BLT Club Salad

I saw this and had to make it. I used:

  • 8 ounces spiral whole wheat pasta
  • 11 ounces grape tomatoes, quartered
  • 8 large romaine lettuce leaves
  • 4 ounces low-fat colby-jack, shredded
  • 250 grams deli turkey slices, diced
  • 1 small avocado, diced and sprinkled with lime juice
  • 1/4 cucumber, grated
  • 8 slices of cooked bacon
  • 1/3 cup avocado oil mayonnaise
  • 2 teaspoons yellow mustard

I stirred all together and left it to chill, covered, until dinner.


Still dragging from the cold but I had to get last minute gifts so we had Philly Cheesesteak Hot Pockets for lunch before braving the crowds. It really wasn’t bad and I found something for myself as well! I tried on some clothes that I bought but never wore and they fit! I can’t get over how successful this diet has been. I am going to gain a bit over Christmas (I have been picking at the treats), but I will get strictly back on the plan in January.

Macaroni Salad

Someone just loves my mom’s macaroni salad. And it is a side dish that goes well with what we are having for dinner tonight. It gets better as it chills so it is a dish best made early. Here is the recipe:

* Exported from MasterCook *

Mom’s Macaroni Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces black olives — chopped
4 ounces sweet pickles
2 ounces pimientos
8 large eggs, hard-boiled, chopped
12 ounces macaroni — small, salad type
1/2 cup low-fat mayonnaise
1 tablespoon prepared mustard
1 tablespoon onion powder

Cook macaroni and rinse in cold water. Chop pickles, pimientos, and eggs. Combine with macaroni and olives in a large bowl. Mix mayonnaise, mustard, onion flakes, and salt and pepper to taste. Pour dressing on salad and lightly toss until well mixed.


When I was young I used to pick out the pimiento, because I hate it. I substituted freshly roasted red bell pepper and used sweet pickle relish instead of sweet pickles. It needs salt, but that is best done at the table.

For lunch today I had Chicken Marsala from the freezer.


Grilled Shrimp and Spinach Salad

I have gone to Applebee’s for their lunch special, All-You-Can-Eat-Soup-And-Salad. Tomato Basil Soup, French Onion Soup and ALWAYS the Grilled Shrimp and Spinach Salad. I have never been tempted by any of the other salads (and they have fried chicken on some of them). I just love this salad. In his Restaurant Recipes 3, Todd Wilbur gave me the power to make my own. I must confess that I have always used cooked shrimp and tried to warm it really quickly so as not to make it rubbery. I liked it okay, but I did get complaints; so for this blog, I decided I had to actually grill raw shrimp. I was willing to endure the de-veining, but then Someone went to the fresh seafood counter and got 24 already de-veined jumbo shrimp. (We only needed half as many jumbos as the number of medium shrimp the recipe called for so we will be gorging on these babies.) We will grill these right before serving the salad. Oh, and you can buy just this recipe here. I used 3 tablespoons agave for the sugar and only 3/8 cup olive oil and I used tomato pulp vinegar instead of red wine vinegar for the bacon viniagrette, but those are the only changes that could be made. We are looking at about 550 calories for each of the 4 salads we will make. (Ask me if I care.) This has pretty good nutrition totals too.


I actually used only 7 cups of spinach and we had BIG servings. Also, I just sprayed the shrimp with canola oil cooking spray before sprinkling with the spice mixture and it worked great but resulted in a revised calorie count of 470. (Hooray!) And it was so good and I am so full!


I had Philly Cheese Steak French Onion Soup from the freezer for lunch and it was very delicious. And here is what I got from my dear ones back from Japan. So much better than my Yatsuhashi.




Brussels Sprout Salad

Costco had some nice looking Brussels Sprouts too. It seems a shame to cook fresh sprouts so I went looking for a salad. This recipe looked good to me. I chopped the sprouts in the food processor, and added only 30 grams parmesan cheese, 8 tablespoons olive oil, 4 tablespoons tomato pulp vinegar, 2 teaspoons Dijon mustard and chopped toasted pecans for those who wish to sprinkle them on the salad. This is a side dish for dinner tonight so the flavors will mingle nicely for a few hours.


For lunch I am having Beans and Ham from the freezer.



