Monday, June 30, 2014
Heat olive oil and butter in a large saucepan over medium heat. Cook and stir 1 package fresh mushrooms, 2 tablespoons garlic powder, 2 tablespoons beef broth, 1 tablespoon garlic salt, 2 tablespoons dried basil leaves,and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Yes it's that easy!!
Friday, June 27, 2014
I have been playing around with the edit on my phone, so please excuse the super skinny pic of the dressing.
I've learned that the key to eating healthy is planning, and having healthy food ready and easy to grab. This is one of those easy salad recipes that you can make ahead and grab for lunch through out the week. The great thing about this salad is that you can add anything you want to it. If you like cilantro add it, if you don't then don't. Next time I think I will add some pineapple slices!
For the dressing:
6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons natural creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons ginger
1 1/2 tablespoons garlic powder
Whisk all ingredients together!!
For the salad:
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
1 bag sliced almonds
1 cup green onions
***I added shredded chicken, and I topped it with crunchy lo mein noodles for my kids!