Pastry Wrapped Brie with Pecans & Raspberry jam

1 Round Brie Cheese

1/2 sheet Puff pastry Dough

1 Egg

2 Tbls Water

1/2 c Chopped Pecans

1/2 c Raspberry Jam

Place Brie Cheese in freezer for about 30 minutes. Slice in half vertically and add raspberry jam and pecans. Whisk together the water and egg. Brush egg water onto pastry. Place Brie Cheese in center of dough, making a circle cut of the dough around the Brie. Then wrap pastry tightly around the cheese. Make leaves and holly berry balls for garnish from extra pastry and place on top of Brie. Brush more egg water onto pastry. Place back in freezer for 1 hour. Bake at 400 degrees for about 20-25 minutes or until golden brown. Serve warm. with bread or crackers.

Cream Pie Crust

1/2 oil
2 T milk
1 T sugar
1 1/2 c flour
1 tsp salt

Mix in a 9 inch pie plate and pat into shape
Bake 425 lightly browned 8-10 minutes

Chocolate Chip Cookies

Cream together:
1 c white sugar
1 c brown sugar
1 c shortening
2 eggs
1 tsp vanilla

Add the following dry ingredients:
2 ½ c flour
1 tsp. baking soda
1 tsp salt
Do not over mix dry ingredients

Gently fold in:
1 (15oz) bag Ghirardelli Bittersweet chocolate chips
½ c walnuts optional
Bake 350 degrees 9-11 minutes

Pomegrante Syrup/Molasses

4 cups Pomegranate Juice
1/2 c Sugar
1 Tablespoon Lemon Juice

Cook in saucepan 50 minutes for Syrup, 70 minutes for Molasses

Pomegrante Poached Pears

4 Bosc Pears
1 1/2 cup Pomegranate Juice
1 cup Muscatel/Riesling Dessert Wine

Toasted slivered Almonds
Pomegranate Seeds/Arils
Yogurt


Peel pears,place pears in saucepan, pour wine juice over.
Simmer over medium heat for 30-45 minutes, drain juice into small saucepan, Transfer pears to shallow bowl.
Boil and reduce poaching liquid to 1/2 cup.
Toast Almonds

Serve pears on individual dished.
Drizzle reduced juice over pears.
Sprinkle pomegranite seeds/arils
Dollop spoonful of yogurt on the side

Pomegranate Salmon Dinner & Vinaigrette

Green Salad with Pomegranate Vinaigrette

Baby Spinach Leaves

Apple Slices

Candied Walnuts or Almonds

Crumbled Goat Cheese

Vinaigrette

3 T Pomegranate molasses

2 T Red Wine Vinegar

1 T Dijon Mustard

1 T Honey

2/3 C Olive Oil

salt/pepper to taste

Pomegranate Sauce/Molasses

4 Cups Pomegranate Juice

1/2 C Sugar

1 T Fresh Lemon Juice

Cook on low heat for 50 minutes till reduced 1 1/2 cups for Sauce

Cook on low heat for 70minutes till reduced to 1 cup for Molasses

Pomegranate Glazed Salmon

Brush salmon with molasses and bake salmon at 500 degrees for 9-11 minutes. Watch closely.

Drizzle remaining warm glaze over salmon prior to serving

Serve with Wild Herb Rice

Sprinkle Pomegranate arils/seeds over plated Salmon, salad, and rice

Runner's World Easy Grilled Chicken

1/3 cup soy
1 T lime juice
3 T olive oil
1 t thyme or other herbs
salt and pepper to taste
1 1/2 lb chicken pieces
Make the marinate by whisking 1st five ingredients. Marinate chicken 1-6 hours. Place on preheated grill (at medium heat) and cook 12 minutes per side (rotate till done)for bone in and 6 minutes for boneless.
For more healthy chicken recipes go t0 www.runnersworld.com/chicken

Rosemary Shortcake with Balsamic Strawberries & Honey Cream

Shortcake:
2 1/2 c flour
1/2 c sugar
2 t baking powder
2 t baking soda
1/2 t salt
Add:
6 T butter, chilled
Add:
1/4 c sour cream
3/4 c buttermilk
fresh rosemary

whipping cream
crystal sugar

Combine dry then add wet mix dough, but not into ball.
Turn dough out onto lightly floured surface and gently kneed forming smooth ball.
Roll out into 3/4 in thickness. Cut into desired shapes.
a\Arrange on parchment lined baking sheet.
Brush tops with cream, sprinkle with sugar.
Bake 350 degrees for 25-30 min, till golden and firm.
Cool on rack.

