Chicken, Rice, and Salad

1.  In Crockpot-
1lb frozen chicken
8oz container of French Onion dip (in dairy section)


2.  In rice cooker-
4c water
2c brown rice

3.  In a salad bowl mix-
spinach or romaine
shredded red cabbage
shredded carrots
toasted pumpkin seeds (or sunflower seeds or almonds or pecans)
sesame ginger salad dressing

Scoop up rice, top with chicken, then add the salad mixture to the top!!!!  I loved it.

PS- I like to make a salad in a large glass bowl at the beginning of the week with- chopped romaine or spinach, shredded cabbage, shredded carrots, shredded broccoli or cauliflower.
Then in a separate small bowl I chop tomatoes and cucumber the just for that day to eat b/c they go bad quicker after you chop them.

Then every time for dinner or lunch I pull out the larger bowl that has all prepared salad, Grab some of that salad and put it in a separate bowl to add tomatoes, cucumbers and nuts.  Helps cut down on the time for washing, chopping, and preparing of veggies

Amazing Quinoa Salad

Jamie Dredge West is the CREATOR of this Quinoa Amazing Salad


2 c water
1 c quinoa
any color of sliced and chopped peppers
avocado
almonds
mandarin ginger dressing or can serve with Sesame Ginger Dressing
shredded cabbage
sliced cherry tomatoes
mango
pinneapple
chopped fresh cilantro
optional- shreddded or cubed chicken (I havent tried it but I bet it be good)
Feta cheese

1 - Quinoa - cook with some parsley, basil. My other friend uses celery salt, thyme, sage, oregano, lemon pepper and water.
2. Chop/slice veggies- Coleslaw cabbage salad - add red/yellow/orange peppers and avocado and sliced almonds - dressing mandarin ginger.  add mango or pineapple.

3. Scoop quinoa onto plate then top with coleslaw salad, dressing, avocado, almonds, and fruit!!! It hits the yummy, nutritious, and delicious spot in my tummy. Cook enough quinoa and chop enough cabbage to last the week. Tadahhhh you have lunch waiting everyday