Hot Wing Wrap

October 25, 2012

(phase 1-4) serves 2

¼ cup Walden Farms Ranch Dressing
1 cup cucumber, thinly sliced
2 cups celery, chopped
8 large lettuce leaves, washed and dried
2 boneless, skinless chicken breasts cut into small chunks
Juice from 1/4 lemon
¼ cup hot wings sauce, such as Frank’s Red Hot sauce
¼ cup Walden Farms Pancake syrup
Squeeze of lime juice

Prep the cucumber, celery and lettuce. Refrigerate until ready to use.

To make the chicken: Cut the chicken into small chunks. Add to a bowl and toss in lemon juice. Refrigerate for at least 10 minutes. In a small bowl, mix together the hot sauce, pancake syrup and lime juice. Set aside.

Coat a large nonstick pan with olive oil cooking spray. Heat the pan over medium heat. Add the chicken and lemon juice and saute, stirring often, for about 5-6 minutes until chicken is no longer pink. Stir in the hot sauce-syrup mixture. Simmer until sauce reduces and thickens a bit, about 4-5 minutes. Refrigerate if serving later and reheat before serving.

To assemble each wrap: Place ¼ cup chicken and a little sauce in each lettuce leaf. Addsome cucumber, celery and drizzle with ½ tablespoon ranch dressing.


Spicy Cabbage Slaw with Chicken and Cilantro

October 23, 2012

(phase 1-4)serves 4

2 boneless, skinless chicken breasts
4 cups low fat chicken stock or water (for poaching chicken)
(You could also use about 4 cups canned chicken.)
8 cups shredded green cabbage
2 cups shredded red cabbage
(You can vary the proportions of green and red cabbage, but the red cabbage “bleeds” a little from the lime juice which is why you might use mostly green.)
1/2 cup sliced green onion (white and green parts)
1 cup chopped fresh cilantro (more or less, to taste)
Sea salt and fresh ground black pepper to taste

Dressing Ingredients:
5 tbsp Walden Farms mayo
2 1/2 – 3 tbsp fresh squeezed lime juice
1 1/2 – 2 tsp. green Tabasco Sauce (you can use regular hot sauce, but it turns the dressing slightly pink)

Put the chicken into a small, flat pan (just big enough that it will hold both chicken breasts). Cover the chicken with stock or water (or a combination) and simmer on low for about 15 minutes, then turn off the heat and let the chicken cool in the liquid.

While the chicken cools, whisk together the mayo, lime juice, and green Tabasco sauce. Start with the smaller amounts and then taste the dressing to see if you want to add more mayo, lime juice, or green Tabasco.

Cut out the core from the cabbage and remove outer leaves. Then cut cabbage into fourths, thinly slice each section and cut in half or thirds the other way to get 10 cups shredded cabbage total. (Measure cabbage as you go and save the extra to make this again!) Slice the green onions and chop the cilantro.

If you’re poaching chicken breasts, as soon as they are cool enough to handle remove them from the stock, discard stock, and cut the chicken into pieces about 1/2 to 3/4 inches square. Put the chicken into a bowl, add about half the dressing, and stir to coat chicken. Let the chicken marinate in the dressing for 15-20 minutes if you have time.

To assemble the salad, toss together the green cabbage, red cabbage, and sliced green onion in a large bowl. Add enough dressing to moisten the cabbage. (Remember you’ll be adding the chicken with dressing. If you don’t use all the dressing, save it to moisten any leftover salad when you take it out of the fridge.) Stir in the chopped cilantro so it’s well distributed in the salad, stir in the chicken and dressing, season salad to taste with salt and fresh-ground black pepper, and serve.

This will keep for a day or two in the refrigerator. It’s best if you have a little extra dressing to stir into the leftover salad after it’s been in the fridge



Chicken with Mushroom Sage Sauce

October 4, 2012

(phase 1-4) serves 4

2 Tbsp Olive oil
1 tbsp minced garlic
16 ounces mushrooms, cremini or shitake, thickly sliced
1 teaspoon chopped fresh parsley
1/4 cup vinegar
3/4 cup Walden Farms Balsamic vinaigrette dressing
1 IP package mushroom soup prepared with 5oz water
3 Tbsp chopped fresh sage
1/2 Tsp olive oil
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
Sea salt and freshly ground black pepper

Heat olive oil in a large sauté pan on medium heat. Add garlic and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. Sprinkle on a pinch of sea salt. Add vinegar and balsamic dressing and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the prepared soup. Cook the sauce down on medium heat until it is thick enough to coat the chicken. While the sauce is reducing, heat tsp olive oil in another large sauté pan on medium heat. Sprinkle sea salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3-4 minutes on each side, until browned and cooked through.
Stir in sage to sauce, season to taste with sea salt and pepper. Pour sauce over chicken to serve.


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