Ingredients:

Salad:

3 c shredded cooked chicken

1 small head Napa cabbage, thinly shredded about 6 c

1/2 small red cabbage, thinly shredded about 3 c

1 c matchstick, thinly julienned or finely shredded carrots

3 ox snow peas, ends thrimmed and julienned about 1 c

1 red bell pepper, julienned, then halved

1 or 2 (11oz each) cans mandarin oranges packed in water, drained

1/2 c craisins

2/3 c sliced almonds or chopped peanuts

1 1/2 c wonton strips or Chow Mein noodles

2 T sesame seeds or sunflower seeds

1 Asian pear, peeled and chopped

Dressing:

1/2 c rice vinegar

1/4 c low sodium soy sauce

2 T Asian sweet chili sauce

1 1/2 T sesame oil

2 T sugar

1/2 – 1 tsp sriracha, optional

1 1/2 tsp minced garlic

1 1/2 tsp freshly grated ginger

1/2 tsp salt

1/2 tsp pepper

3 T peanut oil or canola oil

Directions:

1. Add all of the dressing ingredients to a mason jar, with a tight fitting lid or a small bowl.
2. Shake jar or whisk the dressing vigorously.
3. Place chicken in a bowl.
4. Remove 3 T of the dressing and add it to the chicken. Refrigerate the remaining dressing.
5. Let the chicken marinade while you prepare the vegetables.
6. Add the rest of the salad ingredients, except for the wonton strips/Chew Mein noddles, to the chicken.
7. Remove the dressing from the refrigerator and shake/whisk.
8. Pour dressing over chicken vegetable mixture and toss.
9. Top with wonton strips/Chow Mein noodles for serving.

Ingredients

4 (about 2#) boneless, skinless chicken breasts, thinly sliced

3 T dry sherry

2 tsp grated fresh ginger

4 1/2 tsp cornstarch

3/4 c low sodium chicken broth

2 T low sodium soy sauce

3 T hoisin sauce

1 T rice vinegar

2 tsp light brown sugar

2 tsp canola oil

1/2 c unsalted toasted cashews

2 green onions, thinly sliced

1/4 tsp red-pepper flakes

Directions:

1. In a bowl combine the chicken, sherry, ginger, garlic and 2 tsp cornstarch
2. Chill 30 minutes
3. In another bowl, combine brother, soy sauce, hoisin, vinegar, sugar and 2/1/2 tsp cornstarch. Set aside
4. Saute 1 tsp oil and half the chicken in a large, non-stick skillet over medium-high heat until cooked, about 5 minutes.
5. Transfer to a plate.
6. Repeat with the remaining chicken and oil.
7. Return chicken to skillet. Stir in broth mixture and bring to a simmer.
8. Cook until sauce thickens, about 2 minutes.
9. Add cashews and serve with green onions and re-pepper flakes garnished on top.

Prep 20 min Cook 45 min Total Time1 hour Yield4 -6 Serving Size1 /6 recipe

INGREDIENTS

• 4-5 medium/large zucchini
• 1 pound ground turkey
• 1/2 small yellow onion diced (89g)
• 2 cloves garlic minced
• 4 ounces 114g white mushrooms, diced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups pasta sauce
• 1 cup shredded mozzarella cheese

INSTRUCTIONS

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Trim the ends of zucchini. Slice in half horizontally. Use a small spoon to clean out the centers of the flesh carefully. Place zucchini in pan.
• Place turkey in a large skillet over medium heat. Cook, breaking up chunks, until almost all the pink is gone. Drain fat.
• Add onion and garlic to the turkey and continue to cook on medium heat until the onion is soft, 3-5 minutes. Add the mushrooms and seasonings. Cook 3-5 minutes, then stir in the pasta sauce. Cook just a few more minutes to meld the flavors and taste test for seasoning.
• Fill the zucchini boats evenly with the turkey mixture.
• Cover the pan with foil and bake for 25 minutes. Remove the foil and continue to bake until the zucchini is almost your desired tenderness. Top with cheese and cook just until melted.
• Serve hot. Store leftovers in the refrigerator for up to 3 days.