Ginger Scallion Chicken Bowls

8 oz bagged cole slaw mix

1 yellow bell pepper, cut into matchsticks

1 red bell pepper, cut into matchsticks

3 oz mushrooms, sliced

1 Tbsp EVOO

2 cooked chicken breasts, chopped into bite size pieces

Ginger/Scallion sauce:

1 bunch scallions, thinly sliced

2 Tbsp minced ginger

2 cloves garlic, minced

2 tsp toasted sesame oil

4 Tbsp soy sauce

2 Tbsp rice vinegar

4 Tbsp EVOO

1/2 - 1 tsp red pepper flakes (adjust to your spice preference)

Toppings:

English cucumber, sliced

2 cups cooked white rice

Other topping ideas:  sliced jalapenos, avocado, sliced carrots, cilantro, mung bean sprouts, shredded lettuce, chopped peanuts, chili crisp

In a large bowl, combine cabbage and peppers.  In skillet, saute the mushrooms in oil until golden brown, about 8-10 minutes.  Once golden, remove and add to the cabbage mixture along with cooked chicken breasts.  Combine the ingredients for ginger scallion sauce in a bowl.  Put half of the sauce aside to use for more drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.  Top each cabbage mix serving with rice and cucumber and a drizzle of extra sauce.  

Serves 4

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Thai Basil Chicken Lettuce Cups

 1 cup packed thai basil leaves (sweet basil is ok if unable to find thai basil)
1 pound ground chicken breast
2 shallots, peeled and finely diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced
2 Tbsp EVOO
2 cloves garlic, minced
6 thai chiles, thinly sliced (use less for less spicy)
2 Tbsp fish sauce
2 Tbsp lime juice
salt and pepper to taste
1 head of butter lettuce

Heat 2 Tbsp EVOO in large skillet.  Add diced shallot and diced red bell pepper, saute for 2 minutes.  Add garlic, saute for 30 seconds or until fragrant.  Add ground chicken to skillet and using the back of a spoon, break up the meat and cook meat until it is just cooked through, about 5-7 minutes.  Season with salt and pepper.  Turn heat down to low.  Add your sliced chiles and green onions.  Roughly chop basil and add to skillet.  Add fish sauce and lime juice.  Stir in and cook 1-2 minutes.  Serve in lettuce cups.

Serves 3

Mustard Marinated Flank Steak and Arugula Salad

Steak:
1.5 pounds flank steak
3 Tbsp EVOO
2 garlic cloves, minced
2 Tbsp lemon juice
1 Tbsp honey dijon mustard
2 Tbsp coconut aminos (or soy sauce)
1/4 tsp cayenne pepper
1 1/2 tsp salt
1/2 tsp black pepper

Salad:
2 Tbsp EVOO
2 Tbsp lemon juice
1 tsp honey dijon mustard
1 Tbsp rice wine vinegar
1 small shallot, thinly sliced
Salt and pepper, pinch
4 cups arugula
1 cup halved cherry tomatoes

For the steak marinade: In a baking dish, add EVOO, garlic, lemon juice, mustard, coconut aminos, and cayenne and whisk to combine.  Set aside.  With a meat mallet, tenderize the steak by pounding it 30-40 times.  Season with salt and pepper.  Place tenderized steak in marinade and flip back and forth to evenly coat.  Cover and let marinate for 20 minutes at room temperature or up to 24 hours in the fridge.

For the salad dressing: In a small bowl, add EVOO, lemon juice, mustard, vinegar, shallot, salt and pepper.  Whisk to combine. 

Cook steak as desired, grill or pan fry.  Cook about 4-5 minutes per side.  Adjust timing to your desired level of doneness.  Let it rest for 10 minutes before slicing.  

In a large bowl, mix arugula and cherry tomatoes.  Drizzle with vinaigrette and mix.  Slice steak and place on top of salad.

