chicken & cabbage

Healthy and Super quick dinner-

Ingredients-

1- Shredded Salad- this mixture stayed in a ziplock bag for a week and didnt deteriorate at all.

-Shredded Cabbage, Shredded carrots, Shredded broccoli, cauliflower and snap peas

2- Chopped onion

3- Chicken-  smoked paprika, garlic. salt and pepper

4- Quinoa

5-Aioli

To cook-

Saute onions, cabbage, carrots, broccoli with olive oil, garlic. salt and pepper

Cook chicken, dice. retuen cabbage mixture to pan, add quinoa and chicken.

Can Add Spicy Aoili or any type of dressing (italian, ranch)

Add Avocado

----------------Spicy Aoili------------------

• 5 medium cloves garlic, pressed or minced (or garlic powder)

• 2 teaspoons lemon juice, to taste (or lime)
• Sprinkle of salt and pepper
• ½ cup good quality mayonnaise 
• Splash of Siracha

Thai-Style Coconut Chicken

Click here for Original Recipe

If I have chicken I like to season it with an all purpose spice mixture and oil then cook on broil for at least 15-20 min, turning it to brown both sides.  Makes the inside of the chicken so tender.

With or without chicken Veggies I use-
broccoli
snap peas
carrots
squash
sliced peppers
green beans
turnips

1 tablespoon vegetable oil                                                                                                                        
I had a thai paste (Simply Asia-Thai Kitchen) and some of ginger and lime                                           1 chopped onion, sauteed for 20 plus minutes                                                                                           1-3 clove garlic, finely chopped                                                                                                                 1  can (about 14 oz) coconut milk (not cream of coconut)                                                                     1/2c-1c sweetened or regular coconut                                                                                                   1 medium green bell pepper, cut into 1-inch cubes                                                                                 1 medium tomato, chopped (3/4 cup)                                                                                                       1tablespoon chopped fresh basil leaves

Hot cooked jasmine or white rice, if desired                                    
In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.

Spoon into shallow serving bowls; top with basil. Serve with rice.

1/11/16 I browned onions, added cubed turnips to browned onions, sauted sliced celery, garlic, used chicken broth instead of coconut milk, sliced green beans (add last 5min, b/c I like it crisp tender), Last 5 min- added 1/4c sour cream/cream cheese to make is a little richer/creamier, canned chicken.