Pineapple Slaw

Ingredients

• 1 cup diced pineapple 
• 4 cups shredded cabbage
• 2 cups carrots, peeled & shredded
• ¼ cup chopped green onions
• ¼ cup chopped cilantro 
• ¼ cup Organic Apple Cider Vinegar
• 2 tablespoons Olive Oil 
• 2 teaspoons Organic Wildflower Honey
• Salt, to taste
• Ground Black Pepper, to taste

Directions

1. In a large bowl, combine pineapple, cabbage, carrot, green onion, and cilantro.
2. In a separate medium bowl, whisk together apple cider vinegar, olive oil, honey, salt and pepper. Toss with cabbage mixture and refrigerate.

Source
https://www.aldi.us/en/recipes/better-for-you/main-dishes/honey-garlic-pulled-chicken-with-pineapple-slaw/

Chicken Fried Rice

Ingredients

• chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice
• 2 Tbs sesame oil
• 1 cube crushed garlic
• 1 small white onion, chopped
• 1 bag frozen stir fry veggies, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Directions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in teriyaki sauce or water.
2. Preheat a large skillet or wok to medium heat.
3. Pour sesame oil in the bottom.
4. Add white onion and veggies and fry until tender.
5. Slide the mixture to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
6. Add the rice and chicken to the veggie and egg mixture.
7. Pour the soy sauce on top.
8. Stir and fry the rice and veggie mixture until heated through and combined.
9. Add chopped green onions if desired.

Notes

Source
https://therecipecritic.com/chicken-fried-rice

Baked Sweet Corn

Ingredients

• 2 tablespoons unsalted butter
• 15.25 oz. can whole kernel sweet corn, drained
• 14.75 oz. can cream-style sweet corn
• 1 1/2 cups half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 2 cloves garlic, grated on a rasp or finely minced
• 2 scallions, white and green parts, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups shredded Cheddar
• 1 1/2 cups shredded mozzarella
• 3 large eggs, beaten

Directions

1. Preheat the oven to 350 degrees F.
2. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
3. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, garlic and scallions.
4. Season with a nice pinch of salt and a few grinds of pepper.
5. Whisk in the Cheddar, mozzarella and eggs.
6. Pour into the prepared baking dish.
7. Bake until set in the center and golden brown around the edges, 50 to 60 minutes.
8. Allow to rest for 10 to 15 minutes before serving.

Source
http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-baked-sweet-corn.html

Chinese Chicken Lettuce Wraps

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion (red), diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes
Prep Time - 10 minutes
Cook Time - 10 minutes
Yields - 4 servings

Source
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps

Sesame Noodles

Ingredients

Grilled Chicken

• 2 boneless, skinless chicken breasts
• 2 Tablespoons brown sugar
• 1 lemon, juiced
• 2 cloves of Garlic, minced
• 1/4 cup Soy Sauce
• 1/2 cup olive oil
• salt & pepper to taste

Noodles

• 12 ounces, fluid Thin Noodles, cooked and drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 3 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Sriracha (Hot Chili Oil)
• 4 Tablespoons Olive Oil
• 4 whole Green Onions, Sliced Thin
• 1 package mushrooms (or any other seasonal veggie), sliced

Directions

1. Clean chicken and place both pieces in a 1 gallon zip top plastic bag. 
2. Pound chicken pieces until even thickness.
3. Add olive oil, soy sauce, brown sugar, lemon juice, garlic, salt and pepper. Seal bag, let sit for 30 min - 1 hr.
4. Grill chicken until cooked to 165° with crispy edges.
5. Allow chicken to rest then slice into strips on the bias.
6. For the sesame sauce, whisk all ingredients (except noodles, green onions, mushrooms/veg) together in a bowl. Taste and adjust ingredients as needed.
7. Saute mushroom/veg until cooked yet still crisp.
8. Cook noodles.
9. Place cooked, still warm noodles into sauce, toss to coat.
10. Serve topped with green onion, chicken and veg.

Notes

Source
http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles