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Recipe of the Month

Miracle Noodle Fettuccine Alfredo   

MADE WITH ZERO CALORIE MIRACLE NOODLES

We recommend using Walden Farms Alfredo Sauce


Preparation Time:5 minutes      Total Time: 5 minutes

Ingredients:

1 bag of Miracle Noodle Fettuccine pasta
3 tablespoon of Walden Farms Alfredo Sauce (per serving)

Method

  • 1. Open Miracle Noodle bag and empty noodles into a colander, draining the water that they are packed in. Boil noodles for one minute, drain and squeeze out excess water with a hand towel and set aside. Heat Walden Farms Alfredo Sauce briefly or just add to warm noodles.
    Season with salt and pepper to taste and sprinkle Parmesan cheese on top.

Nutritional Info: Serving size 2

Calories 15
Total Fat 0g
Total Carbs 0g
Dietary Fiber 2g
Sodium 200 mg

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Hot or Cold Sesame Noodles

MADE WITH ZERO CALORIE MIRACLE NOODLES


Prep Time: 10 minutes       Total Time: 15 minutes only!

Ingredients

1-2 7oz bags of Miracle Noodle Angel Hair
1 tablespoon Braggs Liquid Aminos (Low Sodium Soy Sauce can be used)
1 tablespoons raw unsalted peanut butter
2 tablespoons rice wine vinegar
1/2 tablespoon dark sesame oil
2 cups shredded white cabbage
1 cup bean sprouts
3 scallions, chopped
1 tablespoon sesame seeds
1 teaspoon Sriracha hot sauce(optional)

Method

  • 1. Open bag of Miracle Noodles into a colander draining the water that the noodles are packed in. Boil for one minute, drain and pat dry with a paper towel or small hand towel.
  • 2. In the bottom of a large bowl, whisk together Bragg's, peanut butter, vinegar, sesame oil, and hot sauce(optional). Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
  • 3. Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot!

It's makes great leftovers the next day!!

Nutritional Information

2 Serving
234 calories
Total Fat: 12.4 grams
Saturated Fat: 1.8 grams
Cholesterol:0mg
Sodium 364mg
Total Carbs 21,1g
Dietary fiber 6 g
Sugars 5.6g
Protein 11.9g

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Hot or Cold Sesame Noodles


Prep Time: 10 minutes       Total Time: 15 minutes only! 1-3 bags of Miracle Noodle pasta (pick your favorite shape)
½ cup fat free low-sodium chicken broth
¼ cup of dry white wine
2 tbsp freshly grated parmesan cheese
4-6 halibut fillets
4 teaspoons olive oil
1-2 teaspoons of salt
1 pint grape tomatoes quartered
8 large pitted Kalamata olives slivered
1 tablespoon drains capers
1/8 teaspoon crushed red pepper
2 tablespoons slivered fresh basil

 Jamaican Jerk Salmon and Mango-Pineapple Salsa

 Bright yellow mango sweetens the deal and adds a dose of vitamin A,
which helps keep your skin glowing and clear.

 Serves 4

 INGREDIENTS

  •  2 mangoes, peeled and diced
  • 1/2 pineapple, cored and diced
  • 1 cup rinsed and drained canned black beans
  • 3/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 3/4 teaspoon salt, divided
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
  • 4 salmon fillets (5 oz each), skin on
  • 1 teaspoon olive oil

 PREPARATION:

Combine Mangoes, Pineapple, Black Beans, Onion, Cilantro and 1/4 tsp of salt in a bowl. Combine remaining 1/2 tsp salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet.  Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

 The skinny

 468 calories per serving, 21 g fat (5 g saturated), 37 g carbs, 7 g fiber, 34 g protein

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 Polenta and Vegetables With Roasted Red Pepper Sauce
 This filling meatless meal satisfies nearly a quarter of your daily fiber needs.
Serves 4

INGREDIENTS

  • 1 cup uncooked instant polenta
  • 2/3 cup grated Parmesan, divided
  • 1/8-1/4 teaspoon cayenne pepper
  • Vegetable oil cooking spray
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 8 asparagus stalks, ends trimmed
  • 8 scallions, trimmed
  • 2 small Japanese or Italian eggplants, trimmed and halved
  • 1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
  • 1 cup cherry tomatoes
Sauce
  • 1 jar (12 oz) prepared roasted red peppers, drained
  • 1/3 cup vegetable (or chicken) broth
  • 1 large clove garlic, chopped
  • 3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
  • 1 tablespoon balsamic vinegar

PREPARATION

  1. Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

the skinny

280 calories per serving, 7.2 g fat (2.3 g saturated), 45.4 g carbs, 6.1 g fiber, 9.8 g protein