Cabbage and Creamy Sesame Rice Noodle Stir Fry *

 4 oz rice noodles

2 Tbsp EVOO

1 boneless, skinless chicken breast, cut into 1/2 inch cubes

1/2 tsp salt

1/4 tsp black pepper

1/2 cup halved and thinly sliced red onion

1 cup thinly sliced shiitake mushrooms

3 scallions, cut into 2 inch pieces

1 cup roughly chopped fresh green cabbage (or kimchi if you like that flavor!)

2 Tbsp creamy sesame dressing

2 Tbsp coconut aminos

1 egg

Toasted sesame seeds

2 lime wedges

Bring saucepan of water to boil.  Add rice noodles and cook according to package directions.  Meanwhile, heat the oil in a large skillet over medium heat.  Add chicken, salt and pepper.  Cook, tossing occasionally, until chicken is almost cooked through, about 4 minutes.  Add onions, mushrooms, scallions, and cabbage (if you are using kimchi, add it later with sesame dressing).  Cook, tossing, until just tender, about 3 minutes.  Add creamy sesame dressing and coconut aminos and stir until just combined. Using tongs, drain and transfer noodles and add them to the skillet, toss until just combined.  Push the noodle stir fry to one half of the skillet and crack the egg onto the empty half.  Cook the egg, stirring, until softly scrambled, 1-2 minutes.  Stir the scrambled eggs into the stir fry.  Garnish with toasted sesame seeds and serve with lime wedge.  

Serves 2

Seared Scallops and Vegetables *

 12 large sea scallops, patted dry

1 bunch asparagus, cut into 1 inch pieces

1 cup cherry tomatoes, halved

1 cup sliced red onion

2 cups baby spinach

In large skillet, heat 2 Tbsp EVOO over med high heat.  Season both sides of the scallops with salt and pepper and add to the skillet.  Cook for 1 minute.  Add asparagus, cherry tomatoes and red onion and cook for 2 minutes.  Turn the scallops, then cook until tomatoes are shriveled and scallops are cooked through, 2-3 minutes.  Remove from the heat.  Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.  

Strawberry Salad with Crispy Prosciutto and Seared Scallops *

 8 thin slices of prosciutto

3 cups baby arugula

1 cup hulled and sliced strawberries

1/2 cup halved and thinly sliced red onion

1/2 jalapeno, seeds removed and very thinly sliced

1/4 cup thinly sliced basil leaves

2 Tbsp EVOO

2 cloves garlic, minced

1 Tbsp balsamic vinegar

1 Tbsp fresh lemon juice

1/2 tsp dijon mustard

1 pound sea scallops

1 tsp salt

1/2 tsp black pepper

2 Tbsp EVOO

Preheat oven to 400.  Place prosciutto on a large baking sheet in a single layer so that no pieces are touching.  Bake until prosciutto is crisp, about 6 minutes.  Set aside to let cool.  Meanwhile, in a large bowl, combine arugula, strawberries, red onion, basil and jalapeno.  Set aside.  In small bowl, whisk together 2 Tbsp EVOO, garlic, balsamic, lemon and dijon until well combined.  Pat scallops dry and season generously on both sides with salt and pepper.  Heat oil in large skillet over medium high heat.  When just starting to smoke, carefully place the scallops in the hot skillet and cook, undisturbed, until bottom has developed a golden crust, about 2-3 minutes.  Flip and cook until golden on the other side.  Transfer to a plate and set aside.  Drizzle the dressing over the salad and toss to coat.  Divide the salad among 2 plates.  Top with seared scallops.  Roughly chop the prosciutto and sprinkle over the top of scallops and salad.

Serves 2

Chicken Alfredo Stew *

 1 jar (16 oz) alfredo pasta sauce

3/4 cup water

1/2 tsp basil

1/2 tsp salt

4 cups frozen diced potatoes with onions

1 1/4 pound boneless skinless chicken breasts, cut into chunks

1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6