Balsamic Strawberries:
2 pints strawberries
1/4 c balsamic vinegar
1/4 c sugar
1 t lemon peel
Toss together and spoon on the split shortcakes


Honey Cream:
2 pints sour cream
6 T honey
1 t lemon peel
Top strawberry covered shortcakes with cream

Bananas Foster

1 stick (1/2 cup) butter
1/2 c brown sugar
1/2 t cinnamon
Melt in sauce pan, then add:
4 banana's cut lengthwise

Pineapple rings (optional)
Add:
1/4 cup dark rum, till hot and ignite the rum
Place bananas/pineapple over ice cream, pour sauce over, add toasted coconut and favorite nuts!

Thai Beef Salad

1 lb. beef flank steak, seasoned with kosher salt and pepper
1Tbsp. low-sodium soy sauce
3 1/2 oz. dry rice-stick noodles
6 cups chopped salad greens
1 cucumber, sliced into half-moons (2 cups)
1/4 cup chopped scallions
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
Juice of 4 lime
1/4 cup fish sauce
1/4 cup toasted sesame oil
1/4 cup chili garlic sauce
4 tsp. sugar
Diced red bell pepper

Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.

Crispy Fish Taco’s Serves 2

#1 Slaw
Whisk together:
2 T. fresh lime juice
1 t. olive oil
1 t. sugar
Toss with:
1 cup green cabbage, shredded
¼ cup carrot, julienne
¼ cup Granny Smith apple, julienne
½ jalapeno, seeded, thinly sliced julienne
Cover and chill

#2 Tartar Sauce
Combine:
½ cup mayonnaise
2 T. sweet pickle relish
1 T. capers
1 T. fresh lemon juice
2 t. prepared horseradish
1 t. lime zest, minced
Cover and chill

#3 Tortillas
Coat with non-stick spray:
4 corn tortillas (5”)
Heat in skillet, drape over wire rack to curl tortilla

#4 Fish
Dip, Coat, and then fry:
6 oz. cod or other firm white fish
Cut into finger size pieces
Dip fish pieces in batter:
#5 Batter Dip
Whisk together;
½ cup all-purpose flour
1 t. table salt
½ t. baking soda
Add:
½ cup club soda
1 T. Tabasco

#6 Panko Coat
Dredge fish pieces in:
1 cup panko crumbs
#7 Fry
Heat:
½ “ Vegetable oil to 375 1-2 minutes per side, drain on paper towel

Serve and Garnish with:
Coconut Mango Rice Lime Wedges Fresh cilantro sprigs

Coconut Mango Rice

½ cup long-grain white rice
½ cup water
½ cup coconut milk
1 T. sugar
Pinch of salt

Add cut up Mango

Bring to a boil in a saucepan over medium heat. Reduce heat to low, cover, and simmer until tender, 15-20 minutes. Off heat, let stand (covered) 5 minutes; fluff with a fork.Makes 2 cups;

Best Beans in the West

Fry together on large skillet:
1/2 lb. Ground Beef
10 Slices Bacon, chopped
1/2 cup Onion, chopped

Add to skillet mixture:
1/2 cup White Sugar
1/3 cup Brown Sugar
1/4 cup Ketchup
1/4 cup BBQ sauce

Add to mixture and perhaps transfer to crock pot:
1 (16oz) kidney Beans, drained
1 (16 0z) Pork and Beans
1 (16 oz) Butter Beans, drained

Add seasonings to mixture:
2 Tablespoons Molasses
2 Tablespoons Mustard
1/2 teaspoon Chili Powder

Best made the day before and crock pot it! The Best!

