California Slaw

1 lb slaw mix
8 green onions chopped
8 tablespoons slivered almonds
8 tablespoons sesame seeds
2 packages Ramen noodles, uncooked, no seasoning mix needed

Mix slaw and onions in a large bowl.  Crumble ramen noodles onto a baking sheet, mix almonds and sesame seeds and toast in 350 degree oven for 10-15 minutes, lightly brown.  Set aside.

Mix
4 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
6 tablespoons rice wine vinegar
1 cup olive oil

Add slaw mixture and toss with toasted mixture


I got thi recipe from my mom.  I do not like mayonnaise so it is a great mayo free slaw.  Good side dish for a cookout.

Megan-4/5
Jesse-3.5/5

Chicken Noodle Bowl

• 4 ounces uncooked linguine
• 2 teaspoons canola oil, divided
• 2 skinless, boneless chicken thighs
• 1 cup chopped onion
• 2 tablespoons minced peeled fresh ginger, divided
• 2 tablespoons minced garlic, divided
• 1/4 teaspoon crushed red pepper
• 3 1/4 cups unsalted chicken stock
• 1 3/4 cups water
• 2 teaspoons dark sesame oil
• 1 1/4 cups sliced mushrooms
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon sugar
• 3/4 cup sugar snap peas, cut diagonally into 1-inch pieces (about 4 ounces)
• 6 green onions, cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
2. 2. Heat a large saucepan over medium heat. Add 1 teaspoon canola oil; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Let stand 5 minutes. Shred.
3. 3. Return pan to medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add onion, 1 tablespoon ginger, 1 tablespoon garlic, and red pepper; cook 4 minutes. Add stock and 1 3/4 cups water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 minutes. Pour stock mixture through a sieve over a bowl; discard solids. Return stock mixture to pan; keep warm.
4. 4. Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add mushrooms; cook 6 minutes. Add 1 tablespoon ginger and 1 tablespoon garlic; cook 1 minute, stirring constantly. Add mushroom mixture, chicken, soy sauce, and sugar to stock mixture; bring to a simmer.
5. 5. Stir in sugar snap peas; cook 1 minute. Remove from heat; stir in green onions and salt. Divide pasta evenly among 4 bowls; ladle stock mixture over pasta.

I got this recipe from Cooking Light magazine.  I used chicken breast instead of thigh.   If you like ordering soup at Asian restaurants then this soup is for you.

Megan-3.5/5

Jesse-3.5/5  

Berry-Peach Cobbler with Sugared Almonds

• Filling:
• 3 (6-ounce) packages fresh blueberries 
• 3 (5.6-ounce) packages fresh blackberries
• 3 medium peaches, peeled and sliced 
• Cooking spray
• 2/3 cup granulated sugar 
• 2 1/2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon salt 
• Topping:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar 
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces 
• 1/2 cup half-and-half
• 1/3 cup sliced almonds
• 3 tablespoons turbinado sugar
• 1 tablespoon egg white 
• Remaining ingredient:
• 4 cups vanilla fat-free ice cream 

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
3. 3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

I got this recipe from Cooking Light magazine.  It is a good summer recipe when peaches and berries are in season.  I use normal ice cream not fat free.  Depending on how sweet your fruit is you may want to add a bit of extra sugar.

Megan-3.5/5

Jesse-3.5/5

Spring Vegetable Penne with Lemon-Cream Sauce

• 1 tablespoon extra-virgin olive oil
• 3/4 cup chopped Vidalia or other sweet onion
• 1 (4-ounce) package presliced mushrooms
• 1 teaspoon chopped fresh thyme
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour 
• 1/2 cup fat-free, lower-sodium chicken broth 
• 1/2 cup half-and-half
• 3/4 cup frozen green peas
• 3 tablespoons shaved Parmesan cheese, divided
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces uncooked penne
• 1 pound (1-inch) diagonally cut asparagus

Preparation

1. 1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.
2. 2. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

I got this recipe from Cooking Light magazine.  It was an alright dish.  It is a good recipe for another way to use asparagus.  

Megan-3/5

Jesse-2.5/5

Bruschetta

1 french baguette
2-3 medium tomatoes
handful of fresh basil
1/4 balsamic vinegar
3-4 tablespoons olive oil (plus extra for toasting)
1 garlic clove minced
fresh mozzarella sliced thinly

Slice bread about 1/4 inch thick pieces, lightly brush with oil oil on both sides.  Broil until brown on both sides.  Cool and store in bag until serving.  Combine tomatoes (diced) basil (finely chopped) garlic (minced) olive oil and balsamic vinegar.  let marinade 1-3 hours or longer.  Do NOT refrigerate.  Just before serving place slice of fresh mozzarella on toasted bread add teaspoon of marinade.

I got this recipe from my mom.  It is a great recipe for a part or if you are having company over.  Jesse is particular about his Italian dishes and he really likes this one.

Megan-4.5/5
Jesse-4/5  

Spicy Asian Marinated Flank Steak

• 2 tablespoons less-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon curry powder
• 1 teaspoon ground red pepper
• 2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon dark sesame oil
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 garlic cloves, minced
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1/4 teaspoon salt

Preparation

1. 1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. 2. Prepare grill to medium-high heat.
3. 3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

I got this recipe from Cooking Light Magazine.  I is a good marinade but there are some other marinades that I like better and I found myself comparing this one to them so is why I scored it a 3.  

Megan-3/5

Jesse-4/5

Sesame Chicken With Snow Peas

Ingredients
5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds
Directions
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.

Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

I got this recipe from Food Network Magazine.  This is a pretty good recipe if you are craving Chinese takeout but would like a healthier version.