Chinese Cabbage Salad

Ingredients:

• 1 1/2 tablespoons butter
• 1/3 cup sesame seeds
• 1/3 cup sliced almonds
• 1 package ramon noodles, broken – minus the spice packet
• 1 small head  of cabbage, chopped or sliced fine
• 1 bunch green onions, sliced – green parts only
• 4 tablespoons Splenda
• 1 tablespoon freshly ground black pepper
• 4 tablespoons canola oil or olive oil
• 1 1/2 teaspoons salt – or to taste
• 7 tablespoons rice wine vinegar – original

Method:

1) In a frying pan, over medium heat, melt the butter; saute the sesame seeds, almonds, and broken ramen noodles until golden brown.  Set aside to cool completely.

2) In a large bowl combine the cabbage and green onions.  In a blender or food processor emulsify the Splenda, pepper, oil, salt, and rice wine vinegar until creamy.  

3) Pour over the cabbage and toss.  Add the sesame mixture and toss.  Add more salt to taste, if necessary.  Serve immediately.

This recipe makes 10 servings with 97 calories each.

Red Thai Curry with Cauliflower

Ingredients:

• 1 head cauliflower (6” diameter)
• 1 cup frozen cut green beans
• 1 cup frozen peas
• ½ cup chopped yellow onion
• 2 tablespoons minced ginger
• 2 tablespoons red Thai curry paste
• 1 1/2 cups vegetable broth
• ½ cup coconut milk
• ¼ cup fresh basil, shredded
• Salt to taste (or 1 Tablespoon fish sauce)
• 1 pound extra firm tofu (or cooked shrimp)

Method:

1) Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.
2) In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.
3) Cover and cook on high for 2 1/2 hours.
4) Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.
5) Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

Makes 4 servings with 262 calories (if made with tofu) or 263 (if made with shrimp)

sSushi Bowl

Ingredients:

• ¼ cup dried wakame seaweed
• 2 teaspoons rice vinegar
• 1 teaspoon soy sauce
• Prepared wasabi paste
• ¹/3 cucumber, thinly sliced
• 3 radishes, thinly sliced
• 3 large cooked shrimp
• 4 ounces smoked wild salmon
• ¼ avocado, sliced
• Pickled ginger (gari)
• Sesame seeds to garnish

Method:

1) Place dried wakame in a medium bowl and cover with cold water. Soak 6 minutes; drain well.

2) In a small bowl, prepare dressing: stir together rice vinegar, soy sauce, and ¼ teaspoon of wasabi paste. Adjust amount of wasabi to taste.  Pour dressing over rehydrated seaweed and toss to coat. Place seaweed in serving bowl.

3) Arrange cucumber, radishes, shrimp, salmon and avocado over seaweed. Sprinkle with sesame seeds; serve with pickled ginger, additional soy sauce and wasabi.

This recipe is a single serving of 271 calories.

Teriyaki Mushroom, Spinach, and Chicken Salad

 Ingredients:

• 2  tablespoons  peanut oil, divided
• 8  ounces  skinless, boneless chicken breast, cut into small pieces
• 1/2  teaspoon  black pepper, divided
• 1/4  teaspoon  salt, divided
• 10  cup  sliced shiitake mushroom caps (about 1 pound)
• 2  tablespoons  minced peeled fresh ginger
• 1  tablespoon  minced garlic
• 3  tablespoons  lower-sodium soy sauce
• 3  tablespoons  mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
• 1  teaspoon  rice vinegar
• 8  cups  baby spinach (about 6 ounces)
• 1 3/4  cups  chopped green onions

Preparation:

1)  Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.

2) Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.

Makes 4 servings, each with 205 calories via here and here