OMG! This was so amazing and healthy! You also only need 3 ingredients from the store (oranges, a mango and coleslaw mix). I made it and my mom, husband and I ate the whole bowl! Even my 2-year-old daughter loved it! I'm totally going to make this for our next potluck. I made a few changes to the original recipe and I think next time I'm going to add some sort of nuts to add some crunch (cashews maybe?). Either way, it is wonderful.
As far as serving sizes, this made about 4 servings. I would definitely double it if making it for more people.
Amazing Citrus Slaw
1 10 oz. bag of coleslaw mix (shredded cabbage)
1 mango, seeded, peeled, cut into small chunks
1 can of mandarin oranges (with about half of the liquid) **I didn't have oranges, so I used two of my daughter's diced peaches cups including the liquid.
4 Tbsp. light mayo
Salt
Pepper
Mix coleslaw, mango, oranges (or peaches), mango and mayo in a bowl. Season with salt and pepper!
We served this with grilled salmon. Yum!
Done! Easy! Enjoy! :)
Showing posts with label fast. Show all posts
Showing posts with label fast. Show all posts
Friday, September 17, 2010
Wednesday, May 19, 2010
Ground Turkey with Thai Peanut Sauce
This is seriously my favorite recipe ever. We eat it monthly. Its fast, and I never have to buy the ingredients for the sauce. I only have to grab yakisoba noodles, a can of pineapple and some snow peas at the store, and I'm good! It is not the healthiest of my recipes, but it is very filling and by using turkey, it is a little healthier. Here's the recipe, seriously its super good! (I think I say that about all of these recipes!) :D
Ground Turkey with Thai Peanut Sauce:
1 (or 2) packages (or 5 to 6 oz.) of yakisoba noodles (I get the precooked ones in the refrigerated section of Winco, this recipe also works with dried noodles, Chinese egg noodles or even linguine, you just have to precook the noodles before adding them to the pan)
1 1/2 cups snow peas with the tips trimmed
1/2 pound of ground turkey
1 can of pineapple chunks, drained
Sauce:
1/2 cup of chicken broth
4 tablespoons peanut butter
2 tablespoons lime juice
2 tablespoons soy sauc
1/2 teaspoon of crushed red pepper (you can use ground red pepper too)
3 cloves garlic, minced
1. Put ground turkey into a large saucepan over medium-high heat. Cook for a few minutes, then drop heat to medium and add snow peas. Gently saute for a few minutes until tender, then add pineapple and noodles.
2. While the turkey is cooking, take a microwavable cup (you can do this over the stove, but its much faster for me to microwave the sauce) and put chicken broth, peanut butter, lime juice, soy sauce, red pepper and garlic into it and stir. Heat in microwave until peanut butter is melted (about 2-3 minutes) and whisk until everything is combined.
3. Once the sauce is warmed and smooth, add to saucepan and stir with turkey and ingredients until evenly coated. Serve! :D
Ground Turkey with Thai Peanut Sauce:
1 (or 2) packages (or 5 to 6 oz.) of yakisoba noodles (I get the precooked ones in the refrigerated section of Winco, this recipe also works with dried noodles, Chinese egg noodles or even linguine, you just have to precook the noodles before adding them to the pan)
1 1/2 cups snow peas with the tips trimmed
1/2 pound of ground turkey
1 can of pineapple chunks, drained
Sauce:
1/2 cup of chicken broth
4 tablespoons peanut butter
2 tablespoons lime juice
2 tablespoons soy sauc
1/2 teaspoon of crushed red pepper (you can use ground red pepper too)
3 cloves garlic, minced
1. Put ground turkey into a large saucepan over medium-high heat. Cook for a few minutes, then drop heat to medium and add snow peas. Gently saute for a few minutes until tender, then add pineapple and noodles.
2. While the turkey is cooking, take a microwavable cup (you can do this over the stove, but its much faster for me to microwave the sauce) and put chicken broth, peanut butter, lime juice, soy sauce, red pepper and garlic into it and stir. Heat in microwave until peanut butter is melted (about 2-3 minutes) and whisk until everything is combined.
3. Once the sauce is warmed and smooth, add to saucepan and stir with turkey and ingredients until evenly coated. Serve! :D
Friday, May 14, 2010
Spicy Peanut Soup (its wonderful, I promise!)
I've noticed that peanut butter has become a popular ingredient in a lot of recipes, including this recipe. It sounds weird and everyone I tell about it is skeptical, but it is tasty, quick and easy. It is also low-calorie (less than 200 calories a bowl) and low-fat! I serve this with bread or rolls on the side and it is filling enough to be a complete dinner!
