Sunset Roll

This roll is very light.  I love the flavor of the lemon on top but make sure you slice it VERY thin.

Sunset Roll

• crab salad
• 1 avocado, thinly sliced
• 1 cucumber stick, approx 1/4"x 1/4"
• salmon, thinly sliced
• lemon, thinly sliced & peeled
• Ponzu Sauce
• 1/2 sheet nori
• 1/2c sticky rice

Start your roll by putting the rice on the outside of the nori sheet.  For the inside of the roll, layer crab salad, avocado slices & a cucumber stick.  Roll up your sushi roll.  Top with salmon slices & lemon.  Slice & drizzle with ponzu sauce

Enjoy

Samurai Roll

This is one of our favorite rolls.  The jalapenos have just the right amount of spice if you leave the seeds but has a nice mild flavor if you remove the seeds.

Samurai Roll

• large shrimp, shelled & deveined
•  tempura batter (sold in the Asian food section of any grocery store)
• cream cheese, cut lengthwise into a 1/4"x1/4" 
• 1 avocado, thinly sliced
• sushi grade salmon, thinly sliced
• 1 tomato, thinly sliced
• 1 jalapeno, thinly sliced
• 1/2 sheet Nori (seaweed wrap)
• 1/2c Sticky Rice
  
• Eel Sauce
• Spicy Mayo

Dip shrimp into tempura batter & deep fry per package directions.  Lay your Nori sheet with the shiny side down.  Put about 1/2c sticky rice onto the nori sheet.  Keeping your hands wet will help keep the rice from sticking to you.  Spread the rice to the edges of the nori sheet, leaving 1/4" on 1 of the long sides.  Cover with a piece of plastic wrap & flip over.  Place on your bamboo scroll.  At the edge closest to you, lay the shrimp tempura in a row across the nori sheet.  You may need to slice the shrimp lengthwise so that they aren't more than 1/2" wide.  Next lay the cream cheese right next to the shrimp.  Top with the Avocado.  

Roll the nori sheet using the bamboo scroll until you have a sushi roll.  Carefully, remove the plastic wrap from the roll.  Top with the salmon, tomato & jalapeno slices.  Cover with the plastic wrap.  Use your scroll to reshape the roll.  Cut into bite-sized segments using the jalapeno as a guide.  Put your eel sauce & spicy mayo into baggies.  Cut a small hole into 1 corner of the baggie & pipe the sauce over the rolls.

Enjoy

Sticky Rice

Sticky Rice

I don't have a photo of the sticky rice but it looks like any other white rice so you can use your imagination.

To make it, you'll need:

• short - medium grain white rice (1c cooked per Nori sheet)
• seasoned rice vinegar (found in the Asian food section of any grocery store)

Cook rice in a pot or a rice cooker per package directions (do not use instant rice).  When cooked, remove to a shallow dish.  Add 1T rice vinegar to 1c cooked rice.  Stir constantly until rice cools.

Ponzu Sauce

Ponzu Sauce, the tangy soy-based sauce, is traditionally made with a citrus fruit and may have been inspired by visitors from Holland during the 17th century. Fresh lemon juice and orange juice give this sauce a citrus snap.

• 1/2c Soy Sauce
• 1/4c Orange Juice
• 2T Lemon Juice
• 1T Water
• 1T Mirin (Japanese sweet rice wine)
• 1/8t Crushed Red Pepper

Combine all ingredients in a bowl.  Cover & Chill.

Eel Sauce

Until the other day, I thought Eel Sauce was made with eel.  Turns out, it was traditionally used as a sauce on eel, hence the name.  

• 1/2c Soy Sauce
• 1/2c White Sugar
• 1/2c Mirin (Janapese sweet rice wine)

Heat all ingredients in a pan over medium heat.  Cook & Stir constantly until liquid is reduced to about 3/4c.

Sauce will become the consistency of syrup once cooled.

Spicy Mayo

Spicy mayonnaise sauce goes great with spicy tuna and other spicy sushi rolls.

• 1T Mayo
• 1t Sriracho hot sauce
• 1t Lemon Juice

Combine all ingredients.  Store in the fridge.  To use, place in a Ziploc baggie & cut a hole in the tip.

Turkey Chili Taco Soup

This is a low-fat version of the classic Taco Soup.  It tastes great & at 192cal/serving, who can pass it up.

Turkey Chili Taco Soup

Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts

Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g  • Protein: 19.5 g

  

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans
• 1 packet taco seasoning (you can use 40% less sodium)
• 2 1/2 cups fat free low sodium chicken broth (Swansons)

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Recipe from Gina's Skinny Recipes