INGREDIENTS:
•
1 pound uncooked
fettuccine
•
1 package (6 ounces)
baby spinach
•
4 garlic cloves, minced
•
2 tablespoons olive oil
•
1 pound uncooked medium
shrimp, peeled and deveined
•
2 medium plum tomatoes,
seeded and chopped
•
1/2 teaspoon Italian
seasoning
•
1/4 teaspoon salt
•
1/4 cup shredded
Parmesan cheese
DIRECTIONS:
Cook fettuccine according to package
directions.
Meanwhile, in a large skillet, saute the
spinach and garlic in oil for 2 minutes
or until spinach begins to wilt.
Add the shrimp, tomatoes, Italian seasoning
and salt.
Saute for 2 to 3 minutes or until shrimp
turn pink.
Drain fettuccine and add to skillet; toss to
coat.
Sprinkle with Parmesan cheese.
Serves 8
Savory Beef and Noodles
INGREDIENTS:
•
1 pound ground beef
•
1 can (10 1/2 ounces)
condensed French onion soup,
undiluted
•
1/2 cup beef gravy
•
1 can (4 ounces)
mushroom stems and pieces,
drained
•
1 tablespoon all-purpose
flour
•
1 tablespoon water
•
Minced fresh parsley
(optional)
•
Hot cooked noodles
DIRECTIONS:
In a large skillet, cook beef over medium
heat until
no longer pink;
drain.
Stir in the soup, gravy and mushrooms.
Bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
In a small bowl, combine flour and water
until smooth; stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes
or until thickened.
Serve over hot cooked noodles.
Garnish with fresh parsley if desired.
Serves 4
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Apple Spiced Pork
INGREDIENTS:
•
2 cups uncooked noodles
•
1 pork tenderloin (1
pound), halved lengthwise and cut into 1/2 inch slices
•
1/4 cup chopped celery
•
2 tablespoons chopped
onion
•
1 tablespoon vegetable
oil
• 2 medium tart apples, chopped
•
1/3 cup raisins
•
1 tablespoon brown sugar
•
1/2 teaspoon seasoned
salt
•
1/4 teaspoon ground
cinnamon
•
4 1/2 teaspoons
cornstarch
•
1 can (14 1/2 ounces)
reduced-sodium beef broth
•
2 tablespoons chopped
walnuts
DIRECTIONS:
Cook noodles according to package
directions; drain.
Meanwhile, in a large skillet, brown pork
with celery and onion in oil; drain.
Add the apples, raisins, brown sugar,
seasoned salt and cinnamon.
Cook and stir over medium heat for 8 to 10
minutes or until pork is
no longer pink
and vegetables are tender.
In a small bowl, combine cornstarch and
broth until smooth.
Gradually add to the pork mixture.
Bring to a boil; cook and stir for 2 minutes
or until thickened.
Serve with noodles.
Sprinkle with walnuts.
Serves 4
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