You'll need:

1/3 cup hoisin sauce
1tsp.chili garlic sauce
3 pkgs 3oz. each chicken flavor Ramen noodles soup mix 1 sauce packet reserved
1 lb.  frozen stir-fry vegetables
1lb. boneless skinless chicken breast
2 scallions sliced

 Combine hoisin, chili sauce, noodle flavor packet and 1 1/2 cups water, Bring large pot water to boil: add noodles and vegetables. Boil until noodles are cooked through 2 min: Drain,cut chicken into 1/4" inch thick slices. Coat large non-stick skillet with cooking spray; heat over high heat,  add chicken; cook,  stirring, until no longer pink, 4-5 min. Remove chicken from skillet. In same skillet, bring hoisin mixture to a boil; cook until thickened slightly, 4-5 min. Stir in noodle-vegetable mixture and add chicken; cook, stirring until heated about 1 min. Stir in scallions.  

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 I think your whole  family will really enjoy this easy to make tasty dish. This recipe is just too simple to be so good!



 ingredients

12 oz. pkg. broccoli florets, steamed and drained
1# pkg. grilled chicken breast strips
1 can condensed cream of chicken soup
1/3 cup milk
1/2 cup shredded cheese


 Blend soup.and milk

In a shallow 8x8 casserole, arrange broccoli.  Top with chicken strips

Pour milk mixture over and sprinkle with cheese

Bake in a 450 oven for 15 minutes or until browned.
 ENJOY!



In a shallow 8x8 casserole, arrange broccoli.  Top with chicken strips.  Blend soup.and milk; pour over chicken.  Sprinkle with cheese.

Bake in a 450 oven for 15 minutes or until browned. 

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Looking for an energy-packed and nutritious meal? Try out this Quinoa and Vegetable Stack recipe from our Healing Foods Cookbook! High in protein and fiber, quinoa contains all the essential amino acids the body needs to sustain energy levels and support healthy tissue growth and repair. It is also gluten-free which makes it a good choice for anyone with gluten sensitivity. Sauerkraut brings multiple benefits for immunity and gut health and a selection of colorful fresh vegetables add valuable nutrients!

1.  Pour in enough water to cover the base of a medium saucepan and heat gently. Add the shallots and cook gently with the lid on until tender, adding more water if necessary. Add the chili and sauté gently. Add the peppers and allow to soften, then add the zucchinis. Lastly, add the shiitake mushrooms and garlic, season to taste with a pinch of sea salt, stir for a minute, and drizzle in the olive oil. Stir the mixture, place the lid back on, then switch off the heat and leave the pan on the stove to keep warm.
2. Cook the quinoa according to the packet instructions, then drain and set aside.
    
3. When you are ready to serve the food, take a serving dish, place a large cook’s ring on it, and fill with a 1-inch layer of the quinoa. Spoon a layer of vegetables on top of the quinoa and sprinkle with some chopped parsley. Remove the ring and repeat with 3 more stacks. Sprinkle the stacks with black pepper and a drizzle of extra virgin olive oil, and serve with some sauerkraut arranged around the base of the stacks.
    
4. If you don’t have a cook’s ring, use a dome-shaped small bowl brushed with olive oil. Fill the bottom half of the bowl with the vegetables, top with quinoa, place the serving dish face down on the bowl, turn both upside down, and gently remove the bowl. Sprinkle the parsley over the top, season, drizzle with the extra virgin olive oil, and serve with the sauerkraut.

Serves 4  
5 small shallots or small red onions, finely sliced
1 medium-hot chili, finely chopped
2 large red Romano peppers, or other red pepper, cut in half lengthways, deseeded, and sliced into ½-inch strips
3 medium yellow zucchinis, cut into ¼-inch slices
3½ oz shiitake mushrooms, stalks removed, sliced
2 garlic cloves, crushed
Sea salt and freshly ground black pepper
2 tbsp olive oil
10 oz quinoa
A sprig of parsley, chopped, to garnish
A drizzle of extra virgin olive oil
6 tbsp sauerkraut, to serve (optional) 
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