Oriental Chicken Salad

INGREDIENTS:
2 chicken breasts (or 1 1/2 to 3 cups cubed, cooked chicken)
1/2 head of cabbage
4 green onions, chopped
1/2 cup slivered almonds
1 package ramen noodles
Optional: mandarin oranges

Dressing:
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup oil
1/4 teaspoon pepper
1 seasoning packet (from ramen noodles)

INSTRUCTIONS:
Cook and cube chicken.  Chop cabbage and place in large salad bowl.  Toast almonds until lightly browned (place almonds in an ungreased skillet.  Stir over medium heat until browned).  Add almonds, onion, and chicken to cabbage and toss.  Break uncooked noodles in package and add to salad.  Make dressing; pour over salad and toss lightly.  Serve immediately.  Yield: 8 servings.

My Favorite Greek Dressing

INGREDIENTS:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp. sugar
2 tsp.  garlic powder
1/2 tsp. salt
1/2 tsp. pepper

INSTRUCTIONS:
Put all ingredients in a small bowl and mix well with a whisk.

Jicama Orange Salsa

INGREDIENTS:
2 medium oranges, peeled and chopped
1 cup jicama, chopped
½ cup tomatillo, chopped
½ cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
1 teaspoon honey
½ teaspoon salt
2 tablespoons jalapenos, chopped fine

INSTRUCTIONS:
Mix all ingredients together and chill for a few hours.

Veggie Meatloaf

INGREDIENTS:
1 lb. ground beef
1 medium potato
1 large carrot
1 small zucchini
1 small yellow squash
1/2 - 3/4 cup oatmeal
2 eggs
1 can Mexican Stewed Tomatoes
1 can tomato sauce
Grated cheese, desired style
Spices to taste, i.e., garlic, season salt like Lawry’s salt, pepper, onion powder.

 INSTRUCTIONS:
Grate potato, carrot, zucchini, and yellow squash and put in a bowl with ground beef. Add oatmeal, eggs and tomatoes to the bowl, mix together (feel free to use your hands). Put mixture into a cold electric skillet, and turn on to 300 degrees. Cook for about 30-45 minutes, then top meatloaf with tomato sauce and cheese. Cook an additional 5-10 minutes until cheese is melted. Check with meat thermometer to make sure meat is fully cooked. Enjoy!

 ***For a smaller servings size, you can half the recipe and bake it in the oven in a bread pan. Bake on 400 degrees for 45 minutes. Be sure to test with a meat thermometer as the tomato sauce tends to keep the ground beef looking red.

Cabbage Patch Stew

INGREDIENTS:
½ pound lean ground beef or turkey (optional)
l large onion, chopped
1 cup celery, chopped
2 cups shredded cabbage
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon garlic powder
¼ teaspoon cumin
2 cups water
1 tablespoon sugar
2 (15 oz.) cans kidney or pinto beans
2 (15 oz.) can Mexican style stewed tomatoes

 INSTRUCTIONS: Brown meat and drain fat; add onion, celery, and cabbage. Cook until vegetables are clear or wilted. Add remaining ingredients. Simmer ½ hour. Yield: 8 servings

Philly Wraps

INGREDIENTS:
½ pound lean ground turkey or beef
1 tablespoon water
1 onion, sliced
4 mushrooms, sliced
1 bell pepper, sliced
Pinch of salt
¼ teaspoon pepper
4 drops hot sauce (like Tabasco)
4 slices reduced-fat Swiss cheese
6 whole-wheat flour tortillas

INSTRUCTIONS:
Coat a large skillet with cooking spray. Over medium-high heat sauté meat until done; drain any fat. Add water, onion, mushrooms, salt, pepper, and hot sauce; stir well. Cover, reduce heat, and simmer until vegetables are tender. Lay slices of Swiss cheese over meat mixture; cover until cheese melts. Spoon mixture down center of warm tortilla and roll up tightly. Yield: 6 servings

QUINOA BURGERS

Thanks Jess for introducing me to these delicious morsels!

INGREDIENTS:
1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt
2 tablespoons olive oil, plus more for frying
1 small yellow onion, diced
1 garlic clove, minced
1 cup (150 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor)
1/3 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives

INSTRUCTIONS:

Bring 1 cup of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it's tender. Set aside to cool.

Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.

In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.

Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom os the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.

Serve them on a bun just like you would a hamburger.