Category: Dinners

Ingredients

• 1/4c Toasted Sesame Oil
• 1/4 c White wine or Rice wine vinegar
• 1/4 c Low sodium chicken broth
• 2 T. low sodium soy sauce
• 5 Packets natural no cal sweetener – stevia, truvia etc (or natural sugar if preferred)
• 1/4 – 1/2 tsp red pepper flakes
• 1 T. Sesame seeds
• 2 oz Chinese noodles Misna (in oriental foods aisle)
• 1 (16oz) bag coleslaw cabbage mix
• 1 C Diced celery
• 1 C Diced snap peas
• ¾ C Diced green onion
• 1 (8oz) can or 1 Cup diced water chestnuts

Instructions

• For Dressing: Combine dressing ingredients in covered jar and shake well.
• For coleslaw: Melt butter in skillet, brown noodles, almonds and sesame seeds.
• Remove noodle mixture to a paper towel to cool.
• Toss cabbage, celery, snap peas, green onion, water chestnuts and noodle mixture in large bowl. Add dressing and toss well.
• Salt and pepper to taste.
• Let stand for 20 minutes before serving.

Notes

To serve as an entree, add 4 oz of cooked chicken to the coleslaw. The whole entree is only about 310 calories!

Ingredients

• 1 T. Olive Oil
• 1 small onion, finely chopped
• 2 medium Golden Delicious apples, peeled, cored, finely chopped
• 1 12 oz bag cauliflower
• 2 tablespoons whole wheat flour
• 1 teaspoon cumin
• 2 T. curry powder
• 1/8 teaspoon chili powder
• 3 cups low-sodium chicken broth
• 2 15-oz. cans pumpkin
• 1/2 c. light unsweetened coconut milk
• 12 oz unsweetened no sugar added coconut water
• 2 cups cottage cheese if you want to add more protein or creaminess (OPTIONAL)
• 1-2 T. brown sugar or stevia until desired sweetness (OPTIONAL)
• Salt and pepper
• Plain 0% greek yogurt, for serving, optional

Instructions

• Add onion, apples and cauliflower and sauté until tender and golden, about 8 minutes.
• Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).
• Gradually whisk in broth and cook until mixture begins to thicken.
• Whisk in pumpkin and coconut milk.
• Season with salt, pepper and sugar.
• Bring to a low boil and cook for 5 minutes, stirring often.
• Reduce heat and simmer for 10 minutes.
• Remove from heat and let cool slightly.

Notes

Serve hot, topped with greek yogurt, if desired, and sprinkled with toasted pumpkin seeds.

This is OPTIONAL! I like my soup chunky but if you like a creamy consistency you can pour soup into blender and blend until smooth.

Ingredients

• 1 head of lettuce
• 4 oz. diced chicken
• 1 can diced water chestnuts
• 1 cup diced mushrooms
• 1/4 c. diced onion
• 2 T. minced garlic
• 2 T. sesame oil
• 1/8 tsp. Thai chili paste
• 3 T. lite soy sauce
• 2 T. rice wine vinegar
• 2 tsp stevia or 2 1 T. honey or agave syrup

Instructions

• Chopped green onion, julienned carrots, cilantro
• In wok or frying pan, add spray oil or 1 Tbsp. sesame oil and warm on medium heat.
• Dice the chicken very small and cook on med until cooked through.
• When chicken is close to being done, add diced mushrooms, water chestnuts, onion and put in pan on medium heat until mushrooms and onions are browned.
• Peel off lettuce leaves and wash.
• Try to keep whole leaves intact.
• Combine all pouring sauce ingredients into separate bowl and mix.
• Microwave 30 to 40 seconds.
• Take a lettuce cup and spoon desired amount of filling mixture, then pour desired sauce mixture on top of chicken.
• Top with choice of toppings from above if desired.

Notes

Pre-cook chicken for the week and you will have a faster prep time on cooking!