{ Meatballs and Rice noodles }

An Asian spin on spaghetti and meatballs, these pork and beef balls are nestled atop spicy Rice noodles, flavored with lime, garlic, and fish sauce. Try grinding 2/3 pound shrimp as a substitute for the pork mixture; the shrimp cooks in just six minutes.

3 tablespoons chopped shallots
2 teaspoons fish sauce
1 teaspoon fresh lime juice
2 garlic clothes, minutes
1 bacon slice
6 ounces ground sirloin
6 ounces lean ground pork
cooking spray
10 ounces rice vermicelli or thin rice stick noodles
1/2 cup warm water
6 tablespoons sugar
1/4 cup fresh lime juice
I -1/2 tablespoons fish sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 garlic cloves, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

1. Combine at first five ingredients in a food processor, process until smooth. Add beef and pork, pulse to combine.

2. Divide meat mixture into 12 equal portions, shaping each into a (1-inch) ball. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs, cook 10 minutes or until meatballs are done, browning on all sides.

3. Cook noodles in boiling water six minutes, drained. Combine warm water, and next five ingredients (water through four garlic cloves), starting with a whisk until sugar dissolves. Combine basil, cilantro, and mint. Divide noodles evenly among four plates; top each serving with three meatballs. Drizzle of each serving with about ½ cup sauce, sprinkle with about 2 teaspoons herb mixture.

QUICK TIP: If you're short on time, look for bottled sliced mango in the produce section of your supermarket.

Serves 4

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Pork and Fennel Ragu }

The flavor of this traditional meat sauce is reminiscent of Italian sausage.

Cooking spray
1 cup finely chopped onion
1 cup finely chopped fennel bulb
2 garlic cloves, minced
1 tablespoon fennel seeds
2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
8 ounces lean ground pork
2 cups fat-free, less sodium chicken broth
4 cups hot cooked rigatoni (about 8 oz. uncooked pasta)
Fennel fronds (optional)

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, fennel, and garlic, sauté five minutes. Add fennel seeds and next seven ingredients (fennel seeds through pork), stirring to combine, sauté three minutes.

2. Add tomato and broth, bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Serve over pasta. Garnish with fennel fronds, if desired.

QUICK TIP: Look for packaged hearts of romaine lettuce in the produce section of your supermarket.

Serves 4

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Gyros }

A Greek specialty, gyros are traditionally made from sliced, spit roasted lamb. Here, we mold a ground lamb mixture into loaves. The yogurt dressing is a variation on traditional tzatziki.

Loaves:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons fresh lemon juice
1/4 teaspoon salt
3 garlic cloves, minced
6 ounces ground lamb
6 ounces ground sirloin
cooking spray
1/8 teaspoon ground red pepper

Sauce:
1 cup peeled, shredded cucumber
1/4 cup vertically sliced red onion
1 tablespoon chopped fresh mint
1/2 teaspoon garlic powder
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8 oz.) carton plain fat-free yogurt

Remaining ingredient:
4 pocketless pitas

1. Preheat broiler.

2. To prepare loaves, combine first eight ingredients, stirring well. Divide mixture in half, forming each half into a 6x3-inch loaf. Please each loaf on a broiler pan coated with cooking spray, cook seven minutes on each side or until done.

3. Sprinkle loaves with red pepper. Cut each loaf crosswise into 1/4 inch slices.

4. To prepare sauce, please cucumber and onion onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand five minutes.

5. Combine cucumber mixture, mint, and next five ingredients (mint through yogurt), stirring well. Divide meat slice is evenly among pitas, cut each serving with about ¼ cup sauce.

QUICK TIP: Lemon juice is used in the meat mixture, sauce, and salad, so squeeze enough for all at one time.

Serves 4

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Larb }

Larb is a traditional Thai dish of spicy ground chicken, but ground turkey breast is leaner and just as tasty. Place the cooked turkey mixture in cabbage leaves for a delicious wrap.

2 teaspoons grated lime rind
1 teaspoon grated lemon grind
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fish sauce
2 teaspoons brown sugar
1/2 teaspoon finely chopped serrano chile
1/4 teaspoon crushed red pepper
1 teaspoon vegetable oil
12 ounces ground turkey breast
1 tablespoon chopped shallots
1/2 cup coarsely chopped fresh mint
1/2 head green cabbage, cored and halved

Combine first eight ingredients, stirring with a whisk until sugar dissolves.

heat oil in a large nonstick skillet over medium-high heat. Add turkey and shallots, sauté five minutes or until done, stirring to crumble. Drizzle with juice mixture, stirring to coat. Sprinkle with mint. Serve with cabbage.

Quick Tip: If you can't find ground turkey breast, you can use ground chicken breast.

Serves 2

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe