February 17, recipe, SESAME CHICKEN SALAD

February 17, recipe
SESAME CHICKEN SALAD (4 servings)

Ingredients
1/2 cup asian sesame dressing and marinade
2 Tbsp fresh lime juice
2 cups (8 oz) cooked chicken, shredded
4 cups (6 oz) coleslaw mix
1 small cucumber, halved lengthwise, seeds scraped out, thinly sliced
1 small red bell pepper, quartered and cut in narrow strips
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
5 oz asian or other salad blend
1/4 cup cashews or peanuts chopped


Directions
whisk dressing and lime juice in a large bowl. Add chicken, coleslawy, cucumber, pepper, cilantro and mint; toss to mix and coat.

Serve over greens; sprinkle with nuts.

calories 248, fiber 3 grams

February 15, recipe, THAI FISH CAKES

February 15, recipe
THAI FISH CAKES (4 servings)

Ingredients
SWEET & SOUR SAUCE
4 Tbsp lime juice
1 Tbsp each low-sodium soy sauce and sugar
1/4 tsp crushed red pepper

FISH CAKES
1/2 medium red bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in thick) fresh giner
2 tsp red curry paste
1 tsp each grated lime zest and sugar
1 1/2 l  skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 tbsp vegetable oil



Directions
SAUCE Stir all ingredients in a small bowl until well blended

FISH CAKES Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

Shape level 1/4 cupfuls fish mixture into twelve 3-inch patties. (At this point, fish cakes may be refrigerated, loosely covered, up to 4 hours.)

Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet & Sour Sauce.


Calories 304, 1 gram fiber