Ramen Oriental Supper Makes 3 servings
Fruit Kabobs Makes 3-6 servings
5. Take an egg and break it into 1 package ramen noodles a bowl, scramble it well. 1 cup edamame (frozen soy beans, shelled) 2 cups Oriental Stir Fry frozen 6. Once your soup has returned to a full boil, slowly pour the vegetables egg into the soup in a slow 1 medium egg or Ÿ cup egg whites stream. Move the stream (for lower cholesterol & low fat) around the pan to get little 2 tablespoon cilantro, fresh leaves ribbons of egg that cook on stem to garnish quickly in the boiling water. 1. Boil 2 cups of water to cook 7. Add some flavoring from the the noodles. packet, not too much, or make your own with some soy Remove the little seasoning packet sauce, sesame oil, salt, before duping the noodles in the vegetable bouillon, etc. etc. boiling water. 2. Here’s the unconventional part: once your noodles are a little over halfway cooked, (still aldente) dump the cooking water out and drain the noodles. Put another two cups of water on the stove. You just discarded a lot of gross starch and a fair amount of fat! 3. Put your noodles back into the second batch of water. 4. Add your veggies (frozen or not) now, and let them cook a bit while you work on the egg.
16 IHCRC FALL 2014
Now you have a good source of protein and some vegetables in your ramen. You probably feel healthier already.
Choose two or more canned or fresh fruits 1. Open cans of fruit or wash and cut fresh fruit. 2. Drain juice from the canned fruit. 3. Place fruit slices on paper towel or plate. 4. Thread two or more pieces of fruit onto toothpicks. The result is a quick and healthy snack.