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4

Vietnamese Shaking Beef Salad

Pickled Shallot Vinaigrette:
1/4 cup avocado oil
2 Tbsp red wine vinegar
1 tsp fish sauce
1/2 cup halved and thinly sliced shallot

Salad:
8 cups baby arugula (8 oz)
2 cups halved grape tomatoes

Shaking Beef:
2 garlic cloves, minced
1 tsp ginger paste
2 Tbsp coconut aminos (or soy sauce)
1 tsp fish sauce
1 Tbsp rice vinegar
1 tsp chinese five spice powder
1/2 tsp cayenne pepper
1 1/2 pounds filet, rib eye or beef sirloin, cut into 1 inch cubes
1 tsp salt
1/2 tsp black pepper
1 Tbsp tapioca flour
2 Tbsp avocado oil
2 cups snow peas

Make the pickled shallot vinaigrette:  In a small bowl, whisk together avocado oil, vinegar and fish sauce until well combined.  Add shallot and set aside.

Spread arugula on a large platter and top with tomatoes.  Set aside. **

Cook the shaking beef:  In a small bowl, combine the garlic, ginger, coconut aminos, fish sauce, vinegar, five spice powder, and cayenne.  Stir to combine and set aside.  Sprinkle the steak pieces with the salt, pepper, and tapioca flour.  Toss until steak is evenly coated.  In a large skillet or wok, heat avocado oil over medium high heat.  Add steak in an even layer and cook until golden brown and crisp on all sides, about 2 minutes per side, 4 minutes total.  Add snow peas and coconut aminos mixture.  Stir to combine, then cook, stirring often, until steak is cooked to your preference and sauce has thickened, about 3 minutes.  Drizzle half of the vinaigrette over watercress and tomatoes.  Gently toss to combine, adding more dressing to your liking.  Using a slotted spoon, top the arugula with the steak and snow pea mixture. Serve immediately.  

** If keeping leftovers, do not combine arugula and steak mixture to serve on one platter.  Divide arugula among individual plates and top with steak mixture.  Store unused arugula, steak mixture and dressing separately.

Serves 4

Deconstructed Falafel Salad

Crunchy Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp EVOO
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tsp garlic powder
1/4  tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper

Tahini Dressing:
2 Tbsp tahini
1 tsp sriracha
1 Tbsp lemon juice
1 garlic clove, minced
2 Tbsp EVOO
1 Tbsp honey
Pinch of salt

Salad:
4 cups mixed greens (or whatever greens you prefer)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh dill frondscombine
1/4 cup thinly sliced cucumbers
1/4 cup thinly sliced red onion
1 avocado, thinly sliced

Preheat oven to 400.  Line a sheet pan with parchment paper.  Pour chickpeas into large bowl.  Drizzle with EVOO and season with cumin, coriander, turmeric, garlic powder, cayenne, salt and black pepper.  Toss to coat chickpeas evenly in spice mixture.  Transfer chickpeas to prepared sheet pan, spread into an even layer, and bake until lightly brown and crisp, about 25-30 minutes. To make tahini dressing, combine tahini, sriracha, lemon juice, garlic, EVOO, honey and salt. Mix well.  If dressing is too thick, add 1-2 Tbsp warm water until desired consistency.  In a large bowl, combine greens, mint and dill.  Pour desired amount of dressing and toss until greens are well coated.  Divide salad among 3 plates.  Top each plate with chickpeas, cucumbers, onion and avocado.

Skillet Slaw Wraps

 1 Tbsp sriracha
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh ginger
1 tsp sugar
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1 (8-10 oz) pkg shredded cabbage with carrot
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
12 leaves bibb lettuce
1 Tbsp toasted sesame seeds

Stir together sriracha, rice vinegar, soy sauce, sesame oil, ginger and sugar in small bowl.  Heat oil in a wok over medium heat.  Add ground beef; cook stirring to break up lumps, until beef is cooked through and browned, about 6 minutes.  Sitr in salt and black pepper.  Using a slotted spoon, transfer to a bowl, reserving juices in wok.  Add cabbage mix, bell pepper, onions, and garlic to wok.  Cook, stirring frequently, until cabbage is slightly wilted, about 2 minutes.  Stir in sriracha mix.  Return beef to wok.  Cook, stirring until heated through, 2-3 minutes.  Spoon about 1/3 cup beef mix into each lettuce leaf.  Sprinkle with sesame seeds and garnish with green onions.  

