Friday, December 9, 2011

Healthy Eggnog Shake

'Tis the season for eggnog.....and calories! Although this one you won't have to feel guilty about! I saw this recipe on a blog I follow. I gave it a whirl and DELISH!!

1/2 c. cottage cheese or greek yogurt
1-2 scoops whey vanilla protein powder
1/2 c. water or milk
2 Tbsp. sugar-free vanilla pudding, dry
2 tsp. pumpkin pie spice
1 tsp. rum extract
2 tbsp. sweetener of choice (I like Splenda or Truvia)
1 trays worth of ice

Place all ingredients in a blender and blend! Top with Reddi-Whip. Great tasting, healthy holiday treat! I let mine sit in the fridge for a few hours and the ice melted- tasted JUST like eggnog :)

Tuesday, November 15, 2011

Julie's Famous Chocolate Chip Cookies

By far the best cookie recipe I have ever tried. Thanks to cousin Julie!

3/4c butter flavor shortening
1 1/4c brown sugar
2 tbsp milk
2 tbsp vanilla
1 egg
1 3/4c flour
1tsp salt
3/4tsp baking soda
2c chocolate chips

Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed and add in egg to creamed mixture. Combine flour, salt and baking soda and mix in. Stir in chips.

375 degrees, 8-10 minutes. Makes 3 dozen.

Monday, November 14, 2011

Baked Parmesan Garlic Chicken

I got this off pinterest and it is so so good.
And so easy.

1/2 cup grated chicken
1 package good seasons Italian dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breasts (I did just 4 and I thought it was a good ratio)

Preheat oven to 400. Mix cheese, dressing and garlic. Moisten chicken breasts with water; coat with cheese mixture. Place in a shallow baking dish. Bake 25 minutes or until done.

Saturday, November 12, 2011

Healthier Chicken Salad

I like to buy rotisserie chicken from Costco because its an easy meal. I am always looking for recipes to use the leftover chicken pieces. I came across this one while sitting in the doctors office this week and wanted to give it a whirl. Filling and delish!!

1/4 c. greek yogurt
1 tbsp light mayo
1 tbsp lemon juice
2 tsp curry powder
1/4 tsp salt
1 packet truvia (opt.)
2 cups rotisserie chicken (you can also use 1 can of chicken, drained, the Kirkland brand from Costco)
1 cup red grapes, halved
1/2 c sliced almonds (I used walnuts because I had it on hand)
1 mango, diced (opt.)
chopped romaine

In a bowl, whisk together yogurt, mayo, lemon juice, curry powder and salt. Fold in chicken, mangom grapes and nuts. Cover and refrigerate for 1 hour or more. Place lettuce on plate and place chicken mixture on top.

I also have a wonderful Chicken Noodle Soup recipe using Costco's rotisserie chicken I made up coming soon.......

If you like more healthy recipes, check out my blog at

Wednesday, November 9, 2011

Peanutty Fruit Dip

This recipe is super easy and very yummy!!!

1/2 cup fruit flavored yogurt
1/2 cup natural peanut butter (it helps to use runny peanut butter)
1/4 cup powdered sugar

Mix all ingredients together and serve with fruit.

Tuesday, November 1, 2011

Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (I only had cream of chicken so I used that and it tasted great)
1/3 cup reduced fat mayonnaise
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 1/2 cups  COOKED quinoa
Feshly grated Parmesan cheese

To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Monday, October 31, 2011

Poppy Seed Chicken

I just tried this last night. Definitely a keeper! 

recipe found via blog and pinterest

5 cups chicken breasts, cooked and cubed (4 or 5 chicken breasts)
1 cup sour cream (I used fat free)
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds

Additional Ingredients to make it fancy:
1 tsp Worchestire sauce
1 tsp celery salt
1 tsp minced garlic
1 T lemon juice
1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9x13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice or with mashed potatoes. 

