By replacing the sugar and oil with a mashed banana, this recipe is still sweet and packed full of protein and vitamins. [Read more…] about Microwave Breakfast Cake
Soba Noodle and Snap Pea Salad
Here’s a healthy and delicious meal that can be made in a snap! This recipe makes a simple Asian side dish or easy, hearty meal that can be served hot or cold. Here’s a tip, shallots are preferred in this recipe over onions due to their lighter flavor.
Soba Noodle and Snap Pea Salad
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This salad is quick and easy. Serve with grilled fish or shrimp or eat alone.
| Servings | Prep Time |
| 10 | 15 minutes |
| Cook Time |
| 5 minutes |
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Ingredients
Salad
- 8 oz soba noodles
- 2 cups sugar snap peas cut in half
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1 small bell pepper diced
- 2 tsp shallots minced
Dressing
- 2 Tbsp olive oil
- 2 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
Servings:
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Bring 4 cups of water to a boil. Add the soba noodles and cook for 4 minutes. In the last 30 seconds of cooking, add the snap peas. Drain and then rinse the noodle and pea mixture in cool water.
- Place the noodles and peas in a large bowl and add the carrots,cabbage, pepper and shallots.
- Whisk together all the ingredients for the the dressing and pour over salad. Refrigerate for at least 20 to 30 minutes.
Recipe Notes
Recipe adapted from Diabetes Forecast Magazine
Easy Cheesy Enchiladas
These easy cheesy enchiladas are going to be a hit on your dinner table! They are so simple to whip up and the perfect way to use leftover chicken!
Ingredients
Ingredient for Enchiladas
- 1 - 4 ounce package nonfat cream cheese
- 2 cups cooked chicken breast chopped
- 12 ounces chunky salsa mild
- 1 cup shredded Mexican blend cheese reduced fat
- 10 corn tortillas
Sauce
- 2 cups plain yogurt nonfat
- 1 cup fresh cilantro chopped
- 1 teaspoon ground cumin
Servings:
Units:
Instructions
- Heat cream cheese in large skillet over medium heat until soft.
- Stir in chicken and ½ cup of the salsa; mix well.
- Add 1/2 cup shredded cheese; stir until melted.
- Spoon enchilada filling onto each tortilla; roll up.
- Place seam side down in baking dish.
- Top with remaining salsa and cheese.
- Bake at 350̊ F for about 15 minutes, or until heated through and through.
- Serve with yogurt sauce.
Recipe Notes
