Tag Archives: stir fry

Another $10 Meal: Soba Noodles-the Other Pasta

Fresh Soba noodles are mede from buckwheat; thick, nutty, and comforting.

Fresh Soba noodles are made from buckwheat; thick, nutty, and comforting.

Pasta is a popular choice for Springtime meals; light, spicy, easy to prepare and nutritious if you choose healthier ingredients. We described how to prepare Perfect Pasta in our basic cooking series and today I had a craving for a pasta dinner.  But, to take advantage of the “Hot Sheet Sale” at Cash & Carry, I purchased a 5# bag of fresh Yakisoba noodles ($3.24) along with a 5# bag of shredded cabbage ($2.98), 25# zucchini squash ($14.49) and 14# pk of pork shoulder cushions ($1.15 per pound).

I know…$36.81 is more than the “$10 Meal” in the title but let me share a few of the many meals that can be prepared with these ingredients…see the rest of the story. Continue reading

$10 Meal Challenge: Glazed Pork & Veggie Udon Noodles

Stir-fried noodles, veggies and pork loins combine for a budget-friendly meal

Stir-fried noodles, veggies and pork loins combine for a budget-friendly meal

Here is a tasty $10 meal your family will love. This stir-fried meal is possible only because we had some leftover peppers, cauliflower, ginger and onion in the refrigerator. When you stir-fry these together with inexpensive pork loin and Udon noodles from Cash and Carry you will have plenty of healthy food to eat for under $10. Continue reading

Ferndale Food Bank August Meal of the Month: Stir-Fried Veggies

Stir-fried vegetables can be the main ingredient for dinner. Simply  add cooked condiments like seafood, meat, cheese poultry and fruit  for a complete meal.

Stir-fried vegetables can be the main ingredient for dinner. Simply add cooked condiments like seafood, meat, cheese poultry and fruit for a complete meal.

The Ferndale Friendship Community Garden donates over 1000 pounds of produce each year to the Ferndale food bank. August is a good time to take advantage of those nutritious vegetables so we are using them in our August meal of the month.

Continue reading