2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon rice vinegar (or lime juice)
1 teaspoon honey or maple syrup
1-2 tablespoons hot water (to thin sauce)
Optional: 1/2 teaspoon grated fresh ginger
Optional: chopped green onions, red pepper flakes for garnish
To make: cook noodles according to package directions. Drain and set aside. While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, honey, and ginger (if using) in a small bowl. Add hot water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Add the cooked noodles to the sauce and toss well to coat evenly. Garnish with chopped green onions and red pepper flakes if desired. Serve warm or at room temperature.
Tuna & White Bean Medley
1 (5 oz) can tuna in water or oil, drained
1/2 cup canned cannellini or great northern beans, rinsed and drained
1/4 cup finely chopped red onion or celery
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and black pepper to taste
Optional: 1 tablespoon chopped fresh parsley
To make: in a medium bowl, flake the drained tuna. Add rinsed white beans, chopped red onion/celery, olive oil, and lemon juice. Gently mix everything together. Season with salt and black pepper to taste. Stir in fresh parsley if using.
Simple Cheese & Bean Quesadilla
2 small flour tortillas (6-8 inch)
1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/4 cup canned black beans, rinsed and drained
1 tablespoon olive oil, butter or margarine
Optional: salsa, sour cream for dipping
To make: heat olive oil, butter or margarine in a non-stick skillet over medium heat. Place one tortilla in the skillet. Sprinkle half of the cheese over the tortilla. Distribute the black beans evenly over the cheese. Sprinkle the remaining cheese over the beans. Place the second tortilla on top. Cook for 3-4 minutes per side, or until tortillas are golden brown and crispy, and the cheese is melted and bubbly. Remove from skillet, let cool slightly, then slice into wedges. Serve with salsa or sour cream if desired.
Couscous with Roasted Vegetables
1/2 cup dry couscous
1/2 cup hot vegetable broth or water
1 cup mixed chopped vegetables (e.g., bell peppers, zucchini, cherry tomatoes, onion)
1 tablespoon olive oil
1/2 teaspoon dried herbs (e.g., oregano, thyme)
Salt and pepper to taste
Optional: 1 tablespoon crumbled feta cheese
To make: preheat your oven to 400°F. Toss chopped vegetables with olive oil, dried herbs, salt, and pepper on a small baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized. While vegetables roast, place couscous in a heatproof bowl. Pour hot broth/water over it, cover, and let stand for 5 minutes until liquid is absorbed. Fluff with a fork. Combine the fluffed couscous with the roasted vegetables. Stir in crumbled feta cheese if using.
Mini Spinach & Feta Frittata
2 large eggs
1 tablespoon milk or water
1/4 cup fresh spinach, chopped
2 tablespoons crumbled feta cheese
1 teaspoon olive oil
Salt and pepper to taste
Optional: 1 tablespoon finely chopped onion
To make: preheat your oven to 375°F. Lightly grease a small oven-safe skillet (6-inch) or two muffin cups. In a bowl, whisk eggs with milk/water, salt, and pepper. Heat olive oil in the skillet (if using) over medium heat. Sauté onion (if using) for 2 minutes, then add spinach and cook until wilted, about 1-2 minutes. Pour the egg mixture over the vegetables in the skillet or divide into muffin cups. Sprinkle feta cheese over the top. If using a skillet, transfer to the preheated oven and bake for 10-15 minutes, or until set and lightly golden. If using muffin cups, bake for 12-18 minutes. Let cool slightly before serving.
💗 Jo
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