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INGREDIENTS

• 8 cups prepared coleslaw mix
• 10 green onions, sliced
• 3 boneless skinless chicken breasts, cooked and diced (or use prepared bag of diced cooked chicken)
• 1 (3ounce)packageTop Ramen noodles , oriental flavor
• 6 ounces slivered almonds(may be toasted)
• 6 ounces sunflower seeds(roasted, salted are very good)
• 1 cupsesame oil (or part sesame, part canola)
• 1/4 cup rice vinegar

DIRECTIONS

1. Boil chicken breasts in hot water until cooked through (about 20 minutes).
2. Cool, dice, and put in a zipper bag in the refrigerator until ready to serve.
3. Slice green onions and put in a small zipper bag in refrigerator (unless your kids don’t like them and you leave them out).
4. Break up the ramen noodles into small pieces.
5. Combine the noodles, almonds and sunflower seeds in a zipper bag; ready for assembly.
6. For dressing, combine oil, vinegar, and flavor packet from Ramen noodle package.
7. Shake well to combine and store in refrigerator.
8. Because I find most sesame oils very heavy, I prefer to use 1-2 tablespoons sesame oil and the rest canola oil.
9. When ready to serve, combine the slaw mix and green onions, and chicken in a large bowl.
10. Sprinkle noodle/ nut mixture over top.
11. Shake dressing and pour over all.
12. Toss entire salad well and serve.
13. The chicken can be left out for use as a side dish.
14. Other flavors of Top Ramen can be used for variety, but oriental is our favorite.

INGREDIENTS

• 1 (12ounce)can of solid albacore tuna(drained)
• 1/4 cup diced banana peppers, drain on paper towel prior to chopping (pepperonocini)
• 1/4 cupolives , chopped (green, pimento stuffed)
• 1/2 cup mayonnaise, enough to make a creamy,but not soupy salad,no salt needed (enough in the olives and peppers)
• 6 slices monterey jack pepper cheese(1 ounce each slice)
• 6 English muffins, halves or toasted toasted bread , of choice

DIRECTIONS

1. Drain tuna well.
2. Set almost empty cans on floor and allow pets to clean.
3. Chop drained peppers and olives.
4. Mix tuna, peppers and olives with mayo.
5. Toast muffin halves/bread of choice.
6. Preheat broiler (or use your toaster oven).
7. Pile salad onto toasted bread, and top with pepper Jack cheese.
8. Place open faced sandwiches on cookie sheet.
9. Broil until cheese is melted and bubbling.
10. (If using toaster oven, place on baking insert and use the”toaster” setting-once or twice depending on how hot your toaster/oven gets).
11. Also great without the bread- use as a dip with crackers and/or vegies (hot or cold).

INGREDIENTS

• 6-8 eggs
• 2-3 tablespoons mayonnaise
• 1 tablespoon peanut butter(just enough to taste)

DIRECTIONS

1. Boil eggs for 10 minutes.
2. Peel eggs and mash into medium bowl.
3. Add mayo and peanut butter.
4. Best served on toast.

INGREDIENTS

• 1 (14 1/2ounce)can sauerkraut, drained
• 1 cup grated carrots(*)
• 1 stalk celery, chopped (*)
• 1/2 cup chopped pepper, any color (*you can mix in a hot pepper if you choose)
• 1/2 cup chopped red onions(*)
• 3/4 cup sugar
• 1/2 cupvegetable oil or
• 1 light canola oil

DIRECTIONS

1. For the sauerkraut drain and rinse (with water) squeeze excess water out.
2. Taste as you go the more you rinse and the more you squeeze the more tanginess you lose.
3. I usually do this 3 times (we like a little tang).
4. In a large bowl mix sauerkraut, carrots, celery, onion, peppers.
5. Mix well.
6. In a bowl whisk together sugar and oil.
7. Will be grainy looking don’t worry.
8. If to thick add a touch more oil.
9. Pour over sauerkraut mixture.
10. Mix well.
11. Cover and chill 8 hours.
12. Note prep time does not include chill time.
13. *You can use as much as you like, any combination works.
14. You can use hot peppers with the green.
15. I have a hard time measuring stuff for salads.
16. I usually chop and dump.

INGREDIENTS

• 1 cup green lentils(green moong, sprouted)
• 1/2 cup black gram(black lentils/black urad dal , sprouted)
• 1 tablespoon fenugreek seeds, sprouted
• 1 cucumber, washed and chopped (with the peel on)
• 1 tomato, washed,peeled and chopped into cubes
• 1 carrot, washed,peeled and chopped
• salt
• red chili powder
• 1 lemon, juice of
• 3 tablespoons fresh coriander leaves, washed and finely chopped
• 3 tablespoons fresh mint leaves, washed and finely chopped

DIRECTIONS

1. Mix all the ingredients together in a transparent glass crystal bowl.
2. Cover with a lid/plate.
3. Refrigerate, if desired, for an hour.
4. Serve!