Smoked salmon egg salad lettuce Wrap

Smoked salmon rolls egg salad lettuce

I made these this morning and they were delicious. Only sorry I didn't have some Dukan bread to eat more for lunch!

SMOKED SALMON EGG SALAD LETTUCE WRAP

2 eggs, cooked and chopped
2 whites of eggs, cooked and chopped
2 oz smoked salmon, chopped
1 onion, chopped
1 t Jalapeno, chopped
2 T fat free sour cream
2 T fat free cheese, room temperature
A few drops of mustard and hot sauce
2 cups of lettuce

Mix the sour cream and whole cream cheese in a small bowl. Add the rest of ingredients and mix gently. Sour cream with season and serve in a bowl or a cup of lettuce on a day of PV simply a day of PP!

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Sundried Tomato Salad and Meatloaf

Sun-Dried Tomato Salad

This combination was fabulous!  I used lemon and sun-dried tomatoes in both recipes.  They were a really nice combination on a warm summer day.  Let the meatloaf get to room temperature and eat it outside.  Mmmmm.  We had this on the patio in Rancho Mirage last weekend.  Sorry I’m not there this weekend!!  Happy Memorial Day Weekend everyone!

SUNDRIED TOMATO SALAD AND MEATLOAF

SALAD:

1 head of iceberg lettuce, chopped
1/4 cup sun-dried tomatoes, chopped
2 plum tomatoes, chopped
1/4 cup Real Bacon Bits
1/4-1/2 cup fat free sour cream
juice of 1/2 a lemon
salt and pepper

Toss all ingredients together and season with salt and pepper.

Sun-Dried Tomato Meatloaf

MEATLOAF:

1 1/4 lb ground turkey
juice of 1/2 a lemon
zest of a whole lemon
1 egg
1/4 cup oat bran
1/4 cup chopped parsley
3 green onions, chopped
1/4 cup sun-dried tomatoes, chopped plus 6 halves
1/2 cup fat free cheddar cheese, shredded

Mix the first 7 ingredients by hand, careful not to handle too much.  Put half the mixture into a loaf pan, sprayed with a bit of cooking spray.  Place the chopped tomatoes and cheese in the middle of the meatloaf and top with the rest of the meat mixture.  Top the meatloaf with the 6 sun-dried tomato halves.  Bake at 375 for 45-50 minutes.  Let rest for at least 15 minutes.  Serve with salad.

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Barbecue Chicken Salad

Posted April 30, 2012 By janice Barbecue Chicken Salad

A perfect weekend in LA for a BBQ!  It was Tom’s birthday and his favorite is barbecued chicken.  So, I made burgers and salad out of the chicken.  Delicious!  But this can easily be made indoors as well!

BARBECUE CHICKEN SALAD

6 skinless thighs or breasts, or a mixture of both
1 head red leaf lettuce, washed and chopped
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1 small jalapeno, seeded and chopped

BARBECUE SAUCE
4 green onions, chopped
1/2 small onion, chopped
3 garlic cloves, finely chopped
1 cup zero calorie brown sugar substitute
8 oz can of tomato sauce
2 T tomato paste
1/2 cup Dijon mustard
1/4 cup water
2 T Worcestershire sauce
1/2 cup cider vinegar
1/2 small Ancho chili, cut into small pieces
1/2 t cumin
1/2 cup bourbon

Saute the onions and garlic in a bit of olive oil spray about 5 minutes.  Add the rest of the ingredients and bring to a boil.  Simmer for 3o minutes until nice and thick.

Grill chicken on a grill pan or outside grill until done.  Halfway through the cooking, start basting the barbecue sauce over the chicken, turning it frequently, until sauce has carmelized.  Cooking chicken with bones should take 40-50 minutes on medium heat.

CHICKEN SALAD DRESSING

1/4 cup barbecue sauce
2/3 cup fat free sour cream

Mix ingredients and keep in fridge until ready to use.  Serve over salad.

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Glassy Noodle Salad

Posted April 13, 2012 By Janice Glassy Noodle Salad

Ok, I have found another life saver!!  These noodles are fabulous and have virtually no calories, fat or carbs.  They’re made from kelp so I’d keep them for Protein Vegetable days.  But they are well worth the wait!  I used a bit of leftover chicken and dressing from last night’s Italian Marinated Chicken and made this fabulous salad!  I found mine at Whole Foods in the refrigerated section near the Seafood counter.  Ask them if they carry them, and if not, tell them they should!!  I also include a link below if you wanted to buy them online!  Remember!!  These are NOT regular glass noodles.  Those are full of calories and carbs!!  I just found them on amazon.com too!!  Link below…

GLASSY NOODLE SALAD

Kelp Noodles

1/2 12 oz package of Sea Tangle Kelp Noodles, chopped
2 chicken thighs, cooked and cubed
1 cucumber, quartered lengthwise and chopped
1 small red bell pepper, chopped

Mix all ingredients together and toss in a large resealable baggie.  Dress with salad dressing, seal and refrigerate for 30 minutes.

DRESSING
1 package of dry Italian dressing mix
3 oz vinegar, I used balsamic but red wine would be great too
2 oz water
0-2 t olive oil (none in attack, 1-2 in cruise is ok since you’re not eating the entire recipe!!)
2 T chili paste

Mix all ingredients together and chill until ready to use.

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Cucumber Crab Salad

Posted February 17, 2012 By Janice Cucumber Crab Salad

This salad was just a quick side-dish to one of my recent Asian recipe posts.  I got a new mandolin so I’m trying to find any excuse to use it.  Anyway, this salad is such a simple, fresh dish.  Fresh or imitation crab works–whatever you can find.  Serve it with the Pork and Shrimp Meatballs, a post from last year.  They would go great together!

CUCUMBER CRAB SALAD

1 large Japanese cucumber, ends removed
1/3 lb Dungeness crab or imitation crab
1/4 cup unseasoned rice wine vinegar
1-2 t Splenda
1 t low sodium soy sauce
1 green onion, chopped

Slice cucumber, using a mandolin, 1/8-inch thick.  Put cucumber in a large flat dish.  Mix the rice wine vinegar, Splenda and soy together and pour over cucumber.  Cover with plastic wrap and refrigerate for 1/2 hour.  Divide the cucumber and crab into 4 small bowls, pouring the dressing over the top and garnishing with green onion.

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