Spicy Salmon Poke Bowls {Summer Slim Down Series #10}

This is my last recipe in the Summer Slim Down Series. When I started this series I thought I would have the entire summer to myself. I wanted to put a lot of effort into these meals. Then I got a call that the school needed help and I worked most of my summer away, and wow...what an incredibly busy summer it was. I think I ran harder than I do throughout the school year. Now summer is drawing to a close and I want to go out with a bang, so I chose Spicy Salmon Poke Bowls. 

This dish speaks to me on so many levels. Fish and seafood were always something I loved, but now they have become a huge part of my new lifestyle, shrimp and salmon especially. I have built many meals around these two proteins with wonderful success. Mostly I pair them with vegetables for a really beautiful and colorful meal that is hugely satisfying. Every once in awhile I throw in a healthy gluten-free grain, such as rice or potatoes. This meal is a representation of all those winning go-to ingredients. I love the spicy mayo-Sriracha drizzle to give things a little extra flavor. A little bit of sauce and/or drizzle goes a long way in building flavor and making things extra-special!

I absolutely loved this recipe! In fact, it is probably my favorite Summer Slim Down recipe and I highly recommend it. There is flavor from the spicy sriracha mayo and loads of crunch and texture from all the veggies. I love spicy food, but I found the chunks of avocado were essential in cooling everything down and adding some creaminess. The whole dish is served room temperature or cold and it eats like a really fancy but more substantial salad. I can definitely foresee myself making this many times in the future and even packing it in my lunch as it would keep very well!

I'm so happy I finally got around to making this delicious recipe and I'm also really happy to end the Summer Slim Down Series with something that is so tasty!  

Spicy Salmon Poke Bowls

Adapted from Skinnytaste Meal Prep

by Gina Homolka

Serves 4

Spicy Mayo

1/4 cup light mayo

1-1/2 tablespoons Sriracha sauce

Salmon

Previous cooked salmon

4 tablespoons soy sauce or tamari

1 teaspoon Sriracha sauce

Bowls

2 cups cooked rice 

4 Persian cucumbers, diced into 1/2" cubes

1 medium Hass avocado, sliced

1/2 cup shredded red cabbage

Jarred pickled ginger (optional)

2 scallions, green parts only, sliced for garnish

1 tablespoon furikake or black sesame seeds

soy sauce or tamari, for serving

Sriracha sauce, for serving

In a small bowl, combine the mayonnaise and Sriracha and thin with 1 tablespoon water to drizzle.

Flake or cut the cold salmon into large chunks. Drizzle with the soy sauce, sesame oil, and Sriracha and gently toss to combine. Set aside while you prepare the bowls.

Place 1/2 cup rice in each of 4 shallow bowl. In each bowl, arrange 6 ounces of salmon, one-fourth of the diced cucumber and avocado, 2 tablespoons of the red cabbage, some pickled ginger (if using), and one-fourth of the scallion greens.

Drizzle with the spicy mayo, then top with the furikake and serve with extra soy sauce and Sriracha on the side (if using). 

Cold Soba Sesame Salad {Summer Slim Down Series #2}

One of my goals with my Summer Slim Down Series is trying out fresh and healthy recipes that will keep well for lunches throughout the busy work week. This recipe for Cold Soba Sesame Salad from Gina Homolka's Skinnytaste Meal Prep Cookbook definitely falls into that category. This is a light and exciting meal that can be enjoyed at home, packed up for a picnic, or prepped into containers for lunches throughout the week.

This recipe wins an award for versatility. You can trade out any of the vegetables and make this your own. For example, I didn't have broccoli so I used fresh sliced cucumber instead. You can keep this all veggie and serve it with crushed peanuts and/or a soft boiled egg. You can also add some flaked salmon or shredded chicken or thinly sliced steak. I think you could easily make a new version of this salad each and every time!