Teriyaki Flank Steak Marinade

Flank Teriyaki Marinade Sauce and Dressing:
1/2 cup Soy Sauce
1/2 cup Brown Sugar
2 Tablespoon Garlic, minced
2 Tablespoon Ginger, minced
2 Tablespoons Apple Cider Vinegar
2 Tablespoon Sesame oil
1 Tablespoon Ketchup
1/2 teaspoon Red Pepper Flakes

1 Flank Steak (1 1/2 lb)
Combine in resealable plastic bag with Flank Steak. Chill at least 2 hours. Remove the steak and put the sauce on a pan to boil. Use sauce as salad dressing sauce.

Preheat grill to high. Grill or broil flank steak.

Salad or wraps (for wraps, cut tops off leaves and use like a wrap)
Leaf or Romaine Lettuce
1 cup Bean Sprouts
1 cup Red Bell Peppers. julienned
1 cup Carrots, julienned
1 cup Sugar snap peas or Snow Peas
1/2 cup Mint leaves
1/2 cup Basil leaves

We love this dish!

Chicken Broccoli Casserole

2 packages frozen broccoli or fresh slightly steamed
2 cups cooked Chicken breasts or tenders

Mix together then top chicken:
1/2 cup Mayo
1 teaspoon Lemon Juice
1 can Cream of Chicken Soup or (From Scratch on blog)
Touch of Curry Powder

1 cup grated Cheese

Layer as posted in greased 9x13 pan
Bake 350 degrees for 30 until piping hot
The Louws family favorite Casserole!!!

South of the Border Salad

3 cups cooked Rice
1 can Red/Black beans, rinsed and drained
1 can Corn
a Red/Green pepper diced
1 Red Onion, diced

Dressing:
1/2 cup Olive Oil
3/4 cup Balsamic Vinegar
1 teaspoon Chili Powder
Salt and Pepper
Cayenne Pepper

Refrigerate for 2 hours before serving. This Mexican salad is a great side along enchiladas or a summer potluck salad!

Easy Chicken Enchiladas

2 Cups Diced Shredded Chicken

Sauce:
1 cup Sour Cream
1 can Cream of Chicken Soup ( don't have? look at "from Scratch")
1 can Diced Chili's

Mix together chicken and sauce and fill tortilla shells

Bake 350 degrees 30-45 minutes till piping hot!
Or just buy pre made frozen enchiladas or burritos and add the sauce on top

Top with:
Cheddar Cheese, Jack Cheese, Green Onions, Olives
Serve with Salsa, Black beans, Rice, Sour Cream, Cheese

Easy Baked Halibut

3 1/2 lb Halibut Fillet / or other white fish


Seafood Seasoning or Salt & Pepper
Dried Dill
Chopped Onion

1 cup Mayo
1 cup Parmesan Cheese
Mix together and spread over fish

Top with grated Asiago Cheese

Bake 400 degrees 15-30 minutes, check for light transparent tenderness in thickness part of fillet.

Easy Baked Parmesan Fish

6-8 Fish Fillets

Salt and Pepper
1/2 cup Sour Cream
2 Tablespoons Parmesan Cheese
1/8 teaspoon tarragon
1/4 teaspoon paprika

3 green onions chopped
Optional Garnish

Roll up fillets or baked flat
350 degrees 20-30 minutes

Chinese BBQ Pork

2 1/2 - 3 lbs boneless pork, cut into appropriate lengths for slicing finger pork slices

Mix together Marinade:
1 1/2 teaspoon salt
1 tablespoon Rice Wine
1/2 teaspoon Garlic Powder
2 Tablespoon Hoisen Sauce
1/4 Cup Ketchup
1/4 cup Sugar
Red Food Coloring

Marinate Pork in sealed zip lock or container at least 2 hours or overnight.
Roast Pork strips on rack in pan with water under rack 350 degrees for 1 hour.

Asian Sweet & Sour Sauce

3/4 cups Water
1 1/2 Tablespoon Cornstarch
2 Tablespoon Rice Vinegar
2 Tablespoon Ketchup
2/3 cup Sugar
Dash of Soy Sauce

Mix and Heat to soft boil to dissolve sugar.
Commonly served with Chinese BBQ Pork Slices, Egg Rolls or sauce with Chinese Dinners

Ham Slice Sauce

1/2 cup Brown Sugar
1/2 teaspoon Dry Mustard
2 Tablespoon Fruit Juice
(Apple, Orange, Pineapple, Cranberry or whatever you have around!)

