Tag Archives: leftovers

Crackslaw

26 Jan

Yes you read that right, Crackslaw, that is the name of a recipe I tried out. It is so named because it is supposed to be freakishly delish and addictive.

It is super tasty, and I guess I could see how it could become a frequently cooked dish, especially if you are someone cooking for a family and you have to find something that will at least partially please more than just yourself while not going crazy over your food budget.

It is a definite keeper. ๐Ÿ™‚

The original recipe can be found here…

http://www.food.com/recipe/crack-slaw-low-carb-434863

I of course made variations because heaven forbid I make it exactly like the recipe said to! Mostly the changes were because I wasn’t buying new ingredients for a recipe I might never make again when I had slightly different versions that I figured would work just as well. Also, I have it on good authority it is a good dish for customizing, you can tweak it to your preferences and my preference was to not have to buy any more ingredients than absolutely necessary lol

The ingredients for my version are as follows…

1 package of Coleslaw mix (14oz bag)

2 gloves garlic, minced (I have the kind in a jar)

chopped white onion, I didn’t measure how much, just diced till I had a bunch, maybe 1/3 of an onion?

1/2 tsp tabasco sauce

shake of jalapeno flakes

1 tsp sugar

1 tsp white vinegar

2 Tbls soy sauce

2 Tbls extra virgin olive oil

1 pound extra lean ground chicken

So my changes were:

(1) it is supposed to be sriracha sauce, I didn’t have any, so I used tabasco

(2) it is supposed to be toasted sesame oil, same as above, I didn’t have any, so I used evoo because I had that already

(3) it is supposed to be 3 green onions chopped, I already had white onion on hand so I chose to use that

(4) it is supposed to be beef, I was going to get lean ground turkey but the lean ground chicken was the cheapest of all the meats so chicken it is!

(5) it is supposed to be Splenda but I refuse to use things like Splenda or Truvia so I opted for real sugar

(6) there is supposed to be ginger paste in there but I am not a huge fan of ginger so I left it out

(7) the jalapeno flakes aren’t in the original recipe, shrug, I wanted it a bit spicier than what I thought the tabasco sauce would get me and I had jalapeno flakes on hand so I shook some in

So ya know, some minor changes…but nothing I feel ruins the overall structure of the dish.

To make Crackslaw you…

(1) brown your ground meat, season with salt and pepper to taste (if you so desire…I don’t use salt when cooking and I forgot to use the pepper so I added that later)

(2) remove browned meat from the pan and set aside

(3) put oil in pan, sautee garlic, onions, and coleslaw until the coleslaw is at your desired tenderness…remember it will wilt down so you don’t need as huge of a pan as you may be imagining…having said that I almost overflowed mine so use a decently large one…

(4) mix the tabasco sauce, sugar, white vinegar and soy sauce together, pour in to pan, mix (this is where I added the pepper)

(5) add back in the meat, mix well, keep in pan until meat has come back up to serving temperature

If you want you can garnish it with more chopped green onion (uncooked of course), and more hot sauce, for those who like things spicier.

2017-01-24-17-30-46

A bonus to using a bag of coleslaw rather than shredding your own cabbage is it comes with other veggies mixed in already but if you are really anti carrot you could always just shred a cabbage…ya weirdo ๐Ÿ˜‰

It is dead easy to make, and because it is so flexible with what you put in it you can make it as tasty or as bland as you like. I ate a serving of it the day I made it then portioned out the rest for two more servings. I could probably have divided it up to 4 equal portions but the day I made it I was super hungry and took a bit more so I opted for 3 equal portions so I could calculate the Weight Watchers points easier. Cuz hey, this is all about me, right? ๐Ÿ˜‰ Just like with pasta the flavours got stronger as it sat so when I heated up the leftovers it was noticeably spicier than my first meal. ย Thank you jalapeno flakes! ๐Ÿ˜€

