Vietnamese Pork and Noodles with Ginger-Lime Sauce

This is another great recipe from the latest issue of Clean Eating. I love to make these kind of meals because they are perfect leftovers for lunches. I used gluten-free fettuccine noodles and added in some steamed broccoli...so good!

Ingredients:
8 oz. whole-wheat linguine (I used GF fettuccine)
2 t extra virgin olive oil, divided
1 large yellow onion, cut in thin slices
1 lb. green cabbage, thinly sliced (I used a cole slaw mix bag and added some leftover purple cabbage I had in the fridge)
3 cloves garlic, minced
2 large carrots, peeled and shredded
2 oz. broccoli sprouts (these were all recalled at my grocery store, and I LOVE sprouts so I was really sad! I bet they add a lot)
1 lb. pork tenderloin, trimmed of visible fat and cut into 1-inch cubes (I used 2 thick pork chops and cut in strips)
juice of 1 lime
2 t ground ginger
1/2 t sea salt
(I also added some dashes of curry powder)

Directions:
1. Bring large stockpot of water to a boil. Add linguine and cook according to package directions. Drain, return to pot and set aside.
2. Meanwhile, in a large nonstick skillet, heat 1 tsp oil on medium for 1 minute. Add onion and saute, stirring occasionally, for 3 minutes. Add cabbage and garlic and saute for 3 minutes, until veggies soften. Add onion-cabbage mixture, carrots and broccoli sprouts to linguine and toss well.
3. Return skillet to medium heat. Add remaining 1 tsp oil and pork. Cook, stirring often, until largest piece is opaque in center (approx 7 min). Remove pork and add to linguine mixture; combine.
4. Return skillet to stove top and heat on medium -low. Add lime juice ginger, salt and 2 T water. Mix well to create a smooth sauce. Simmer for 1imnute, until thickened and slightly reduced. Add to linguine mixture and toss to coat. (I just put all the sauce ingredients right in with the rest of the stuff without mixing separately first and it turned out fine)


Serving size: 3 cups, Calories: 399, Total Fat: 6g, Sat Fat: 1g, Monounsat Fat: 2.5g, Polyunsat Fat: 1 g, Carbs: 59g, Fiber: 11g, Sugars: 8g, Protein: 33g, Sodium: 352 mg, Cholesterol: 74mg

Vegetable Soup

This recipe comes from The Occasional Vegetarian and was SOOO much better than the last vegetable soup I tried. I really loved the cabbage in it! Thanks Michelle :-)!

Ingredients:
2-3 T olive oil
1 small yellow or white onion
2 carrots sliced
2-3 minced garlic cloves
6 c vegetable broth
2 c cabbage chopped
2 c green beans cut into bite sized pieces
(I added one diced potato)
2 T tomato paste
1/2 t oregano
fresh ground pepper

Directions:
Heat oil over med-high heat. Cook onions and carrots until onions are tender Add garlic and cook until fragrant. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes.
Delicious served with french bread.

Thai Tuna Wraps

This recipe comes from Pampered Chef's Main Dishes cookbook. It is a nice cool meal for the summer time (which will be here awhile longer for us) and would also make a great lunch or even an appetizer if cut in thin slices. I thought the wraps were really good...not to mention a great way to use a can of tuna :-)! I served them with chips and cubed cantaloupe...delish!
**Mike approved of this meal too and wraps are not usually his thing so that says something :-)**

Ingredients:
- 2 T. lime juice
- 1/2 c. FF mayonnaise, divided (you don't need a whole 1/2 c. - you use 2 T. in the sauce and the rest you spread as you wish on the tortillas before wrapping...I used light Miracle Whip)
- 1 T. soy sauce
- 1 T. sugar
- 3 c. cabbage, chopped
- 1 med. carrot, shredded
- 3 green onions with tops, thinly sliced
- 2 T. cilantro, snipped
- 1 can (6 oz) tuna, drained and flaked
- 1 med. red bell pepper
- 6 (8 in) flour tortillas
- 12-18 large spinach leaves

Directions:
I will be omitting the irritating plugs for Pampered Chef products included in their recipes :-)
- Whisk together lime juice, 2 T. of mayonnaise, soy sauce and sugar in a bowl.
- Chop cabbage. Shred carrot. Slice green onions. Snip cilantro.
- Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into thin strips.
- For each wrap, spread tortilla with 1 T. remaining mayo. Top with 1/2 c. tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly.
- Repeat with remaining tortillas and filling. To serve cut each roll in half diagonally.