Spoon over a baking ham last 30 minutes or spoon onto slices ham.
Serve with baked potato and peas- just cause.

Easy Cranberry Pork Chops

6 Pork Chops
(1/2-3/4 inch thick)

2 cups whole cranberry sauce (1 can)
Juice & grated rind of 1 orange

Bake Covered 325 degrees in oven @ 1 1/2 hours or crock pot till done!

Serve with rice and mixed frozen vegtables is good and easy!

Meatloaf with BBQ Sauce

1 cup Dry Bread Crumbs
1 cup Milk
2 lbs. Ground Beef
2 beaten Eggs
1/4 cup Onion
Salt & Pepper to taste
Mix and place in loaf pan.

Top with BBQ Sauce:
6 Tablespoons Brown Sugar
1/2 cup Ketshup
1/2 teaspoon Nutmeg
2 teaspoons Dry Mustard

Bake 350 for 1 1/2 hours

Turkey Italian Sausage

1 lb Ground Turkey

1-2 teaspoon Anise
2 teaspoon Fennel
1-2 teaspoon Thyme
1/8 teaspoon Red Pepper
1/8 teaspoon Garlic Powder

Prepare and Mix together. For best flavor let set overnight in refrigerator.

Use instead of beef, or pork sausage

on pizza, spaghetti, casseroles, or meatloaf.

Seasoned Flour: Shake N Bake

2 cups Flour
5 teaspoons Salt
1 Tablespoon Pepper
1 Tablespoon Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoon Garlic Powder
4 teaspoons Paprika
1 teaspoon ground Ginger
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1/2 teaspoon Ground Oregano

Store in sealed or airtight ziplock/container.
Use to coat Beef, Chicken, Fish or Pork before baking or frying.

Cream of Soup

Dry Mix:
1/4 cup Non Fat Dry Milk
1 1/2 Tablespoon Cornstarch
3/4 teaspoon Dried Onion
Dash Pepper
1/8 teaspoon Dried Basil
1/8 teaspoon dried Thyme
1/2 Tablespoon Instant Bouillon
(For Cream of Chicken Soup use Chicken Bouillon)
(For Cream of Mushroom soup use Beef Bouillon)

Mix together and save in an airtight sealed container. Make an extra large batch to save and have ready to use for next time you don't have the soup on hand.


For 1 can of cream soup:
1/3 cup dried mix above with 1 1/4 cup cold water or broth

Stir over low heat until thickened or microwave 4-5 minutes, stirring halfway between time.(Throw in some sauteed mushrooms for Cream of Mushroom Soup)
(Throw in some small chicken bits for Cream of Chicken Soup)

Green Salad with Beef & Beets

Salad Greens: Arugula, Mixed, Watercress, or tender young spinach leaves
chives, green onion, Julianne style carrots, add any vegetable you love
Goat Cheese Crumbled
Walnuts , optional
Fresh or Canned Beets cut Julianne style or rounds

Dressing:
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar
1 Tablespoon Dijon

Add left over pork or beef roast, flank steak is great. Cut into thin slices.
This is our favorite salad recipe!!! Fresh boiled beets are best. Boil beets with skin on covered in water for 35 minutes or more till tender. Remove skin after boiling. Slice up and serve with salad.

Classic Greek Tzatziki

2 Cucumbers, grated
1 teaspoon salt
Mix together, place in colindar and then allow to drain for 30 minutes

1 1/2 white wine vinegar
1 Tablespoon olive oil
2 garlic cloves crushed
Add to cucumber mix

2 cups plain yogurt
Fold into cucumber mix

Serve with vegtables, crackers, deep fried seafood

Balsamic Dressing

1/4 cup Olive Oil
2 Tablespoons Balsamic Vinegar
2-3 teaspoons Honey
1 Tablespoon Worcestershire
1/4 teaspoon Salt
1/2 teaspoon Dijon
3-4 garlic cloves

Serve over mixed Lettus, Gorgonzola cheese crumbles, pine nuts, red onion, strawberries

Honey Mustard Vinaigrette

2 Tablespoon Dijon Mustard
3 Tablespoons Honey
1/2 teaspoon Salt & Pepper
1/4 cup White Vinegar
1/4-1/2 cup Vegetable Oil

Poppy Seed Dressing with Fruits in Greens

3/4 cup Mayo
1/3 cup Sugar
1/4 cup Milk
2 teaspoons Poppy Seeds
2 tablespoons White Vinegar

Serve with Romaine or Spinach Greens, kiwi's, oranges, red onion

Onion Soup Mix from Scratch

1/4 cup instant minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

To make soup, stir mix into 4 cups boiling water; reduce heat. Simmer 5 minutes.
Use for dips, soups & roasts.
Recipe direct from Betty, America's most famous cook.

