Green salad October 25, 2008

I really do mean green salad – all the ingredients are either green or white. The bean sprouts and Chinese cabbage give a bit of an asian feel, so I made a dressing of Dijon mustard and lemon juice… Just to keep you on your toes.

Ingredients:
3 cups spinach, washed and dried
1 green onion, chopped
1/2 cup bean sprouts
1/3 cup pea shoots
1/2 cup suey choy
1/2 pear, finely chopped
1 chicken breast, grilled, chopped
2 tsp Dijon mustard
1 tbsp lemon juice

Method:

1. Spray some cooking spray into a skillet and grill chicken breast until browned on one side. Flip and brown on the other side.

2. While chicken is cooking, chop up and toss all veggies together.

3. Combine mustard and lemon juice.

4. Once chicken is cooked, chop up, add to salad, and drizzle mustard dressing over salad.

5. Rejoice, as your low fat, extremely healthy dinner has been prepared from scratch in under 15 minutes. That’s faster than takeout!

Ghetto Thanksgiving Wraps October 13, 2008

These wraps are not ghetto at all actually. However, I didn’t make or have a thanksgiving dinner this year, so a turkey wrap was the closest I got to the traditional feast of giving thanks. There’s no pie or yams, but it does have sage, an ingredient in many traditional stuffing recipes.

Ingredients:
Wraps
Red pepper, sliced into sticks
Pea shoots (or alfalfa sprouts, but the pea shoots are sooooo good.)
Turkey breast deli meat
Tomato (I used halved heirloom cherry tomatoes – I told you these weren’t ghetto wraps!)
Cheese (chedder, Swiss or even Brie would be good here!)
Sage paprika aioli

1. Mix together 2 tbsp mayo (or miracle whip), 1/2 tsp sage and 1/4 tsp paprika. Add more sage if you want. Set aside.

2. Take your wrap, add turkey, and paint a generous amount of the aioli down the centre. Add the toppings to your liking, and then roll up!

I sort of over filled my wraps, but they were so tasty. The sage was the magic ingredient in this mix.
To make these more healthy, omit the cheese, and use a big piece of romaine instead of the wrap, as I did.

Green Eggs and… Tomato? October 3, 2008

Supplies:
3 eggs
1 tsp pesto
Salt
Pepper
Grated cheese – about 1/4 cup
Tomato, thinly sliced

1. Mix eggs, pesto, salt and pepper.
2. Scramble eggs until cooked.
3. Top scrambled eggs with thin slices of tomato, and grated cheese.
4. Broil until cheese is melted.
5. Serve to your boyfriend, who is confused because the eggs are green.

Creamy Blueberry Breakfast October 3, 2008

Not all my breakfast ideas involve eggs. However, I really like eggs, so I tend to cook them on the weekend. This breakfast was developed because I needed to use up some cottage cheese before I left for the weekend.

Supplies:
3/4 cup fat free cottage cheese
1/3 cup blueberries
1/2 tsp cinnamon
Dash of brown sugar/drizzle of honey

1. Mix first three ingredients together.
2. Sprinkle on brown sugar, or drizzle honey.

Wrap Star – 1 of 3 October 1, 2008

Long time, no post. I have been out of the house, and therefore, not cooking! Well, I’ve been cooking, but I haven’t cooked anything worth posting.

Today I decided to make a quick dinner that involved wraps, as we had some, and they needed to be eaten. Because I hadn’t cooked anything creative for a while, I came up with three new recipes and let Adam, my roommate choose which one he wanted to eat. However, it turns out that I think all of them sound yummy as hell, so I will be doing a three part series on wraps! Today:

Low Fat Tuna Wraps with Zing!

Supplies:
2 cans tuna, drained
1 cup fat free cottage cheese
2 stalks celery, finely chopped
2-3 tbsp Dijon mustard (to your taste)
1/2 cucumber
Romaine lettuce
6 8″ tortilla wraps

Method:

1. Cut up cucumber into matchstick strips, and wash lettuce, cutting out the thick center part of each leaf. Set aside.

2. In a mixing bowl, add tuna, celery, mustard. Drain some of the extra whey from the cottage cheese, discard it, then mix the cheese in too. Add some pepper, and stir until mixed together.

3. Top each tortilla with 1 leaf of lettuce, a good amount of the cucumber, and 2 heaping tablespoons of the tuna cheese mixture. Roll up and enjoy! Adam loved these!

Note: you can make lettuce wraps out of these if you just substitute a large leaf of lettuce for the tortilla. That’s what I did, and that subtracts about 120 calories from each wrap. When you think that a can of tuna only has about 130 total calories, and skim milk cottage cheese has 90 per cup, and the mustard, cucumber and celery are all neglibable, at least in the calorie sense, you realize these wraps are very light on the waistline! Not to mention they’re very high in protein!