Sometimes we get to a point where we need to realize we are eating TOO MUCH. It's true. It just is. So you have to stop and think, wait a second, let's scale this back some. What do I really need to eat to survive? I could skip a meal I'm sure. But instead of skipping, how about making a small meal that is light, and still full of flavor?? Like this:
Potsticker Asian Noodle Soup (loooook, even the photo is little. Enjoy!)
3 cups shiratake noodles, drained and rinsed see example
2 cups shredded Napa cabbage
1/4 cup radish sticks
1/4 cup shredded carrot
1/2 cup chopped scallions
1/2 cup chopped cilantro
6 lime wedges
For the meatballs:
Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite-sized meatballs and place on a baking sheet. Bake at 375 degrees (F) for 12 minutes or until cooked through.
For the broth:
In a medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook for about 1 minute or until fragrant and sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 minutes. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving.
To assemble the soup:
Place about 1/2 cup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, carrot, scallions, and cilantro. Ladle about 1 cup of very HOT broth into the bowl. Wait about 2 minutes for the ingredients to heat through, squeeze a lime wedge over it and serve.
I’m giving you the nutrition info broken down by components in case you want to customize this recipe further.
Approximate nutrition information:
4 meatballs: 203 calories, 15g fat, 1g net carbs, 16g protein
1 cup broth: 23 calories, 1g fat, 1.5g net carbs, 1g protein
Noodles and veg as written above: 15 calories, 0g fat, 2g net carbs, 0g protein
Recipe as written totals: 241 calories, 16g fat, 4.5g net carbs, 17g protein
Serving Size:4 meatballs, 1 cup broth, 1/2 cup noodles, assorte
In honor of being sponsored this week by IDEAL IMAGE, let's help our image become more ideal by eating clean! Summer IS coming, and that bathing suit is waiting for you, so let's get some ideas that will make it easier than ever to eat cleaner, leaner, and tasty too!! Check out this good, clean ranch dip:
Let's make some chocolate chip cookies. Want to? Yeah? All right!!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Sometimes I make food and wave it around out the door in hopes my son, who is off with friends all weekend long, will smell it and come home. This is such a type of food. He would love these, so I will make them to lure him home. haha!! This trick never works. But I do try. I am glad, however, that he has good friends and an active social life with them. But still, I'm not making this crazily delicious but fattening things for myself!! Son! Come home! Look what I have!!! sigh....
RASPBERRY CREAM CHEESE DANISHES:
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls SAVE $
1/3 cup cream cheese spread (from 8-oz container)
3 tablespoons powdered sugar
8 teaspoons seedless raspberry jam
1/4 cup sliced almonds
1/2 cup powdered sugar
2 to 3 teaspoons milk
1. Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
2. In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.
3. Sprinkle with almonds. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.
4. In small bowl, mix 1/2 cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.
cremini \ mini bella mushrooms (clean and chop roughly) – 4 oz
dry herbes de Provence – 1 teaspoon
dry white wine – 2 tablespoons
light cream cheese – 1\2 cup
salt – 1\2 teaspoon and black pepper – 1\2 teaspoon
Mozzarella or Provolone cheese (shred it) – 1\3 cup
Your oven is preheated to 425 degrees. Roll out your pastry to make it suitable to a small pan of any form, or put it free-form on baking sheet. Put the pan in the fridge for the time of the filling preparing.
Cook all of the ingredients over medium heat until the bacon is done and the mushrooms have released their liquids. Add the wine and go on cooking until the liquid is nearly evaporated. Take away from heat and add the cream cheese stirring in until smooth, put the salt and pepper. Add and stir in the shredded cheese and then take the tart pastry out of the fridge and put a spoon of the filling into it.
Time of baking - 20 minutes or until the puff pastry is golden brown.
Infused water. Because plain water is sometimes boring, and because cucumber, pineapple, strawberries, limes, and other good fruits impart a bit of vitamin and taste to it. Also it's a simple thing to keep in the fridge in a big pitcher. :)