Asian Five Spice Powder

2 Tablespoons Anise
2 teaspoons Ground Cinnamon
2 teaspoons Fennel seeds
1/2 teaspoon Cloves
1/2 teasspoonSzechuan/Pepper
Grind together. Makes 1/4 cup powder. Keeps for several months in airtight container.

Maple Cranberry Sweet Potatoes

6 medium Sweet Potatoes, cut into chunks
Pinch of Salt
Boil sweet potatoes in salt water till tender. Place in greased 9x13 pan.

1 cup Maple Syrup
1 1/2 cups whole uncooked Cranberries
3 T Butter
On low heat, bring syrup to a boil reduce, stir in cranberries and butter cook about 5 minutes.
Pour mixture over sweet potatoes. Bake 400 degrees for 20 minutes.
Topped with chopped Walnuts if desired.

Puget Sound Clam Chowder

1/4 lb diced salt pork
1/4 lb. diced bacon
2 1/2 cups diced raw potatoes
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
1/2 clove chopped garlic
Small Bay Leaf
1/4 tsp. rosemary (crushed)
1/4 tsp basil (crushed)
1 1/2 tsp thyme
3 peppercorns
1 1/2 tsp salt
1 quart chopped clams
1 quart clam liquor and water,
1 tbl Worcestershire Sauce
1 quart rich milk or cream


Brown bacon and pork until crisp. Carefully fry onions until delicately browned. Add vegetables and garlic, cover and simmer for 10 minutes. Add seasonings. Add liquor and water, clams. Cook gently until vegetables are done. Add 1 qt rich milk or cream.


This recipe is from The Light on the Island Tales of a Lighthouse Keeper's family in the San Juan Islands by Helene Glidden

Teriyak Tuna Steaks

1/4 cup soy sauce
3 Tbl brown sugar
3 Tbl olive or canola oil
2 Tbl White wine vinegar or cider vinegar
2 Tbl Sherry or chicken broth
2 Tbl pineapple juice
2 garlic cloves, minced
1 1/2 Tsp ground Ginger or fresh ginger

4 (6oz) tuna steaks

Mix well, remove 1/3 cup to small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag; add tuns. Seal bag and refrigerate up to 1 hour.
Coat grill with nonstick spray. Drain and discard marinade. Grill tuna, uncovered over medium heat 5-6 minutes ion each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

Sushi Rolls

3 cups uncooked rice to 2/3 cups solution

Solution:
6 oz rice vinegar
3 oz sake
8 oz sugar
1 oz salt

Cook the rice add the solution to the rice.
Make Sushi Rolls

California Rolls:
Crab
Cucumber
avocado

Shrimp Rolls:
Bay shrimp
cucumber
avocado

Vegetarian Rolls:
cucumber
avocado
Carrot, pare boiled

Tuna Rolls:
Rice
Raw Tuna

Mustard Vinaigrette

1 Tbl Dijon Mustard
1 Tbl Grainy Mustard
2 Tbl White Wine Vinegar
2 Tbl Olive Oil
Salt and Pepper
Best served with Flank Steak Lettuce Salads

Sweet Potato Fries

2 sweet potatoes, peeled and cut into sticks
2 Tbl olive oil
salt and pepper
1 Tbl lemon Juice
Preheat oven to 450 degrees. Toss potatoes with olive oil, salt and pepper.
Bake 25-30 minutes.
Sprinkle with lemon juice and salt and pepper.

