Chinese Chicken and Cabbage Salad

Here is another great light flavorful salad from Weight Watchers.

Chinese Chicken and Cabbage Salad
Weight Watchers

3 (5 ounce) skinless boneless chicken breast halves
1 cup reduced-sodium chicken broth
1 cup water
1 star anise
5 whole black peppercorns
1 quarter-size slice fresh ginger
3 tbsp fresh lime juice
2 tbsp rice vinegar
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp sugar
2 tsp minced peeled fresh ginger
1 medium head (about 1 pound) Napa cabbage, very thinly sliced
1/3 onion, very thinly sliced
1 bell pepper, seeded and thinly sliced

Combine the chicken, broth, water, star anise, peppercorns, and ginger slice in a medium saucepan.
Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through-about 7 minutes.
Remove from heat and let stand, covered for 7 more minutes.
Drain the chicken, reserving the liquid for another use.
When the chicken is cool enough to handle, shred into bite-sized strips.
Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
Add cabbage, onion, and bell pepper and toss.
Add the chicken and toss again.
Serve immediately, or cover and chill for up to 2 hours ahead.

Per serving (2 cups)=3 points

Thai Shrimp on Baby Greens

This is a light and flavorful salad from Weight Watchers. It was quick to put together and filling.

Thai Shrimp on Baby Greens
Weight Watchers

1/3 cup fresh lime juice
1/2 tsp salt
1 lb medium-size shrimp, cooked and shelled
2 cucumbers, peeled, quartered lengthwise, seeded, and sliced
1/2 cup chopped scallions
1 red bell pepper, seeded and cut into thin strips
3 tbsp dry-roasted peanuts
1/4 cup light coconut milk
1/4 cup nonfat yogurt
1/4 tsp crushed red pepper flakes
1/4 cup chopped fresh cilantro
3 cups baby salad greens

Per serving (2 cups)=4 points

Combine lime juice, salt, and shrimp in a zip-close plastic bag.
Squeeze out the air and seal the bag.
Turn to coat the shrimp.
Refrigerate for 30 minutes.
Place the cucumber slices in a sieve to drain for 15 minutes.
Combine the shrimp, drained cucumbers, scallion, bell pepper, and peanuts in a large bowl.
Combine the coconut milk, yogurt, and crushed red pepper flakes in another bowl.
Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss.
Serve the shrimp salad over the baby greens.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

This is a quick salad that combines many ingredients that I like in a salad. It contains fruit, bacon, cheese, and nuts.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

1 bag mixed greens
3 slices turkey bacon
1/2 cup dried cranberries
4 oz goat cheese
1/2 cup diced walnuts

I served this salad with a light balsamic dressing.

Cook bacon according to package directions (I microwaved the bacon for 2 minutes and 30 seconds).
Drain any grease from bacon and dice into small pieces.
Add the greens, bacon, cranberries, crumbled goat cheese, and walnuts to a large bowl.
Drizzle salad with balsamic dressing.

New Year's-Reuben Loaf and Salad with Lemon Poppy Seed Dressing

We had a few friends over for New Year's Eve. It started out as a disaster when the garbage disposal broke and we had water leaking all over the kitchen, I burned my fingertips getting something from the oven, and the smoke alarm went off. It was a good thing we had lots of good food, friends, and drinks to make the evening enjoyable. The next recipes are from Adam and Jessica who brought these great dishes to our party.

Reuben Loaf
from Adam and Jessica

( 60 minute meal in a loaf ) Makes 1 Loaf

4 cups all-purpose flour ( I use bread flour )
2 tablespoons sugar
1/2 teaspoon salt
2 packages fleishmann's rapid rise yeast
1 1/4 cup water
2 tablespoons margarine
3 packages lean cooked beef ( corned ) I use Budding Brand Beef packs
12oz. sliced swiss cheese
1-1/2 Cup sauerkraut, well drained
1/4 cup thousand island dressing
1 egg white , beaten (for brushing top before baking)
1 tablespoon caraway seed

Set aside 1 cup flour, mix remaining flour, sugar, salt and yeast well. Heat water and margarine to 125 to 130 degrees F: stir into flour mixture. Mix in enough reserved flour to make a soft dough. ( I mix by Hand ). Knead 4 minutes.

On a greased baking sheet, roll dough to 14x12 inches. Spread thousand island dressing in the center third area of the dough. Layer beef, cheese, sauerkraut on top of dressing area. Make diagonal cuts from filling to dough edges @ inch intervals along sides of filling. Bring strips from opposite sides of filling across the top of the loaf together: twist and place ends at an angle across filling cover

Place large shallow pan on counter: half fill with boiling water. place baking sheet over pan: Let dough rise 15 minutes.

Brush loaf with beaten egg white. Sprinkle with caraway seeds. Bake at 375 degrees F for 25 minutes. Serve warm. Refrigerate leftovers; reheat to serve.