So yeah, I’d say it is a good dish to make. The ingredients aren’t too expensive to procure, the meat cost me $7 and the ready made coleslaw cost $1.47. I was lucky that I already had the other ingredients, or at least things that could stand in for the other ingredients, so minimal shopping had to be done. Bonus is most of the ingredients are things you’d have on hand anyways, like the garlic, oil, hot sauce, jalapeno flakes, soy sauce, etc, so you’d probably only really need buy the meat and coleslaw and maybe one other ingredient depending on how low you are running on other items…I’ll have to buy the garlic next time since this used up almost all I had left. But you get my drift right? Easy to make. Fairly cheap to make. Makes a large portion so if you are feeding a family it is definitely a cost effective dish to make, and if you’re feeding yourself you’ve just food prepped for 3 to 4 meals, depending how you divide it up. Go you go!

Oh, and if you are on Weight Watchers, my version, divided in to 3 portions comes out to 8 Smart Points a serving.

 

 

Two Meals One Kitchen Session

16 Apr

Last week I bought some pulled chicken. Now, a chef friend of mine says there is no such thing as “pulled chicken” but like I am going to argue with the packaging? Pfft, don’t think so! The first meal I made with it I kept the chicken chilled and unsauced (yes, I know that isn’t actually a word lol) but I thought I’d try to be a tad creative with it and so my second meal went something like this…

I put some of the chicken in a frying pan with BBQ sauce on a low heat to warm up the chicken, making sure to stir it around a lot so each piece was evenly coated. In a second frying pan I heated up some frozen veggies, the ones I used are from a huge bag I bought at Costco and are “stir fry veggies”, so mostly a combo of broccoli, carrots, snap peas, water chestnuts, baby corn and some other stuff I can’t recall at the moment. While the chicken was warming and the veggies were cooking I threw a couple handfuls of stir fry noodles in to boiling water and let them cook for 2 minutes. Once all three items were properly cooked I loaded them in to a wrap along with mixed greens, chilli sauce, diced cucumbers, diced yellow pepper, sliced mushrooms, a slice of marble cheese that I tore in to small pieces and half a sliced avocado.

The result looked like this…

with the avocado...

with the avocado…

without the avocado...

without the avocado…

I figured I’d show you a picture without the avocado because you get a better view of everything else, once I put the avocado on a lot of the veggies and chicken are hidden.

I then fought valiantly to get the wrap closed and succeeded only because I had toothpicks lol ๐Ÿ˜›

took forever to close!

took forever to close!

I purposefully cooked a little extra of everything, mixed it all together, added a little extra chicken and mooshed it in to a tupperware container then threw it in the fridge. Originally I was intending to save it for the next day and make a second wrap but mild inspiration struck and I thought of something else to do with the leftovers.

I took a medium sized tupperware container, filled it with mixed greens, tossed in diced cucumber and diced yellow pepper, Then I grabbed a little container and put in some sunflower seeds, sliced almonds and dried cranberries. When I went to work the next day I took all three containers and when I had my dinner I created this wonderful looking meal…

My salad of leftovers

My salad of leftovers

Okay, granted, it doesn’t look all that great in the picture but I swear in person it looked delish aaaaand it tasted delish, bonus!. ๐Ÿ™‚ As you can see, I put some ranch dressing on the salad. Normally if I use dressing I put it on the side and dip every second or third forkful in to the dressing but I opted for putting it on top this time to make my life easier. I don’t really get a break on my evening shift so eating becomes a speed event and taking the time to dip every second or third forkful in to the dressing is just awkward…especially since I’m not only eating super fast but usually standing, shrug.

I was really happy with how the wrap and the salad turned out. Not only did I only have to cook one time to make two meals, both meals tasted good, were different enough I didn’t feel I was eating leftovers and filled me up. Also, I think both meals can be counted as healthy, maybe? I’m never really sure but I think I followed the guidelines set out for me, there is protein, veggies and well, okย the one meal didn’t have any whole grains/wheat (the salad), but the wrap did soooo I’m gonna say I did ok. ๐Ÿ™‚

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