This is the beginning of week 3 of our family’s weight loss challenge. Laura has been the most successful and I, unfortunately, have been the least. I have lost weight, but only 2 pounds! This wonderful recipe I am about to share with you is served with white rice, but I decided to eliminate it, since we are trying to cut back on calories and carbs.
When I found this dish in America’s Test Kitchen, Cooking Fresh, 2015, I thought it would be very tasty. My husband, however, wasn’t quite as excited as I was. I told him that he needed to trust me! Well, to his surprise, he thought it was delicious! The original recipe asked for chicken, but I decided to use lean ground turkey. The meat absorbs the flavors from the fish sauce, lime zest and lime juice. I thought that since it was Asian that it would need some soy sauce, but I was wrong. At the end of cooking, fresh basil and green onions are incorporated for additional flavors. I can’t believe how easy this meal was to prepare and how fabulous it tasted!
- 1 pound ground turkey or chicken
- 2 teaspoons vegetable oil
- 1 jalapeño pepper, stemmed, seeded and minced
- 2 teaspoons lime zest
- 3 tablespoons lime juice (1 to 2 limes)
- 2 tablespoons fish sauce
- 1½ tablespoons packed brown sugar
- 1 teaspoon corn starch
- ¼ cup chopped fresh basil
- 2 green onions, thinly sliced
- 10 to 12 Bibb lettuce leaves
- Cooked white rice (optional)
- Heat a large nonstick frying pan over medium heat with oil. Add turkey, jalapeño and lime zest. Break up meat into small pieces, until it is no longer pink for about 5 minutes.
- Meanwhile, whisk together fish sauce, sugar, corn starch and lime juice in a small bowl. Pour into turkey and stir constantly, until sauce has thickened for about 1 minute. Turn heat off and stir in basil and green onions. Serve with lettuce leaves. 3 servings without rice, 4 servings with rice.
This is a quick and simple salad to prepare during the busy work week. There is a total of only eight ingredients, including the salt and pepper! You can even slice the radishes and asparagus and make the salad dressing in advance. It can’t get any easier and delicious than this. This recipe was so simple and healthy that I couldn’t even make any changes to it! It came from Martha Stewart, Everyday Food, published April 2010.
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- ¼ cup organic extra-virgin olive oil
- 1 to 2 heads Bibb lettuce (depending on the size), torn into bite-size pieces
- 4 radishes, thinly sliced
- 4 asparagus stalk, thinly sliced on the diagonal
Using a medium-large bowl, whisk together the mustard, vinegar and olive oil. Add salt and pepper to taste. Then mix in lettuce, radishes and asparagus. Toss together and serve immediately. Serves 4.
When I saw this delicious and colorful salad being made by Giada De Laurentiis, I decided right then and there that I needed to buy myself a mandoline! So I searched the internet, watched videos and made the decision to purchase on Amazon the Börner V-Slicer Plus Mandoline. The mandoline was pretty easy to use once I figured it out, but be very careful not to cut yourself!
- 1 head Bibb lettuce (Boston Lettuce)
- 4 large (5 ounces) white button mushrooms
- 4 large red radishes, trimmed
- 1 small fennel bulb, top trimmed
- 6 tablespoons organic extra-virgin olive oil
- 2½ tablespoons fresh lemon juice
- 2 tablespoon chopped fresh chives
- Zest of 1 large lemon
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Place whole lettuce leaves on a large platter, along with the thinly sliced mushrooms, radishes and fennel.
- Whisk together the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend.
- Using 4 individual plates, place some sliced fennel, mushrooms and radishes on top of a Bibb lettuce leaf. Add dressing and enjoy!
The salad was light and refreshing! It is a delightful mixture of flavors and textures. You have the licorice taste of the fennel, the spicy radish, the buttery flavor of the Bibb lettuce with the lemony-chive vinaigrette! I used half the amount of salt and pepper and only 4 tablespoons olive oil, but used more lemon juice, approximately 3 tablespoons in total. This salad is not only simple and delicious, but so healthy to eat!