Peanut Noodles with Chicken

Ingredients:
Salt
8 oz Linguine (try whole grain)
1 Carrot (shredded)
1 Red Pepper (cut into very thin strips)
2 cups Snow Peas
¼ cup Hoisin Sauce
2 Tbsp Rice Vinegar
½ cup Smart Balance or All-Natural Peanut Butter
½ cup Low Sodium Chicken Broth
2 cups Diced Cooked Chicken Breast
Asian Chili Pasta (to taste & optional)

Directions:
Bring a pot of salted water to a boil. Add linguine and cook according to package directions. Just before draining, scoop out and reserve ¼ cup of the cooking water and add the carrot, bell pepper, and snow peas to pot. Drain. While pasta cooks, make the sauce. Combine Hoisin, rice vinegar, peanut butter and broth in a small sauce pan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it’s smooth and thick. Toss together the pasta, vegetables, sauce and chicken. If the sauce is too thick, stir in reserved pasta cooking water. Serve warm or room temperature. For more “heat” add a touch of chili paste.

www.parenting.com/recipes

Roast Pork Tenderloin with Apricot Glaze

Ingredients:
Cooking Spray
¼ cup Apricot Preserves
2 Tbsp Country Style Dijon Mustard
½ tsp Dried Rosemary (chopped)
2 Pork Tenderloins, 1 lb each

Directions:
Preheat oven to 425 degrees. Spritz a baking sheet with cooking spray. Combine preserves, mustard and rosemary in a small bowl. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with apricot mixture. Roast 30 minutes, or until meat thermometer reaches 150F at the thickest part. Remove from oven, let stand 5 minutes before slicing diagonally.

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Sausage with Peppers and Pasta

Ingredients:
3 cups Rigatoni Pasta (uncooked-consider whole wheat version)
1 lb. Italian Sausage (sliced) or (consider Turkey Sausage)
1 each Red, Green and Yellow Pepper (coarsely chopped)
1-14oz can Italian Style Diced Tomatoes (undrained)
1 ½ cups Shredded Mozzarella-Parmesan Cheese Blend
¼ cup Parmesan Cheese (freshly grated)

Directions:
Cook pasta as directed. Meanwhile cook sausage in large skillet on medium heat, 10 minutes, stirring frequently. Add peppers; cook and stir 7 minutes or until sausage is done and peppers are crisp and tender. Stir in tomatoes; cook 2 minutes or until heated through, stirring occasionally. Drain pasta. Add sausage to mixture with shredded cheese; mix well. Top with parmesan.

http://www.kraftfoods.com/

Creamy Shrimp Alfredo

Ingredients:
1 lb. Uncooked Linguine (consider whole wheat pasta)
4 Tbsp Low Fat Balsamic Vinaigrette Dressing
1 lb. Raw, Deveined and Peeled Medium Shrimp
5 Cloves of Garlic (minced)
10 oz package Reduced Fat Cream Cheese (cubed)
1 ½ cups Fat-Free Reduced Sodium Chicken Broth
½ cup Grated Parmesan Cheese (divided)
2 Tbsp Parsley (chopped)

Directions:
Cool pasta as directed on package. Meanwhile, heat dressing in large skillet over medium heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside. Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 6 Tbsp parmesan. Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining parmesan and parsley.

http://www.kraftfoods.com/

Slow Cooker Turkey Meatballs

Ingredients:
1 Tbsp Extra Virgin Olive Oil
4 Cloves Garlic (finely chopped)
2-28oz cans Crushed Tomatoes
¼ tsp Dried Oregano
1 ¼ tsp Salt (divided)
1 ¼ lb Lean Ground Turkey
2 lbs. Turkey Sausage (casings removed and crumbled)
1 ¼ cup Plain Dried Bread Crumbs
¾ c Grated Parmesan Cheese
2 Large Eggs
¼ cup Finely Chopped Parsley

Directions:
Warm olive oil in skillet over medium heat. Add half of garlic and sauté until fragrant, 30 seconds. Scrape into slow cooker and stir in tomatoes, oregano and ¾ tsp salt. Combine turkey, sausage, bread crumbs, cheese, eggs, parsley and remaining garlic and 1 tsp salt in a large bowl. Blends together with your hands. Form into 2-inch balls and place into slow cooker. Spoon tomato mixture over meatballs. Cover and cook on low for 4-5 hours (until cooked through). Serves 8

http://www.allyou.com/

Shrimp and Black-Eyed Pea Salad

Ingredients:
¼ cup Olive Oil
2 Tbsp Lemon Juice
½ tsp Salt
½ tsp Paprika
½ tsp Dried Thyme
½ tsp Garlic Powder
¼ tsp Cayenne Pepper
2- 15oz cans Black-Eyed Peas (drained and rinsed)
1 lb Small or Medium Peeled, Cooked Shrimp
3 Scallions (White and Light Green Parts- chopped)
2 Ribs of Celery Diced
5 cups of Romaine Lettuce (shredded)

Directions:
In medium mixing bowl, whisk together oil, lemon juice, salt, paprika, thyme, garlic and cayenne. Stir in black-eyed peas, shrimp, scallions and celery. Arrange lettuce of plate and place portion of shrimp and black-eyed peas mixture on top. Serves 4.

Watermelon Pico de Gallo

Ingredients:
1 ½ cup Diced Watermelon
¼ cup Diced Honeydew Melon
¼ cup Diced Cantaloupe
¼ cup Diced Red Onion
½ cup Diced Fresh Cilantro
1 Fresh Jalapeno (seeded and diced)
2 Tbsp Fresh Lime Juice
½ tsp Salt

Directions:
Combine all ingredients and chill for at least 1 hour before serving.

Recipe compliments of Ben Stollberg, ATC