Fast Recipe

Delicious and healthy- well mostly. Perfect for a main dish or lunch! And spring for the English cucumber- its worth it.
4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup low sodium soy sauce
1/2 cup rice vinegar
2 tablespoons light-brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
1/2 teaspoon red-pepper flakes
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Coarse salt
4 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/3 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (any or all optional)

Mix the first 8 ingredients in a bowl to make a dressing.

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).

In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
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Recipe Borrowed From: 
Martha Stewart Living
I finally found something that I love and is healthy! This makes a great lunch, side dish or main dish!
3/4 cup uncooked bulgur
1 cup boiling water
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup chopped plum tomato
1 cup chopped English cucumber
3/4 cup chopped fresh parsley
1/2 cup (3 ounces) crumbled feta cheese
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint (optional- I don't like it, and it was great without!)
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper

Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed.

Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine. Serve warm or cold.

Recipe Borrowed From: 
Cooking Light Magazine
This is light, easy and very tasty! Perfect to go along with an Asian flavored steak or chicken breast.
1 English Cucumber
1 teaspoon kosher salt
2 tablespoons seasoned rice vinegar
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds

Slice up the cucumber into very thin slices and toss with salt in a bowl. Let stand for about 15 minutes- all of the moisture will draw out of them.

Drain the cucumbers with a towl, gently squeezing and return to a bowl. Toss in the sesame oil and vinegar.

Meantime, toast up sesame seeds in a small, dry saute pan until slightly toasted. This really brings out the fresh flavor in them. Then add to the cucumbers.

Recipe Borrowed From: 
Cooking Light Magazine
This traditional dish has a little bit of an Italian twist as it is my Dad's version. You could make this with the traditional egg noodles, but linguini pasta is the way we do it! It was almost a weekly staple in my house growing up.
1 small onion or 1/2 large, chopped
1.25 lbs ground beef
3 tablespoons flour
2 cans beef consomme
1 large can sliced mushrooms
1/2 small can tomato paste
3-4 tbsp sour cream
1 lb linguini pasta
3 tablespoons red wine vinegar

Saute in a large saute pan or sauce pot the onion in a tbsp of olive oil for 5 minutes. Add ground beef and brown. Once cooked add flour to meat mixture.
Add beef consomme, vinegar, mushrooms and tomato paste. Simmer all together for about 15 minutes.
Meanwhile, cook linguini to al dente and drain.
Just before serving add sour cream to sauce and stir to combine. Toss 1/4 of the sauce with the pasta and reserve the rest on the side for serving.

*For a twist you can substitute ground turkey for beef.

Recipe Borrowed From: 
Francis Gremmo (my dad)
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