Spicy Peanut Soup:
1 teaspoon butter
A couple of stalks (3-5) chopped celery
3 cloves garlic, minced
1/2 big onion, chopped into smallish pieces
1 or 2 chicken breasts, chopped into small pieces
1 tablespoon all-purpose flour
4 cups chicken broth
4 tablespoons whole milk (we always have some in the house, but I'm sure 2% would be ok too!)
2 tablespoons peanut butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1. In a medium soup pot, melt butter. Saute the celery, onions, garlic and chicken pieces until veggies are tender and chicken is cooked.
2. Stir in flour to make a roux, cook for one minute.
3. Add chicken broth, peanut butter, salt, pepper and red pepper flakes. Bring to a low rolling boil and simmer for about 10 minutes. Add 4 tablespoons of whole milk right before you serve it.
Its good. I promise. No, seriously it is. Go ahead, I dare you to try it! :D Please feel free to comment and let me know how it turned out! Enjoy!
Spicy Peanut Soup:
1 teaspoon butter
A couple of stalks (3-5) chopped celery
3 cloves garlic, minced
1/2 big onion, chopped into smallish pieces
1 or 2 chicken breasts, chopped into small pieces
1 tablespoon all-purpose flour
4 cups chicken broth
4 tablespoons whole milk (we always have some in the house, but I'm sure 2% would be ok too!)
2 tablespoons peanut butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1. In a medium soup pot, melt butter. Saute the celery, onions, garlic and chicken pieces until veggies are tender and chicken is cooked.
2. Stir in flour to make a roux, cook for one minute.
3. Add chicken broth, peanut butter, salt, pepper and red pepper flakes. Bring to a low rolling boil and simmer for about 10 minutes. Add 4 tablespoons of whole milk right before you serve it.
Its good. I promise. No, seriously it is. Go ahead, I dare you to try it! :D Please feel free to comment and let me know how it turned out! Enjoy!
Monday, May 10, 2010
Roasted Cauliflower
This is such an amazing side dish if you like cauliflower.
Super simple:
Get a head of raw cauliflower. Chop off the florets and make sure they are fairly separated (you don't want one big clump).
Toss them in a bowl with a little olive oil, salt and pepper.
Roast on a cookie sheet at 400 degrees until crispy/cooked (about 25-30 minutes)!
We've added all sorts of weird seasonings too. Curry powder is good on top of these, as well as grated Parmesan or garlic powder. It is a great snack alternative and a great way to add cauliflower to your diet. It has Vitamin C and folate and is very good for you. Enjoy!
Super simple:
Get a head of raw cauliflower. Chop off the florets and make sure they are fairly separated (you don't want one big clump).
Toss them in a bowl with a little olive oil, salt and pepper.
Roast on a cookie sheet at 400 degrees until crispy/cooked (about 25-30 minutes)!
We've added all sorts of weird seasonings too. Curry powder is good on top of these, as well as grated Parmesan or garlic powder. It is a great snack alternative and a great way to add cauliflower to your diet. It has Vitamin C and folate and is very good for you. Enjoy!
Friday, May 7, 2010
Super Easy Egg Drop Soup
This is one of favorite lunches. I make it at least once a week. It is fast, tasty and has only a few ingredients. You can totally mix and match the veggies. Even just the eggs and thickened broth are tasty. Its definitely a comfort food! It is also only has about 150 calories for a huge bowl. Yum!
Egg Drop Soup:
4 c. chicken broth (I use 4 bouillon cubes and 4 c. water)
1/4 tsp. ground ginger
1 1/2 Tbsp. cornstarch
3 eggs, beaten
Lots of salt and pepper to taste!
There are two ways to do this recipe:
If you do have canned chicken broth:
1. You can put 3/4 c. of the chicken broth in a small bowl with 1 1/2 Tbsp. of cornstarch. Whisk it together. Set aside.
2. Put the remaining broth (3 1/4 c.) into a saucepan on the stove and heat up. Throw in the ground ginger while its heating up.
3. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
4. You can throw in the veggies at this point. Things like mushrooms and green onions get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
5. Bring broth (with eggs and veggies) to boiling again. Slowly pour the broth/cornstarch mixture into the soup. Stir until thickened (a minute or two). Serve! Top with lots of salt and pepper!
