SESAME DIP

This is so easy you will find it hard to believe that it is so yummy.  I served this with crudite, and it completed my Asian appetizer evening just perfectly.  It also fits the South Beach diet which is a good thing – but you won’t realize it while you are eating it. The first time I made it I didn't have a lot of sesame seeds so I used all I had; the second time I used 1/4 c. and didn't enjoy the consistency as much.  SO, if you are a huge sesame seed person try it with 1/4 c. and if not, try it with about 2 TB.  The flavor of the dip is the same with either amount -- both times I have made it my guests loved it, but I prefer it with fewer sesame seeds.

1/3 c. plain yogurt (I used lowfat Greek)

1/3 c. mayonnaise (I used lowfat Hellmanns)

2 TB soy sauce

2 TB to ¼ c. toasted sesame seeds

Add everything into a small mixing bowl and whisk until smooth.  Serve with raw vegetables.

SPICY ASIAN SHRIMP COCKTAIL

I was looking for another Asian-flavored appetizer to go with the Turkey Lettuce Wraps and found this on theperfectpantry.com.  It was a nice change from the usual tomato sauce based cocktail, and it fits nicely with the South Beach diet!  Susie requested the recipe so here it is girlfriend!

1 lb. jumbo shrimp, precooked, defrosted, peeled and deveined

Juice of ½ lime

1-1/2 t. sambal oelek (chili garlic sauce)

1 t. reduced-sodium soy sauce

½ t. sesame oil

½ t. agave nectar

2 c. diced English (seedless) cucumber

1 large avocado, diced

1 large tomato, seeded and diced

2 t. roughly chopped fresh cilantro leaves

In a mixing bowl combine and whisk the lime juice, sambal oelek, soy sauce, sesame oil and agave nectar.  To the sauce in the bowl, add the shrimp and remaining ingredients.  Stir gently to combine.  Chill the shrimp cocktail for 1 hour before serving. 

ASIAN GROUND TURKEY (FOR USE IN A SALAD OR LETTUCE CUPS)

                       

                                                                          

Are you as tired of grilled chicken salad as I am?  This is my new favorite meat to add to my salad, and normally I am not a ground turkey fan at all.  I got the recipe from Kalyn’s Kitchen since she blogs South Beach recipes.  However, I am putting it on the blog because I will make this whether I am dieting or not.  The first time I made it I ate it in a lettuce cup, and the next time I used it in a salad.  Either way it is larapin (my mother’s favorite word to describe something extra yummy!)  So Sunday afternoon make your ground turkey concoction and you will have enough for lunch for the whole week.  Trust me, if you like Asian food you will be thrilled with this salad!

1 TB peanut oil

3 TB minced red onion or shallots

2 TB minced garlic

2 TB grated ginger root

20 oz. pkg ground turkey

4 TB soy sauce (I used light soy)

1 TB chile garlic sauce (or more if you like spicy foods)

1 t. fish sauce

1 c. chopped cilantro

Prepare the onion, garlic, and ginger and set aside.  Wash and chop fresh cilantro and set it aside. 

Heat the oil in a large frying pan; add onion and sauté about 2 minutes then add garlic and ginger and sauté about one minute more.  Add ground turkey (with a bit more oil if needed) and break apart and spread out, then add soy, garlic sauce, and fish sauce.  Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.  When the turkey is done add the chopped cilantro and cook 1-2 more minutes.

FOR LETTUCE CUPS:

Boston lettuce, butter lettuce, romaine or iceberg lettuce

Chopped peanuts

1 avocado, diced, optional

Spoon the turkey into a leaf of lettuce and sprinkle with peanuts and avocado if desired.  Fold lettuce leaf over like a taco.

FOR SALAD:

Mixed lettuce greens

Shredded cabbage

Chopped peanuts

½ of a small avocado, diced

Paul Newmans Lowfat Sesame Ginger Salad dressing

Combine the greens and cabbage (I prefer mostly cabbage).  Spoon about 1/5 of the ground turkey (about ½ c.) over it.  Sprinkle with the peanuts and avocado and drizzle the salad dressing over it all. 

CROCK POT SHREDDED BEEF TACOS WITH SPICY SLAW

As always I have been struggling with my weight, and since it’s a new season I am trying to fit in at least some of my clothes from last Fall.  I have almost decided I let my weight fluctuate so I will have an excuse to buy new clothes!! I swear, I am never the same size from one season to the next, and the clothes that fit are the wrong season.  SO, once again I am hitting the South Beach diet hard for a few weeks to try and at least fit in some of my jeans that are still in style.  I found this recipe at Kalynskitchen.com.  She has been blogging SB recipes for several years, and I have made many of her recipes.  In fact, I printed out all my favorites and put them in a binder because hers are much tastier than the SB cookbooks I have bought.  This one is a favorite, is so easy, and makes enough to last for days.  I recently made it for my college roommate Sue who was visiting, and she wasn’t even aware it was a South Beach diet recipe!  She requested that I blog it, so here it is Susie!! Update:  I am no longer doing South Beach, but I make this regularly because it is so easy, so tasty, and makes enough for meals for several days.  I am lucky that my family doesn't mind leftovers, and anything with beef is always a winner around here.

Shredded Beef:

3 lb. lean chuck roast
Steak seasoning of your choice (I used Adams Reserve House Seasoning)
2 t. olive oil, for browning meat
1-1/4 c. mild or medium salsa
1 – 4 oz. can diced green chiles
2 TB fresh squeezed lime juice
1 TB taco seasoning (like Lawry’s)
Salt to taste, about ½ t.

Spicy Slaw:

¼ small head green cabbage, very thinly sliced, then slightly chopped*
¼ small head red cabbage, very thinly sliced then slightly chopped*
½ c. chopped fresh cilantro
2 TB mayo
2 TB fat free Greek yogurt or sour cream (I use yogurt)
1 t. green Tabasco sauce (or your favorite hot sauce – the green Tabasco is very mild)

Tacos:

Whole wheat or low carb flour tortillas, 6” size
Avocados, diced
Fresh squeezed lime juice to toss with avocado
Grated cotija cheese, optional
Cut lime pieces to squeeze on tacos, optional

Trim all visible pieces of fat and gristly from the roast and cut it into pieces about 1-1/2” in diameter.  Rub the pieces liberally with the steak seasoning.  Heat the oil in a heavy frying pan and brown the meat well on all sides, about 8 minutes total browning time.  While the meat browns, mix together the rest of the shredded beef ingredients.  Put the browned meat and juices in the crock pot, pour the sauce over, and cook on low until the meat is tender and shreds apart easily, about 6 hours.  When the meat is done remove it to a cutting board and shred the meat apart with two forks and stir well to mix it with the juices.  Keep warm until serving. (Refrigerate leftovers and then reheat in the microwave.)

Stir together the prepared cabbages and chopped cilantro.  Mix together the mayo, Greek yogurt and Tabasco sauce to make the dressing and mix it in with the cabbage.  * If I am in a hurry I simply buy a bag of Angel Hair Cabbage Slaw mix and use it instead of the two cabbages, however, I do love the addition of the purple cabbage so if you have time, use both colors.

Dice the avocados and toss with the lime juice.  Of course, just do whatever you think you will eat at a time and save the others to dice for the next meal so they will be fresh.

Heat a comal or non-stick pan and heat the tortillas.  To assemble the tacos, spread 2-3 TB of shredded beef on the tortilla.  If desired sprinkle some cotija cheese on it then top with a layer of slaw and a couple spoonfuls of avocado.  Serve with a wedge of lime to squeeze on the taco and if desired more green Tabasco sauce.