
Sodium – 2250 Mg
Cholesterol – 172.5
Carbs – 46.75
Fiber – 2 G
Protein – 53.75 G
Potassium – 240 Mg
Sugars – 2 G
Magnesium – .35 Mg
Phosphorus – 7 Mg
Potassium – 18.2 Mg
% Of Daily Recommended Allowance
Vit A – 119%
Vit C – 24%
Calcium – 80%
Iron – 14.5%
Riboflavin – 7.5%
Folate – 12.7%
Thiamin – 12.5%
Niacin – 10%

You may be wondering how I know the exact details about a home-made recipe.

I took the information off all the labels, and what was not given I
looked up on the internet at the “NUTRIENT DATA LABORATORY” located at:

If you want to look up items, just go there and click on “Search The Database”.
Then type in your item and it will give you a list of choices.
For example if you type in “garlic” it will list Garlic Powder, “Garlic, raw”
and a host of popular items that have garlic in them, such as “Progresso Garlic
and Pasta, canned”, “Pepperidge Farm Crusty Garlic Bread”, etc.

I entered all the items in a spreadsheet (Excel), tallied them up and
divided by 4 (assuming you eat that large of a piece, I do. 🙂

So, anyway, that’s how I did it, just incase you were interested.

Vegetarian Lasagna

Serving Size: 8

Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook
noodles and broccoli separately according to their package directions;
drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2″ baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella.
Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

Vietnamese Rice-Noodle Salad

Submitted by: JEN
” This is a good salad for a hot day.? “

5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsley chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

1 Mince the garlic with the cilantro and the hot pepper. Transfer
the mixture to a bowl, add the lime juice, fish sauce or salt
and sugar; stir well. Let the sauce sit for 5 minutes.
2 Bring a large pot of salted water to a boil. Add the rice noodles;
boil them for 2 minutes. Drain well. Rinse the noodles with cold
water until they have cooled. Let them drain again.
3 Combine the sauce, noodles, carrots, cucumber, mint and Napa
cabbage in a large serving bowl. Toss well and serve the salad
garnished with the peanuts and mint sprigs.

Pasta Primavera

12 oz cholesterol free spaghetti or linguine
(or 3/4 of a 16-oz package)
1/2 small bunch of broccoli, cut into 1-inch pieces
(about 2 cups)
Vegetable spray or broth, to sauté vegetables
12 oz mushrooms, each cut in half
1 small onion, minced
1 small carrot, cut into matchstick-thin sticks
1 small red pepper, cut into 1/4-inch-thick strips
8 oz evaporated skim milk
1/2 cup fat-free chicken flavor vegetable cube bouillon
1-1/2 teaspoons cornstarch
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 medium-size tomato, seeded and diced
3 tablespoons fat-free mozzarella cheese, grated or shredded
2 tablespoons parsley, minced

In a large saucepan, cook pasta as directed on label;
drain and return to saucepan; keep warm.

Meanwhile, in 2-quart saucepan over high heat in 1″ of boiling water,
add broccoli pieces, return to a boil, cover and reduce heat to low.
Simmer 2-3 minutes, stirring once or twice, until tender-crisp; drain.

Put a 12″ skillet over high heat; when hot, add broth, garlic,
onion and carrot; stir frequently, until golden and tender-crisp.
Add red pepper and mushrooms and cook, stirring, until vegetables
are tender.

In 2-cup measuring cup, mix skim milk, fat-free broth, cornstarch and
salt. Blend well with a fork, until all the lumps are dissolved.

Stir the milk mixture into the vegetable mixture in skillet. Over high
heat, bring to a boil and cook 1 minute. Add tomato, cheese, parsley,
broccoli and pasta, tossing to coat all well with sauce; heat through.

Makes 6 main-dish servings.

Easy Garlic Pasta

Submitted by: Barbi Claridge

This recipe is for 1 serving. I make it with leftover macaroni or pasta
when I dont have many ingredients left in the house.
I havent tried this one on anyone else yet, but if you love garlic you should like it.

1 Portion of leftover pasta (any kind)
1 chunk of butter
1 clove garlic
dried basil

Melt a little chunk of butter in a dinner bowl in the microwave.
(about 1 teaspoon to 1 tablespoon)
Rinse 1 leftover pasta in very hot water in a collander,
drain well toss it in your dinner bowl.
Take 1 peeled clove of garlic and shred on a small holed cheese shredder
Mix all together and microwave for 30 seconds
Add a couple dashes of dried basil
Add a few shakes of parmesan cheese
Mix it all well and eat it standing in the kitchen.

Follow with a few swigs of milk from the carton,
and there’s one of my favorite meals in 10 minutes or less!

Don’t breathe on anyone too soon after this.