Recipe Save: Sesame Zoodles & Crispy Tofu

Origin:  Internet, modified
Total Preparation Time: 20 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4


  • 4-6 zucchini
  • 1/2 cup peanut butter
  • 1 Tbsp sesame oil
  • 1/3 cup light low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp chili paste (like sambal oelek)
  • 2 Tbsp Sucrolose Granulated Sweetener
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 12 ounces extra firm tofu
  • sesame seeds
  • scallions


  1. Spiralize your zucchini and set aside.
  2. Shake, whisk or blend peanut butter, sesame oil, soy sauce, vinegar, chili paste, sweetener, garlic and ginger in a jar, bowl or food processor and mix/blend.
  3. Press excess moisture out of the tofu.
  4. Cut tofu into bite sized pieces.
  5. Heat a tiny bit of oil in a nonstick pan.
  6. Add the tofu and stir fry until golden brown.
  7. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate/absorb into the tofu and becomes browned in the pan.
  8. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
  9. Set tofu aside.
  10. Toss zucchini with remaining sauce and heat until zucchini is the desired consistent.  (I like it a little soft but still a little crisp).
  11. Top with tofu, sesame seeds, and scallions.
  12. Serve immediately.

Recipe Save: WW Simple Cucumber Salad

Origin:  Internet, modified
Total Preparation Time: 10 minutes
Actual Cooking Time: N/A
Number of Servings: 4


  • 6 Tbsp rice vinegar
  • 1-2 Tbsp Sucrolose Granulated
  • 2 medium to large cucumbers, peeled and thinly sliced
  • Salt to tast


  1. In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
  2. Add the cucumber slices to the bowl and mix well to combine.
  3. Serve or store for later.


Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: Roasted Cauliflower

Origin:  My Kitchen
Total Preparation Time: 10 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 4 servings, 2/3 cup per serving


  • 2 heads cauliflower, chopped into bite size pieces
  • 1-2 Tbsp olive oil
  • 1-2 Tbsp roasted garlic & herb seasoning


  1. Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
  2. Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with seasoning and toss thoroughly.
  3. Spread florets evenly on prepared pans. Roast, turning/stirring once halfway through, until well-browned, about 30 minutes.

Recipe Save: Southern Cabbage and Bacon

Origin:  Internet – modified
Preparation Time: 15 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 6 servings


  • 3 slices bacon, cut into thirds
  • 1/3 cup vegetable oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 head cabbage, cored and sliced
  • 1 white onion, chopped
  • 1 pinch white sugar


  1. Place the bacon and vegetable oil into a large pot over medium heat.
  2. Cook until bacon is crisp.
  3. Add cabbage, onion, and sugar to the pot.
  4. Cook and stir continuously until tender.
  5. Salt & pepper to taste and serve.

Recipe Save: Butter Noodles

Origin:  Internet & my kitchen
Preparation Time: 5 mintues
Actual Cooking Time: 10 minutes
Number of Servings: 4


  • 2 cups chicken broth (water & bouillon)
  • 1/2 cup or 1 stick butter (divided)
  • 8 oz egg noodles
  • 1 tsp dried parsley (optional)


  1. Put water, bouillon, and 1/2 stick butter in a large nonstick skillet or shallow pan and bring to a boil.
  2. Add egg noodles and cook, stirring frequently, until noodles are desired tenderness, about 6-8 minutes.
  3. During the last minute of cooking, stir in remaining 1/2 stick butter.

Recipe Save: Italian Butter Noodles

Origin:  Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 10 minutes
Number of Servings: 4


  • 1/2 pound egg noodles
  • 3 Tbsp butter
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp dried parsley
  • Salt and pepper to taste


  1. Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling.
  2. Add the egg noodles. Cook for 5-10 minutes.
  3. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
  4. Place the drained hot noodles in a bowl or back into the empty pot.
  5. Add the butter and Parmesan and stir until the butter has melted.
  6. Stir in a tablespoon or two of the pasta cooking water.
  7. Stir in the dried parsley.
  8. Add salt and freshly ground black pepper to taste.

Recipe Save: Caprese Salad

Origin:  Modified from Internet Recipe
Total Preparation Time: 20 minutes
Number of Servings: 5


  • 2 packages of cherry or grape tomatoes (cut in half)
  • 2 packages of fresh mozzarella pearls (8 oz. each)
  • 1 T dried basil
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 Tbsp olive oil
  • 2 1/2 tsp apple cider vinegar


  1. In a large bowl, whisk together oil, vinegar, salt, pepper, garlic powder and basil.
  2. Add tomatoes and mozzarella pearls and toss.
  3. Season with additional salt & pepper to taste.  Serve.

Recipe Save: Greek Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time:  No cooking required
Number of Servings: 4

Ingredients for Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sweetener
  • 1 clove garlic, minced
  • 1 tsp dried dill
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste

Ingredients for Salad

  • 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (approximately 2 large or 4 small), diced
  • 1 can sliced black olives
  • 1/2 cup feta cheese, crumbled


  1. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
  2. In a large bowl, combine all salad ingredients.
  3. Toss with dressing until everything is evenly coated.
  4. Cover salad and refrigerate for at least 4 hours.

Recipe Save: Deviled Eggs

Origin:  Internet and Aunt Jean
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6


  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1/4 to a 1/2 cup Light Mayonnaise or Salad Dressing
  • 1/2 teaspoon dry ground mustard
  • 1 teaspoon pickle juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Paprika for garnish


  1. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mustard powder, pickle juice, salt, pepper and 1/4 cup mayonnaise and mix thoroughly.
  2. Add more mayo if the mixture seems dry but be carefull not to make to thin, you want it to be stiff enough to remain in the egg white shells.
  3. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  4. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Recipe Save: Sunshine Potatoes

Origin:  Teresa
Total Preparation Time: 25 minutes + 2 hours wait time
Actual Cooking Time: 10 minutes
Number of Servings: 3 cups of cooked noodles


  • Potatoes
  • Butter
  • Velveeta cheese
  • Garlic powder


  1. Peel, cube and boil potatoes until soft.
  2. In a large bowl layer butter, potatoes, sliced cheese and garlic powder.  Repeat until gone with last layer being cheese.
  3. Bake until golden brown and all cheese is melted.

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