Asian Noodle Salad

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled- yeah I was pretty much a dork and forgot to buy Linguine noodles so I used angel hair =)
  
• 1/2 head Sliced Napa Cabbage, Or More To Taste-For the cabbage I just bought the coleslaw mix at Walmart that is already chopped up. I used that instead of the napa and purple.
  
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)- Couldn't find these so just left them out
  
• Chopped Cilantro, Up To 1 Bunch, To Taste- I only added about a handful of cilantro and I am glad I did. It would have overpowered it
  
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING: I put all these ingredients into a blender and blended it.
  
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped- I added just one and cleaned all the seeds and ribs out. That way it was do-able for the kids
  
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Pioneer Woman

Churro Cinnamon Chex Mix

9 cups rice Chex cereal
1 bag Guittard Choc-Au-Lait vanilla chips
1/2 c powdered sugar
1/4 cup granulated sugar
3 tsp ground cinnamon

Pour Chex cereal into a bowl, set aside. Combine sugars and cinnamon in another small bowl. Set aside

In microwaveable bowl, melt the vanilla chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. When chips are completely melted pour the melted chips over the cereal. Stir until cereal is well coated

Sprinkle with half of the cinnamon sugar mixture. Toss to coat. Pour out the cereal on to a cookie sheet. Continue to sprinkle and toss the cereal with the rest of the cinnamon sugar mixture.

adapted from Just Another Day in Paradise

Cottage Cheese Chicken Enchiladas

Ingredients:

1 tablespoon vegetable oil 2 skinless, boneless chicken breast halves - boiled and shredded 1/2 cup chopped onion 1 (7 ounce) can chopped green chile peppers 1 (1 ounce) package taco seasoning mix

1/2 cup sour cream 2 cups cottage cheese 1 teaspoon salt 1 pinch ground black pepper 12 (6 inch) corn tortillas 2 cups shredded Monterey Jack cheese 1 (10 ounce) can red enchilada sauce

Directions:

1.	To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2.	To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5.	Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.