Ginger Soy Tilapia with Asian Cabbage Salad

Dinner tonight was so YUMMY! I had planned on having lemon chicken but I don't have any chicken. I looked in the cupboard and say sesame oil and I thought, "Hmmm...what can I make with that?" So I went online to Kalyn's Kitchen and found Asian Cabbage Salad with Grilled Ginger-Soy Pork Chops. Well all was fine and dandy but I wanted Tilapia. So....I used the pork chop marinade for the tilapia. I used all natural peanut butter instead of the peanut oil and pan fried it in olive oil. I added a little cayenne pepper instead of the red pepper flakes because of the kids. With the cabbage salad I left out the seseme seeds because I fifn't have any and used minced garlic. I also used dried ginger because I didn't have any fresh. I also added a few shrimp. IMPROVISE! YUM!!! It sounds weird but you gotta try it!

Asian Cabbage Salad with Sesame Seeds (Makes about 4 servings, recipe adapted from the original South Beach Diet Book.) 6 cups green cabbage, sliced in strips (about 1/2 large head of cabbage) 2 T sesame seeds, toasted 2 T peanuts (or more) Dressing: 2 T rice vinegar (don't use seasoned vinegar, which contains sugar) 1 T sesame oil 1 T agave nectar (can use honey but agave nectar is lower on the glycemic index) 1/8 tsp. Thai Chili Garlic Paste (or use a few drops of your favorite hot sauce) 1/8 tsp. grated ginger (I used ginger puree from a jar)

Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, agave nectar, Thai Chili Garlic Paste and ginger in a small jar and shake to combine. (Can also wisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

GRILLED GINGER-SOY PORK CHOPS (4-6 servings, recipe created by Kalyn) 4-6 boneless pork chops Marinade: 1/4 cup peanut oil 1/4 cup soy sauce 1/4 cup rice vinegar (be sure not to get seasoned rice vinegar, it contains sugar) 1 tsp. dried chili pepper flakes (You could use cayenne pepper, but reduce the amount.) 2 tsp. ginger puree (also called ground ginger) 2 tsp. garlic puree (also called ground garlic) 1 tsp. dried mustard

Doc's Chili

Doc's Chili This recipe is from The Biggest Loser.

Ingredients

3 cups chopped yellow onions 1 pound lean ground turkey (or lean turkey sausage) 2 tablespoons chili powder 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1 teaspoon ground cumin 1 teaspoon ground mustard 2 tablespoons chopped garlic 1 1/2 cups cooked pinto beans (one 15-ounce can, rinsed and drained ) 1 1/2 cups cooked black beans (one 15-ounce can, rinsed and drained ) 3 cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained) 1 cup fat free chicken broth 1/2 cup black olives 1/2 cup chopped green onions or chopped fresh cilantro

Directions

Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Add onion and sautà over medium-high heat until soft and just starting to brown. Add ground turkey or sausage; cook over medium high heat, breaking up meat with a spoon, until cooked through; about 6 minutes. Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce the heat to a simmer. Cover and let simmer for 20 minutes.

Garnish with olives and green onions or cilantro and serve immediately. Yield: 2 ¼ quarts; twelve (1-cup) servings This is GREAT! I make it mostly in the crockpot and double the recipe so that I can freeze some for a rainy day!

Crock Pot Recipe for Southwestern Pot Roast

As you know I have been raving about Kalyn's Kitchen. I found this recipe under Recipes with 5 ingredients or less.

Click below for her link!

Crock Pot Recipe for Southwestern Pot Roast

(Makes about 4 servings, recipe created by Kalyn) 3 lb. boneless chuck roast, trimmed of visible fat 1 can reduced sodium beef broth 1 cup + 1/4 cup your favorite salsa (I used Pace Picante Sauce - mild. For South Beach Diet choose salsa with less than 2 grams sugar per serving) steak rub or your favorite seasoning for steak to rub on meat before browning (I like Pride of Szeged Steak Rub) 1-2 tsp. olive oil for browning meat

Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup. While beef broth is reducing, trim all visible fat from chuck roast. You may need to cut the roast into several pieces to remove big pockets of fat. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides. Don't rush this step because browning provides flavor, and I think it's especially important in crockpot cooking. When roast is browned on all sides, put pieces of meat in crockpot, arranging them in a single layer. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast. Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.) Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup. To serve, slice meat across the grain and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos or burritos.