Chinese Chicken

Chinese Chicken


  • 4 cups Chinese cabbage, chopped

  • 1 large carrot, chopped

  • 2 Tablespoon soy sauce

  • 13 oz canned chicken, shredded

  • 1 cup peanuts, chopped

  • 3 tablespoon cilantro, chopped

  • 1/3 cup green onions, diced

  • 1 tablespoon rice wine vinegar

  • 1 teaspoon sriracha

  • 1 cup Bok Choy, shredded

  • Black pepper to taste

  • salt/Mrs Dash to taste


  • In a large bowl combine all ingredients

  • Fold together until evenly combined

  • Let chill then serve

  • Note-Mayonnaise can be added for a more chicken salad texture. Additional Sriracha can be added as needed for more spice.

Foil Pack Cheesy Veggies

Foil Pack Cheesy Veggies


½ cup shredded cheese, Mexican blend

2 Tablespoon Butter

1 cup onion, chopped

2 Tablespoon garlic, minced

3 cups dark leafy green, chiffonade

2 cup broccoli, florets

2 cups kohlrabi, chopped

1 cup zucchini, chopped

salt/Mrs. Dash, to taste

black pepper, to taste


  • Preheat grill to medium heat

  • While grill is heating place all sliced vegetables on a piece of thick foil

  • Add the butter, cheese, and seasoning on top. Then close the foil pack and fold over to ensure it will not open while cooking.

  • Add a second layer of foil over the foil pack to protect during cooking.

  • Add to heated grill and cook until the foil pack contents are soft to the touch (about 20 minutes)-Cool 5 minutes and eat.

Peppery Turnip “Fries”


  • 4 medium turnips(about 1 1/2 lbs.)

  • 12 teaspoon grated nutmeg

  • 1 teaspoon fresh ground pepper

  • 3 -4 tablespoons freshly ground parmesan cheese,

  • olive oil

  • 1 tablespoonlime juice (optional)


  1. Preheat the oven to 425 degrees F.

  2. Lightly grease a large cookie sheet with olive oil.

  3. Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks.

  4. Combine the spices, Parmesan and turnips in a large plastic bag.

  5. Seal and shake to coat.

  6. Spread the sticks in a single layer on the prepared pan and brush with a little olive oil.

  7. Bake for 30-35 minutes, turning once, until spears are tender and golden.

  8. Serve with or without a sprinkling of lime

(or you can toss the sticks in oil first and then in the spices)

Creamy Kale Salad

Creamy Kale Salad

4 cups chopped kale (ribs removed)

¼ cup chopped red onion

3 tbsp raisins (or cranraisins)

½ cup Greek style plain yogurt

¼ cup mayonaise

2 tsp sugar

1 lemon zested and juiced

3 tbsp sunflower seeds


  • Mix kale, onions, and raisins in large bowl

  • Whisk yogurt, mayonaise, sugar, lemon zest, and lemon juice together in a small bowl

  • Pour over the kale mixture and toss to coat. Refrigerate 2 hrs to overnight

  • Sprinkle sunflower seeds over salad and toss to serve.

Tatsoi Salad with Warm Maple Dressing


This salad is also great with crispy bacon bits or dried cranberries, sliced strawberries when in season.

  • 1/4 cup pecans, chopped & toasted

  • 2 or 3 bunches tatsoi and/or romaine lettuce, leaf lettuce, mixed greens

  • 1/2 of a cucumber, peeled, seeded, & cut into 1/4″ slices

  • 1T olive oil

  • 1/4 cup red onion, finely chopped

  • 1/4 cup apple cider vinegar

  • 2T pure maple syrup

  • salt & pepper, to taste

  • 1/4 cup goat cheese or feta cheese, crumbled

In a small, dry skillet, toast pecans over low heat, stirring constantly, for 2-3 minutes. Set aside to cool.In a salad bowl, toss together greens & cucumber. In a small skillet, sauté red onion in olive oil until softened. Add vinegar & maple syrup and bring to a boil. Season with salt & pepper, pour over greens & cucumber, and toss with cheese & toasted pecans. Serve immediately