This is a stunning salad, so vibrant and inviting with all the colors of the rainbow. I also love that it is served cold, which is very light and refreshing on a hot summer day. This is one of those meals that is the perfectly balanced, managing to be both light yet filling. I will definitely be making this again!

 

Cold Soba Sesame Salad

Recipe adapted from Skinnytaste Meal Prep

by Gina Homolka

Serves 4

Salad

8 ounces dry soba noodles (I used buckwheat)

1 cup bite-sized broccoli florets*

1/2 cup sugar snap peas, cut into thirds*

1 small red bell pepper, thinly sliced

1 cup grated or shredded carrots

3 scallions, green parts only, thinly sliced

1/4 cup chopped cilantro

crushed roasted peanuts, for serving

Dressing

1/4 cup soy sauce or tamari

2 tablespoons unseasoned rice vinegar

2 tablespoons mirin

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger*

1 garlic clove, minced*

1 teaspoon Sriracha sauce, plus more for serving

2 teaspoons toasted sesame seeds, plus1 teaspoon garnish

Notes: This is an extremely versatile recipe. Use whatever veggies you have on hand. I didn't have broccoli so I subbed in sliced cucumber which worked nicely. I also think the dressing is somewhat mild and next time I would use more fresh ginger and garlic to pump up the flavors. 

Bring a large pot of water to a boil (do not add salt). Add the noodles and cook according to the package directions. Add the broccoli and peas about 1 minute before the noodles are ready, then drain together in a large colander and rinse with cold water for about 30 seconds, agitating with your hands.

Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, miring, sesame oil, ginger, garlic, Sriracha, and sesame seeds.

To serve: Divide the noodles, broccoli, and peas among 4 shallow bowls, about 1-1/2 cups each, and top with bell pepper, carrots, scallions, and cilantro. Top each with about 2-1/2 tablespoons of the dressing, a sprinkle of sesame seeds and peanuts, and serve right away.

 

 

Light and Healthy Chicken, Broccoli, and Pasta Casserole

I've spent a lot of time in the kitchen lately, but sadly I have very little to show for it.  You know who I'm blaming?  The sun!  It just refuses to shine.  Rainy gloomy days.  Cloud coverage galore.  Can you believe the sun starts to set at 3:30 in the afternoon?  The nerve! Any pictures taken after 3:30 have shadows and the lighting is just terrible. Since normal people eat dinner after 3:30 you can understand how trying to get a picture of your dinner becomes an obstacle. 

I was tired of being thwarted by the sun, so today I started making dinner at noon and by 1:00 I was taking pictures.  Problem solved.  I'm so glad I was able to snap a decent picture of this casserole because it definitely deserves to be shared.

This is a light and healthy casserole but you would never know it.  It tastes very decadent and it's super creamy.  Pasta, shredded chicken, and broccoli tossed in a creamy garlicky cheese sauce with a crispy bread crumb topping.  It's delicious and totally family friendly.  My husband, who absolutely can't stand broccoli, ate two servings.  In fact the whole family wiped this casserole out.  There were no leftovers.

This is a great recipe to add to your light and healthy collection.  I think next time I'll make a double batch because this actually reheated very well and I would really love to have some leftovers.  

Chicken, Broccoli, and Pasta Casserole

Adapted from Skinnytaste

Serves 6, or less, depending

6 oz Ronzoni Smart Taste Pasta

2 tsp oil

4 cloves garlic, sliced thin

12 oz fresh broccoli florets, chopped

1 tbsp butter

1 medium shallot, minced

3 tbsp all purpose flour

1-3/4 cups fat free chicken broth

1 cup 1% milk

12 oz cooked shredded chicken breast

4 oz shredded reduced fat sharp cheddar

cooking spray

3 tbsp shredded parmesan cheese

2 tbsp seasoned breadcrumbs

Note: I used the breast meat from a rotissiere chicken  for this dish.   I also used 2% milk since that's what I had on hand

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
 

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, saute and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

 Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

 Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts. Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

 

 

Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g
Sodium: 256.7 mg (without salt)