BLT Chipotle Ranch Pasta Salad

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3

Korean Meatball Rice Bowls

For Meatballs:

1 pound ground turkey
1 egg
2 Tbsp soy sauce, divided
4 cloves garlic, minced
1 Tbsp finely chopped ginger
4 Tbsp gochujang, divided
1/2 cup breadcrumbs
2 green onions, thinly sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame seeds

For Vinaigrette:

2 Tbsp rice wine vinegar
1 Tbsp kimchi brine
1/4 cup kimchi, drained and diced
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1/4 cup EVOO
2 Tbsp honey
2 garlic cloves, minced
1 Tbsp ginger, grated
2 Tbsp toasted sesame seeds

For Herb Salad:

2 ups mixed greens
1/4 cup cilantro leaves
4 green onions, thinly sliced
2 persian cucumbers, thinly sliced
1 asian pear, thinly sliced (or a pink lady apple)
2 cups cooked white rice

Meatballs:  Heat oven to 350.  Line a baking sheet with parchment paper.  In large bowl, combine ground turkey, egg, 1 Tsp soy sauce, garlic, ginger, 2 Tbsp gochujang, breadcrumbs, green onions and cilantro.  Carefully combine everything with your hands until ingredients are evenly mixed.  Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping Tbsp each.  If meat mixture is too moist to hold ball shape, add additional bread crumbs 3-4 Tbsp at a time until consistency is right.  Combine remaining 2 Tsp gochujang, remaining 1 Tbsp soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto baking sheet.  Bake 20-25 minutes.  Remove from oven and sprinkle with toasted sesame seeds.  

Vinaigrette:  Whisk all ingredients together and set aside.  

Salad:  Combine salad ingredients in a large bowl

Assembly:  Portion rice into equal amounts in 4 bowls.  Add equal amounts of the salad and meatballs.  Drizzle with vinaigrette and serve immediately.  Serve additional kimchi on the side.  

Serves 4

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

Green Power Smoothie

 Liver Cleanse Smoothie - these measurements should be adjusted to your tastes.  
1 handful spinach, washed
1/2 cup cucumber, sliced (no need to peel)
1 small green apple, cored and sliced (no need to peel)
1/2 banana

Puree all together and make any adjustments for your tastes.  Add 1/2 cup ice and blend again.  

Serves 1

Italian Grilled Vegetable Pasta Salad

 1 small zucchini or yellow squash, cut into 1 inch slices
8 cherry tomatoes
1 onion, cut into eighths
8 oz fresh mushrooms
1/2 cup italian dressing
1 package suddenly salad classic pasta salad mix
1/3 cup cold water

Toss zucchini, tomatoes, onion, mushrooms, and dressing in large bowl until well coated.  Heat coals for direct heat.  Place vegetables in grill pan and grill uncovered 4-6 inches from heat for 4-5 minutes, turning once and brushing with remaining dressing in bowl, until crisp tender.  Refrigerate vegetables uncovered in single layer while making pasta.  Empty pasta mix into pot of boiling water.  Gently boil, uncovered 12 minutes, stirring occasionally.  Using same bowl with any remaining dressing, stir together seasoning mix and cold water; set aside.  Drain pasta; rinse with cool water.  Shake to drain well.  Stir vegetables and pasta into seasoning mixture.  Serve immediately or refrigerate.  

**Additional idea:  Add 1 can of chunk chicken (drained)

Serves 8

Chicken Pasta Caesar Salad

 3 cups uncooked whole wheat pasta (8 oz)
6 cups torn romaine
3 cups coarsely shredded rotisserie chicken
2 tomatoes, chopped
1/2 cup shredded parmesan cheese
1/2 cup creamy ceasar salad dressing
1/2 cup slivered almonds, toasted

Cook pasta according to package directions.  Drain, rinse with cold water and drain again.  Toss with remaining ingredients.  Serve immediately.  

