Salad in a Jar

This isn’t so much a recipe as a method of preparing salad, but this has made it super easy to bring salad to work.  I’ve seen it all over the intarwebs and wanted to give it a try.  I made 5 jars worth and it stayed fresh throughout the week.  Note though that I did not add the dressing to the jars themselves, but kept it in little cups on the side.  But for a half an hour of effort (including making two kinds of dressing), we had salad for lunch for the week!  I did a Greek and an Asian variety, but the possibilities are pretty endless, and if you make your own dressing you can keep it pretty low cal.



Lemon-Mint Vinaigrette

Got this one from Eating Well, and it’s pretty good.  A little sharp, so I may cut back on the vinegar next time.  A good dressing for a Greek salad.

•    1/3 cup lemon juice
•    1 tablespoon Dijon mustard
•    1 pinch sugar
•    1 clove garlic, minced
•    1/3 cup extra-virgin olive oil
•    1/3 cup chopped fresh mint
•    1/8 teaspoon salt
•    Freshly ground pepper, to taste

Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

Spinach and Feta Stuffed Pork Chops

Apparently I’m on a kick of stuffing pork with spinach.  I mean, it’s delicious so it’s hard to argue.  It’s also easy to make it pretty healthy and low cal.  I got this recipe from Cooking Light, but ditched the sun dried tomatoes as I’m not a huge fan.  I intended to sub roasted red peppers but I was out of them.  Still good with just the spinach and feta as the filling.  We served this with mashed cauliflower and garlicky roasted asparagus.



Spiced Vanilla Pear Jam

I made this at Christmas time, and completely forgot to post the recipe. I got the idea from a Serious Eats recipe, but I chickened out on their methodology.  I’ve had great luck canning with the little insert that comes with Pomona pectin, so I decided to stick with that for processing the fruit, but then be liberal with the vanilla bean and spices.  The result was great….next time I have a glut of pears, definitely need to make more of this!



Salmon and Snap Pea Slaw

This was a good, filling dinner, though I thought the real star was the “slaw.”  The salmon that we picked up was great, but I wished that the sauce was a bit stronger.  It’s a good base, though.  Either way, I’ll be repeating the slaw with other recipes for *sure.*  I got this one from Cooking Light and made a few minor modifications to our taste.



Miso-Marinated Steak

This was an unusual enough marinade that it caught my eye.  I had only yellow miso on hand, but it turned out really well – we loved it.  I only marinated for 45 minutes or so and it was fine…I imagine it’d be awesome for a few hours.  Roasting it made the flank steak nice and tender.  Served this with some bok choy sauteed in a little soy sauce and Sriracha.



Fish Tacos

I had the pleasure of visiting San Diego for a convention last June, and one of the first things I sought out was a fish taco from what I was told was a “must have” source.  I love them.  Delicious and filling and awesomeness all in one.  And very easily done low cal/WW-friendly.  We really enjoyed this version, which I got from Chow, and it had a delicious cabbage slaw.  I got the idea to try them for low cal from my friend Missy, and it was definitely a good call!  I made almost no changes to this recipe.