Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Connors Gyros

Toppings-

 pita bread 

chicken 

lettuce

cucumber

onion

tzatziki and squeeze lemon.

Chicken marinade- 

2lbs chicken thigh fillets, boneless and skinless
3 large garlic cloves
! T white wine vinegar
3 T lemon juice
1 T oil
3 T greek yogurt full fat
1 and 1/2T dried oregano
1 t salt
dried onion
black pepper
2 Tomatoes, diced
3 cucumbers diced
1/2 red onion, diced

1/4c parsley

lemon zest

Marinade chicken for 24-48 hours.

Cook and Grill on high heat

Rest for 5-30 min

Chop meat and veggies thin. Keep the meat juices and let the meat sit in the juices.

Assemble with pita bread, chicken, lettuce, cucumber, onion, tzatziki, and squeeze lemon.

Sushi

 

• 6 sheets sushi seaweed aka nori
• 1 batch prepared sushi rice
• 3 cans of tuna or or crab meat or 1/2 lb sushi-grade raw salmon or desired raw fish of choice
• 4 oz cream cheese sliced into strips
• 1 avocado sliced
• Slivered  veggies- carrots, bell pepper, asparagus, sweet potato, cabbage, green beans, greens, sprouts, 1 cucumber
• soy sauce for serving
• Crispy friend onions
• Aoli- mayo and Sriracha, salt, pepper, lime or lemon

Instructions 

SUSHI RICE

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt
• 
  
• Rinse the rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear.  Drain well.
• Cook the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
• Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.  Remove from heat and whisk until the sugar has dissolved.  (Alternately, you can just heat the mixture in the microwave if you prefer.)
• Season the rice. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
• Cool. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
• Serve. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.

Veggie cups with dip

 

Cut a variety of vegetables into thin tall strips, serve In a small glass or plastic cup-

peppers, celery, carrots, cucumber, jicama, cherry tomatoes on a toothpick

Healthy Chicken, cucumber, avocado salad

 OMG Choco Desserts

Ingredients

• 12–14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
• 1–1 ½ tablespoon olive oil to grease the pan

For Marinade/Dressing:

• 2 ½ tablespoons olive oil
• 1 ½ tablespoons water
• 4 tablespoons fresh lemon juice (2 small lemons)
• 1 tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon sea salt
• 1/8–1/4 teaspoon black pepper

For salad:

• 1 large avocado-diced
• 1 cucumber -diced
• about 1 ½–2 cups cherry tomatoes-halved
• 1 small-medium red onion- sliced
• 2 tablespoons crumbled feta cheese- to sprinkle on top if desired

---

Instructions

1. First,  in a medium bowl combine all ingredients for marinade/dressing and stir well.
2. Reserve half of the mixture for later use as salad dressing (cover and store in the fridge).
3. Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
4. Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
5. In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.

EASY CHICKEN/Beef RAMEN

Fox and Briar
I wanted to make something warm and soothing but still had some fresh veggies (carrots, cucumbers, bok choy, green onions, broccoli). I was gona make chili, but we have that alot and I felt like something different. This TOTALLY hit the spot.

I used a frozen beef broth I had from a couple months ago for boiling veggies and the beef bone for a few hours. Or use The original recipe used the recipe below...

For the Broth

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• I used Udon noodles (enough to feed 5-6 people)  the original recipe used 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg** (I didn't use the marinade for egg and it still was delicious)

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges
• broccoli (cook for 5 min, tender crisp)
• julienned carrots (cook for 5 min, tender crisp)
• julienned cucumbers- no cooking

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

Greek Pitas

Chicken
onion chopped
lemon pepper seasoning
tomatoes chopped
Lettuce
olives
Pitas

Tazaki Sauce
1 Cucumber grated
Sour Cream or yogurt
1 tsp Ranch Packet
milk



Season chicken with lemon pepper seasoning, Saute or grill chicken with onion
Make tazaki sauce

Another version

Chicken Marinade

1 pound boneless , skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons
4-5 cloves garlic , pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Add the chicken, Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Tzatziki Sauce- Food and Wine

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice 
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

allow cucumber to drain or squeeze in a cheese cloth to remove excess water.

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.