Egg Roll in a Bowl

1 pound ground turkey or sausage
7 cups Coleslaw mix

additional veggies if desired

1/4 C olive oil if needed to sauté

Mix and drizzle after browning meat and sauteing veggies to desired texture.
2 tbsp low sodium soy sauce or coconut aminos
1 tbsp fresh ginger
1 tbsp minced garlic
1/2 cup green onions
1 tbsp Red pepper flakes or Chili Garlic sauce
1 tbsp fish sauce optional
1 teaspoon sesame oil

Shaved Brussels Sprouts Salad with Cranberry

 

Ingredients

For the Dressing:

• 2/3 cup olive oil
• 2 tablespoon fresh lemon juice
• 4 tablespoons apple cider vinegar
• 3 tablespoon pure maple syrup
• 4 teaspoons Dijon mustard
• 2 clove garlic minced
• Kosher salt and black pepper to taste

For the Salad:

• 1.5 lb Brussels sprouts ends trimmed
• 1 large Honeycrisp apple chopped (or 2 small apples)
• 3/4 cup dried cranberries
• 1/2 cup sunflower seeds or chopped nuts of choice
• 1/2 cup shredded or shaved Parmesan cheese
• Kosher salt and black pepper to taste

Instructions

• First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 
• Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandolin or sharp knife if you don't have a food processor. 
• Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

Notes

Store the salad in an airtight container in the fridge for up to 4 days. 
Based on recipe from:  https://www.twopeasandtheirpod.com/shaved-brussels-sprouts-salad/

Fajitas Spice - Easy Chicken Fajitas

Fajita Spice Mix:

3 tsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
2 tsp. garlic powder
1 1/2 tsp. salt
1/2 tsp. ground pepper
1 Tb. corn starch

Mix well,

Easy Chicken Fajitas:

2-3 sliced bell peppers
1 large sliced onion
1/2 cup water
1 pound sliced cooked chicken (Rotisserie Chicken is what I used)

10 tortillas
1C shredded cheese
1 C chopped grape tomatoes
1/2 C chopped cilantro
1/2 C plain yogurt
1/2 C Salsa Verde

Water sauté peppers and onion until softened.  Sprinkle spice mix over veggies, fold spice in and add water as needed to create a sauce.  Add chicken stir to heat through.

Serve in soft shell tortilla with desired toppings such as cheese, chopped tomatoes, cilantro, plain yogurt, cilantro and Salsa Verde.

(not my photo, it was too good and didn't think to take a photo...next time.  Based on recipe found at https://www.yummly.com/recipe/Homemade-Fajita-Seasoning-2719246)