I love salads, but I really don’t love all the chopping and prep work. It’s time consuming, and messy, and honestly, I’m just to beat to bother. Somedays, you just really need a no-fuss side salad, and this Thai Ginger Peanut Slaw is one of absolute favorites. First of all, the the convenience of a pre-packaged broccoli slaw mix is such a game changer. It’s great to to have salad base options that is more than just lettuce! Broccoli slaw is packed with vitamins and minerals, and the crunch is just delightful. You simply dump that mix in a bowl, toss in some cilantro, and your good to go. Now, let’s talk about the ridiculously delicious dressing that is going to rock your slaw. It’s comprised of a handful of ingredients that are whisked together in minutes, and will truly take the flavor of your salad to a whole new level. It’s creamy, nutty, salty, tangy, spicy, and a touch sweet. And all your tastebuds will be thoroughly satisfied! Today, I’m sharing just the quick and easy version of this salad, but you can easily add more veggies and some protein if you want to bulk it up some, or serve it as a complete meal. It’s such a fantastic Weight Watchers salad recipe to help keep you in track, without making dishes that are too complicated or bland. I’m telling you, it’s a game changer! Enjoy.
Today’s Honey Soy Chicken Recipe is yet another dish that my whole LOOOOOOOVED. Including me. I love chicken that has incredible flavor, but to achieve that, it usually requires a long marinade time. During the week, when I’m super busy, I often have to come up with a meal on the fly, and typically don’t have time to wait for a marinade. So when I forget/don’t have time to marinade, I rely on this Honey Soy Chicken dish to deliver a tender and juicy chicken, with knockout flavor. The sauce has all the sweet, salty, and tangy flavors combined to make for one seriously mouthwatering chicken recipe. Serve the chicken (and the remaining sauce from the pan!) over steamed brown rice and veggies for a complete meal.
I love pasta. It’s one of my many weaknesses. I think I enjoy it so much because it’s something that I can do quickly, it tastes great and I’ve found some really good gluten free noodles that taste wonderful. I love to make garlic noodles. I used to just do noodles with my favorite seasonings. I’ve been adding a variety of vegetables. With the fresh garden vegetables right now, this is just perfect to add your favorite vegetables to whip up a quick and easy pasta dish. I like my noodles with just a little bit of spice, so I use sweet chili sauce. However, if you like a little more spice, use Sriracha instead of sweet chili sauce. [Read more…]
In college, Chinese takeout used to be a staple of mine. But now that I eat lighter and smarter, creating healthier versions of my favorite Chinese fast foods became a top priority.
Chicken and Broccoli Stir Fry was a meal I used to eat a lot, because I assumed it was one of the “healthier” choices, having chicken and broccoli in it. Little did I know. But now I can make my own light and healthy Chicken Broccoli Stir Fry for a lot less Points and with minimal effort. This stir fry tastes authentically delicious….even my kids gobbled it up! And at just 6 Smart Points per serving, I’m able to enjoy one of my favorite Chinese foods without ruining my day.
I’m not a huge fan of shrimp, but I do try to cook it every once in a while. As usual, I fell back on an Asian inspired shrimp stir fry. I’m someone who thinks you really can’t go wrong with stir fry veggies and some really delicious Asian seasonings. This one really exceeded my expectations. For me, the sweet chili sauce was what made this a little different than my normal stir fry. For my normal stir fry I use soy sauce, sesame oil and rice vinegar. I didn’t want to add the really rich and dark flavor of the hoisin, but the sweet chili sauce added a really delicious flavor without overpowering the flavor of the whole dish. I’m not a fan of spicy foods, but the sweet chili sauce adds just a little bit of spice to really bring the whole dish alive. The shrimp is light and a great source of healthy, omega fatty acids. Shrimp is also a great source of lean protein, and the crisp-tender vegetables are a perfect complement to the succulent shrimp.
Asian noodles are one of my favorite ways to whip together a quick lunch for myself when there aren’t any leftovers. I love the flavors of the soy sauce, chili sauce and sesame oil combined with the rich and spicy garlic. My favorite part of these noodles is how easy they are to put together. I used buckwheat noodles in this recipe, but you can use any type of noodle you want. I will frequently use a gluten free spaghetti noodle, because it’s what I have on hand. Add more of your favorite vegetables and even toss in some leftover chicken breast to add more protein to the dish. The dark noodles, bright and cute pepper rings and tender zucchini noodles are perfectly seasoned. It’s a delicious meal that’s ready in no time!
