Get out the Chopsticks!

We love to have a big bowl of cold Asian Salad for dinner.  The ingredients vary from time to time, depending on what is in the fridge, but part of the enjoyment is seeing what combinations we can come up with.  This is more of a method than an actual recipe.

For 2 servings, I use about 4 cups of raw, chopped and shredded vegetables, 4 ounces of protein, about 2 cups of cooked noodles, and 1/2 cup of  Hoisin Sauce Salad Dressing.

Sometimes I sprinkle a few nuts on the top... cashews, peanuts, or even slivered almonds work very nicely and add flavor and even more crunch.

I like to have a variety of colors and textures so I use such things as shredded cabbage, colorful bell peppers, onions, carrots, zucchini, snow peas, broccoli, celery, water chestnuts... anything that is crunchy and colorful.  I usually chop some and shred some.

For the protein, I normally use pork, or chicken, or prawns, but chunks of tofu or shelled edamame would be nice, if you don't want meat.  The Kirkland canned chicken works very well in this dish, and thawed, frozen prawns, leftover pork tenderloin, or even roast beef are very handy and delicious, too.

I think that the best noodle shape for this dish is long and thin, such as spaghettini, baked ramen, soba noodles, or even rice noodles.   The Captain likes it broken up a bit so the pieces aren't too long to pick up with chop sticks.

This Hoisin Sauce Salad Dressing Recipe makes about 1/2 cup, and is just the right amount to cover 2 large dinner salads.  It was given to me by a Weight Watchers buddy some time ago, and we enjoy it often.

Hoisin Sauce Salad Dressing
For 2 servings

• 3 Tbs hoisin sauce
• 3 Tbs rice vinegar
• 2 tsp sesame oil
• 1 tsp honey or sugar
• 1 tsp soy sauce
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced 

1. Mix all ingredients in small bowl and set aside.

Per serving.

Weight Watchers P+ = 2.
Calories 80; Protein 1g; Carbohydrate 18g; Fat g; Fibre g.

Todaty, for 2 dinner salads, I used the following ingredients:

• 2 bunches baby bok choy, roughly sliced
• 1 medium green bell pepper, chopped
• 1 large carrot, shredded
• 1/2 cup onion, chopped
• 10 snow peas, cut into 1-inch lengths
• 1/2 small green zucchini, chopped
• 8 ounces cooked chicken breast, chopped roughly
• 2 cups cooked ramen-style noodles
• 1/2 cup Hoisin Sauce Salad Dressing

1. Place all the vegetables, noodles and chicken in a large bowl.  Stir to blend.
2. Pour the dressing over the top and blend well.
3. Divide and serve in 2 bowls or on large plates. 

Don't forget the chopsticks.

The Weight Watchers P+ value of your dinner is going to depend on the protein and noodles you choose.  I estimate it will be about 10 P+, including the dressing.

I used to peel and chop ginger root before The Captain found this tiny grater.  It does a great job and fits nicely into a drawer.

The veggies are mixed.

 All ready to go.  Where are those chopsticks?

Printable Recipe/Dressing Only

Nutritious and Delicious Quinoa Salad

I put together this salad today because I was quite hungry and wanted something filling.  It is a meal unto itself and has very good nutritional value... quinoa is a complete protein; the almonds are a good source of calcium and healthy fats, the fruit offers lots of vitamins and fibre, and it is all just plain delicious.  I served it with fat free raspberry vinaigrette drizzled over the top.

This is really just an idea... feel free to use you own favorite fruit and nuts.

Quinoa Fruit and Nut Salad
Makes 2 servings

• 1/2 cup quinoa
• 1 apple, cored and chopped
• 1 cup canned peaches, drained anc cut into chunks
• 1/2 ounce slivered almonds
• 1/4 cup dried cranberries
• dash of cinnamon

1. Place 1/2 cup quinoa and 1 cup water in saucepan.  Bring to boil then reduce and simmer for 15 minutes.  Turn off heat and leave for 5 minutes longer. 
2. Remove the cooked quinoa from the pan and place in bowl.
3. Add the chopped apple and peach chunks.  Mix gently to blend.
4. Divide between 2 bowls.  Add half the almonds and half the cranberries and a dash of cinnamon to each bowl.
5. Top with your favorite 'sweetish' dressing if you want, or eat just as is.

Each serving is about 1-3/4 to 2 cups.
Per serving, approximately without dressing.
Weight Watchers P+ = 9.
Calories 339; Protein 7; Carbohydrate 64g; Fat 7g; Fibre 8g

Printable Recipe

An Old Childhood Favorite

The Captain and I both recall this dish from our childhoods... and our Mothers made it in a very similar fashion - mine used canned peas and his used frozen.

I have decreased the amount of butter that they used, I am sure, but it remains comfort food just the same, and we like to have it from time to time, especially on a rainy day.

Creamed Salmon on Toast
Makes 2 servings

• 2 tsp butter
• 2 Tbs white flour
• 1 cup fat free milk
• 1/4 cup chopped onion
• 1 can (213g) salmon, drained
• 1 cup peas (frozen or canned, drained)
• salt and pepper, to taste
• 4 slices bread of choice, toasted

1. Place drained salmon in a bowl and mash bones into the meat, and set aside. You can either discard the skin or mix it in as well.
2. Melt butter in saucepan over medium heat.
3. Add onions and saute til transparent.
4. Add flour and whisk until paste is formed.
5. Pour milk slowly into the paste, stirring continually until a white sauce is formed.
6. Add salmon and peas, and stir gently.
7. Season with salt and pepper.
8. Meanwhile, toast 4 slices of bread and place on 2 plates or in shallow serving bowls.
9. Remove salmon mixture from heat and ladle over toast.

Per serving, not including bread.
Weight Watchers P+ = 7.
Calories 286; Protein 23g; Carbohydrate 22g; Fat 11g; Fibre 3g

After mixing in the flour to form a paste.

Add the salmon and peas to the white sauce.

A generous portion, and so creamy and tasty.

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