Simple Healthy Coleslaw

This simple healthy coleslaw is mayo-free, vegetarian and low in calories. It’s quick and easy to make and has a fresh taste the whole family will enjoy!

Simple Healthy Coleslaw
Simple Healthy Coleslaw

 

Simple Healthy Coleslaw

 

2 tbsp olive oil

2 tbsp apple cider vinegar

1½ spicy brown mustard

1½ tsp honey

1½ tsp celery salt

Salt and pepper to taste

2 tbsp slivered almonds (optional)

1 jalapeno pepper, minced

1 green onion, thinly sliced

1 cup red cabbage, thinly sliced

1 cup green cabbage, thinly sliced

⅓ cup grated carrots

 

In a small bowl, combine oil, vinegar, mustard, honey, celery salt, salt, pepper, almonds, jalapeno pepper and green onion.  Set aside

Place red cabbage, green cabbage and carrots in a medium-size mixing bowl.  Drizzle oil mixture over the top of the vegetables and toss to coat.

Serve immediately.

3 servings, 124 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack:  Check the produce department for loose carrots so you don’t have to buy an entire bag.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For an interesting change of pace, try this broccoli coleslaw as well!


Hack: 
If you have leftover cabbage, check out my recipes for Chinese Chicken Cabbage Soup, Oven Braised Pork Roast with Red Cabbage and LeekRoasted Red Cabbage with ShrimpAndouille Sausage with Fried Cabbage or Homemade Chinese Dumplings!

Tomato and Shrimp Salad

Tomato and Shrimp Salad is a vegetarian treat that can be served as an appetizer or a light meal. It’s low in calories and packed with nutrition!

Tomato and Shrimp Salad
Tomato and Shrimp Salad

Tomato and Shrimp Salad

 

2 tbsp minced sweet onion

2 cloves garlic, minced (2 tsp)

1 small jalapeno pepper, seeded and minced

¼ cup lemon juice

¼ cup olive oil

¼ cup chopped basil (1 oz)

Salt to taste

1 tsp black pepper

½ pound cooked shrimp, peeled and deveined

1 pint grape tomatoes

5 bacon slices, cooked and crumbled

 

In a small bowl, combine onion, garlic, jalapeno, lemon juice, olive oil, basil, salt and pepper.  Set aside.

Place shrimp, tomatoes and bacon in a large salad bowl.  Drizzle dressing over the top and toss to combine.

If desired, serve over a bed of salad greens or baby spinach.

 

6 servings, 210 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 4 days.

 

Flourless Oatmeal Bars

These gluten-free flourless oatmeal bars are made with chickpeas instead of flour! Chickpeas are low in fat, high in fiber and rich in antioxidants.

Flourless Oatmeal Bars
(Published by Pampered Chef)

 

1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed

2   eggs

½ cup (125 mL) reduced-fat creamy peanut butter

1 tsp (5 mL) vanilla extract

⅔ cup (150 mL) white chocolate morsels, divided

½ cup (125 mL) quick-cooking oats

⅓ cup (75 mL) dried cranberries

⅓ cup (75 mL) packed brown sugar

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

 

Preheat the oven to 350°F (180°C). Lightly spray the wells of a Brownie Pan with nonstick cooking spray.

Place chickpeas and eggs in the Manual Food Processor and process until they’re well blended.

Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to the Classic Batter Bowl. Add the peanut butter and vanilla, then mix well with a Small Mix ‘N Scraper®. Add ⅓ cup (75 mL) of the morsels, oats, cranberries, brown sugar, baking soda, and salt. Mix until combined.

Using a Small Scoop, divide the mixture evenly into the wells of the pan. Gently spread the mixture with the back of the Scoop. Bake for 16–18 minutes or until a wooden pick inserted in the centers comes out clean.

