Thai Noodles topped with Thai Salad

We love this recipe of Thai noodles topped with a delicious and power packed Thai salad.

Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce

Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce

Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.

2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.

3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.

4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.

5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!

Instant Pot Lentil Chili

Serves 6

Ingredients:
1 yellow onion
2 cloves garlic
1 15oz. can petite diced tomatoes (with juices)
1 6 oz. can tomato paste
1 cup brown lentils, uncooked
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
freshly cracked pepper, to taste
4 cups vegetable broth
1 15 oz. can black beans, drained
1 15 oz can kidney beans, drained

Directions:
1. Dice the onion and mince the garlic. Turn the instant pot on the saute setting. Drizzle a little olive oil in and heat that. Add the onion and garlic to the instant pot and cook until translucent.

2. Turn off the saute setting and add the diced tomatoes, tomato paste, lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and vegetable broth. Stir to combine.

3. Set the instant pot to high pressure for 17 minutes and slow release for 5 minutes.

4. Carefully open the instant pot and stir in the black beans and kidney beans. Close the lid and let it sit on warm for 5-10 minutes. That will heat up the beans and be ready to eat.

5. Top with tortilla chips, sour cream, cheese, and avocado.

Cranberry Cake

Cake:
- 3 Tbsp. Butter
- 1 Cup Sugar
- 1 Cup Milk
- 2 Cups Flour
- 1 Tbsp Baking Powder
- 3 Cups Fresh Cranberries

Sauce:
- 1 Stick Butter
- 1 Cup Sugar
- 1/2 Cup Cream
- 1/2 tsp Vanilla

Directions:

Cake:
Cream butter and sugar together well. Add milk, flour, baking powder, and fold in cranberries. Pour into a greased and floured bundt pan. Bake @ 350 degrees for 35-40 minutes (makes 12 mini loafs - bake for 25-27 minutes). Let cool in the bundt pan for 10-15 minutes and then release from pan onto a cooling rack.

(You can release the edges with a small plastic spatula before turning over, set the pan right side up over a kitchen towel in the sink that has boiling water poured over it, or put the pan in the freezer until you can remove the cake if it is still sticking).

Sauce:
Combine and heat butter and sugar in a saucepan until well mixed and then add cream and vanilla. Heat until sugar is dissolved (do not boil). Pour warmed sauce over cake and enjoy. (for mini loafs 2 Tbsp. of sauce per loaf).

Shrimp & Sausage Soup

This soup is so light and delicious and ready in under 30 minutes! Serves 8

Ingredients:

- 12 oz of pre-cooked smoked sausage chopped (Favorite - Adielle bacon pineapple sausage from Costco)
- 1 cup diced red pepper
- 1 cup diced green pepper
- 8 cups of low sodium chicken broth
- 1 tsp plus 1/4 tsp divided, Old Bay seasoning
- 1 large zucchini chopped
- 2 lbs raw shrimp peeled, deveined, and chopped
- 1 TBSP butter
- Salt & Pepper to taste

Directions:
In a pot cook the sausage and red and green peppers on medium heat. Cook about 10 minutes until red and green peppers begin to soften. Pour in the chicken broth, add the chopped zucchini, and add the Old Bay. In a separate pan, cook the shrimp in the butter and 1/4 tsp Old Bay seasoning until the shrimp turn pink, then add shrimp and juices to the pot. Taste the soup and add more broth, Old bay seasoning, and salt and pepper as needed.

From Felicia Reynolds (a paleo and keto diet option) can add as much Old Bay as you desire to add flavor and heat.

Easy Jambalaya

Ingredients:
2 cups white rice
1 can beef consommé
1 can french onion soup
1 can tomato bisque
3/4 cup of water
1 lb sausage in casing, sliced
1 lb chicken breast
1 tsp Tony's Creole seasoning
1/4 tsp garlic powder
2 tbsp butter

Directions:
Brown the sausage, set aside. Brown the chicken, set aside. Mix all ingredients together in a 9x13 pan. Thinly slice the butter and place in small pieces all over the top. Cover with foil and bake at 350 degrees for 1 1/2 hours.

Baked KFC Chicken

Ingredients

• 4-5 lbs chicken (See Note 1)
• 1 cup buttermilk
• 1 cup flour
• 1 cup Panko breadcrumbs
• 4 tbsp butter melted

Seasoning Blend

• 2 tsp white pepper
• 1 tsp celery salt
• 1 tsp Italian Seasoning
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp dried mustard
• 1 tsp paprika
• 1 tsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp turmeric
• 1/4 tsp cayenne

Instructions

• Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
• Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
• Place a 13x9” baking dish in the oven to get hot for at least 15 minutes. While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (use one hand to get the chicken and the other to coat it so you don't get clumpy fingers on both hands), coating on all sides with one hand.
• Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam".
• Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (If using boneless chicken breasts do 10 minutes per side) Remove from oven and allow to rest 5 minutes and then serve.

From: keviniscooking.com

Kale and Quinoa Salad (Zupas Copycat)

This Kale and Quinoa Salad was my favorite salad at Zupas. Sadly, they've stopped making it. Read all directions before prepping the salad. The quinoa and kale can be made ahead, as well as the dressing. 

