Asian Chicken Slaw

**I cannot remember where I found this recipe originally, so apologies for not giving props**

1 lb chicken, cooked and shredded or sliced

1 16 oz bag of coleslaw mix (traditional or broccoli)

1 c. sugar snap peas

2 c. broccoli florets, blanched

1 bell pepper (any color) thinly sliced

1 c. sliced green onion

1/2 c. chopped cashews or chow mein noodles (optional)

Dressing:

1/4 c. low sodium soy sauce

2 Tbsp cider vinegar

2 Tbsp smooth peanut butter

1 Tbsp sugar

2 cloves garlic, minced

1 tsp finely grated ginger (or ginger paste)

1/2 c canola oil

1 Tbsp sesame oil

Directions:

1. In a sealable container, add all dressing ingredients. Seal the lid and then shake to combine. You can also use a blender for this step.

2. In large bowl, combine all other recipe ingredients except cashews/chow mein noodles. Pour dressing over salad and stir/toss to mix.

3. Offer cashews/chow mein noodles on the side. Makes 6-8 servings.

 

 

Jenn's White Chili

1 pound ground turkey

2 cans or 28 oz. chicken broth/stock

1 jar or 16 oz. salsa verde

1 can garbanzo beans/chick peas

1 can navy beans

1 can great northern beans

1 tsp garlic powder (can also substitute 1 tsp minced garlic)

1 tsp onion powder (can also substitute 1/2 c chopped onion)

cumin and cilantro to taste

sour cream and pepper jack cheese optional

 

In large pot or dutch oven, brown ground turkey on medium heat with garlic and onion powder until cooked through.

Add chicken stock, salsa, beans and cumin.

Bring to a boil. Reduce heat and simmer approx. 30 minutes.

Add cilantro at the last minute to taste. Can be topped with cheese and sour cream at the table if desired.

 

 

In this area, we'll have recipes that are healthy and well-loved in our home. I strive to find recipes that pass the taste test of small children, and pass the nutrition requirements of a busy and watchful mom. Enjoy!