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Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
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Yield: Serves 4. Each serving: 2 cups.
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Spaghetti Stir-Fry Toss
| Nutrition Information | |
| Calories: | 254 |
| Total Fat: | 5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 402mg |
| Carbohydrates: | 41g |
| Dietary Fiber: | 5g |
| Sugars: | 6.1g |
| Protein: | 8g |
| Vitamin A: | 604.4iu (12%) |
| Vitamin C: | 18.1mg (30%) |
| Calcium: | 44mg (4%) |
| Iron: | 1.8mg (10%) |
1 tsp oil
1 lb frozen stir-fry vegetables
1 Tbsp sesame oil
3 Tbsp light soy sauce
8 oz dry spaghetti, cooked and drained
Directions:
Place oil in a large nonstick skillet and heat over medium-high heat. Sauté the stir-fry vegetables until crisp-tender; season them with sesame oil and soy sauce. Toss with hot, cooked spaghetti.
Optional garnish: Serve with a sprinkle of ground ginger and roasted peanuts over the top.
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