Asian Ginger Dressing


3 cloves garlic, minced
2 tablespoons ginger root, fresh, minced
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water


In a 1-pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water.

Cover the jar with a tight-fitting lid and shake well.

Remove the lid, and heat the jar in the microwave for 1 minute —just to dissolve the honey.

Let cool.

Shake well before serving.

Store covered in the refrigerator.

Source: Spice in the City


Chicken Fettuccine with Tomato-Cream Sauce

This is one of my favorite pasta dishes. As the recipe is written, it is very inexpensive to make. I altered the recipe to contain chicken, which still keeps the cost low.


* This has different herbs than the traditional Italian Herb blend.
3 ounces chicken breast uncooked, diced
2 tablespoons low-fat Italian salad dressing
8 ounces uncooked fettuccine
4 quarts boiling water
1/2 teaspoon salt, divided
3 tablespoons coarsely chopped garlic
1 can petite diced tomatoes
3 ounces 1/3 less-fat cream cheese
1/4 cup oil-cured olives, pitted and chopped
1/2 teaspoon McCormick® Italian Herb Seasoning Grinder * [This has different herbs than the traditional Italian Herb blend.]
1/4 cup fresh basil leaves
1/2 ounce Parmigiano-Reggiano cheese, grated
Nutrition, Per 1 1/4 Cup Serving
Calories 500  
Fat 25 g  
Carbohydrates 47 g  

Makes: 4 servings; 1 1/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes



Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve.

Heat a large skillet over medium heat add Italian dressing, swirl to coat pan, add chicken and cook until no longer pink. When done, transfer to a bowl and cover with aluminum foil.

Re-heat skillet, add oil and swirl to coat pan. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Add cream cheese; stir until smooth. Add pasta, olives, and Italian seasoning mix and chicken. Cook 3 minutes until heated.

Divide pasta mixture amongst 4 plates; top with basil and Parmigiano-Reggiano cheese.

Serve with side salad or steamed broccoli.



1/3 cup natural peanut butter
1/4 cup honey
1/3 cup whey protein powder
2 tablespoons cocoa powder
3 tablespoons dark chocolate chips


Mix all ingredients together.

Roll into balls (about 1 tablespoon per ball).


Hot Chocolate


Carbohydrate Servings: 3
Exchanges: 2 other carbohydrates, 1 reduced-fat milk, 1/2 fat
2 tablespoons sugar
4 teaspoons unsweetened cocoa powder
1 cup 1% milk, divided
1/4 teaspoon vanilla extract
pinch ground cinnamon
Nutrition, Per 1 Cup Serving
Calories 227  
Fat 4 g  
  Saturated 1 g  
  Mono 0 g  
Cholesterol 0 mg  
Carbohydrates 31 g  
Protein 7 g  
Fiber 2 g  
Sodium 97 mg  
Potassium 390 mg  
Calcium 312 mg 31% DV [Daily Value]

Makes: 1 serving; 1 cup

Active Time: 5 minutes

Total Time: 5 minutes



Mix sugar, cocoa and 2 tablespoons cold milk in a mug until smooth. Heat the remaining milk in a small saucepan on the stovetop or in a 2 cup glass measure in the microwave until steaming hot but not boiling. Stir in the cocoa mixture and vanilla.

To froth the hot chocolate, whirl a whisk in it by rubbing your hands back and forth. Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel and blend until frothy. Pour it back into the mug and sprinkle with cinnamon.


Slow-Cooked Beans


* e.g.: cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans, or pinto beans.
1 pound beans, dried * [e.g.: cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans, or pinto beans.]
1 onion, chopped
4 cloves garlic, minced
6 sprigs thyme, fresh
— or —
1 teaspoon thyme, dried
1 bay leaf
5 cups water
1/2 teaspoon salt


Pick through the beans and discard any broken or shriveled-looking ones.

Pour all ingredients into a slow cooker; make sure the beans are covered in 2 inches of water.

Turn the slow cooker on low and cook while you are at work (about 6 to 8 hours).

Drain the beans.

Beans can be frozen in a container for several months until you are ready to use them.

Veggie Power Smoothie

Need a quick and easy snack to eat before you hit the gym? Enjoy one of these smoothies before your next workout!


8 strawberries, frozen
3/4 cup coconut milk / coconut water
1/2 cup beets
2 tablespoons avocado
splash lemon juice
to taste syrup or honey
Nutrition, Per Serving
Calories 200  
Fat 8 g  
Carbohydrates 30 g  
Protein 1 g  

Makes: 1 serving



Pour all ingredients into a blender; Blend until smooth.