[slickster81]

Whipped this up as a lower calorie alternative to the salad that shows up with the ramen noodles, nuts, raisins, and shiteload of calories and fat....you can up the sweetner if you like it sweeter, I like it tangy, with a bit of kick from the red pepper.

Slick’s Sweet N Sour Asian style Veggie Salad

Makes approx 8, 1 cup servings.

NOTE** Chop the veggies about ¾” (or twice the size of a garbanzo bean)
3 C. Chopped broccoli, stems and all
3 C. Chopped cauliflower, stems and all
1 C. Chopped carrot
1 can garbanzo beans, drained, rinsed and drained again

Dressing

¼ C. STRONG chicken broth, use a low sodium bullion cube, or chicken base concentrate. (basically, if the package says "use # amount for 1 cup", use that amount for 1/4 cup and you'll be fine)
¾ C. White vinegar
2 Tb. Splenda (or white sugar)
1 tsp salt
1 tsp black pepper
Pinch of red pepper flakes (optional)
1 ½ tsp Sesame Oil (toasted sesame oil, like Kame’ brand)
2 Tb Extra Virgin Olive Oil

Mix the veggies, add the dressing and toss well, marinate at room temperature, tossing often, at least 2 hours. This salad just gets better the longer it sits, we do the room temp thing, then put in a sealed container and refrigerate to eat the next day.

I tried cutting the Olive oil altogether, but the taste falls off considerably, and the dressing does not stick to the veggies, marinating them evenly. The olive oil adds flavor, plus omega 3's so it stays.

Bottom line, the original recipe I referred to uses 2/3 cup of salad oil and 1 cup of sugar....so I don't think I did too bad coming in with these values.

Nutritional values per serving.
Calories - 102
Fat - 4.75 gm
Sat. Fat - 0.63 gm
Cholest. - 0
Protein - 3.38 gm
Sodium - 373.25 mg
Carbs - 12.63 gm
Fiber - 3.63 gm
Sugar - 2.25 * if splenda was used

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++
Turkey burgers
Yield 4 BIG burgers, or 6 "normal sized".

1 Tb. Olive oil. **
1 lb. Fresh ground turkey.
1 Large Egg White (or 2 small, need minimum 1/4 cup)
1Tb. Maggi Seasoning
1 Tsp. Fresh ground black pepper.
1 Tsp. Garlic powder.
1 Tsp. Onion powder.
½ Tsp. Cayenne pepper.
2 Tsp. Dried dill.
1 C TVP prepared and well drained (squeezed dry)

Combine all ingredients and allow to set 10-15 minutes.
Form into patties.

** If pan cooking, keep oil separate, if grilling, add oil to meat mixture.

To pan cook:
Heat oil over medium high heat, and add patties, allow to cook 5 minutes, or until firm enough to flip. Flip once, and allow to cook another 5-7 minutes.

To grill:
Get your preferred equipment ready, and have at it!