Ann's Incredible Crunchy Asian Salad

My friend, Ann, a long time vegetarian, shared this amazingly easy, yet incredibly delicious, salad recipe with me last month. I am hooked.....no seriously, I am HOOKED on this salad! I have made it for dinner twice in the last week and a half. The thing of it is, it is crazy easy!!!! So many times people equate easy with mediocre.....and often, that is the case.....but, not with this gem of a salad. It is easy and just so yummy. The thing about this salad (and most salads, really) is you don't have to measure anything. Just throw in as much or as little as you want. Use my recommendations as a guide, not a rule. You can't mess this salad up unless you buy a crummy tasting dressing.  I like the Brianna's Ginger Mandarin dressing in the picture below.  Ann uses a great Wegman's brand ginger seasame dressing.

You can easily add chopped rotisserie chicken to it if you want a little meat. But, I think it is perfect just the way it is! Simply scrumptious!! Enjoy!

 

1 package of your favorite salad <I used this half spring/half spinach mix. I have also used a butter lettuce and red cabbage mix that was delicious>

1 package of broccoli slaw <I used this rainbow slaw once when I couldn't find the broccoli slaw. It was good, but, the broccoli slaw is better. Use the rainbow/coleslaw mix when in a pinch>

1 large cucumber (or two small cucumbers), chopped

Green onion, around 3, chopped

1 perfectly ripened avocado, peeled and chopped

Almond Accents <I love these guys so much I used half a bag on one salad>

La Choy Rice Noodles <You can easily find these in the Asian section of your supermarket. Do not omit- these make the salad. Again, I used half a can on one salad....I have no control>

Ginger Sesame Dressing of your choice <Brianna's Ginger Mandarin is quite good>

*If you want to add a little protein, try chopped left-over or rotisserie chicken

Mix, dress, serve! Enjoy!

Pioneer Woman's Roasted Red Bell Pepper Pasta

You all know how much I love The Pioneer Woman's blog. I cook her recipes often. This one is a must share since it took so very little time to make and tasted oh-so-very-delish! The only problem was it was so well liked by myself and my family that we *almost* didn't have enough. So, with that said, if your family members are big eaters, then I suggest making 1 1/2 to 2 times this recipe.  Serve with a side salad and a nice crusty bread. Enjoy!

 

This recipes comes directly from The Pioneer Woman's blog:

Ingredients

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) <I used Orecchiette pasta>
• 4 Tablespoons Butter
• 1/2 whole Large Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 cup Vegetable Or Chicken Broth
• 1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper
• 1/2 cup Heavy Cream (more To Taste) <I only used 1/4 cup and it tasted great>
• 1/2 cup Parmesan Shavings (more For Serving)
• Finely Minced Parsley <I omitted the parsley>
• Chopped Fresh Basil (if You Have It!) <definitely add the basil!!>

Preparation Instructions

Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoons butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Tabbouleh Salad with Portobello Mushrooms

You know I love me some grain-based salads!! And Tabbouleh just happens to be at the top of the list. When I saw this recipe in Cusine at Home Magazine, I knew I had to make it.....the portobello mushrooms just took it over the edge! This bulgar salad was very filling....the mushrooms added a "meaty" flavor to the dish. I served this with pita bread and sides of hummus and tzatzkiki sauce. Enjoy!

Tabbouleh:

1 cup dry quick-cooking bulgar
1 10oz tub of grape tomatoes, halved
1 seedless cucumber, chopped
1 15oz can chickpeas, drained and rinsed
1 cup chopped fresh parsley
1 cup sliced green onions
1/2 cup chopped fresh mint (do not omit the mint- it is excellent!)
1/2 cup pitted and sliced kalamata olive (optional)
1 red bell pepper, seeded and chopped <this was my own addition>

Vinaigrette:
Zest of 1 lemon
1/2 cup fresh lemon juice <I used four large lemons>
1/2 extra virgin olive oil
2 Tbl minced fresh garlic <I used 1 Tbl>
Salt & Pepper to taste

Mushrooms:
4 large portobello mushrooms <I only used two>
1/2 cup crumbled feta cheese

Preheat the oven to 425F

Cook bulgar according to package directions; transfer to a baking sheet and chill.