Friday, October 28, 2011

Best Chocolate Chip Cookies Ever!

If you know me, I LOVE cookies....well the cookie dough mainly. This is a recipe a friend just gave me. It was the BEST one I have tried yet. It tastes like something from a bakery. I just made it for our Vegas Ragnar trip (for a little sugar high) and everyone gobbled them up!

2 c. Crisco (this is probably why it tastes so good)
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp vanilla (I like the pure vanilla extract)

Mix and add:
3 tsp baking soda
2 tsp salt
4 1/2 c flour
Bake at 350 for 7-9 minutes.


Wednesday, October 19, 2011

Hot Spinach Dip

I found this recipe via Pinterest. It came from THIS website. This recipe is for a healthier spinach dip and is so so good and super easy! Enjoy!!

  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise
  • 1/3 cup Parmigiano Reggiano (I used grated Parmesan & Ramano blend and it turned out yummy!)
  • 1/4 cup scallion, chopped
  • 1 clove garlic, crushed
  • 1 cup (4 oz) shredded part skim mozzarella cheese
  • fresh pepper to taste
Preheat oven to 375°.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 2 1/2 cups.

Thursday, October 6, 2011

Mandarin Pasta Salad

A lady Steve works with made this for a boating activity this summer and I have been begging her for the recipe because it was so yummy! She gave it to me yesterday so here it is.... It can be eaten for a complete meal too!


1 tsp finely chopped ginger
1 pressed garlic clove
1/3 c rice vinegar
1/4 c orange juice
1/4 vegetable oil
1 tsp sesame oil
1 envelope onion soup mix
2 tsp sugar

8 oz uncooked bow tie pasta
1/2 c cut cucumbers
1/2 c diced red bell pepper
1/2 c diced red onion
1- 16 oz package spinach leaves
1 can mandarin oranges drained
2 c diced cooked chicken
1/2 c sliced almonds toasted

Mix dressing and refrigerate.

Cook pasta. Toss with the rest if salad items. Before serving toss with dressing. Serve immediately.

Wednesday, October 5, 2011

Fish Tacos

I LOVE fish tacos! They are my favorite, especially if they're done right. This recipe is so delish I just had to share! Enjoy!!!


Cream sauce:

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons fat-free sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced


1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used salmon because that's all we had and it was good!)
cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


Preheat oven to 425 degrees (I did 350 because that's what the directions said for the salmon on the package. Do according to the type of fish you're cooking). 

To prepare cream sauce, combine the first 8 ingredients in a small bowl and set aside.

To prepare tacos, combine cumin, coriander, paprika, salt, and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Back for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness (I did 20 minutes with my salmon).  When fish is cooked, place fish in a bowl and break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with cabbage and cream sauce. 

Protein Crepes

EASY!! I found this on the Internet as I was searching for good protein recipes. I decided to give it a whirl and its probably one of my favorites.

This is it.......3-4 egg whites, 1 tbsp water, and a scoop of protein powder (I have tried both chocolate and vanilla and both are great)!

Whisk it together and pour into a frying pan sprayed with Pam. Cook until solid enough to flip it and cook the other side. I like to spray butter and drizzle sugar-free syrup and roll it up. You could do jam, fruit, or whatever you like in your crepes.

Tuesday, October 4, 2011

Homemade Hummus

This recipe is from Key Arena in Seattle. It's the hummus they make there and is so good and super easy!

- 1 tablespoon minced garlic
- 1 (19 oz) can garbanzo beans, half the liquid reserved
- 4 tablespoons lemon juice
- 2 tablespoons tahini paste*
- 2 tablespoons olive oil
- garlic salt to taste

Blend all ingredients together in a blender. I had to add a little water because my blender was having a hard time blending all of it together and it turned out fine.

Use hummus as a dip for crackers, chips, veggies, and more!!

* We found the tahini paste at Fred Meyer by the organic/ natural foods like nut butters, almond butters, etc.  It comes in a container like peanut butter.