Chef Salad Crepes

Well, yet another food I have adored all my life, crepes. They used to be common in the malls of my youth but I guess they fell out of fashion here. But not elsewhere. Of course you’ll see them in Paris, but at a car boot sale in England and on the shopping streets of Tokyo as well. You see, I don’t mean those fancy eat with a knife and fork types, I am talking ice-cream-cone-style street food. (I did see where a Japanese crepe chain, Marion Crepes,  opened in a mall in California.) I have used Mabel Hoffman’s Crepe Cookery for years and really like her batter recipes. Someone kindly posted one here. I will be using 1% milk and canola oil.

I have a wonderful wooden crepe batter spreader that I use to smooth the batter out as soon as I pour it. But the real trick to crepes for me is my electric sukiyaki pan. I haven’t seen anything like it, it is very shallow, making the spreading very easy and it cooks evenly. Plus it makes the huge crepes that are needed for the cone-shaped salad crepes.


I got 8 crepes using about 1/2 cup batter per crepe. See the color of the underside, I like them dry on top and golden on the bottom. I separate each crepe with parchment paper, then fold them in fourths and put them in a large zip bag and chill them. I will let them warm to room temperature before dinner. At about 200 calories per crepe I am considering cutting mine in half and eating the second half with some Nutella spread on it for dessert. (I didn’t.)


I considered what to put in these for dinner tonight and remembered that I had mentioned loving a Chef salad. Perfect! I lay down a couple of leaves of de-spined romaine,  followed by strips of cucumber, sliced roma tomato, boiled egg, strips of ham and light mozzarella cheese and a light frosting of my homemade mayonnaise and it is a wrap. Photo to come after dinner.



Cobb Salad

My mom used to make a Chef Salad with strips of ham, cheese and hard boiled eggs and topped with Thousand Island dressing. I always loved it. But when I found this salad (in some long lost cookbook) it became my salad of choice. You might be interested in the history found here.

Today I am trying a dressing made from Tomato Pulp Vinegar and Chardonnay Garlic Oil that I bought at Oil & Vinegar. This shop really is too fancy for me, but I never leave empty-handed. They have a tasting table, you see. Little bread cubes and bowls of their fancy concoctions just sucker me in.

I used:

* Exported from MasterCook *

Cobb Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
140 grams salad mix
50 grams roma tomato
66 grams cucumber
28 grams cheddar cheese, lowfat
68 grams cooked chicken breast half
28 grams avocado
18 grams cooked bacon
16 grams green onion


Oh, I forgot to say that before lunch I had a snack I thought was gone but it is now at my local grocery store, Beanitos White Bean Mac N Cheese Puffs!(3g protein, 2g fiber in a 1-oz, 140 calorie serving.)

Hiyashi Chuka (Cold Noodles)

In Japan, the summer is the only time you can find this dish at a restaurant. But now you can have it any time. I found the dressing recipe on Yahoo answers and really liked the proportions. The rest of the recipe is how I have had it in a restaurant.

Hiyashi Chuka Dressing

1/3 cup water
2 Tbsp sugar
4 Tbsp soy sauce
2 Tbsp rice vinegar
3 Tbsp grated white sesame seeds
1/2 tsp sesame oil

Mix all ingredients together.

Cook ramen noodles, drain and cover in cold water. Cook 2 eggs at a time on a griddle as thin an omelet as possible. Cool and roll. Slice  into 1/8-in strips then unroll. Chill. Slice roast beef, ham and English cucumber into thin slices. Arrange over noodles and top with dressing. Top with a bit of pickled ginger slices.

There aren’t any particular proportions, just add as much as you like, as with a salad. I found Lotus Food’s rice noodles and thought I would try them here. I used 4 ramen blocks, 4 eggs and 1/2 pound of each of the meats. I don’t know what grated sesame seeds are so I just sprinkled sesame seeds on with the ginger. I only put cucumber on the one I will eat tonight. The ones in the freezer will have to be put in the fridge the night before I have it and the cucumber can be added when I eat it. I doubled the sauce recipe and got 8 servings.


It’s kind of smooshed and ugly in the storage container but could be arranged neatly in a bowl with the ingredients straightened and fanned out around the bowl.