Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon fresh grated nutmeg
Freshly ground pepper to taste
1 cup cottage cheese
6 ounces whole wheat egg noodles, cooked and drained
12 ounces fresh broccoli florets, blanced and coarsely chopped
4 ounces shredded sharp white cheddar
3 tablespoons freshly grated Parmesan cheese

Procedure:

Preheat oven to 350 degrees F. In a medium saucepan, heat oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. In a small bowl, whisk together the milk through freshly ground pepper. Slowly pour in milk and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese. Coat a 2-1/2 quart casserole dish lightly cooking spray, place noodles, white sauce, and broccoli. Mix well. Scatter the top with both cheeses. Bake for 30-40 minutes, until bubbly. Makes 4 to 6 servings.

Ingredients:

1 pound ground sirloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 -15 ounce can tomato sauce
1 1/2 cups sour cream
1/2 cups chopped green onions
2 ounces cream cheese, softened
4 cups cooked whole wheat spaghetti
4 ounces sharp white cheddar cheese
2 ounces fresh grated parmesan cheese

Procedure:

Preheat oven to 350 degrees F. In large skillet over medium heat, cook sirlion until browned, stirring to crumble. Drain and return to pan. Stir in salt, pepper, cayenne, basil, oregano and tomato sauce. Bring to a boil, reduce heat and simmer for about 20 minutes. In a medium bowl, combine sour cream, onions, and cream cheese. Place spaghetti in a 2 1/2 quart casserole dish coated with cooking spray. Spoon sour cream mixture over spaghetti and spread evenly. Place the ground sirlion mixture on top. Sprinkle with cheeses and bake, covered, for 25 minutes. Uncover and bake 5 minutes or until cheese is bubbly. Let sit for about 10 minutes before serving.

Ingredients:

2 quarts water
12 ounces uncooked soba
2 cups frozen shelled edamame , thawed
2 cups cooked Flank Steak, thinly sliced
1 cup shredded carrot
1 cup sliced green onions
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon chili garlic sauce
1/4 teaspoon salt

Procedure:

Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water. Place soba mixture in a large bowl. Add Flank Steak, carrot, and onions; toss well to combine. Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.

Ingredients:

8 ounces uncooked farfalle
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
2 tablespoons chopped fresh chives
1 tablespoons chopped fresh parsley

Procedure:

Cook pasta according to package directions, drain and cool completely. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine. Stores well in the refrigerator for a couple days.