Recipes Included On This Page Easy Asian Beef and Noodles 10 pts Easy Muffuletta Easy Spaghetti-Sauced Meatballs Escarole Soup With Garbanzo Beans And Pasta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Asian Beef and Noodles - WW 10 pts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8-ounce rib eye steak 1 teaspoon dark sesame oil -- divided 1 cup sliced green onions -- (1-inch slices) 2 cups packaged cabbage and carrot cole slaw 2 packages beef flavored ramen noodle soup -- (2.8-oz.) 1 1/2 cups water 1 tablespoon low-salt soy sauce 1. Trim fat from steak; cut steak diagonally across grain into thin slice. Heat 1/2 teaspoon oil in a large nonstick skillet over medium high heat. Add steak and green onions; stir fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium high heat. Add slaw; stir fry for 30 seconds. Remove slaw from skillet and keep warm. 2. Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw and soy sauce; cook until thoroughly heated. Yield : 2 servings (serving size - 2 cups) Contributed to the FareShare Gazette by ChupaBabi; 1 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; 2g Fat (54.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Easy Muffuletta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pickled mixed vegetables -- (1 1/2-cup-jar) 1/4 cup chopped pimento-stuffed green olives and/or pitted ripe olives -- drained 1 garlic clove -- minced 1 tablespoon olive oil -- or salad oil 1 9 inch round loaf Italian bread -- unsliced 6 ounces lower-sodium cooked ham -- thinly sliced 4 ounces sliced provolone cheese 4 ounces salami -- thinly sliced Black pepper Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, garlic and oil. Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with black pepper. Cover with bread top. Secure with wooden picks. To serve, cut into wedges. Makes 6 to 8 servings. Note : To reduce sodium by 200 mg per serving, omit pickled vegetables; substitute 1 1/2 cups chopped assorted fresh vegetables, such as broccoli, carrot, celery and sweet peppers. Add 2 tablespoons lemon juice in place of reserved liquid and an additional 1 tablespoon oil. Source : "Better Homes and Gardens On-Line" S(mastercook formatting by): "Sherilyn S." NOTES : If you're taking this sandwich to a tailgate, assemble the sandwich at home, except for adding the vegetables. Wrap the sandwich and vegetable mixture separately and tote in an insulated cooler along with an ice pack. Once you're ready to serve the sandwich, add the vegetables, sprinkle with pepper and cover with bread top. Contributed to the FareShare Gazette by Bobbie; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 6g Fat (80.7% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 201mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Easy Spaghetti-Sauced Meatballs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound low-fat ground beef 1/4 cup seasoned dry bread crumbs 1 egg -- slightly beaten 2 tablespoons finely chopped onion 1 tablespoon chopped parsley 1 garlic clove -- crushed 1/2 teaspoon salt 1/8 teaspoon pepper Vegetable cooking spray 26 ounces prepared spaghetti sauce -- (1 jar 26 to 30 ounces) Cooked pasta -- or crusty rolls Combine ground beef, bread crumbs, egg, onion, parsley, garlic, salt and pepper, mixing lightly but thoroughly. Shape into twelve 1 1/2-inch meatballs. Coat large nonstick skillet with vegetable cooking spray; heat over medium to medium-low heat 5 minutes. Brown meatballs 6 to 8 minutes; turn occasionally. Add spaghetti sauce. Reduce heat to medium-low, cover and cook 9 to 11 minutes; stir occasionally. Serve meatballs and sauce over cooked pasta or in crusty rolls. Contributed to the FareShare Gazette by Dancer^; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 1g Fat (51.0% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 281mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Escarole Soup With Garbanzo Beans And Pasta - Vegan Recipe By : Bon Appétit, February 2004 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 4 garlic cloves -- finely chopped 29 ounces vegetable broth - (2 cans) 2 cups water -- divided (approx.) 29 ounces diced tomatoes in juice -- with Italian herbs (2 cans) 1/2 cup farfallini, or other small pasta 2 tablespoons chopped fresh marjoram 15 ounces garbanzo beans -- drained (chickpeas) (1 can) 5 cups thinly sliced escarole -- (about 1 medium head) Freshly grated Parmesan cheese Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper. Ladle soup into bowls and sprinkle with Parmesan cheese. Serve with: A green salad and crusty bread. Bon Appétit, February 2004 Contributed to the FareShare Gazette by ChupaBabi; 26 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 451 Calories; 13g Fat (25.6% calories from fat); 21g Protein; 65g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat.

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