I ended up getting 4 quart and 4 pint jars (plus a little extra!) from last Saturday’s salsa making.
We stoppd at the store on the way home and picked up a sesame ginger marinated pork roast turkey tenderloin!- buy one get one free!
For side dishes, I decided to keep the Asian theme going.
First up: Spicy pickled cucumbers
- 6 ounces sliced English cucumber
- 1 tsp. sesame oil
- 1/2 tsp. red pepper flakes
- 1/2 tsp. splenda
- 1 tablespoon rice wine vinegar
Heat oil and red pepper flakes over medium heat for 1 minute. Remove and cool. Mix vinegar and splenda together and toss with cucumbers. Refrigerate for 30 minutes. Just before serving, toss with cooled oil/pepper mixture. WARNING: VERY SPICY!
The second Asian Spaghetti Squash
- 6 ounces cooked spaghetti squash
- 1/2 tsp. minced garlic
- 1/2 tsp. sesame oil
- 1 tsp. rice vinegar
- 1 tsp. soy sauce
- pinch Splenda
- pinch crushed red pepper
- 2 ounces shredded carrot
- 1 tsp. toasted sesame flakes
Mix all together. I left this at room temperture – my daughter liked this, but the cucumbers are all mine – too hot for her!
STATS FOR THE DAY:
- 1359 calories
- 42 fat
- 103 carbs
- 12 fiber (not enough!)
- 60 protein
While we were at the movies, my daughter has been craving stir fry and was saddened that I had stir fry twice for lunch this past week! She made this stir fry, but added those tofu noodles and the results were disasterous – she couldn’t get past the fact that it felt like she was eating worms! I didn’t have the same reaction, so I suppose its a preference!
Her dish looks pretty though!