If you DON'T have canned chicken broth:
1. Put 4 c. water and 4 chicken bouillon cubes in a saucepan and heat until cubes are dissolved. Add ground ginger.
2. Take a measuring cup and scoop out 3/4 c. of the broth. If you mix the cornstarch into the super hot broth immediately, it will cook into these chewy weird balls. So I put the 3/4 c. broth into the freezer for a few minutes. Once its lukewarm, I pull it out and mix the cornstarch into that broth and then set aside.
3. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
4. You can throw in the veggies at this point. Things like mushrooms and green onions get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
5. Bring broth (with eggs and veggies) to boiling again. Slowly pour the broth/cornstarch mixture into the soup. Stir until thickened (a minute or two). Serve! Top with lots of salt and pepper!
Coming soon...
Turkey with Peanut Sauce
Quick Paella
Spicy Soup
Green Enchiladas
Thai Noodles with Pork and Cabbage
Healthy Lime Chiffon Pie
and more...
Egg Drop Soup:
4 c. chicken broth (I use 4 bouillon cubes and 4 c. water)
1/4 tsp. ground ginger
1 1/2 Tbsp. cornstarch
3 eggs, beaten
Lots of salt and pepper to taste!
There are two ways to do this recipe:
If you do have canned chicken broth:
1. You can put 3/4 c. of the chicken broth in a small bowl with 1 1/2 Tbsp. of cornstarch. Whisk it together. Set aside.
2. Put the remaining broth (3 1/4 c.) into a saucepan on the stove and heat up. Throw in the ground ginger while its heating up.
3. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
4. You can throw in the veggies at this point. Things like mushrooms and green onions get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
5. Bring broth (with eggs and veggies) to boiling again. Slowly pour the broth/cornstarch mixture into the soup. Stir until thickened (a minute or two). Serve! Top with lots of salt and pepper!
If you DON'T have canned chicken broth:
1. Put 4 c. water and 4 chicken bouillon cubes in a saucepan and heat until cubes are dissolved. Add ground ginger.
2. Take a measuring cup and scoop out 3/4 c. of the broth. If you mix the cornstarch into the super hot broth immediately, it will cook into these chewy weird balls. So I put the 3/4 c. broth into the freezer for a few minutes. Once its lukewarm, I pull it out and mix the cornstarch into that broth and then set aside.
3. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
4. You can throw in the veggies at this point. Things like mushrooms and green onions get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
5. Bring broth (with eggs and veggies) to boiling again. Slowly pour the broth/cornstarch mixture into the soup. Stir until thickened (a minute or two). Serve! Top with lots of salt and pepper!
Coming soon...
Turkey with Peanut Sauce
Quick Paella
Spicy Soup
Green Enchiladas
Thai Noodles with Pork and Cabbage
Healthy Lime Chiffon Pie
and more...
Thursday, May 6, 2010
Welcome!/Easy Fruit Dip
Hey everyone! My name's Hilary. I'm a part-time social worker, stay-at-home mom, and an obsessed cook. I've always cooked, but in the last year I've had more free time and have started experimenting in the kitchen. I don't claim to be a great cook - I still struggle to chop onions evenly and I can't mince at all, but I can make food work. I can stare at a bare cupboard and still pull out enough to create a meal for my family. I can take recipes from cookbooks, the internet, friends and make them either healthier, tastier or both!
I will always put the original recipe link if possible and then add the changes I make! My changes and measurements aren't always exact but I'll try to make them easy to follow!
To begin, here's one of the fastest, simplest dessert dips you can make. Super healthy, and everyone loves when I bring this to a party!
Fruit dip:
1 small container low-fat cool whip
1 1/2 pack of sugar-free, fat-free instant vanilla pudding
2 small vanilla yogurts (preferably low-fat to make the dip a little healthier)
Stir together by hand or mixer. Chill for an hour. Serve with any fruit (I like strawberries and apples). Serves about 6-8 people.
Enjoy!
I will always put the original recipe link if possible and then add the changes I make! My changes and measurements aren't always exact but I'll try to make them easy to follow!
To begin, here's one of the fastest, simplest dessert dips you can make. Super healthy, and everyone loves when I bring this to a party!
Fruit dip:
1 small container low-fat cool whip
1 1/2 pack of sugar-free, fat-free instant vanilla pudding
2 small vanilla yogurts (preferably low-fat to make the dip a little healthier)
Stir together by hand or mixer. Chill for an hour. Serve with any fruit (I like strawberries and apples). Serves about 6-8 people.
Enjoy!
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