Fruit Snacks (1 P+)

Fruit Snacks
8 Servings, 60 minutes
PRINTABLE

Ingredients:

1 lb strawberries, sliced
1 banana, sliced
1 t cinnamon
3-5 packets Knox gelatin

Instructions:
Cook strawberries and banana in a saucepan for approximately 15 minutes until strawberries have softened.  Blend fruit and cinnamon in a blender until smooth.

Refrigerate 1/2 cup of the fruit mixture for 15 minutes.  Stir gelatin into chilled fruit and dissolve, approximately 5 minutes.  Add remaining warm fruit mixture.

Fill silicone ice cube trays with mixture and refrigerate for 20 minutes or until fruit has set.  Remove and store in an air-tight container for up to one week.

Notes:
Silicone ice cube trays should be available in the kitchen section of most stores.  The shapes shown are from trays that I got from Ikea for $1 each.

The amount of gelatin used is going to determine how firm your fruit snacks are.  Use 3 for a relatively soft snack and 5 for chewier snacks.

Other fruit can be used to make these.  Please share your favorite combinations!

Sushi Salad (4 P+)

I didn't grow up eating seafood and have never been a fan.  I'd take a cheeseburger over a lobster any day of the week.  Seriously...if it wasn't breaded and deep-fried I wouldn't eat anything that came out of the ocean.  I love sunfish, walleye, and almost anything else that we used to catch as kids but that's about as far as it goes.

A few years ago I went to a Japanese restaurant with two friends (at their request).  I ordered some kind of chicken and tasted sushi just to get my friends to stop bothering me about it.  It was AMAZING!!  Sushi is now one of my favorite meals.

I have made sushi for the family and it is good but it can be a lot of work.  This recipe makes it a lot easier.

Sushi Salad

6 servings, 60 minutes

PRINTABLE

Ingredients:

1 cup brown short-grain rice      

2 T rice vinegar      

2 T sugar      

1 T salt      

2 T pickled ginger, finely chopped      

3 green onions, chopped      

1 cucumber, chopped      

1 cup edamame, shelled      

2 t wasabi powder

1 T hot water

2 T soy sauce

1 avocado, sliced

Sushi of choice (crab, tuna, eel, etc)

2 sheets nori, cut into strips

1 T sesame seeds

Instructions:

Prepare rice as instructed on package. 

In a small pan dissolve salt and sugar in rice vinegar over medium heat.  Pour vinegar mixture over rice and mix thoroughly.  Refrigerate until cool.

In a large bowl combine ginger, green onions, cucumber, and edamame. 

In a small bowl combine wasabi powder, water, and soy sauce.  Mix well and pour over rice mixture.  Mix to ensure everything is thoroughly coated. 

Lightly fold in avocado, sushi, and nori. 

Top with sesame seeds.

Notes:

If making this ahead of time, do not put in the avocado, sushi, or nori until serving.

If making this for a crowd don't add the sushi into the salad.  Place bowls of sushi out and let people add the types/amounts that they want.


Leave the sushi out and this could be a great side dish or vegetarian meal.

Slow Cooker Beef Stew (5P+)

I love this stew because it's very filling and you can eat a lot of it without using all of you WW P+.  

1 lb Sirloin, cut in ½” chunks

4 Carrots, sliced

2 Parsnips, sliced

4 ribs Celery, sliced

2 Plum Tomatoes, diced

½ Onion, finely chopped

3 c Beef Broth

2 t Fresh Thyme, minced

2 t Fresh Rosemary, minced

1 t Salt

½ t Pepper

5 oz Frozed Peas

Place all items except peas into slow-cooker.  Cook 6-8 hours.  Add peas and continue cooking until the peas are soft.  

Serves 6