Ramen Noodle Salad

4 cups chopped cabbage
1-2 pkgs ramen noodles
2 T. sesame seeds
1/4 cup oil
2 T. sugar (optional)
1/2 tsp salt
1 flavor packet
1/4 c. vinegar

Break up noodles.  Run under hot water until a little soft.  Mix with rest of salad ingredients.  The longer it sits, the better the flavors mix.  If you plan on serving immediately, use 2 ramen flavor packets.  May also add lettuce, slivered almonds and chicken chunks.

Easy Lettuce Wraps

7 oz. ground turkey - DO NOT SALT IT
1/2 red bell pepper
other misc. veggies as desired (mushrooms, onions, etc.)
1/4 cup Yoshida's sauce
Large iceberg or butter lettuce leaves

Peel lettuce leaves from head of lettuce (trying to keep them as intact as possible).  Wash and pat dry.

Meanwhile, heat skillet with medium heat.  Add ground turkey and chopped pepper.  Cook until turkey is no longer pink.  Add in Yoshida’s Sauce, stir to combine.  Remove from heat.  Spoon mixture onto individual lettuce leaves, wrap them up, and enjoy.  Serve with a side of rice.

Note:  Yoshidas is pretty salty already.  Do not add extra salt.

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Do not overbake or cookies will be hard instead of soft and moist!  Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Creamed Ham Bake

Courtesy the Daily Herald originally from the Family Dinner Cookbook

3 cups egg noodles, cooked
1 lb. ham, cooked, cubed (or chicken)
8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese
1 cup mozzarella cheese, grated
1/2 cup green onions, chopped

Spread cooked egg noodles in greased 9x13 pan. Combine remaining ingredients. Pour over noodles. Bake at 350 degrees for 30 minutes.

Skillet Chili Mac

I made this the other night and it was delicious. I love a meal that can come together quickly like this and yet taste great. I think it could have used more pasta, so next time I would probably add another 1/4-1/2 cup water and 1/4-1/2 cup more pasta. Also, I only used half the cheese (and stirred it in according to directions). I thought that was plenty of cheese (I used half shredded parmesan and half cheddar) so if you are trying to cut calories, this is a great way. I also think the oil could be eliminated from the first step-and my kids were not huge fans of the green chiles-but that's a matter of personal taste. Enjoy!

Skillet Chili Mac
Source: Mimi's Fit Foods

1 T. oil

1 lb. ground beef

1 onion, minced

3/4 T. chili powder

1/2 T. cumin

1/2 tsp. salt

3 garlic cloves, minced

1 1/2 tsp. brown sugar

1 8 oz. can tomato sauce

1 cup water

4 oz. (1 cup) penne pasta (whole wheat pasta boosts the healthy factor!)

1 can diced green chiles, drained (optional)

1 cup shredded cheese (any kind-reduced fat if you are watching calories), divided

Heat oil in skillet, add ground beef, onion, chili powder, cumin, and salt. Cook until ground beef is no longer pink. Drain off any excess grease. Add garlic and brown sugar and stir until fragrant, about 30 seconds. Add tomato sauce, water and pasta. Cover and simmer until pasta is done, about 12-15 minutes, stirring often. Remove from heat and stir in half of cheese and chiles until cheese is melted and chiles are warmed through. Serve with additional cheese sprinkled on top.

Serves 4.

8 pts plus

Turkey Tacos

Ground turkey is usually pretty bland, but the addition of the saucy ingredients make flavor of this taco meat is very yummy! Add cheese, tomato, avacado, sour cream, scallions, lettuce, and other taco toppings.

1 tsp. canola oil
1 onion, minced
2 T. chili powder
3 garlic cloves, minced
1 tsp. oregano
1 lb. ground turkey
1/2 cup tomato sauce
1/2 cup chicken broth
2 tsp. cider vinegar
1 tsp. brown sugar
salt and pepper
8 taco shells, warmed OR
corn tortillas

Heat oil in a skillet over medium high heat . Add onion and cook until softened, about 5 minutes. Stir in the chili powder, garlic, and oregano and cook until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a wooden spoon, until almost cooked through, but still slightly pink, about 2 minutes.

Stir in the tomato sauce, broth, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season with salt and pepper to taste. Serve.

Makes 4 servings

Source: America's Test Kitchen Healthy Family Cookbook

Mimi's BBQ Chicken and Black Bean Burritos

1/2 T. olive/canola oil
1 lb. chicken, cut in cubes
1/3 cup bbq sauce
1/2 cup onion, chopped
3 cloves garlic, minced
1 cup black beans (or whole can-your preference)
1/2 cup cheese
1/4 cup sour cream
4 tortillas

In large frying pan, heat oil. Add chicken, onion and garlic and cook until chicken is no longer pink and onion is tender. Add BBQ sauce, black beans and cheese and heat through until cheese is melted. Put about 1/2 cup filling into a tortilla and top with 1 T. sour cream. Roll up and eat.
Makes 4 burritos.

Spaghetti Casserole

8 oz. spaghetti noodles, cooked according to package directions
1 egg (or 1/4 cup egg beaters)
1/4 cup shredded parmesan cheese
1/2 of 10 0z. pkg frozen cut spinach, thawed
1/3 cup onion
3/4 lb. ground beef or turkey
any other vegs. chopped very fine (bell peppers, mushrooms, zucchini) optional
4 cups spaghetti sauce
3/4 cup mozzarella cheese

Preheat oven to 350. Spray 8x8 baking pan.

Toss cooked spaghetti noodles with egg and shredded parmesan. Put in baking dish.

Drain thawed spinach, pressing out any additional liquid, but putting in a colander and pressing out with back of spoon. Spray large skillet.

Cook ground beef or turkey with onion, and any other vegetables you desire (not spinach yet) unti browned, breaking up meat. Drain off any fat. Add spinach and spaghetti sauce and heat through. Add to baking dish on top of noodles.

Top with mozzarella cheese, cover with foil and bake 40-45 minutes or until bubbling. Let sit 10 minutes, cut in squares and serve.

Serves 6. Can be doubled, and half frozen for another time.

Healthy Baked Chicken Nuggets

2 large boneless, skinless chicken breasts, cut into bite sized pieces
salt and pepper to taste
2 tsp. olive oil
6 T. bread crumbs (whole wheat if you can find it)
2 T. panko
2 T. grated parmesan cheese
Olive oil spray

Preheat oven to 425. Spray baking sheet.

Put olive oil in one bowl. Mix bread crumbs, panko and parmesan in another bowl.

Season chicken with salt and pepper and put in bowl with oil. Mix so all chicken pieces are coated with oil. Put a few pieces at a time into the bread crumb mixture and then onto the baking sheet. Lightly spray with Pam and bake for 8-10 minutes. Turn over and bake til done, about another 4-5 minutes.

From Gina's skinny taste blog.

4 servings 6 pts plus