Makes 4 Wraps
How to Make Ahead:
Up to 1 Day Ahead, make the wraps and keep in the fridge until ready to eat.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups peanut sauce (recipe below)
• 1/3 cup carrot, shredded
• 1/3 cup red cabbage, shredded
• 1/3 cup napa cabbage, shredded
• 3 Tablespoons cilantro, roughly chopped
• 1/3 cup green onion, ¼ inch slices
• 1/3 cup red bell pepper, small dice
• 2 Tablespoons lime juice
• 4 red pepper wraps (or flour)
• ½ cup white or brown rice, cooked

Directions

1. In a small bowl, mix the chicken and 1 cup of the peanut sauce together.
2. In a medium bowl, mix the carrot, red and napa cabbages, cilantro, green onion, bell pepper and lime juice together.
3. Lay the tortillas out on a clean surface and on the bottom third, spread the remaining peanut sauce evenly over each tortilla. Top the peanut sauce with rice, slaw and chicken.
4. Roll up and wrap in parchment paper.

Peanut Sauce

Makes 2 cups
I like to make a double or triple batch and freeze it for a quick make ahead meal.

Ingredients

• 3 Tablespoons olive oil
• 1 cup yellow onion (minced)
• 2 Tablespoons clove garlic (minced)
• 2 Tablespoons ketchup
• 3 teaspoons red chili paste
• 4 teaspoons hoisen
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• ¼ cup + 2 Tablespoons coconut milk
• ¼ cup creamy peanut butter

Directions

1. In a small sauce pan, on medium/low heat, sauté oil, onion and garlic together until fragrant and translucent about 2-3 minutes, stirring occasionally.
2. Whisk in remaining ingredients and bring to a simmer. Take off heat and serve.

Below are links to the recipes featured in this segment:

• Asian Marinated Flank Steak
• Roasted Veggie Tacos
• Ricotta Prosciutto Chicken with Pink Penne Pasta Recipe

Make Ahead Tip: You can assemble the meatballs and place on a parchment lined cookie sheet. Wrap tightly with plastic wrap. Place in the freezer. Once frozen place in a freezer ziplock and store up to 2 months.
Bake in a 400° oven on a parchment lined cookie sheet and bake for 25-30 minutes or until internal temperature reaches 165°
If you don’t want to freeze they can be baked and kept in the fridge for up to 2 days. Reheat in a large pot with sauce.
Recipe makes about 30

Sauce – Ingredients

• 1 teaspoon olive oil
• 1 cup yellow or white onion, 1/2 inch dice
• 4 Tablespoons rice wine vinegar
• 1/2 cup ketchup
• 3/4 teaspoon ginger, ground
• 1 cup canned pineapple chunks
• 2/3 cup pineapple juice, from canned pineapple
• 3 Tablespoons sugar
• 2/3 cup chicken broth
• 1 teaspoon cornstarch

Sauce Directions

1. In a medium sauce pot pour in olive oil over medium heat, add the onion and sweat for 2-3 minutes or until translucent.
2. To the onions, stir in the vinegar ketchup, ginger, pineapple chunks, pineapple juice and sugar.
3. In a small bowl, whisk together the chicken broth and the cornstarch.
4. Whisk chicken broth mixture into the sauce and bring to a simmer. Allow to lightly simmer for about 5 minutes. Turn down to low and keep warm.

Meatballs – Ingredients

• 1/2 teaspoon granulated garlic
• 2 Tablespoons grated yellow onion
• 2 eggs
• 2 teaspoon soy sauce
• 1/4 teaspoon coriander
• 1/4 teaspoon ginger, ground
• 1 cup panko breadcrumbs
• 2 pounds ground chicken

Directions

1. Preheat oven to 375°
2. In a large bowl mix together the garlic, onion, eggs, soy sauce, coriander, ginger and panko.
3. Add chicken and mix until well incorporated.
4. Scoop into quarter size balls.
5. Bake for 15-20 minutes or until the internal temp reaches 165°.
6. Add meatballs to the sauce and serve.

Ingredients

• 1/2 teaspoon celery salt
• 1 teaspoon thyme, dried
• 2 cups sharp cheddar cheese, shredded
• 1, 10.5 oz can reduced fat cream of mushroom soup
• 1 1/2 teaspoon lemon juice
• 1/3 cup light sour cream
• 6 dashes Tabasco
• pinch of salt and pepper
• 1 Tablespoon Olive oil
• 1 cup yellow onion, medium dice
• 1/2 teaspoon garlic, minced
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed
• 1 large or 1 1/2 cups chicken breast, 1/2 inch cubes
• 3 1/2 cups pasta such as pipe pigate or penne
• 1/3 cup parmesan cheese, shredded

Directions

1. Put a large pot of salted water on the stove and bring to a boil.
2. Meanwhile, In a large bowl mix together celery salt, thyme, cheddar cheese, crème of mushroom soup, lemon juice, sour cream, Tabasco, salt and pepper. Set-aside.
3. Add pasta to the boiling water and cook until very aldente about 2 minutes less than the box says.
4. While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add onions, garlic, peas and corn to the hot pan and allow the veggies to sweat for 5 minutes, stirring occasionally.
5. Add vegetables to the cheese mixture and stir.
6. In the same pan the veggies were cooked in, cook the chicken over medium-high for about 5-7 minutes or until cooked through, stirring occasionally.
7. Add chicken to the cheese and veggie mixture. Stir. When the pasta is done, drain and mix well with the chicken and cheese mixture.
8. Pour casserole into a 9in x12in baking dish.
9. Sprinkle evenly with parmesan cheese.
10. Broil in your oven for about 3 minutes or until lightly browned.

Ingredients

• 2 pounds chicken (about 3 breasts)
• 1 1/2 cups onion
• 1/2 cup salsa
• 2 Tablespoon ketchup
• 3, 14.5 oz cans stewed or diced tomatoes
• 1, 14.5oz can red kidney beans (with juice)
• 1, 14.5 oz can white kidney beans (with juice)
• 1, 14.5oz can black beans (with juice)
• 2, 14.5oz cans corn (with juice)
• 1/2 teaspoon chili powder
• 3/4 teaspoon garlic powder
• 3 1/2 Tablespoon taco seasoning mix
• 1/2 cup brown sugar
• 1 1/2 Tablespoon red wine vinegar
• 1 Tablespoon balsamic vinegar

Directions

1. Fill med/large pot with water and bring to a boil.Add chicken, turn off heat and cover. Allow to sit for 35-45 minutes.
2. Remove chicken from water and with a fork shred chicken by “raking” a fork through it. Set aside.
3. In a large stock pot or slow cooker, add onions, salsa, ketchup, tomatoes, beans, corn, chili powder, garlic, taco seasoning, brown sugar and vinegars. Stir together. Add chicken. Bring to a light simmer for 20 minutes or up to 2 hours. Finish each serving with your desired toppings.

*To freeze place soup in freezer bags or container. Place in fridge with top off until fully cooled. Place cover on and freeze for up 2 1/2 months.
If you want to use a slow cooker, mix all the ingredients together and set the timer to go off 3 hours before you would like to eat.