Place the remaining ⅓-cup (75-mL) morsels in a 1-cup (250-mL) Prep Bowl and microwave on HIGH for 1 minute, stirring every 15 seconds or until melted. Transfer the morsels to a small resealable plastic bag (see cook’s tips).

Move the pan from the oven to the Stackable Cooling Rack, and let cool for 5 minutes. Trim a small corner off the bag, and drizzle chocolate evenly over the tops of the bars. Serve with Mini Nylon Serving Spatula.

12  servings

Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 16 g, Protein 6 g

Cook’s Tips:
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim of the Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into the bag. Remove bag and twist top.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Hack: Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

 

Homemade Hot and Sour Soup

 

Homemade Hot and Sour Soup

 

2 dry mushrooms (optional)

½ carrot

1 tomato

1” knob of ginger

2 mushrooms

2 green onion

8 oz tofu

1 teaspoon white pepper (or to taste)

3 tbsp Chinese (black) vinegar

1 tbsp cornstarch

6 cups plus 1 tbsp water, divided

2 eggs

3-4 tbsp vegetable oil

2 tbsp soy sauce

Salt to taste

 

If you’re using dried mushrooms, soak them for two hours before using them.

Cut the carrot into 1” matchsticks.  Soak tomato in boiling water for 2 minutes and then drain and peel the skin off.  Cut into small cubes.  Cut the ginger and mushrooms into matchsticks.  Thinly slice green onion and cube tofu.

In a small bowl, mix vinegar and Chinese vinegar.

Mix cornstarch with water in another small bowl.  Add a few drops more water if needed to create a smooth slurry.  Beat eggs in a third bowl.

Bring two cups of water to a simmer on the stovetop in a large saucepan.  Add dried mushrooms, fresh mushrooms and carrots. Simmer for 2 minutes and remove vegetables from the water.

Place a large saute pan or wok on the stovetop over high heat and add 3 tbsp vegetable oil.  When the oil is hot, add ginger and cook until fragrant, 2-3 minutes.  Add tomato and cook for an additional 2-3 minutes.

Pour 4 cups of water into the saute pan and bring to boil.  Add carrots and mushrooms. Cook for 5-6 minutes or to desired softness.  Gently stir in tofu and allow to heat through.

Add vinegar and white pepper* then stir in cornstarch slurry and allow to thicken for 1-2 minutes.  Add soy sauce and salt.

Turn heat to medium-high.  Pour in eggs, slowly streaming the mixture over the surface of the soup and stir it gently to cook eggs.

Sprinkle green onion over the bottom of a large serving bowl or divide over 6 single-serving bowls.  Add soup and serve immediately.

*The hot, spicy flavor of this soup comes from the white pepper so adjust the amount according to how spicy you want it.  You’ll be able to add more before serving if you wish.

6 servings, 170 calories per serving

 

Hack:  Pork or chicken can be used in place of tofu.

Hack:  Dehydrated vegetables can be used in this recipe.

Hack:  Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.

Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  Look (or ask the produce clerk) for loose items such as carrots and mushrooms so you will only have to buy what you need for a particular recipe.  You can also shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube! 

Asian Stir Fry Green Beans

Asian Stir Fry Green Beans is a simple, healthy and easy-to-make side dish that will shine at the dinner table!

Asian Stir Fry Green Beans

 

1 lb fresh whole green beans

2 cups water

1 tbsp canola oil*

Salt and pepper to taste

 

Wash and drain green beans.  Cut or break off stem ends.

Place a skillet over high heat.  Add beans and water.  Cover the skillet and allow it to steam until water evaporates.

When the pan is dry, move beans to the side of the pan, creating a well in the center.  Add canola oil to the well and stir fry beans for 1-2 minutes.  Add salt and pepper to taste.

Serve immediately.

*Any oil with a high smoke point would work in this recipe.

 

4 servings, 60 calories per serving

Hack:  Store leftover beans in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 10 months.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

Mandarin Glazed Beets

Mandarin Glazed Beets brings together two of my favorite foods: Fresh beets and canned mandarin oranges! What’s your favorite food combo?