Ingredients:

2 1/2 cups kale, (see prep below in directions)

1/4 cup cooked quinoa, cooled

1/2 cup blueberries

1/4 cup craisins

1/2 cup grapes, sliced in half

1/4 cup pistachios, chopped

garnish with fresh shaved Parmesan

Dressing (can be made a day ahead):

4 cloves garlic, grated

3 TBSP mayonnaise

2 TBSP Lemon Juice

1 TBSP Dijon mustard

1/4 tsp salt

1/4 cup Balsamic vinegar

3/4 cup extra virgin olive oil

Directions:

In a small bowl whisk together garlic, mayonnaise, lemon juice, dijon mustard, salt, and balsamic vinegar. Slowly add the olive oil while whisking. Refrigerate the dressing (this can be made a day ahead). 

Remove the coarse stems on the kale, Slice the kale leaves into thin strips. Place the kale in a colander and rinse. Sprinkle 1/4 tsp fine sea salt over the kale and add a small drizzle of olive oil to the kale. Massage and rub the kale with clean hands for about 3-5 minutes until it is tender and a deep green color. Rinse again, and spin in a salad spinner to get thoroughly dry. If making ahead, store the kale and quinoa together in the refrigerator stored separately from the dressing and salad toppings. 

Toss the dry kale with the cooled quinoa, blueberries, craisins, grapes, and pistachios. Pour over the desired amount of dressing and top with shaved Parmesan. Gently toss and enjoy immediately.

This salad does not sit well with the dressing, so only put the dressing on what will be used the same day. Store any leftover kale and quinoa separately from the dressing and salad toppings. 

Chicken Salad Sandwiches

• 2 1⁄2

  cups diced cooked chicken
• 1

  cup finely chopped celery
• 1

  cup seedless grapes, halved
• 1

  Chopped Green onion
• 1⁄2

  teaspoon salt (Garlic Salt)
• 1

  teaspoon Worcestershire sauce
• 1⁄2

  cup Miracle Whip

Chicken Cordon Bleu Puffs

These chicken, ham, and swiss puffs have the most delicious sauce.  Ready in 1 hour.  Serves 10.

Ingredients:
2 sheets of puffed pastry (Like Pepperidge Farm)

4 chicken breast halves (2.5 lbs) skinless, boneless chicken breast diced
14 slices swiss cheese
12 slices ham (I purchase the thicker slices at the Deli counter)
3/4 cup flour
4 tsp paprika
6 Tbsp butter
Sauce: (We double the sauce and use as gravy over mashed potatoes) 

1/2 cup dry white wine (do not omit this!)
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1 cup heavy whipping cream


Directions:

1. Allow puffed pastry to thaw according to package directions.
2. Preheat oven to 400 degrees. 
3. Mix the flour and paprika in a bowl, and coat the chicken pieces.
4. Heat the butter in a large skillet over medium-high heat, and cook the chicken until lightly browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 7-10 minutes, until chicken is no longer pink and juices run clear - remove chicken and turn the skillet down to warm.
5. (While chicken is simmering) roll out pastry sheets on lightly floured surface into a long rectangle. Transfer to a cookie sheet lined with parchment paper.
6. In the middle of each pastry sheet, with the long ends on the top and bottom, place 3 slices Swiss cheese. Top with 3 slices ham. Top with a layer of chicken.
7. Top chicken with 3 more slices cheese & 3 slices of ham.
8. Fold top side over middle. Fold bottom side over middle.
9. Flip puff pastry and tuck in the ends. Cut slits into the top of the puff pastry.
10. Repeat steps 5-9 for 2nd pastry.
11. Bake both pastries for 25 minutes (or until the the crust is brown and flaky). Allow pastries to cool for 5 minutes.
12. When puffs have 5 minutes remaining cook time, turn the skillet back up to medium-high heat. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet where the chicken was cooked. Add remaining 2 slices of Swiss cheese. Cook, stirring until thickened. Serve warm over slices of the puffs.

Leprauchan Cinnamon Waffles

My husband and I created these waffles for St. Patrick's Day, but end up making them almost weekly. They're so yummy, light and fluffy, and we feel like they're a healthy alternative to traditional waffles.

Ingredients:
1 3/4 cup flour (or a combo of white, wheat, or oat flours, see directions below)
1 TBSP baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 3/4 cup unsweetened Almond Breeze almond milk

1/2 tsp vanilla
1/2 cup vegetable oil
2 eggs
2 cups spinach leaves (or more!)

Directions:
Heat your waffle iron. I use the ceramic Presto flipside Belgian waffle iron, it doesn't require any nonstick cooking spray and waffles are done perfectly in 3 minutes.

A note on the flour - My favorite method is to measure out two cups of instant quick oats, I use 2 cups instead of 1 3/4 cup flour because the oats grind down to about 1 3/4 cups oat flour. This recipe is also good with full white flour, half wheat flour and half white flour, or all oat flour. Combine all ingredients into the blender and blend until there aren't any traces of leaves and everything is smooth. Let the batter rest for 3-4 minutes so that it can thicken up.

After the batter has rested for 3-4 minutes and is thicker, pour 1 cup batter onto the waffle iron grids of a preheated (greased if needed) waffle iron. Close lid and bake according to waffle iron instructions. Mine cook perfectly in exactly 3 minutes. When done, use a fork to gently lift waffle off grid. Makes ~4 waffles. Serve immediately, these tend to get a little soft as they sit, so they are best eaten fresh off the griddle while they are still slightly crispy.

Optional: top with chopped walnuts, chocolate chips, or strawberries & whipped cream.