Vegetarian Wednesday: Healthy Salad Wraps with Mushrooms, Onions and Zucchini topped with Sweet Chili Sauce

Vegetarian Wednesday: Healthy Salad Wraps with Mushrooms, Onions and Zucchini topped with Sweet Chili Sauce

(makes 6 wraps)

6 big pieces of lettuce of your choice
1/2 red onion
1 garlic clove (minced)
1 packet of mushrooms
1 Zucchini
Greek seasoning
Thai Sweet chili sauce

1. Chop the onions, mushrooms and zucchini.
2. Start with cooking the onions in a skillet on medium heat, mix in the minced garlic.
3. Add the zucchini and mushrooms to the onions and cook for a few minutes, remember you want to keep the zucchini crisp. Spice with Greek Seasoning or any other seasoning of your choice.
4. Make "shells" of the lettuce and fill with your vegetables, top with Sweet chili Sauce.
5. Serve

Red cabbage and Broccoli Slaw Salad with Lemon Vinaigrette

Red cabbage and Broccoli Slaw Salad with Lemon Vinaigrette
1 small head of Red Cabbage
1 bag of Broccoli Slaw

Lemon Vinaigrette

1/4 cup Red Wine Vinegar

2 tablespoons Dijon mustard

1 teaspoon dried Oregano

1 clove of Garlic, minced

1/2 cup Olive Oil

3 tablespoons fresh Lemon Juice
Salt and Pepper

1/2 tablespoon Sweetener (optional)

1. Whisk red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. 

2. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified. Set aside.

3. Finely shred the head of cabbage.

4. In a salad bowl mix the shredded cabbage and broccoli slaw. 

5. Pour the vinaigrette over the salad and toss.

6. Serve!

Tasty Chicken Breast with Healthy Rutabaga Fries

Tasty Chicken Breast with Healthy Rutabaga Fries

1 Medium Rutabaga (will make a little more than 2 servings)
1 big chicken breast or 2 small ones.
Paprika (for the ones that like a little spice to it)
Extra Virgin Olive oil
Salt & Pepper

1. Preheat the oven to 425° degrees.
2. Wash and peel the rutabaga, just like you would a potato.
3. Remove the ends and cut the rest into small french fries size slices – Try to make the slices the same size so they cook evenly.
4. Add a dash of salt and pepper, along with paprika. Drizzle with olive oil.
5. Place the slices on a cookie sheet and bake in the oven for 30 minutes, turning the “fries” halfway so both sides crisp up – Cooking times will vary depending on your oven so keep an eye on them!
6. Rinse the chicken breast in cool water and pat it dry. Season with salt and pepper and cook in the pan until done, about 4-5min on each side till liquids run clear.
7. Remove the "fries" from the oven and serve with the chicken and a side salad.

Healthy Turkey Spring Rolls with a Sweet and Spicy Jalapeno Sauce

Healthy Turkey Spring Rolls with a Sweet and Spicy Jalapeno Sauce
(makes 12 spring rolls)

12 pieces of Filo dough
Half a pound Ground Turkey
1/3 of a medium red Onion
1 packet of Mushrooms
3 cups shredded Cabbage
1 clove Garlic (minced)
3 cups fresh Spinach
1 tablespoon red wine Vinegar
1 tablespoon low sodium Soy sauce
Splash of Hot Sauce

Sweet Jalapeno Dipping Sauce
2 packets Stevia
1 chopped Jalapeno Pepper
1 clove of Garlic
4 tablespoons white distilled Vinegar
1/2 cup of Water
1 tablespoon Red Pepper Flakes

1. Preheat the oven to 375 degrees
2. Place the turkey and minced garlic in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
3. Finely chop the vegetables and cook in another skillet; cook onion, mushroom and cabbage until soft but crispy (about 5-6min). Add vinegar, soy sauce and hot sauce.
4. In a medium bowl, mix turkey together with the cooked vegetables.
5. Chop the fresh spinach and add to the mix.
6. Brush the Filo dough with olive oil, place approximately 2 tablespoons of the turkey and vegetable mixture in the bottom center of the Filo dough, wrap the filo over the mixture, fold in the sides of the filo and roll filo around the mixture to create rolls.
7. Arrange spring rolls in a single layer on a baking pan covered with parchment paper. Brush the rolls with oil. Bake in the preheated oven for 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.
8. While the spring rolls are in the oven prepare the dipping sauce. Mix all the ingredients in a mixer or a food blender, mix until smooth. 
9. Remove the spring rolls from the oven and serve with the dipping sauce and a side salad.

Asian Chili Glazed Chicken Thighs/Breast

Asian Chili Glazed Chicken Thighs/Breasts
(8 thighs or 4 breasts serves 4 people)

8 thighs (or 4 breasts), skin on
1/2 cup of rice vinegar
5tbs honey
1/5 cup low sodium soy sauce
4tbs sugar free Asian chili sauce
1 clove of garlic (use 2 if you're a garlic fan)
2 packets of sweetener (if needed)
Salt and pepper
Hot Sauce (optional)

1. Whisk the vinegar, honey, soy sauce, Asian chili sauce, garlic, pepper and salt in a bowl (add hot sauce if wanted). Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
2. Preheat oven to 425 degrees
3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. If sauce doesn't thicken, add 2 packets of Sweetener. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
4. Bake them for 15min, remove from the oven and add another coat of the marinade. Bake for another 25 minutes - depending on how big they are, when you make a small cut the liquid should be clear (breasts need longer cooking time than thighs), not pink or red. Let stand for 5 or 10 minutes and brush the remaining thickened marinade onto the chicken.
5. Serve!