Recipe Numero Dos....Taco Pasta Salad! OLE!  This recipe offers a unique blend of Mexican and Italian for a salad that leaves people saying....hmmm why didn't I ever think to mix the flavors of these cultures before?!

The only thing I changed in this was that I doubled the pasta...I mean really what was I going to do with half a box of uncooked pasta!? SO please note when you print this from the link below to jot down to use the whole box or 4 cups versus 2 as it calls for.  For my Weight Watchers followers....this recipe yields 12 servings (when using 4 cups pasta) and comes to = 7 points per serving! Delizioso!

Taco Pasta Salad

Ingredients

• 4* cups uncooked spiral pasta
• 1 pound ground beef
• 1 envelope taco seasoning
• 3 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup Catalina salad dressing
• Tortilla chips

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
• Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 12* servings.
• Click here to Print:  http://www.tasteofhome.com/Recipes/Taco-Pasta-Salad/Print 
• Recipe courtesy Taste of Home. All rights reserved.

Apple Slaw

Another office birthday challenge!  Our birthday girl Jenn is not a big fan of cakes and desserts so this month's birthday challenge: come up with a fresh & healthy alternative!  I tried this Weight Watchers recipe, Apple Slaw and I have to say it was a BIG hit!! Very refreshing and tasty. This would make a great addition to any summer party as well!

Since I was making this for a crowd I doubled the recipe.  I also used both types of cabbage, Savoy & Napa and had to substitute shredded carrots for the Jicama, since my grocery store has a very limited produce selection.  Jica-what? Jica-who? Candied walnuts & dried cranberries added a sweet and tangy finish to this dish which for my Weight Watchers followers comes in at 4 points = 1 Cup.

Apple Slaw

2 Tbsp honey  

1 1/2 Tbsp apple cider vinegar  

1 tsp walnut oil  

1/2 tsp table salt  

 2 cup(s) uncooked savoy cabbage, or Napa, shredded   (or 1 cup of each type)

 2 cup(s) uncooked jicama, thinly sliced   (or sub. shredded carrots)

 2 medium fresh apple(s), Granny Smith, cored and coarsely grated  

 2 medium uncooked shallot(s), minced or finely grated  

1/2 cup(s) dried cranberries, chopped  

1/4 cup(s) chopped walnuts  

1/8 tsp black pepper, or to taste

  

Instructions

In a large bowl, whisk together honey, vinegar, oil and salt.

Add cabbage, jicama (or carrots), apples, shallots, cranberries and walnuts; season to taste with pepper. Yields about 1 packed cup per serving.

 

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

*Modified by Rachel Travers

Click Here to Print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=50320 

Rob Forgot the Broccoli...Asparagus Salad!

Happy Memorial Day to everyone! I hope you are all enjoying this lovely holiday weekend also known as the official "start to summer"!  While preparing for a small holiday BBQ with our close friends, I went to make one of my favorite summer salad staples: Broccoli salad.  You know the one with a yummy sweet mayo based sauce topped with crisp bacon, red onion and sunflower seeds.  Come home from work to find that Rob got everything on my grocery list, but Forgot the Broccoli! (Or as he claims "they were out" yea ok Rob whatever you say!)  So scrapping that idea I started sifting through the vegetable drawer and decided I had better just wing it and come up with an alternative twist to my old favorite....hence the newly created Asparagus Salad!  I think by choosing to make a Lemony balsamic vinaigrette instead of the sweet mayo sauce I also cut some calories too!  This salad was a very fresh tasting substitue for my original plan and a big hit with our friends! I hope you will try this at your next party or bbq! 

Rob Forgot the Broccoli….Asparagus Salad!

1 Bunch Asparagus, cut into bite size pieces

1 Red Bell Pepper, chopped

4 Stalks of Celery, sliced

5 Slices Bacon, cooked crisp & crumbled

¼ cup Sunflower Seeds

2 tablespoons white wine

1 tablespoon Extra Virgin Olive Oil

½ tablespoon diced garlic

1 tablespoon White Balsamic Vinegar

1 Lemon, zested

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

½ teaspoon fresh ground pepper

¼ Cup Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

6 Fresh Basil Leaves, minced

Heat a medium sauté pan, add white wine, 1 tablespoon of EVOO & diced garlic.  Sauté asparagus pieces for a few minutes, cover and continue warming for a few more minutes until asparagus has softened up a bit, but is still crisp to bite.  Set aside to cool.

