week 9

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  Grilled Ginger-Sesame Chicken Salad

  
  

  Ingredients:  Marinade and dressing -

• 1/4 cup soy sauce
• 3 Tbsp fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 tsp sriracha sauce
• 1 tsp kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine vinegar
• 1/4 cup finely chopped green onions (white and green parts)

Salad - 

• 1 lb Napa cabbage, very thinly sliced
• 2 carrots, grated 
• 3 green onions, thinly sliced and cut on the diagonal
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds, toasted
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Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own or Pace are my favorites)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

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• ¼ c. balsamic vinegar
• 1 T. Worcestershire sauce
• 2 tsp. dark brown sugar
• 1 garlic clove, minced
• 1 lb. flank steak
• salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

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Coctel De Camarones (Mexican shrimp cocktail) - 

1 -2 lb shelled and cooked shrimp (50-60 count), 

2 -3 large tomatoes , 

chopped ½ small white onions, chopped or 2 green onions, 

½ cup cilantro , 

slightly chopped ½ jalapeno , diced, with seeds, 

1 avocado , chopped, 

tomato juice (V8), lime juice, 

salt and pepper 

Mix all in glass bowl and chill, serve with crackers.

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In a freezer bag combine: 
1 lb. Chicken Breasts (if you have a larger family, just add more chicken)
2 cloves Garlic, minced
1 Onion, diced
2 carrots, diced
1 tsp. Oregano
1 tsp. Cumin  
1 can (14.5 oz) Mexican stewed Tomatoes
1 can (14.5 oz) Chicken Broth
1 cup Salsa Verde (you can find this in small cans, or in with the salsa-- use whatever heat you prefer- I use mild)

Freeze.
To prepare: Dump the frozen contents in your crockpot. Cook on low 6-8 hours. Approximately 1 hour before you plan to serve it, shred the chicken into smaller pieces by using 2 forks, and add 1 can (15 oz) of Hominy. Serve with whatever toppings sound good to you (see the ideas in the description above the recipe).