Asian Slaw

I found this recipe in the Parade section of my Sunday newspaper. It was simple, delicious, healthy and pretty. I thought it was even better the next day.

Asian Slaw

Ingredients:

4 cups shredded cabbage

1 cup shredded carrots

1 small onion, finely chopped

Pinch of salt and pepper

1½ Tbsp seasoned rice vinegar

1⁄3 cup fat-free mayonnaise

1¼ tsp Asian sesame oil

½ tsp sriracha (see below)

¼ tsp sugar

1 Tbsp sesame seeds or chopped peanuts (optional)

1. Toss cabbage, carrots, onion, and salt in a bowl. Season with pepper.

2. Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste; add pinch of salt if needed.

3. Pour dressing over shredded vegetables and toss to combine. Serve slaw immediately or chill for a few hours, tossing again before serving. Finish with a shower of sesame seeds or some chopped peanuts, if desired.

Serves: 4

Per serving: 70 calories, 8g carbs, 1g protein, 3g fat, 360mg sodium, 2g fiber, no cholesterol

Thanks to Parade for the great recipe.

We served ours as a side to grilled Asian chicken kebabs with red peppers. My husband used Hoisin sauce to brush them with before grilling.















I must have been too hungry after we grilled them, because the only photo I took was before they went on the grill!

Homemade Strawberry Sauce

Making homemade strawberry sauce is simple. I like making my own because it's so simple and I can experiment.

Start with a few cups of strawberries--or any berries for that matter--in a saucepan.

Add a half-cup of granulated sugar, two tablespoons of water and a teaspoon of real vanilla extract.

Stir until combined. Heat over medium burner until boiling. Reduce heat and simmer--stirring occasionally, until berries have broken down and sauce has thickened.

You can serve this hot or put it in a container in the refrigerator to chill. I really like it hot over angel food cake with whipped topping. Enjoy!

Simple Brussels Sprouts

Brussels sprouts are a misunderstood vegetable. To many, their name evokes thoughts of strong-smelling, mushy, over-cooked little veggies their mother (overcooked) and fed to them as a child.

If it's been a while since you've met a Brussels sprout, I challenge you to do so with the following recipe. Easy, delicious and quick, this recipe will change the way you think about these tiny, green friends.

If that isn't enough convincing, Brussels sprouts are also a great source of nutrition. Check out these stats from fruitsandveggiesmorematters.org. Nutrition benefits: Low fat; saturated fat free; very low sodium; cholesterol free; low calorie; good source of dietary fiber; high in vitamin C; good source of folate.

Simple Sauteed Brussels Sprouts

1 pound fresh Brussels sprouts, sliced (remove the hard end with your knife first)
1 large shallot, chopped
1 large garlic clove, minced
3 tbsp olive oil
Salt and pepper to taste

Heat olive oil in non-stick skillet on medium heat . Add Brussels sprouts, shallot and garlic . Sautee for approximately five minutes, stirring frequently until sprouts are slightly softened but still hold a bit of crunch (they should retain a pretty green color) . Be careful not to overcook . Add salt and pepper to taste . Serve and enjoy

Tangy Guacamole

Lately, I've been wrestling with finding a satisfying guacamole recipe. And at times I've felt like I was wrestling in it (because it can be messy, get it?).

Both my husband and I really like a basic, tangy guacamole. Not too complex, not too spicy. After some experiementation, I think I've got it. Enjoy.

Simple . Chic. Savory Tangy Guacamole

Ingredients
Four ripe avocados (taken out of skin, pit removed)
1 medium shallot, finely minced
2 garlic cloves, finely minced
Juice of one lemon
1/4 cup fresh cilantro, finely chopped
Salt (to taste, I added about 1/2 to 1 tsp)
Pepper (to taste)

In a large bowl, add all ingredients. Mash with a potato masher until desired consistency. (I like mine fairly smooth) . Enjoy with tortillas, on top of burgers or with a spoon (yes, it's that good!). Store in an airtight container in the refrigerator.

The Pioneer Woman's Restaurant-Style Salsa

Nope, this isn't my recipe, but it's the best salsa I've ever made at home. It's easy, quick and you make it in the blender.

Trust me. You'll need a second bag of tortilla chips.

Get the recipe here.

Enchilada Lasagna

I made this divine lasagna last night for supper. My hunger level was peaking at high and I forgot to take a photo of the end result. (I'll provide one compliments of Taste of Home) This was a delicious recipe. As the directions say, definitely let it rest 15 minutes before slicing, giving it a chance to thicken-up. Enjoy.

Enchilada Lasagna
Courtesy of Taste of Home

Ingredients

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (10 ounces) enchilada sauce
• 1 to 2 teaspoons ground cumin
• 1 egg, beaten
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 3 cups (12 ounces) shredded Mexican cheese blend
• 8 flour tortillas (8 inches), cut in half
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
• In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
• Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Happy Halloween: Candy Corn Parfait

Happy Halloween from Simple.Chic.Savory. This spooky night of ghouls and goblins happens to be one of my favorite. The crisp fall weather; the full, glowing moon; people dressed as devils, skeletons and ghosts. Chilling.

However, nothing is quite as terrifying to me than what occurs in my home on All Hallows Eve--my husband and I, home alone, stationed in front of a horror movie on the television, with a house full of...HALLOWEEN CANDY!

Like many people, I work hard to maintain healthy eating habits, but there is something about Halloween that takes me back to the ten-year-old with a bag of candy. Candy--at least a few pieces--that must be sampled before mom and dad ordered my sugared-up self to bed.

This year I am planning to make a sweet, healthy alternative to Halloween candy: a Candy Corn Parfait. With pretty layers and just the right amount of sweet, this parfait will satisfy your cravings--minus the horror of a Halloween Night Binge. Enjoy.

Ingredients
Makes 3-4 parfaits
1 package sugar-free, fat-free vanilla instant pudding
1 package sugar-free, fat-free lemon or banana instant pudding
2 small (or one large) cans mandarin oranges, drained
(Skim milk for making the pudding, as directed)
Fat-free whipped topping
Yellow food coloring--optional


Directions
In two separate bowls, prepare the vanilla and lemon/banana instant pudding as directed on the package . To make the lemon/banana extra vibrant, add a drop or two of yellow food coloring . In a glass, layer the lemon/banana pudding; then a layer of mandarin oranges; next, a layer of vanilla pudding; and finally top with a dollop of whipped topping . Garnish with one or two real candy corn if desired