I got this recipe from my friend Annie. I believe she said it was from the South Beach book - I'm not sure, but it sure is good, and easy!
1/2 head cabbage (purple or green)
3 scallions, chopped fine
2 Tbs. Sesame oil
2 Tbs. Rice vinegar
2 Tbs. toasted sesame seeds
Combine all of it in a bowl. Serve.
Tip: The grocery store will cut large vegetables in half for you. Just find the grocer and ask for 1/2 a head of cabbage. A great way to cut down on waste!
Blue Cheese Wedge
Clipped this recipe out of Wine Spectator magazine. It's phenomenal. Below is just the dressing, you'll also need the iceberg lettuce, bacon (probably about 1 - 2 pieces per person), some yummy tomatoes chopped up (the small cherry or grape tomatoes are usually good) and reserve some blue cheese for crumbling over top.
Bok Choy Salad
1 head Bok Choy, chopped
3 green onions, chopped
2 packs Ramen noodles (break the noodles up. throw out the seasoning packet)
1/4 cup butter
Dressing:
3/4 cup olive oil
1/4 cup rice vinegar (or white wine vinegar)
1/2 cup sugar
1 Tbs. soy sauce
Melt butter in a skillet, brown ramen noodles in butter. In a small saucepan, heat the ingredients for the dressing until just to a boil. Remove from heat and cool thoroughly. Toss the Bok Choy and green onions in a large bowl. Either mix and dress the entire salad, or just what you need. Store salad, dressing and noodles separately. Add a pinch of salt before serving.
3 green onions, chopped
2 packs Ramen noodles (break the noodles up. throw out the seasoning packet)
1/4 cup butter
Dressing:
3/4 cup olive oil
1/4 cup rice vinegar (or white wine vinegar)
1/2 cup sugar
1 Tbs. soy sauce
Melt butter in a skillet, brown ramen noodles in butter. In a small saucepan, heat the ingredients for the dressing until just to a boil. Remove from heat and cool thoroughly. Toss the Bok Choy and green onions in a large bowl. Either mix and dress the entire salad, or just what you need. Store salad, dressing and noodles separately. Add a pinch of salt before serving.
Lemon Rosemary Baked Chicken
1 Lb Uncooked Boneless Chicken Breast. I used 3 chicken breasts.
1/2 tsp Salt
1/4 tsp black pepper
1 tsp olive oil
2 tsp fresh lemon juice or more to taste
2 tsp rosemary , fresh chopped
2 tsp parsley fresh chopped
1/4 cup chix broth
1/2 med lemon for garnish
Preheat oven to 400. Coat small, shallow roasting pan with cooking spray.
Season both sides of Chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil: sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
Back until chicken is cooked through, about 30-35 min. Garnish with lemon
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