Mandarin oranges and red beets come together in this colorful and delicious side dish!
Mandarin Glazed Beets

Mandarin Glazed Beets

 

4 medium beets (2 lbs)

Olive oil

11 oz can of Mandarin oranges, drained, liquid reserved

2 tsp cornstarch

2 tbsp lemon juice

2 tbsp butter

 

Cut greens off beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel beets and cut into cubes.*

Mix mandarin orange liquid, cornstarch and lemon juice in a medium saucepan.  Add butter and turn heat to medium.

Allow the liquid to come to a simmer and cook for 2 minutes or until thickened.

Add beets and cook until warm.  Gently stir in oranges and allow to warm.

* Beets can be cooked in advance and stored in the refrigerator for up to 5 days.

 

4 servings, 190 calories per serving

Hack:  If you like this combination of oranges and beets, try this Orange Beet Salad!

 

 

Asian Cold Noodle Salad

Asian Cold Noodle Salad
(Courtesy: Yuhong Sun)

 

1 lb spaghetti or dry noodle

2 tbsp olive oil

1 cucumber

Sauce:
1 green onion, thinly sliced

3 cloves garlic, minced (3 tsp)

1” knob fresh ginger, minced (1 tbsp)

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

3 tbsp dark (Chinese) vinegar

2 tbsp chili sauce

Pinch of salt

 

Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.

Peel the cucumber and cut it into 2” matchsticks.

In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.

Assemble salads by placing 1 cup of cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.

 

8 servings, 275 calories per serving

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Creamy Cheesy Polenta

Creamy Cheesy Polenta

Creamy Cheesy Polenta

 

4 cups water

1 tsp salt

1 cup yellow cornmeal

2 tbsp butter

½ cup sharp cheddar cheese, grated

 

Heat water to boiling over medium-high heat. Add salt and cornmeal, whisking gently. Continue to whisk constantly until the mixture is thickened. Reduce heat to low and continue to whisk constantly for about 2 minutes or until thick.

Cover the pan and continue to cook for 30-35, whisking vigorously every 5-10 minutes, taking the time to scrape the sides of the pan. Remove from heat. Stir in butter and cheese until melted.

Allow to stand for 5 minutes before serving. Garnish with additional butter or cheese if desired.

 

4 servings, 255 calories per serving

Hack: Polenta can be eaten alone or as a side dish to replace rice or potatoes.

Hack:  Use this polenta to make Eggs With Polenta!

 

 

Vegetarian Tortellini Soup

 

Vegetarian Tortellini Soup
Vegetarian Tortellini Soup

Vegetarian Tortellini Soup

 

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced (2 tsp)

¾ cup tomato paste

2 cups tomatoes, chopped

1 cup vegetable broth

1 tsp sugar

1 bay leaf

½ tsp Italian seasoning

½ tsp salt

1 cup cheese tortellini

 

Heat oil in a saucepan over medium heat.  Add onion and saute until tender but not brown, 5-7 minutes.  Add garlic and saute until fragrant, about 1 minute.

Add tomato paste, tomatoes, broth, sugar, bay leaf, Italian seasoning and salt.  Bring to a simmer and add tortellini.

Simmer until tortellini is tender, 10-12 minutes or according to package directions.  Add additional chicken broth to thin soup, if desired.  Remove bay leaf before serving.

3 servings, 300 calories per serving

Easy Bruschetta

 

Easy Bruschetta
Easy Bruschetta

Easy Bruschetta

 

1 pint cherry tomatoes

⅓ cup fresh basil

4 clove garlic, minced (4 tsp)

1 tbsp balsamic reduction

½ tsp salt

½ tsp pepper

 

Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.

Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.

Serve immediately or refrigerate for up to 3 days.

 

6 servings, 10 calories per serving

Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.