CHICKEN THAI-STYLE WITH CRISP VEGETABLES

 CHICKEN THAI-STYLE WITH CRISP VEGETABLES
1/2 c. sesame seed, 1/4 c. toasted and cooled, 1/4 cup untoasted
4 boneless chicken breasts, sliced into 8 thin breasts
1/2 cup soy sauce
2 T. lemon juice
2 T. rice wine vinegar
2/3 cup olive oil
1/2 - 1 tsp. sesame seed oil (store in refridgerator)
2 t. scant ginger peeled and minced (or microplaned/grated)
2 tsp.sugar
1/4 tsp. red pepper flakes
salt and pepper to taste
1 English cucumber sliced thin
1/2 cup or more chopped cilantro
1 green onion snipped with scissors

 2 c. Panko bread crumbs (Japanese style breadcrumbs)
Toast sesame seeds and set aside to cool. Slice chicken horizontally for thin breasts. Toss soy sauce,lemon juice,rice vinegar,olive oil,sesame seed oil,ginger,sugar and red pepper flakes. Pour 1/4 cup over chicken and set the rest aside for the salad. Marinate for 10 minutes (longer you marinate, the better the flavor!) Combine Panko, untoasted sesame seeds, salt and pepper. (Taste the crumbs, they should be well seasoned). Dredge chicken in crumbs, (patting so it sticks) and place in a large heated skillet of 1/3 cup olive oil. Cook in batches bout 2 minutes each side until brown and crispy. Set aside. Mix spinach, onion, cilantro, cucumber, and 1 T. toasted sesame seeds, toss. Place chicken on greens and drizzle vinaigrette over chicken and greens.

Note: Do ahead: You can marinate over night in fridge, fry and lay on a bake sheet.
Reheat in 350 degree oven for 10 minutes.

Low Fat Taco Salad (Page 20)

This is a quick and easy recipe which is low fat, but a little high in sodium. I make the beef and the cottage cheese mixture the day before then assemble the day of the party. We think it's best served with Tostido's scoops. It makes a 9x13 dish.

This is a photo of my Dad and Jim swinging outside the ship in Cozumel Mexico- OLE!

Taco Salad
1 lb. lean ground beef (we use a little more)
1 packet dry taco seasoning, like Ortega/El Paso
1 cup of water
1 lg. container of SMALL curd cottage cheese
1 packet of dry Hidden Valley ranch seasoning
1/2 head of lettuce, chopped
1-2 tomatoes (I like plum and get rid of all the seeds/messy stuff) , dice
1-2 cups cheddar cheese, shredded
Tortilla chips (We like scoops)

Brown the hamburger, add taco seasoning and water. Cook until water is reduced. Spread in a 9x 13 dish and set aside to cool. (Or in a container for a day before prep- reheat beef the next day)
Place the cottage cheese in a bowl and mix until creamy. Add the dressing mix and whip some more.
(You can stop here for a day before and place back in the cottage cheese container)
Or layer the cottage cheese mixture over the slt. cooled beef.
 Sprinkle with lettuce cheese and then tomatoes. Serve with tortilla chips.

Swiss Chard Chicken Tacos

This recipe is great way to slip veggies in your diet. My teen sons love it as well as my husband. They say you eat with your eyes first. The more color the better. Spring is a great time for rainbow Swiss chard (pronounced shard)

Swiss Chard Chicken Tacos

2 cups cooked or grilled chicken breasts, cut up
1 red or orange bell pepper, diced
1 small vidalia onion , diced
1 large bunch of rainbow swiss chard
Taco sauce-like Ortega
sour cream
1 cup colby jack, shredded
Soft tortillas , wrapped in foil and warmed in the oven per package directions- usually 350 degrees for 8-10 min.
Cut the leaves off the washed chard and shred. Cut the stems of the chard fine. Add olive oil to  a skillet. Saute the chopped stems, onions and bell peppers. And the chicken and the chard leaves. Sprinkle with salt and pepper. Add the taco sauce to your taste - I start with 1/4 cup.  Mix well. Scoop onto tortillas and add sour cream,cheese and additional sauce to individuals tastes. I made a large batch of this and the guys were politely trying to divide the last bits. No leftovers- family full of chard...it's a good thing!