Salad with Lemon Poppy seed Dressing
by Adam and Jessica

field greens
strawberries
raspberries
blackberries
honey pecans

1 cup olive oil
1/4 cup red wine vinegar
1/3 cup honey
2 Tbs Mustard or Dijon
1 Tbs Chopped Onions
1/2 Lemon Squeezed
3 Tbs Poppy Seeds
Salt and Pepper


In a blender, pour the Red wine vinegar, honey, Dijon, onions, lemon juice and blend. Then add olive oil and blending a little at a time until it is emulsified. Add poppy seeds and blend one more time.

Taste and season with more lemon or honey or poppy seeds if needed, and refrigerate.

I usually make a double batch for a large salad serving more than 5-6 people.

A Great Bottle of Wine leads to Surf and Turf Night

A few years ago we purchased a 2002 Domaine Drouhin Pinot Noir from the Willamette Valley in Oregon. 2002 was considered to be one of the all time greatest vintages of Pinot in Oregon. We had been wanting to open this bottle on a special occasion, but it hasn't happened. We looked at some wine vintage charts, and people were saying that the time to drink this wine is now. We were not going to let this bottle sit, so we said any day we opened the bottle it would be a special occasion!!! I suggested filet to my husband and he said "Why don't you just get a couple lobster tails too?" I didn't argue. We had a great lobster tail with garlic butter, Gorgonzola topped filet, baked potatoes, bread, and a fall inspired spinach salad. The wine did not disappoint. It was well worth the wait. It was very balanced, with a nice smooth finish with a hint of tannins.

Fall Inspired Spinach Salad

1 bag washed baby spinach

3 pieces turkey bacon, cooked and chopped

1/2 honeycrisp apple, diced

walnuts, chopped

Gorgonzola cheese

raspberry vinaigrette, purchased

Mix spinach, bacon, apple, walnuts, and cheese in bowl.

Drizzle with vinaigrette.

Lobster Tails with Garlic Butter

2 9oz lobster tails, frozen

3 cloves garlic

1 stick butter

Place frozen lobster tails in cold water and soak for 1 hour to thaw.

Change the water every 20 minutes.

With kitchen shears, cut a large V shape (with the point on the end of the fin) and remove to expose the lobster meat.

Spread the tail open.

Place tails on a broiler pan.

Broil shell side down for 3 minutes.

Flip tails over and broil for 7 more minutes.

Melt butter in small saucepan with 3 cloves of smashed garlic.

Heat until butter melted and the garlic is fragrant.

Remove the garlic, and place the butter in a lobster butter warmed set and drizzle some on the tails.

Light the tea light candle to keep the butter warm.

Grilled Filet Mignon topped with Gorgonzola Cheese

2 10 oz filet mignon steaks

salt, pepper

Gorgonzola cheese

Preheat grill to high heat.

Sprinkle both side of the steaks with salt and pepper.

Sear the steaks for about 5 minutes per side.

Sprinkle the cheese on steaks and place in the oven on broil to melt the cheese for about 1-2 minutes.

Green Papaya Salad

Green Papaya Salad
Here is another dish from my cooking class in Thailand.
The proportions differ greatly around Thailand, and may be altered to the taste. Its very hard to estimate how much of the ingredients to be used (more or less chili, sweetness of the papaya, etc).

finely chopped red chilies (about 1 small chili)
minced garlic (about 1 clove)
long beans ( a small handful of green beans may be used)
roasted peanuts-small handful
1 plum tomato
1 lime
2 tbsp soy sauce
1/2 tbsp sugar
shredded green papaya (about 1/2 of a papaya)
shredded carrot (about 1/2 cup)

To make the sauce mix together some finely chopped chilies, garlic, long beans, peanuts, and tomato. Traditionally a mortar and pestle is used to really crush and mix all of the ingredients together. Add juice of half a lime. Mix well. Add soy sauce and sugar. Then add papaya and carrot, and mix well.

Caprese Salad and Summer Shrimp Pasta

I still have plenty of nice tomatoes to use up, so I created this meal to use some of the ingredients that I had purchased for other meals this week.

Caprese Salad

2 beefsteak tomatoes (sliced)

4 slices of fresh buffalo mozzarella cheese

8 fresh basil leaves

extra virgin olive oil

salt and pepper

Layer tomato, mozzarella, then basil and repeat until finished. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper.

This was SO GOOD! My husband kept looking at mine, to see if I was going to finish what I had!!!

Summer Shrimp Pasta

1 lb peeled, deveined shrimp

4 slices lemon

3 cloves of garlic

3 tsp extra virgin olive oil

1/2 tsp crushed red pepper flakes

salt pepper

1 lb spaghetti

2 tsp butter

2 roma tomatoes

handful of fresh basil leaves

grated Parmesan cheese

Marinade shrimp with lemon, 1 tsp olive oil, and 3 minced cloves of garlic for 30 minutes. Cook spaghetti according to package directions. Meanwhile saute shrimp mixture over medium heat with 2 tsp olive oil, 2 tsp butter, and red pepper flakes for approx 5 min (depends on the size of shrimp). Just until the shrimp turn pink. Dice the tomatoes and add to shrimp. Also add basil leaves (you can tear the leaves or julienne them). Grate 1/2 cup cheese and add to the mixture. Combine shrimp, tomato mixture and toss with pasta.