Asian Cole Slaw

This goes awesome with Asian dishes! Just made it up tonight!

Serves 4

Juice of 1/2 a lime
1 TB rice wine vinegar
1 tsp fish sauce
1 tsp ponzu sauce
1 tsp sesame oil
pinch of kosher salt
fresh cracked black pepper
1/2 tsp sugar

1 head of Napa cabbage, cut into thin strips
1 carrot, shredded
4 scallions, sliced (use about half of the greens)
1 TB chopped fresh mint

Mix the dressing ingredients with a whisk. Add the shredded/sliced vegetables. Toss well. Sit for 30 minutes to allow flavors to blend.

Greek Frittata

Wow - has it really been six months since I've posted? Shame on me!



6 eggs
1/2 cup crumbled feta cheese
greek or italian seasoning
1 large roasted red pepper
3 sliced scallions
2/3 cup chopped, cooked chicken (I like leftover rotisserie)
3/4 cup cooked small pasta (mini farfalle, orzo, mini penne)
1/2 cup chopped raw asparagus
1 teaspoon lemon zest
1 tsp salt
1/2 tsp pepper

Cook pasta according to package directions, drain and let cool slightly.

Heat oven to 375 degrees

Crack 6 eggs into a bowl and beat until fluffy. Add salt, pepper, 1 tablespoon of Greek or Italian seasoning, lemon zest, feta cheese. Whisk to combine.

Chop chicken, asparagus, scallions, and red pepper into bite sized pieces and add to egg mixture. Stir to combine.

Add pasta and stir once more.

Spray a quiche or baking dish with non-stick spray and pour mixture into the pan. Bake for 20-25 minutes.

Move dish under the broiler. Broil on low for 5 minutes to give the frittata a nice crust.

Let rest for 5 minutes.

Cut into wedges and serve with a green salad.

I discovered a fabulous line of salad dressing. I found it a Publix. Vidalian Onion Brothers: the Vidalia Vinaigrette is fat free, gluten free, 25 calories for a tablespoon, and low in sodium. The summer tomato dressing is also great - 40 calories for 2 tablespoons, only 5 calories from fat.