Put Good In, Get Good Out

Customized Japanese Veggie Soup
Everything in this recipe is by taste, so feel free to experiment by adding or subtracting certain ingredients to your liking.  Total Cook/Prep Time: ~20 minutes

1. Boil 3 cups of water
2. Add pieces of eggplant, mushrooms, yellow and red peppers, yellow squash, and tofu
3. Adjust the water level to your liking based on the amount of vegetables you put in 
4. Add one packet of Miso Soup mix (you can buy at Walmart in the oriental section)
5. Let boil for approximately 15 minutes
6. While boiling, fry up spaghetti-like noodles (boil them first, then fry in butter)
7.  Add noodles to veggie Miso mix and enjoy! 

***Adding grilled, lightly salted chicken pieces is an excellent addition as well***  

Eggplant Stir Fry
This is meant to be served with whole grain or white rice and is only part of a meal.             Total Cook/Prep Time: ~20 minutes

1. Add butter to large skillet or wok
2. Cut up approximately 2 cups worth of eggplant, add to skillet                                   *NOTE: Do not cut the pieces too small. Eggplant shrinks significantly when cooked*
3. Cut up approximately 1 cup worth of yellow squash, add to skillet
4. Add diced jalapeno (a little goes a long way)
5. Add salt and pepper to taste
6. Stir frequently for approximately 15 minutes on medium heat, serve with rice.

***Adding grilled tofu to the eggplant and scrambled eggs to the rice is also a good idea ***   

Mushroom and Onion Stir Fry
This is meant to be only part of a meal.  I usually combine it with the Eggplant Stir Fry.        Total Cook/Prep Time: ~20 minutes

1. Add butter to medium skillet or wok
2. Add 2 cups of sliced sweet onion
3. Cup up approximately 2 cups of mushrooms and add them                                       *NOTE: Mushrooms shrink significantly when cooked.  Cutting a whole mushroom into three pieces is usually a good size to cook.*  
4. Add diced jalapeno for an extra kick
5. Add salt and pepper to taste
6. Stir frequently.  Serve with rice when onions become soft.     

Healthy Spaghetti
Tired of greasy spaghetti?  ME TOO!  Try this instead :) Total Prep/Cook Time: ~30 minutes

1. Boil spaghetti noodles
2. Begin grilling diced chicken
3. Add cut up pieces of yellow squash, eggplant and sweet onion to your standard spaghetti sauce mix.  
4. Add salt, pepper, Italian seasonings, and garlic (to taste)
5. Top with freshly graded Parmesan cheese 
6. Serve with a side salad and/or garlic toast

Cream of Chicken with Whole Wheat Noodles

This is a filling, yet light meal that won't leave you feeling bloated or heavy.                         Total Prep/Cook Time: ~40 minutes

1. Defrost chicken (legs, breasts, or wings--it doesn't matter)
2. Use one regular sized can of Cream of Chicken, and one can milk.  Add fresh herbs and seasonings.  I used some salt, pepper, rosemary, and thyme.  Stir and pour of chicken in oven safe container.
3. Bake at 375 for 30-40 minutes (depending on the size of chicken you are using).
4. Once the chicken looks like it is close to being done, spoon some of the Cream of Chicken over the chicken and begin boiling whole wheat noodles. 
5. Once the noodles are tender, remove the chicken from the oven.
6. Put the noodles on the plate, along with the chicken, and spoon out the remaining Cream of Chicken soup onto the noodles.  It makes them creamy and smooth!
7. Serve with your choice of vegetables