Pasta and Entrees

Cold Chinese Noodles

Ingredient List: 

5 cups water
4 chicken thighs, skinned
2 ounces ham
1 medium cucumber, peeled*
2 large eggs
¼ teaspoon salt
1 tablespoon cooking oil
Seasoned Broth:
4 cups chicken broth
1 tablespoon soy sauce, light
1 tablespoon vinegar
2 teaspoons sugar
2 teaspoons sesame oil
10 to 12 cups water
10 1/2 ounces dried Udon noodles
1 teaspoon salt
1 tablespoon sesame oil

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Chicken Vegetable Pizza

Ingredient List: 

2 cups grated 4-cheese blend
1/2 cup ricotta cheese, part-skim milk
2 tablespoons olive oil
2 ounces sliced fresh mushrooms
1 small green pepper sliced to make rings
8 ounces ready-to-eat Italian Style roasted boneless, skinless chicken breast halves
2 ounces marinated sun-dried tomatoes, well drained, sliced
2 tablespoons minced fresh basil
1/2 cup freshly grated Parmesan cheese

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Chicken Cashew Pasta

Ingredient List: 

8 ounces fusilli, spaghetti or other medium-size pasta
2 garlic cloves, minced
1/3 cup dry roasted and salted cashews, sliced
3/4 cup sun-dried tomatoes, oil-packed, drained and rinsed, minced
2 tablespoons sesame oil
1 teaspoon dried basil leaves
2 grilled skinless chicken breast halves, sliced into bite-size
2/3 cup sliced fresh mushrooms
salt to taste

Directions:
Cook pasta according to package directions; drain.
Place garlic in a large bowl. Add cashews, sun-dried tomatoes, oil, basil, chicken and mushrooms. Add pasta; toss until well-coated. Serve warm or chilled.
Servings: 6
Calories/Serving: 374
Nutrition: Each serving provides approximately: 374 calories; 29 g protein; 34 g carbohydrates; 14 g fat (3 g saturated); 49 mg cholesterol; 102 mcg folate; 3 mg iron; 255 mg sodium.

Source: Wheat Foods Council

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Chicken Bulgur Casserole

Ingredient List: 

2 cups cooked chicken, chunked
2 cups reconstituted bulgur wheat *
1 1/2 cups chopped celery
1, 4 ounce can sliced mushrooms, drained
1, 8 ounce can sliced water chestnuts, drained
1/4 cup sliced almonds
3/4 cup low-fat mayonnaise
1, 10 1/2 ounce can low-fat condensed cream of chicken soup
1 tablespoon grated onion
1 tablespoon lemon juice
1/4 teaspoon salt
dash of pepper
TOPPING:
1 cup croutons, 
crushed paprika

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Chicken and Noodles

Ingredient List: 

2 cups cooked chicken breasts, diced
6 cups chicken broth
1 pound egg noodles
1/2 medium sweet red pepper, chopped
1/2 medium sweet green pepper, chopped
1/2 large onion, cut into rings
8 ounces fresh mushrooms, sliced or 1-4 ounce can sliced mushrooms
Salt and pepper to taste

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All American Cheeseburger

Ingredient List: 

1 pound ground beef, 90% lean
1/3 cup chopped onion
1 large egg
1 3/4 cups milk, low-fat or fat-free
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons prepared mustard
1 1/2 cups grated cheddar cheese, divided
8 slices white or whole wheat bread

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Mixed Bean Soup with Pasta

Ingredient List: 

 

3 quarts vegetable stock
1, 28 ounce can crushed tomatoes in puree
1, 15 ounce can black beans, drained
1, 15 ounce can garbanzo beans, drained
1, 15 ounce can kidney beans, drained
2 medium carrots, trimmed, scrubbed and cut into 1/2-inch dice
2 medium stalk celery ribs, washed and cut into 1/2-inch dice
3/4 cup onion, peeled and chopped
1 small green bell pepper, cored and cut into 1/2-inch dice
1 small red bell pepper, cored and cut into 1/2-inch dice
8 cloves garlic, chopped
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
1 cup dry pasta, Penne or Rotini
3 tablespoons balsamic vinegar
pepper to taste

Description: 
Great served in warm homemade bread bowls. See our recipe for Whole Wheat Bread Bowls. Read more

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Couscous with Chicken & Salsa

Ingredient List: 

1 pound skinless, boneless chicken breasts, seasoned
1 tablespoon vegetable oil
2 cups fat-free chicken broth
1 1/2 cups couscous
1 medium zucchini, thinly sliced (2 cups)
1 yellow bell pepper, cut in bite-size pieces
1 cup thick and chunky salsa, heated
1 cup shredded Monterey Jack and Cheddar cheese mixture
3/4 cup reduced fat sour cream
1/4 cup chopped green onions

Directions: Read more

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Basil and Sun-Dried Tomato Pizza Crust

Ingredient List: 

2 1/2 cups bread or all-purpose flour, divided
1 tablespoon sugar
1 teaspoon yeast
1 teaspoon salt
1 tablespoon dried basil
1 cup very warm water (120 to130 degrees)
1 tablespoon olive oil or vegetable oil
1/3 cup chopped sun-dried tomatoes

Directions:  Preheat oven to 400°F.

In medium bowl combine 1 cup flour, sugar, yeast, salt and basil; mix thoroughly. Add water, oil and sun-dried tomatoes. Stir until almost smooth. Gradually add enough flour to form a firm dough. Turn dough onto a lightly floured board. Knead dough about 3 to 5 minutes, adding flour as needed, until not sticky. Place dough in a sealable bowl or plastic bag sprayed with cooking spray. Let rest 45 minutes. (This can be refrigerated up to 24 hours.)
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Pumpkin Lasagna

Ingredient List: 

1/2 pound sliced fresh mushrooms 1 small onion, chopped 1/2 teaspoon salt, divided 2 teaspoons olive oil 1 can (15 ounces) solid-pack pumpkin 1/2 cup half-and-half cream 1 teaspoon dried sage leaves Dash pepper 9 no-cook lasagna noodles 1 cup reduced-fat ricotta cheese 1 cup (4 ounces) shredded part-skim mozzarella cheese 3/4 cup shredded Parmesan cheese

Directions:
In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.Read more

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