Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 1 tablespoon braggs liquid aminos
- 3 tablespoons sweet chili sauce
Recipe
- 1 set oven at 350 degrees. cut eggplant into 1" cubes. add olive oil, toss evenly amongst the eggplant. put on foiled and sprayed (spray oil) baking sheet and roast till preferred consistency, about 15-20 minutes. remove from oven. put into bowl, add the bragg's, and toss fast and evenly -- so it doesn't hang onto one piece and make too salty tasting. add the sweet chili sauce and stir evenly. serve immediately.
Total Time: 17 mins
Preparation Time: 2 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 1/2 cups cooked chicken, chopped
- 3 tablespoons red onions
- 1/4 cup celery, finely chopped
- 1 egg, hard boiled, chopped
- 1 tablespoon dill pickle relish
- 1/2 cup mayonnaise
- 1 pinch salt
- black pepper
Recipe
- 1 combine ingredients and gently blend.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 8 ounces can water chestnuts
- 1/2 cup snow peas
- 4 scallions
- 3 heads bibb lettuce
- 1 lb lean ground turkey
- 2 teaspoons honey
- 4 tablespoons soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons minced garlic
- 3 tablespoons finely grated peeled fresh gingerroot
- 1 tablespoon worcestershire sauce
- 1/2 cup water
- 1 1/2 tablespoons sugar
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1/2 teaspoon sesame oil
- 1 cup packed fresh mint sprig
- 1 cup packed fresh fresh cilantro stem
- 2 cups cooked rice
Recipe
- 1 rinse and drain water chestnuts and coarsely chop. diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. separate lettuce leaves.
- 2 in a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. marinate turkey mixture 15 minutes.
- 3 in a small bowl whisk together worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. in a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. with a slotted spoon transfer turkey mixture to cleaned bowl. in wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. add water chestnuts and stir-fry 15 seconds. add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
- 4 serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 1 lb cooked chicken breast (we used turkey too)
- 1 cucumber
- 1 medium tomato
- 1/2 green pepper
- 1/2 cup miracle whip
- 1 tablespoon mustard
- 1/4 teaspoon creole seasoning
- 8 slices whole wheat bread
Recipe
- 1 chop all chicken and veggies to desired size (remember this is for a sandwich).
- 2 and mix in a bowl.
- 3 mix together mircle whip, mustard and seasoning in a seperate bowl.
- 4 stir dressing in with chicken mixture.
- 5 spead desired amount on two slices of bread.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
- 3 tablespoons butter
- 3 tablespoons unbleached flour
- 1 1/4 cups brown stock or 1 1/4 cups beef bouillon
- 1/4 lb mushroom, minced
- 1/4 cup chopped shallots or 1/4 cup scallion
- 1/4 cup red wine
- fresh ground black pepper
Recipe
- 1 melt the butter in a small saucepan over medium heat.
- 2 remove it from the heat and whisk in the flour a little at a time until smooth.
- 3 return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
- 4 gradually add the stock, stirring until thickened, about 5 minutes.
- 5 pour in the mushrooms, shallots, and wine and combine.
- 6 heat through and add pepper to taste.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1 1/4 cups half-and-half
- 2 vegetable bouillon cubes or 2 chicken bouillon cubes
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 2 tablespoons minced onions
- 1 lb fresh corn, off the cob or 1 lb frozen corn, thawed
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon chopped cilantro or 1 tablespoon parsley
Recipe
- 1 blend together half and half, bouillon cube, pepper, sugar, and minced onion in saucepan. bring to a boil.
- 2 add corn to boiling liquid. return to boil, reduce heat and simmer 5 minutes or until corn is done.
- 3 melt butter in separate small saucepan. add flour and cook, stirring constantly, until paste is formed.
- 4 add flour mixture to corn mixture and stir with wooden spoon to mix well. bring to boil stirring constantly until thickened.
- 5 remove from heat.
- 6 sprinkle with chopped cilantro or parsley. serve.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 4 tablespoons oil
- 2 garlic cloves
- 1/4 red onion
- 2 dried hot red chili peppers
- 5 eggs (scrambled)
- 4 tomatoes (chopped bit sized)
- salt & pepper
Recipe
- 1 in wok heat 3 t oil over med heat, add onion, red peppers, 1 clove garlic, salt & pepper and eggs.
- 2 keep stirring until done and remove from wok (eggs should be in bite size pieces).
- 3 heat 1 t of oil in wok over med heat and add tomatoes & 1 clove of garlic
- 4 cook until they just start to loose the shape
- 5 next add egg into tomato and cook just long enough to heat eggs.
