Cook and drain Udon noodles according to directions.  Meanwhile, bring the water to a boil and add Miso, bullion and chili garlic sauce.  Add carrots and onions and boil for 5 minutes.  Add bean sprouts.  Continue to boil another 5 minutes.  Add zucchini and mushrooms.  Boil another 5 minutes.  Add Udon noodles and serve.

Whisk all ingredients together. Pour over a diced head of cabbage and sliced carrot.

Mix all ingredients and shape into balls about the size of a golf ball.  Place in a sprayed 9×13 pan and bake in the oven at 400 degrees for 15 minutes.  Mix together gravy ingredients and pour the gravy over the meatballs.  Bake at 325 degrees for 30 minutes.

Gravy:

• 1 can cream of mushroom soup
• 1 1/2 C milk
• 2 Tbsp flour
• 1/2 envelope of dry onion soup mix

Mix all ingredients together. Chill.

This can be spread on sugar cookies to make individual mini fruit pizzas.  Top with assorted fruit.

Bring some water to a boil and stick an entire head of cabbage in the water.  Steam for approximately 2 minutes.  Carefully remove 12 leaves from the head of cabbage.  (I had to steam the cabbage a couple different times in order to get all the leaves off that I needed).

In a bowl, combine the ground beef, egg, rice, onion, pepper, garlic salt, and onion powder.  Measure out 1/4 C of the ground beef mixture and place in the center of a cabbage leaf.  Fold top and bottom over the ground beef, then fold in each side.  Place seam-side down in a greased 9×13 pan.  Repeat with remaining ground beef mixture and cabbage leaves.

In a separate bowl, combine the tomato sauce, honey, vinegar, Worcestershire sauce, lemon juice, and brown sugar.  Pour over the top of the cabbage rolls.  Cover with foil and bake at 325 degrees for 2 hours. (Can also be made in a crock pot, apparently, on low for 6 to 8 hours).

138 calories per cabbage roll

To make the crunchy topping, melt the butter in a saucepan and add 2 Tbsp sugar, sunflower seeds, cashews, and broken-up ramen noodles.  Cook over medium-high heat until browned.  Watch carefully as this can burn easily.

Prepare dressing by whisking together canola oil, red wine vinegar, 1/2 C sugar, and soy sauce.  Toss the bok choy and green onions with the crunchy topping and dressing.  Chill briefly then serve.

• 1 lb 93/7 lean Ground Beef
• 1 Jar Spaghetti Sauce
• 1 Bag Frozen Cheese Ravioli (approx 32 raviolis)
• 16 oz Mozzarella cheese, shredded (next time I’ll use 8oz to cut some calories/fat)
• 4 oz Ricotta Cheese
• 1 Egg

1. Brown the beef in a large skillet over medium heat.
2. Mix in the spaghetti sauce and let simmer on low.
3. Mix the ricotta cheese and egg until the mixture is smooth.
4. Place a thin layer of sauce on the bottom of an 8×8 baking dish.
5. In a single layer, lay 16 of the frozen raviolis to cover the bottom of the dish.
6. Layer half of the meat sauce on top of the raviolis.
7. Dollop with the ricotta cheese mixture
8. Cover with mozzarella cheese.
9. Repeat until dish is full covering the top with mozzarella cheese.
10. Bake at 350 degrees F for 35-45 minutes or until it is hot, bubbly and cooked through.

• Nonstick cooking spray
• 2 or 3 boneless pork chops
• Sea salt
• Black pepper
• Garlic powder
• 1 tsp olive oil
• 1/4 C sweet yellow onion, diced
• 1/4 C apricot preserves
• 1 Tbsp soy sauce
• 1 clove garlic, minced

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place in the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place on a serving plate and serve immediately Enjoy.

In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture.

Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm.

In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Yield: 12 servings (3/4 cup topping).

Nutritional Facts: 2/3 cup gelatin with 1 tablespoon topping equals 105 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 62 mg sodium, 24 g carbohydrate, 1 g fiber

In a bowl, mix 1 cup water and oyster sauce.  Heat wok or large skillet over high heat.  Add 1 Tbsp oil, then add pork; cook until golden, 2 minutes.  Transfer pork to a plate.  Add 2 Tbsp oil to wok, then add broccoli and mushrooms.  Cook, stirring, 2 minutes.  Stir in garlic, ginger and oyster sauce mixture and cook 3 minutes.  Return pork and juices to wok.  Stir 1 to 2 minutes to heat pork through.  Serves 4.

I served over jasmine rice.