Saturday, September 24, 2011

Chocolate Chip Cookies (with chickpeas)

So I tried another recipe from the cookbook Deceptively Delicious. I made the chocolate chip cookies with chickpeas in it. I was a little skeptical of using chickpeas in cookies, but they turned out good. These cookies aren't your "normal" chocolate chip cookies, but it's a good healthy alternative. 

Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 cup trans-fat free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 - ounce) can chickpeas, drained and rinsed. *She does non suggest pureing these, but I did and it tasted so much better!*
2 Cups (12 ounces) semisweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cups raisins (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees, F. Coat a baking sheet with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, walnuts and raisins (if wanted,) and mix on a low speed until a thing dough forms.

Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 mintues; do not overbake. Transfer to a rack to cool.

Store in an airtight container for up to 3 days.

Friday, September 23, 2011

My Pumkin Creation

This time of year I am always in the mood for pumpkin flavored things. This one I just created for breakfast yesterday.

1 cup cottage cheese
1/3 cup pumpkin
truvia packets (to your liking)
1 tsp pumpkin pie spice

Mix and voila! You have a healthy and easy breakfast, snack or dessert!

Sunday, September 18, 2011

Healthier Mac n Cheese

I just bought a new cookbook called Deceptively Delicious. Jessica Seinfeld is the author of the book. Yep, Jerry Seinfeld's wife. In all her recipes she sneaks in puree veggies or beans in a way you can't even taste it. As a mom I thought it would be a fun cookbook to have. Tonight I made her Mac n Cheese (recipe #1) and it was so good. You couldn't even tell that cauliflower was in it. I'm excited to try more of her recipes!! 

  • 1 1/2 cups elbow macaroni
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 cup nonfat skim milk
  • 1/2 cup butternut or cauliflower puree
  • 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
  • 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Sunday, September 11, 2011

Pumpkin Play Dough

With fall approching, I can't help but think about pumpkin pie spices. I found this fun recipe for the kids (and the kids at heart) that looked so fun!

  • 1 cup flour
  • 1/2 cup salt
  • 2 teaspoons cream of tartar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vegetable oil
  • 1 cup water
  • Food coloring (we used 6 drops of red and 15 drops of yellow)
  1. Combine the dry ingredients in a nonstick saucepan. Add the oil, water, and food coloring and whisk until smooth. Stirring constantly with a rubber spatula, cook the mixture over medium heat until it forms a ball, about 3 to 4 minutes.
  2. Turn the dough onto a counter, let it cool slightly, then knead the dough until it has a smooth texture, about 1 minute. The dough will keep up to a week in a ziplock bag.
  3. Step 3 - Pumpking Pie Play Dough To make stems, place some pasta (we used fusilli) in a ziplock bag. Add five drops of green food coloring and a teaspoon of water. Seal the bag, then let your tot squish the pasta around until it's tinted. Pour the pasta onto a piece of waxed paper and let it dry for about five minutes before pressing it into your pumpkins.

Thursday, September 8, 2011

Quinoa Salad with Black Beans, Avocado, & Cumin-Lime Dressing

  • 1 cup dry quinoa, rinsed
  • 1 tbsp olive oil or coconut oil
  • 1 3/4 cup water
  • 1 can black beans, drained and rinsed
  • 1 avocado, chopped into chunks
  • handful cherry tomatoes, quartered
  • 1/2 red onion, diced
  • 1 small clove garlic, minced
  • 1 red bell pepper, chopped into chunks
  • small handful cilantro, diced
  • 1 limes, juiced
  • 1/2 tsp cumin
  • 1/2 tbsp olive oil
  • salt, to taste
  1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
  2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
  3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
  4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Chocolate Zucchini Bread

I love the website My mother-in-law made this and it was SO good! Its a good way to use up that garden zucchini. A sneaky way to get your kids to eat their vegetables! It tastes like a moist chocolate cake.

