Asian Coleslaw

Ingredients

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 1 cup peanuts
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

Directions

1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Cranberry Turkey Breast

Ingredients:

• 1 3lb turkey breast
• 1 packet of Onion Soup Mix
• 1/2 c orange juice
• 1 can cranberry sauce (not jellied)

Directions:

• Place turkey breast in crockpot
• Mix all other ingredients in bowl and pour over turkey breast
• Turn Crockpot on low and cook 8 hrs or until meat is tender

Serve with salad and bread!

Tip: This makes a great freezer meal, simply prepare sauce and place raw turkey breast and sauce in Zip-lock Freezer Bag and freeze. When ready to serve, thaw overnight in refrigerator then place in crock-pot and cook on low 8hrs until meat is tender!

Caramelized Baked Chicken

Ingredients

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Chicken Lettuce Wraps

• 4-6 Chicken Thighs or ground beef (minced, I use my Pampered Chef Chopper)
• 1/4 c matchstick carrots (In salad section of produce
• 2 T fresh minced ginger (I used 1T ground ginger)
• 1/4 c low sodium Soy Sauce
• 1 T rice vinegar
• 1/4 t sesame oil
• 1/8 t crushed red pepper
• 1/2 c thinly sliced green onion
• 1/4 c chopped fresh cilantro (I’ve used dried)
• ice burg lettuce leaves
• optional: sliced cucumbers

Directions:
Heat large nonstick skillet over medium heat until hot. Add meat, carrots and ginger. Saute until meat is cooked. Drain if necessary, and return meat mixture to pan. Stir in soy sauce, vinegar, sesame oil and red pepper. Cook about 1 minute, remove from heat and stir in green onions and cilantro.
Serve with lettuce leaves and sliced cucumbers.
Freezing: I usually make a double batch of this and then freeze portions in Ziploc bags. Thaw when ready to eat and just reheat in skillet until warmed!

St. Louis Style Ribs

• 3-4 lbs Baby Back or Spare Ribs
• 32 oz Pineapple Juice
• 1 Cup soy sause
• 1 Cup sugar
• ½ C + (a little more like 1T) of white vinegar
• Corn Starch to thicken (Start with 4 Tbsp)

Heat sauce in sauce pan until slightly bubbling. Remove from heat once thickened and Cool. Place in Freezer Bag. Sprinkle salt/pepper to taste on ribs and slice in between rib bones and place in freezer bag as well. Freeze until ready to serve.
To Prepare:
Thaw overnight in refrigerator. Preheat oven to 375 degrees. Bake ribs covered for approximately 40 minutes, turn over and bake another 25 minutes uncovered. Serve with rice and salad or veggie of your choice.

Mongolian Beef & Broccoli

Ingredients:

• 2 tbsp Vegetable oil
• 1 tsp Ginger, minced (I used ground ginger and it was fine)
• 2 tbsp Garlic, chopped
• 1/2 cup Soy sauce
• 1 cup Dark brown sugar
• 1/2 cup Vegetable oil
• 1 lb Flank steak or sirloin sliced thinly
• 1/4 cup Cornstarch
• 3 Green onions sliced or 2 Cups Broccoli steamed

Directions:

• Heat 2 tbsp vegetable oil in skillet over medium high heat until hot. Add ginger and garlic and let sizzle for 30 seconds, then add soy sauce. Gradually add the brown sugar and let it dissolve while stirring. Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside.
• Cut the flank steak into thin strips against the grain. (Tip: Meat is easier to slice when it’s partially frozen. It will thaw quickly after sliced too!) Place meat and corn starch in a bag and shake to coat the meat. Let meat sit for 10 minutes, so the cornstarch sticks to the meat.
• Put 1/2 c. vegetable oil in a wok/ skillet and heat on medium-high until hot. Add the meat to the wok and brown for about 4-5 minutes. Remove the meat from the pan with a slotted spoon and place on paper towels to drain.
• Clean the pan out and return meat to pan and cook on high for about 2 more minutes. Add the sauce to the pan and cook for another minute. Add the green onions or broccoli and cook for 1 minute longer.
• Remove from heat and serve with rice.

Lemon Stuffed Chicken

Lemon Stuffed Chicken

• 1 (3 pound) whole chicken
• 2 cups stuffing mix
• 2 lemons
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 2 tablespoons olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

1. Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
2. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.