In a medium bowl whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt & pepper.  Continue whisking and slowly stir in ¼ cup EVOO.  Toss with cooled asparagus, red bell pepper and celery. Cover and refrigerate for 1 hour.

Toss thoroughly; add in crumbled bacon and sunflower seeds, tossing again.  Serve chilled.

*From the Kitchen of Rachel Travers

Click here to Print this recipe: http://www.scribd.com/doc/95002067/Rob-Forgot-the-Broccoli-Asparagus-Salad 

Dang Cold Asian Noodle Salad

Well it's that time of year again....Office Holiday Party time! At my office we do a pot-luck lunch then exchange gifts for our Secret Santa! After reading the list of what people were signing up to bring I noticed that 5 people are making desserts! Therefore, I decided to make something on the other end of the spectrum with a bit more substance that was healthy too so they don't feel bad about eating all those desserts!

I found this tasty recipe by Guy Fieri, "Dang Cold Asian Noodle Salad". It's made with Soba Noodles, Japaneese buckwheat noodles that are best served cold. Now if you live in the middle of nowhere like me and your "ethnic aisle" is little to none, its very likely you will not find these noodles in stock. Instead you can substitute Whole Wheat Spaghetti. The instructions only called for "1 package Soba" and I was not really certain how much product that translated too. Since I was making this for a large group I used 1 whole box of spaghetti. In addition I mixed up another batch of the sauce, and added half of the extra batch to taste. I threw in a bit more veggies so it was not all noodle. I also omitted the Peanuts at the end as I have a friend at the office with a Peanut allergy and I really do not think they are necessary for this recipe. In hindsight I wish I thought to grab soy beans and would have rather substituted those.

Overall I am very pleased with how this turned out! Its healthy, chock full of veggies, and easy to make! Since its served cold, no messing with reheating before the party. I think this dish would appeal to even the pickiest eaters, similar to a vegetarian Lo Mein.

Enjoy = お楽しみ

Dang Cold Asian Noodle Salad

Recipe courtesy Guy Fieri, 2007

Ingredients

• 1 package soba noodles
• 1 teaspoon sesame oil
• 2 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot chili oil
• 1 tablespoon hoisin sauce
• 5 tablespoons extra-virgin olive oil
• 1 carrot, thinly sliced or julienned
• 2 celery stalks, thinly sliced or julienned
• 5 green onions, bottom 4 inches, thinly sliced
• 1/2 cup thinly sliced napa cabbage
• 1/2 red bell pepper, thinly sliced or julienned
• 1/2 cup julienned bok choy
• 1 cup bean sprouts, optional
• 3 tablespoons minced fresh cilantro leaves
• 3 tablespoons sesame seeds, toasted, for garnish
• 4 tablespoons unsalted peanuts, for garnish

Directions

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.

Garnish with sesame seeds and peanuts.

Copyright 2011 Television Food Network G.P.
All Rights Reserved

Click here to Print recipe: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_67219_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Croutons

Well I hope everyone had a lovely Thanksgiving Holiday yesterday!? Rob and I managed to find the only deer in the Philadelphia area who must have been drunk on eggnog because he ran right into the side of our car as we were departing Uncle Davids house! Fortunately he only caused minor cosmetic damage to the side view mirror, nothing a little duct tape couldn't fix temporarily!! However I just cannot believe that living in the land of Deer & turkey (aka: Pocono Mountains) where herds of deer frequent my yard daily, we managed to get hit BY a deer in the suburbs of Philadelphia! Story of my Life!!!

Anywho....just thought I would do a quick & easy recipe today! I needed to use up some leftover french bread that is a few days old, good and crusty; so this is a good opportunity to make a batch of homemade Croutons!

Croutons

Pre-Heat oven to 350. Take one Loaf semi-stale crusty French Bread, and cut into cubes. Spread out on a sheet pan. Drizzle with EVOO. Season with: Sea Salt, Pepper, Garlic Powder, & Onion Powder. Toss so all the cubes are coated evenly and bake for about 10 minutes, until browned.