Crunchy Thai Salad

Crunchy Thai Salad

1 C. slivered almonds (toast on a cookie sheet until golden)
2 pkg. Ramen noodles “ “ “ “ “
(put aside beef flavoring packets)
1 C. hulled sunflower seeds

Combine toasted almonds, toasted noodles and sunflower seeds
1 bunch of scallions
3 bags of coleslaw

Dressing
2 packets of beef seasoning
1 C. olive oil
½ C. Sugar or Splenda
1/3 C. rice vinegar

Combine all the ingredients and toss with dressing just before serving. Add chicken if desired.

Comments

Baked Eggplant Parmesan Stacks from Skinnytaste Fast and Slow

Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450. Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.) Arrange eggplant onto baking sheets. Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side. Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices. Top with 1 T cheese mixture and spinach leaves. Repeat layers. Bake until cheese is melted 8-10 mins.

Cusabi Dressing

This will never be made by Jess..... 1 1/2 C Cucumbers 1 C Mayo 2 T onion 1 T heavy cream 1 T lemon juice 1 tsp wasabi 1/2 clove garlic Process till creamy 0 pts for 1/12 of recipe

Curtis Stone's Prosciutto-Wrapped Pork with Sage and Capers

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m

Jess's Recipes

Search This Blog