Salmon is one of my favorite meats. I really enjoy the flavor of salmon. It’s not as fishy as some types of fish and has a strong flavor that can be easily balanced with really delicious sauces. I like to serve my salmon with lemon, onions and dill or with a citrus salsa, but I thought I’d do something different. I didn’t want to just season the salmon with soy sauce, so I found a delicious glaze with orange juice and rice wine. Both the orange juice and rice wine helped to lighten the very strong flavor of the soy sauce. It was simple to make but really delicious. I decided to broil the salmon, since that was simple and quick. If you’re so inclined, you can make a second batch of sauce while the salmon is cooking to serve with the salmon. It’s delicious served with steamed rice, steamed or stir fried veggies and marinated cucumbers. [Read more…]
Lately, I’ve been a bit behind with my meal planning and food organizing. Things have been really chaotic for my family these last few months, and sometimes, life just gets in the way. Unfortunately, this had let to a lot of eating out, less cooking at home, and poor food choices. However, during this tumultuous time, the few times that I have managed to cook a healthy meal, I’ve been lucky enough to have a few quick and easy recipes up my sleeve to rely on. Meals that I can prepare on the fly and require just a handful of ingredients. This Honey Soy Chicken Drumsticks is a hit with the family EVERY TIME. I’m not kidding! It’s incredibly flavorful and tender, and really helps to satisfy everyone’s sweet and salty cravings. Serve over a bed of fluffy, steamed brown rice and with a side of roasted veggies, and you’ve got a delicious meal in a pinch. Enjoy!
A few years ago, my aunt sent me a steamer basket. It’s a beautiful wooden steamer basket with several layers, so you can steam veggies, leftover rice and meat all at once. I decided it was finally time to break it out to try these steamed chicken buns. These delicious little buns are very similar to pot stickers, but the outside is slightly different. Pot stickers are usually made with wonton wrappers, but these buns are made with a homemade yeast dough. I wanted to make these a little healthier than the original recipe, so I used half whole wheat flour. I’ll admit, since this is a yeast dough, it’s a little more involved than I would typically do for an appetizer type recipe, but it was definitely worth it. The outside is tender and savory, and the filling is delicious. For the filling, I started with ginger and ground chicken (or turkey). Add the bamboo shoots and shallots adds to the savory flavor for the filling. Then the filling is rounded out with the delicious seasonings that make the whole bun just delicious. While these are supposed to be an appetizer, if you’ve got a little extra time to make the dough, these are delicious for appetizers or even for a main dish. Serve them with some steamed, fresh or stir fried vegetables to make this a complete meal. You can also make a little extra of the seasoning sauce to use it for a dipping sauce. These are absolutely delicious – well worth waiting for the dough to rise! [Read more…]
This Miso Ginger Salmon is one of my most favorite dishes at a local Japanese restaurant. It’s the perfect blend of salty and tangy, and works like a dream with the slightly sweet and smoky salmon. Ideally, I’d cook this on a grill, but when I’m too busy (or lazy) to head out to my grill, a simple broiling in the oven works fantastically! I love giving the fish a nice charred edge, and marinating the salmon before hand really helps give it excellent flavor. Serve over steamed rice alongside some roasted vegetables or your favorite Asian-style salad.
There are two things about this recipe that I love – salad and Asian. This salad is filled with Asian flavors, from the garlic and sesame dressing to the seasoned tofu. Tofu was an acquired taste for me. Growing up, my mom would make it, but I wasn’t a huge fan of the texture, so it took a long time before I tried it again and realized that I actually like it. The key to really tasty tofu is to make sure it’s seasoned well. Typically, you can’t stir it much, or it will disintegrate, so just simmer it for a while (15 – 25 minutes) in some seasoned broth and you’ll have a seriously tasty meal when you’re done. It’s something you can add to Oriental soups (like a chicken noodle), Asian noodles (even just spaghetti with a peanut dressing and tofu) or serve it on top of rice. I used what I had on hand for vegetables, but feel free to change up the veggies to suit your personal tastes. I like to salad the best when the tofu is still warm, but not hot (or cold). I think it has the best flavor. It’s a simple salad that doesn’t take long to make, but it’s delicious and packed with fiber.
One of my guilty pleasures is Panda Express. I love their fried rice and orange chicken. Thankfully, we don’t have a Panda Express in town, so it’s just a guilty pleasure when we go on a long road trip and find one along the way. However, fried rice is something that I really enjoy. I’ve made some really delicious pineapple fried rice (the key to that is that you really do need to add fresh pineapple right at the end), but I thought I’d give chicken fried rice a try this time. Leftover chicken is a staple in our house, since I use it in so many recipes (it’s so easy, healthy and delicious), so I used that and some leftover rice to begin my fried rice. The key to fried rice is that your rice should be cold. I try to plan rice for a side dish with a meal the day or two before and make the extra I need then. Just stick it in the fridge and it’s ready to go when I need to make fried rice. One of the great things with fried rice is that you can make it any way you like. Add all the veggies your heart desires, or substitute the chicken with tofu to make it unique to you. A word of advice with peas in fried rice – use edamame (soy beans) instead of regular sweet peas. While the sweet peas are more traditional, they do tend to turn funny colors if you overcook them. The edamame don’t lose their color and really add a beautiful look to your fried rice.