In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with ...
mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.
oil, reduce heat to medium-low, and cook, stirring occasionally, and
Combine all ingredients in a blender.
Process until mixture is smooth.
Store tightly covered and refrigerated.
tablespoons melted margarine and vegan broth over the mixture. Add
arlic.
Cook slowly over low heat for 5 minutes, stirring
Bake potatoes 1 hour in a preheated 400\u00b0 oven.
After removing potatoes, increase oven temperature setting to 450\u00b0.
Slice potatoes lengthwise in half.
Scoop out potato; reserve shells. Combine potato, yogurt, salad dressing and onion; heat until fluffy.
Add more yogurt and dressing if needed.
Divide among reserved shells.
Place filled potato shells on baking sheet and return to oven.
Bake at 450\u00b0 for 12 to 15 minutes.
Brown ground beef with fennel, garlic powder and allspice. Drain.
Add cheese, soup, oregano, tomatoes and pepper to ground beef.
Stir in cooked noodles.
Bake at 350\u00b0 for 30 minutes or until heated through.
Makes 10 servings.
Fix two 8-inch cake pans with enough safflower oil to dip biscuits in.
ized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2
Brown sliced turkey sausage in nonstick pan.
Put browned sausage in large pot with all other ingredients.
Simmer 2 1/2 hours.
Thirty minutes before soup is done, take out 1/4 to 1/3 of beans.
Put in blender and make a paste, then put back into soup to thicken.
Garnish with fat-free cheese or fat-free sour cream.
Heat oil; add onion.
Stir often until tender.
Combine flour, bouillon, thyme and pepper.
Stir into onion mixture.
Cook, stirring for 1 minute.
Gradually stir in milk.
Cook until thickened.
Stir in vegetables, chicken and parsley.
Fill pie shell.
Bake at 375\u00b0 for 45 minutes to 1 hour until bubbly and brown.
Serves 8.
Strip the tough membranes off the broccoli and thinly slice the florets (I use the stalks also).
Have all ingredients cut and ready to go.
Use a large skillet with a tight-fitting lid.
Add water or broth to the skillet, raise heat to high. Once the liquid starts boiling, lower heat and steam the veggies and chicken (if using), for about 3-4 minutes, depending on degree of crispness or tenderness desired.
Uncover to make sure that liquid has evaporated.
Add oil, soy sauce and peanut sauce; fry quickly for about a minute.
...
Combine stew meat with onion, beef broth and corn in a 3-4 quart slow cooker.
Mix together fajita seasoning mix (either purchased or your own homemade)with the garlic, lime juice, hot sauce (if using) and undrained tomatoes and pour over beef.
Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.
Dish into bowls and garnish with cilantro on top, or stir in chopped cilantro just before serving.
Serve with tortilla chips and dollops of sour cream with a sprinkle of cheese.
Mix together in blender or food processor all ingredients. Process 30 seconds or until mixture is smooth and creamy.
Store covered in the refrigerator.
Serve with raw vegetables, fat-free crackers or guiltless chips.
he olive oil over medium-low heat. Add garlic and cook
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Remove any bits of fat from the meat. Heat the
ix well. Reduce heat to low, and simmer for 30 to
Preheat oven to 400 degrees F (200 degrees C).
Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.