Combine tomatoes, cucumbers, chickpeas, parsley, green onions, mint, olives (if using), red bell pepper, and chilled cooked bulgar; toss with vinaigrette and chill until ready to serve.

To make vinaigrette whisk together lemon zest, lemon juice, olive oil, garlic and salt & pepper. Save aside a tablespoon or two to brush on top of the mushrooms (this depends on how many mushrooms you are using- since I only used two, I only held out 1 Tbl of the vinaigrette).

The recipe directions calls for you to grill the portobellos. I just put them in the oven (easier than heating up the grill). Brush both sides of the portobellos with the reserved vinaigrette and season with a pinch of salt and pepper. Cook in a 425F oven for 10 minutes.

Slice mushrooms into 1/2 thick strips and serve on top of the Tabbouleh salad. Sprinkle with feta cheese. Enjoy!

Funfetti Cake Cookies

These cookies are super quick, super cute and super easy!!! This is the perfect recipe for a novice baker or when the kids ask to help make cookies. Enjoy!

1 16 oz box Funfetti Cake Mix
1 teaspoon baking powder
1 teaspoon vanilla
1 stick of butter, room temperature
2 large eggs
1/4 cup sprinkles (this is optional because there are already sprinkles in the Funfetti mix, but, it's fun for the kids to add extra sprinkles to their cookies)

Pre-heat oven to 350F

In a medium bowl, combine the vanilla, butter, and large eggs; mix well.  Stir in the baking powder and cake mix.  Add the sprinkles, if using, and stir in gently. Drop by spoonful onto an ungreased cookie sheet.  Bake for 10 minutes; do not over-bake.  Once you take the cookie sheet out of the oven, let the cookies sit on the pan a few minutes. Cool on a wire rack.  This recipe made around 20 cookies. It can easily be doubled.

The BEST Thai Peanut Butter Sauce EVER

I am seriously obsessed with this Thai Peanut Butter Sauce my friend, Christine, shared with me. I have tried so many peanut butter sauces at home and they never quite measure up to the ones I eat in restaurants. This recipe is the exception! It is perfect.....it is delicious....it is exactly what I have been striving for at home in my kitchen.  Thank you for letting me share your masterpiece with the world, Christine!!

The BEST Thai Peanut Butter Sauce:

1/4 cup peanut butter <I have also used almond butter with delicious results>

2 Tbl soy sauce <I have also used tamari>

2 Tbl rice vinegar

1 Tbl honey

2 Tbl sesame oil

2 Tbl garlic, chopped

2 Tbl fresh ginger, grated*

2 tsp Sriracha

1/3 cup water

*I must admit I have omitted the ginger before and the dressing is still incredible without it.....it is excellent with ginger, of course, but, if you don't have it (or don't like it) and are in a pinch, the sauce will still turn out great....

Mix all ingredients together until full combined.  Done. 

I have used this sauce to enhance many dishes from Vietnamese spring rolls to chicken and coleslaw wraps. Stayed tuned for those recipes!! I will blog soon!!

Impossibly Easy Cheeseburger Pie (Healthy Make-Over!)

I'm sure many of you have made or eaten Betty Crocker's Impossibly Easy Cheesburger Pie recipe....it's a classic! Well, I was recently talking to my gym-buddy, Meredith, about this meal. She shared with me that she packs it full with spinach and veggies. She then said her children love it and beg for more every time she makes it. So, of course I had to try it out for my own family.

As I looked at the original recipe online, I noticed that there wasn't much too it (I mean ingredient-wise)....I also noticed there wasn't much nutrition-wise either (ground beef, onions, cheese, milk, eggs, Bisquick)...Hmmm....no wonder Meredith adds veggies to her recipe!  This basic recipe was just dying for a Wooden Spoon Diaries healthy make-over!