Serves 6

Green Bean Salad

 Vinaigrette:
2 Tbs rice wine vinegar
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
5 Tbsp EVOO
4 Tbsp snipped fresh chives

Green Beans:
1 1/2 pounds frozen green beans, whole
1 Tbsp EVOO
2 shallots, thinly sliced
1/3 cup dried cranberries
2 cloves chopped garlic
3 oz shredded parmesan cheese

For vinaigrette, in a small bowl whisk vinegar, mustard, salt and pepper. Drizzle in EVOO.  Whisk until emulsified.  Add chives and set aside

For beans:  Bring large pot of salted water to boil.  Add beans, simmer for 5 minutes.  Drain.  Place in serving bowl.  Toss with vinaigrette.  Heat oil in small skillet.  Add shallots, cranberries, and garlic.  Saute 3-5 minutes, or until softened.  Pour over beans and toss.  Top with parmesan cheese and serve.  

Serves 8

Caesar Chicken Salad Squares

 Filling :
1 can (12.5 oz) chunk chicken breast in water, drained
1/2 cup shredded mozzarella cheese
1 Tbsp grated parmesan cheese
1 Tbsp bacon bits
2 Tbsp Caesar dressing
1 Tbsp mayo
1 clove garlic, minced
1 tsp lemon juice

Crust:
1 can (8 oz) refrigerated crescent rolls
1/4 cup caesar dressing
1 cup shredded romaine lettuce

Heat oven to 375.  In bowl, mix filling ingredients until well blended.  Unroll crescent dough and separate into 4 rectangles.  Place on ungreased cookie sheet; press into 6x4 inch rectangle.  Spoon about 1/2 cup chicken mixture onto center of each dough rectangle.  Fold up ends of rectangle over mixture and firmly pinch edges to seal.  Bake 16-20 minutes or until golden brown.  Remove from cookie sheet.  Garnish each with 1 Tbsp caesar dressing and 1/4 cup shredded lettuce.  

Serves 4

Blueberry and Orange Spinach Salad

 1/2 cup coarsely chopped pecans
3 tsp honey
3/4 tsp sugar
2 Tbsp fresh orange juice
1 Tbsp rice wine vinegar
1 Tbsp olive oil
2 tsp sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 oranges, peeled and cut into sections

Heat oven to 350.  Line cookie sheet with foil.  In small bowl, mix pecans and honey until pecans are well coated.  Spread pecans on foil.  Sprinkle with 3/4 tsp sugar.  Bake 7-9 minutes, stirring occasionally, until pecans are lightly toasted.  Cool completely, about 15 minutes.  Meanwhile, in a small bowl, beat orange juice, vinegar, oil and 2 tsp sugar with whisk until blended.  In large bowl, toss spinach, blueberries and orange sections.  Pour dressing over salad; toss.  Sprinkle with pecans.  Serve immediately.

Serves 6

Chopped Israeli Salad

 2 diced cucumbers
2 cups diced tomato
1 diced orange bell pepper
1/2 cup chopped fresh flat leaf parsley
2 Tbsp fresh lemon juice
1 Tbsp EVOO
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Place all ingredients in large bowl.  Stir to combine.  Refrigerate until ready to serve.  

Serves 6

Three Bean Pasta Salad

 1 box suddenly salad classic pasta salad mix
3/4 cup french dressing
1/2 tsp red pepper sauce
2 medium tomatoes, coarsely chopped
1 green bell pepper, chopped
1/2 cup chopped red onion
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can chick peas, drained and rinsed

Cook pasta as directed on package.  Drain pasta; rinse with cold water.  Shake to drain very well.  In large bowl, stir together seasoning mix, dressing and pepper sauce.  Stir in pasta and remaining ingredients.  Refrigerate for 1 hour before serving.

Makes 10 (1 cup) servings

Mediterranean Chicken Pasta Salad

 1 box Betty Crocker Suddenly Salad classic pasta salad mix
1/3 cup water
3 Tbsp olive oil
2 cups cut up cooked chicken
1 cup cherry tomatoes, halved
1 cup cucumber, coarsely chopped
4 oz crumbled feta cheese
1 can (2.25 oz) sliced ripe olives, drained
1 tsp basil

Cook pasta as directed on box.  Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.  Add chicken; let stand while pasta is cooking.  Drain pasta; rinse with cold water.  Shake to drain well.  Stir drained pasta and remaining ingredients into chicken mixture.  Refrigerate at least 1 hour before serving.  Cover and refrigerate any remaining salad.  

Serves 6