Flank/Skirt Steak Fajitas

1 tsp cumin, ground
1/2 tsp coriander, ground
2 tsp salt
1/2 tsp pepper
1 lb. steak
Rub steaks with spice. Cook 2-4 minutes per side. Transfer to cutting board, rest and tent with foil.
2 red bell peppers, sliced
1 red onion, sliced
1-2 jalapeno chilies, ribs and seeds removed, thinly sliced
2 Tbl Lime juice
Cook 8-10 minutes Add lime juice, and stir fry.
8 Flour/Corn tortillas
Wrap in damp paper towel and microwave 1 minute.
Thinly slice steak crosswise and serve with tortillas, peppers, onion, and chile's along with c\sour cream, salsa and lime wedges

Flank/Skirt Steak Bok Choy Stir Fry

2 Tbl soy sauce
2 Tbl rice vinegar
1 Tbl peanut butter
1 Tbl honey
2 garlic cloves
salt and pepper
Mix in small bowl mix soy mixture.
1 bl skirt/flank steak
1 Tbl cornstarch
Coat Steak (with cornstarch or not) salt and pepper
Stir fry steak 1-2 minutes on medium heat. Transfer to plate.
1 large head bok chow, cut crosswise
4 medium carrots, Julianne cut
Add to skillet bok and carrots. Cover and cook, toss in till tender about 5 minutes. Return steak to skillet, cook 5 minutes. Serve with rice.
Sprinkle with peanuts.

Flank/Skirt Steak Balsamic Marinate

1/2 cup Balsamic Vinegar
2 Tbl Brown Sugar
2 Gallic Cloves, minced
1 Tsp Crushed Dried Rosemary
salt and pepper
1 1/2 lb. steak

In a resealable plastic bag or hallow dish add all ingredients and marinate at room temperature at least 14 minutes or refrigerate up to 1 day.
Heat grill or broil. Remove steaks from marinade. Grill 2-4 minutes per side for medium rare.

Add to salad, stir fry, bok choy vegetables and rice dishes.

Fried Rice

1 TBL Oil
3 Eggs, lightly beaten
2 tsp Water
1/4 tsp Salt
Pour into large skillet, cook about 2 minutes, transfer to plate.

1 TBL Oil
4 Scallions thinly slices
4 garlic cloves minced
Cook for 1 minute

5 Oz Ham/Bacon
4 Cups Cooked Rice
Add to and cook 5 minutes.

3 TBL Rice Vinegar
1 1/2 cups frozen Peas
Add with eggs previously fried. Cook for 2 minutes

Chicken Fajitas Served in Lettuce Leaves

4 Garlic Cloves
2 TBL Lime Juice
1 Tsp Ground Cumin
2 Tsp Salt
1/2 Tsp Pepper
4 Boneless Chicken Breasts
Combine and coat in bowl or bag.
2 TBL Oil
In skillet cook chicken 6-8 minutes transfer to plate

2 Bell Peppers(red/yellow)
1 Medium Onion
1 TBL Oil
Cook tossing frequently, until vegetables are tender.

Assemble fajitas in Large Boston Lettuce leaves
Add accompaniments: Salsa, Monterey Cheese, Cilantro, Sour cream, Limes

Spinach Salad with Chicken

1 TBL Olive Oil
1 lb Chicken Breast
Salt and Pepper
In a large skillet, heat 1 tbl oil; season chicken and cook chicken till opaque 1-2 minutes per side.
Set aside.

1/2 lb Green Beans
Cook beans till tender 4-6 minutes Rinse under cold water, drain well.

3 TBL Red-Wine Vinegar
1 TBL Apricot Jam
1 TBL Dijon Mustard
2TBL Olive Oil
Whisk dressing ingredients, season with salt & pepper

5 oz Arugula
1 Head radicchio
(Or any salad mix)
In large bowl toss salad with dressing. Divide salad on plates, arrange chicken sliced, and green beans

1/3 Dried Cherries
1/4 Slivered Almonds
Top salad and serve

Chicken Wild Rice Soup

1 TBL Olive Oil
2 Carrots, chopped
2 Celery Stocks, chopped
1 small Onion
Salt & Pepper
Cook stirring occasionally until vegetables are tender- 3-5 minutes

1 Can Chicken Broth
2 Boneless, skinless Chicken thighs/ or chicken leftovers
1/3 cup Wild-rice
1 1/2 cups water
Add ingredients to vegetables and bring to boil. Reduce to simmer and cook uncovered until rice is tender.