Yummy Asian Style Cole Slaw

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 This is just a side dish, but I've made it for my family a couple of time and each time it's a hit. I made it combing a couple of different Asian style slaws I found on pinterest. It's good for a couple of days, but because of the ramen noodles- doesn't last long. You don't want to make too far ahead. The work that goes into though - is worth it!

Asian Cole Slaw

  

• 1 (14 oz) pkg. prepared cole slaw, shredded
• 2 cups shredded purple cabbage
• ½ cup sesame or sunflower seeds
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds
• 1 package ramen noodles (seasoning discarded)- crunched up into pieces
• ½ cup green onions chopped
• 3 tablespoons butter
• 1/2 cup vegetable oil
• 2 Tbsp soy sauce (I use reduced sodium)
• ¼ cup red wine vinegar
• 1 tablespoon sugar
• 1 tablespoon honey 

1. Melt butter in skillet. Throw in almonds, sunflower seeds, ramen, and sesame seeds and toast until brown.
2. Toss nut mixture with Cole slaw, cabbage and green onions.
3. To make dressing: wisk together oil, soy sauce, red wine vinegar, honey & sugar.
4. Put on the dressing right before serving.

This makes about 6 servings and can easily be doubled!

Pesto Quinoa with Chickpeas and Spinach

This is a perfect meal when you want to be healthy but have no time. The leftovers are just as good as the main meal. I can't stress to you how simple this is. No cutting. No washing. Nothing. Yes I take the easy way out and buy pesto and don't make it from scratch. It's the perfect way to use a little leftover pesto if you have it from something too. We eat this as a main meal and it's super filling. You could definitely do it as a side dish in smaller portions too.

 

Pesto Quinoa with Chickpeas and Spinach

 

• 2 cups quinoa (you'll need 2 and 3/4 cup water to cook it in)
• 1/4 cup of pesto
• 4 cups spinach (I kinda tear it up a little as I mix it in)
• 1 can chickpeas drained and rinsed
• 1/2 cup grated parmesan
• 1/4 cup shaved parmesan to top with

1. Cook quinoa the normal way (rinse in strainer, bring quinoa and water to a boil, knock down to simmer and cover for about 15 minutes until all the liquid is gone)
2. While the quinoa is still warm - mix in the pesto, grated parm, chickpeas and spinach together
3. That's it. Serve with shaved parm sprinkled on top!

**Makes 4 healthy servings as a main dish.

**On Bryce's dish scale it's a one. No cutting. One pot. One bowl.

5 Minute (buffalo) Salmon

Before you start judging, yes, this is a recipe to make salmon in the microwave. I don't care what you say, It's delicious. And oh so easy. I have now used this method to do other types of Salmon (I'll share those later). The recipe comes from a cookbook my parents got me called "Eat What You Love Everyday." It's all about making your favorite meals a lot healthier. It has a ton of great stuff, but a lot of them are too difficult for me to make during the week. Obviously microwave salmon is not. I barely changed this recipe other than subbing a few ingredients, and adding a little salt. This recipe explains how to remove the skin easily, if your salmon is skinless, skip that step. We serve it with a side of easy brown minute race to make it the fastest and easiest weeknight meal ever, I barely even dirty any dishes! P.S. I highly recommend the cookbook too!


Microwave Buffalo Salmon

• 2 tablespoons nonfat Greek yogurt
• 4 tablespoons Frank's Red Hot Sauce (The regular or wing style are both good, wing style is a little bit thicker)
• 2 salmon filets
• 4 green onions sliced
• garlic salt and pepper

1. Mix together Greek yogurt with 1 tablespoon of water and a little salt and pepper. Set aside.
2. Place salmon on a microwave - safe plate (I use paper plates). Sprinkle the side without skin with a little garlic salt and pepper. Brush with half the hot sauce. Flip the sauce side down on the plate. Cover with plastic wrap tightly.
3. Microwave for 2 minutes.
4. Pull out of the microwave. Discard the plastic wrap. If your fish has skin - using a fork, it should pull off very easily. Scrape off the dark meat here too.
5. Sprinkle the side with the skin now removed with a little garlic salt and pepper. Brush the remaining hot sauce on this side. Flip it over on the plate. Recover with new plastic wrap tightly.
6. Microwave one minute if the fish is less than an inch thick. 1 and a half if its a inch thick.
7. To serve, cover with sauce and sprinkle green onions on top.

**Makes 2 servings
**On Bryce's dish scale this one is a WINNER. only think we use is the bowl to mix the sauce in.