Asian Broccoli Slaw ~ Healthalicious! May 3, 2010

I make this slaw for almost any summer gathering. It’s a great alternative to a mayo-based coleslaw…much lighter and just plain yummy. You won’t disappoint!

Click on any of the highlighted ingredients for nutritional values. You are what you eat!

Asian Broccoli Slaw
2 (12 oz) bags of broccoli slaw (I like the one with carrots and purple cabbage..mmm!)

1 bunch of green onions (about 4) sliced on the bias using all white and ½ of the green

2 packages of Oriental Flavored Ramen noodles (seasoning inc.)

1/3 cup rice or rice wine vinegar

2 – 3 T. sugar (more or less to taste)

1 T. sesame oil

1 T. vegetable oil (optional)

4 oz. package of almond slivers or slices

4 oz. package of sunflower seeds (shelled)

In a large bowl, combine the broccoli slaw and green onions, set aside.

Toast the almonds and sunflower seeds in a pan (keep watch on these suckers…they burn quick!)

For the dressing, combine both packs of oriental seasoning from the Ramen Noodles, vinegar, sugar, and oil. Taste it and make sure the combination suits you. Adjust accordingly. (Some like more vinegar, pepper, a little salt…you know…make it your own.)

Place Ramen Noodles in a large Ziploc and crush with a rolling pin. Not too small, but enough to where there are no large chunks.

(If you are taking this to a picnic, or won’t be eating it right away, seal everything up, and assemble about ½ hr. before.)

Place Ramen Noodles, sunflower seeds and almonds on top of the broccoli slaw and green onions. Pour dressing over the top and combine well. Again, taste and adjust seasonings to your liking.

This post was linked to:  MmmMonday @ Mommy Living the Life of Riley!

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Roasted Garlic and Feta Cheese Turkey Burgers and Seasoned Sweet Potato Fries…can you say, Yum? April 20, 2010

These burgers rock. Turkey can be difficult to keep moist, but not with this recipe! I made these the other night. My 7 year old took a bite, looked at me and said, “Man! These things are moist! Is that the right word, Momma? Moist?” So, there you go! It’s also a much healthier twist on the traditional ‘burger and fries’!

Roasted Garlic and Feta Turkey Burgers

(I always make 8 burgers because my fam loves leftovers…if you don’t want to make as much, cut the recipe in half!)

This is what your garlic paste will look like!

3 lbs. ground turkey (Click here for a beef vs. turkey comparison!)

6 oz. crumbled feta cheese

Roasted garlic paste (see my easy roasted garlic recipe here. Once you have your roasted garlic, simply mash or blend with about 4-5 Tbsp. extra virgin olive oil…wa-lah! Roasted garlic paste!

Kosher (or whatever kind you use) salt and Fresh black cracked pepper to taste

Provolone or mozzarella cheese (Or none! Whatever you prefer)

Burger outfit (A.K.A. hamburger buns…I use the word ‘outfit’ because everyone has their favorite. It ‘dresses’ the burger so you can get it into your mouth without making your hands a mess! I love those thin buns by Earth Grains...it’s just enough bread without taking away from the burger..yummy! My kids love them, too!)

Burger ‘Accessories’, or Topping suggestions: Sliced tomato, fresh spinach, avocado, crispy sautéed red onions or bean sprouts..it’s all good!)

Now, for the 1-2-3 burger process*!

Place turkey, feta, roasted garlic paste, salt and pepper in a stand mixer, or you can just use your hands (don’t forget to take your rings off…yuk!) Gently mix all ingredients until well blended. Shape the meat into a ball. Using the side of your hand, score the meat into fourths. Take each fourth and split it in two. This will keep your burgers all the same size. Place on heated grill about 4 min. each side, adding the cheese the last minute to melt.

*Here’s the 1-2-3 burger process:

1. Mix

2. Shape

3. Grill

Seasoned Sweet Potato Fries

4 medium sweet potatoes, washed, dried and cut into fries. (I leave the skins on …tons of fiber and other vitamins!

(Click here for quick sweet potato info.!)

extra virgin olive oil

kosher salt and cracked black pepper

seasoning of choice (suggestions: paprika, cajun seasoning, cayenne pepper, or, you can even use a pre-packaged taco seasoning mix if you like!)

parchment paper (important!)

(regular potatoes can be made this same way…I make a combination sometimes depending on what I have on hand, as seen in the picture at the top!)

Pre-heat oven to 425°.

In a bowl, place the fries, oil, and all seasonings. Toss until all of the sweet potatoes are completely coated. Place parchment paper on a large

baking sheet. This is important because of the high natural sugar content in a sweet potato. The parchment paper ensures that the fries won’t stick. If you have to use foil, make sure it is coated well with olive oil cooking spray.

Bake at 425° for about 30 – 40 minutes. If you can’t serve immediately, turn oven to 150° to keep fries warm.

Most kids don’t look at potatoes or sweet potatoes as a vegetable on their plate, so it’s easy to throw in some broccoli or asparagus for additional veggie intake! Enjoy!

How do you get your kids to eat their veggies?

This post was linked to:

Blessed With Grace

Balancing Beauty and Bedlam

All the Small Stuff

$5 Dinner Mom

Bacwoods Fern’s ‘Two Things I Love’ Tuesday

Kelly the Kitchen Kop’s

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