Pasta Salad
Kaisa Anderson, 2006 Summer Intern
6 cups (1 box) cooked Rotelle pasta
½ package Hormel Pillow Pack turkey pepperoni
1-6 oz. can black olives
1 medium sized zucchini-chopped
1 oz. can diced tomatoes, drained
¾ non-fat Miracle Whip
¼ cup Parmesan cheese
Directions:
Cook pasta, drain, and rinse with cool water. Add in turkey pepperoni, sliced black olives, chopped zucchini, and can of diced tomatoes (drain the juices first). Stir in non-fat miracle whip. Add in ½ cup parmesan cheese. Mix well and serve.
Approximately 16 servings
Nutrition information: 91 calories; 13.5 g carbohydrates; 4 g protein; 1.5 g unsaturated fat; .5 g saturated fat; 21 mg cholesterol; 354 mg sodium; 1 g fiber.
Jahb Chae (Korean Noodle Dish)
Mona Bormet
MHIF Spring 03’ Education Intern
1/2 lb. very lean beef, cut into thin strips
3 green peppers, cut into strips
1/2 round onion, sliced
1 carrot, sliced
5 Chinese mushrooms
1/4 lb. Pang-Myun Noodles (Korean Clear Noodle, can be purchased in most Oriental grocery stores)
2 eggs
2 Tbsp. canola oil
Dash of black pepper
Dash of dried chili pepper
For Mixture A:
1 Tbsp. low-sodium soy sauce
Dash of black pepper
For Mixture B:
1 1/2 Tbsp. low-sodium soy sauce
1 Tbsp. sugar
1 Tbsp. sesame seeds
1 tsp. sesame oil
Combine meat and Chinese mushrooms with mixture A. Sauté in canola oil over high heat. Add green peppers, onions, and carrots. Soak noodles and drain. Add to vegetable and meat mixture and continue to sauté.
In a separate bowl, crack eggs and beat. Cook over medium heat to make an “omelet.” Cut into strips and set aside.
Combine all ingredients with mixture B and garnish with egg and dried chili pepper. Serve immediately.
8 Servings
Nutrition Information: 200 calories, 10 g fat, 9 g protein, 17 g carbohydrate, 64 mg cholesterol, 202 mg sodium, 1 g fiber, and 30 mg calcium
Fettuccine Alfredo
Minneapolis Heart Institute Foundation
10 ½ oz. tofu
3 Tbsp. Parmesan cheese, grated
2 Tbsp. safflower oil
1 tsp. onion powder
1 Tbsp. dried parsley, optional
1 clove garlic
2 Tbsp. Romano cheese, grated
¼ tsp. white pepper
1 tsp. basil
12 oz. fettuccine, cooked
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