The spinach was a must....it gives the pie some color (not to mention fiber) and it's flavor is easily masked by the rest of the ingredients (great for picky kids). I thought I would try a grated sweet potato, as well. When I think of a cheeseburger, I think of french fries....so, instead of a white starchy potato, I used a vitamin C packed sweet potato. And then of course, the sliced tomatoes on top, just like you would top a regular cheeseburger. The flavors all blended perfectly!! This dish was a family hit!!! My husband ate three pieces!! YAY!!!!! Hope you like it as much as we did!!

1 tsp extra virgin olive oil
1 cup onion, diced
1 pound lean ground turkey
1/2 tsp salt
2 Tbl Worcestershire sauce
1 small sweet potato, peeled and grated on a cheese grater (approx 1 cup)
2 heaping handfuls of fresh spinach, chopped
1 1/2 cups shredded cheddar
1 large tomato, thinly sliced (optional) 
1/2 cup original Bisquick
1 cup low-fat milk
2 eggs

Preheat oven to 400F

Add oil to a large oven-safe skillet on medium heat. Add diced onions to the skillet and cook for 3 minutes. Add the ground turkey. As turkey cooks, use a Mix n Chop (my FAVE kitchen tool) or the back of a spatula to break the meat into tiny pieces. Once turkey is cooked, add salt and the Worcestershire sauce; stir to combine. Add the grated sweet potato; stir to combine. Cook for another 3 minutes. Add the chopped spinach to the top of the turkey mixture. Let that cook, untouched, for a couple minutes. Once the spinach has wilted, stir to combine with the other ingredients. Remove skillet from heat. **If you do not have an oven-safe skillet, you can put the turkey mixture into a 9 inch pie pan. The proceed with the rest of the directions.

Sprinkle shredded cheddar evenly on the top of the turkey mixture. Arrange the sliced tomatoes, if using.

Whisk Bisquick, milk and eggs together until smooth. Pour evenly over the top of the cheese and tomatoes.

Bake, uncovered, for 25 minutes. A knife inserted into the pie should come out clean. Remove from the oven and let sit for 5-7 minutes before serving (if you don't let it cool a bit, the slices won't hold together). Enjoy!!!

The BEST Raw Energy Bites

When I tell you these are the BEST raw energy bites I have ever made, I mean it!!! I make these for myself all the time and I find them to be just delicious and totally satisfying to any sweet cravings I have.  I often eat them post-work out or in the morning if I don't have time for breakfast. I even eat them for dessert. They are great little snacks to have on hand. With the exception of the small amount of chocolate I put in them (and by the way, you can totally omit the chocolate if you want to), their only source of sugar is from the dried dates. The dates give these bites the perfect hint of sweetness. If you want them to be less sweet, add fewer dates. Sweeter? Add a few more dates. Customize them to your tastes. Give these yummy energy bites a try - I know you will enjoy them!!!

1 cup old-fashioned rolled oats
1 cup raw almonds
2 Tbl wheat germ
2 Tbl ground flax seed
10 dried, pitted dates
1 1/2 tsp vanilla extract (I use vanilla paste)
1/4 cup chocolate chips (you can use a high quality dark chocolate here, too - or omit the chocolate)
1/4 cup water

Put the oats, almonds, wheat germ and flax seed into a food processor. Process till the ingredients are completely ground down and combined. Add dates and vanilla; process till combined.

Add the chocolate chips (if using) and the water. Process until everything is combined and the mixture starts to pull to one side in a ball (the chocolate chips may not fully grind down). If it is not holding together enough, add a tsp or two more water. Do not add too much water or the mixture will become super sticky.

Next use a cookie scooper to scoop the mixture into little balls. I like using the cookie scoop so I don't have to touch them and get my hands sticky and messy. Place balls directly into a Tupperware container with a tight fitting lid.  I usually get around 15 energy bites out of each batch. There really isn't much need to get too fussy or precise over these- they are just going to get gobbled up anyway- you don't need to worry about presentation here folks. I keep my energy bites in the refrigerator. These hold together MUCH better when they are chilled.  Store in the fridge for a week. Well, to be honest, I'm not sure how long they would store....mine have never lasted more than a five days - tops! Enjoy!