Recipe by
{makes 2 loaves}

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Thursday, September 1, 2011

Tortellini Spinach Bake in Creamy Lemon Sauce

12 oz bag Barilla Cheese & Spinach Tortelini
4 oz bacon or pancetta, (about 4 strips bacon)
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.
Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  (Note:  I really love lemon so I added this to my tastes.  If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) .  Continue to stir until thickened, 2-3 minutes.  Remove from heat.
Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

Sunday, August 28, 2011

Tomatoes, Tomatoes, EVERYWHERE!

This is the time of year that garden tomatoes seem to be coming out of our ears! They are EVERYWHERE! Are you wondering how to use them? Here are a couple I have been hooked on lately.....

Eggs and Tomato Soup (sounds gross but is very delicious and filling). My sister-in-law and parents live in Atlanta and are of Asian decent. They own a popular Asian restaurant. I made up my own version of the recipe she made for us one time. This serves 1-2 people so you may want to double or triple it for more people.

3 large garden tomatoes, diced
2 egg whites
1 tsp Mrs. Dash (or other seasoning)
dash of pepper
splenda or truvia to your liking
(you also may add cubed tofu and chopped green/white onions)

In a frying pan cook eggs. Add everything else and let simmer 5 minutes.

Easy Italian Tomatoes
For this one there is really no recipe. All I do is chop up some garden tomatoes and drizzle Kraft's Zesty Italian dressing over the top and toss. I have added diced avocados and chopped up raw squash like yellow or and zucchini before. It was very good!

Tuesday, August 9, 2011

Kabob Marinade

I am posting this recipe due to popular request. I had some family members over for dinner this past week and they LOVED this one! It has always been one of my favorites. It was in a recipe book that came with the treadmill.
1/2 c. olive oil
1/2 c. lemon juice
1/2 onion (quartered)
1-2 tsp minced garlic
1 tbsp thyme

Place marinade divided into 2 ziplock bags (one for chicken and one for veggies) and add the following:
1 lb chicken, cubed
1 pint cherry tomatoes
1 pint button mushrooms
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 red or white onion

Marinade at least 2 hours (I usually do it overnight). Soak kabob skewers in water for at least 15 minutes before threading if using the wood ones (so they don't catch fire). Thread chicken and veggies on kabobs and grill over medium-high heat. We add canned pineapple chunks at this time too. I am sure you can bake it in the oven at about 400 degrees and cook until chicken is done and veggies are crisp tender. ENJOY!!

Tuesday, August 2, 2011

Chex Lemon Buddies I bought a box of Rice Chex Cereal and as I was throwing the box away this recipe on the back caught my attention. I love lemon flavoring so I HAD to make it! DELICIOUS! My kids liked it too. With school coming up, what a GREAT and somewhat healthy after school snack. And in the words of Betsy herself.....this is "easy, easy, easy!"

9cups Rice Chex® cereal
1 1/4cups white vanilla baking chips
1/4cup butter or margarine
4teaspoons grated lemon peel
2tablespoons fresh lemon juice
2cups powdered sugar

Preparation Directions
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Give it a try! Vary this mix by stirring in chopped dried tropical fruits, coconut or macadamia nuts after coating the cereal mixture with powdered sugar. Also I thought it would taste even better with a little pure lemon extract.

Nutritional Information
1 Serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 4g, Trans Fat 0g);Cholesterol 5mg; Sodium 135mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 18g); Protein 1g % Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

Ginger Sauce


I crave the ginger sauce from Noodle Express in Spokane!! I found this recipe in hopes to recreate it. I can't wait to try it!
This Creamy Ginger Soy Sauce is great as a dressing for a fresh salad, or as a sauce for your favorite Asian cuisine featuring meat or fish.


  • 3 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 3 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh ginger root, minced
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 cup mayonnaise


  1. In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper.
  2. Gradually whisk in mayonnaise until completely blended.