Prep Time Cook Time Yield 15 min 15 min 4 servings Ingredients 1 tablespoon sesame oil 1/2 pound ground pork 1 tablespoon soy sauce 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon pepper 6 cups shredded cabbage (about 1 small head) 2 large carrots, shredded (about 2 cups) 4 ounces rice noodles 3 green onions, thinly sliced Additional soy sauce, optional Directions In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer. Advertisement Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Nutrition Facts 1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Prep Time: Cook Time: Total Time: Servings: 15 mins 15 mins 30 mins 8 Ingredients: - 2 quarts vegetable oil for frying - 8 (4 ounce) fillets cod - salt and pepper to taste - 1 cup all-purpose flour - 2 tablespoons garlic powder or to taste - 2 tablespoons paprika or to taste - 2 teaspoons salt or to taste - 2 teaspoons ground black pepper or to taste - 1 large egg, beaten - 1 (12 fluid ounce) can or bottle beer, or as needed Instructions: 1. Gather all ingredients. 2. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper. 3. Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter. 4. Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. 5. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. 6. Drain on paper towels. Repeat to cook remaining fillets. Serve warm. Nutrition Facts (per serving) 448 Calories 30g Fat 23g Carbs 19g Protein