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Chicken Oriental Salad

One half chicken breast or one chicken thigh (1/2 chicken breast)
1 pound of Ma’o salad mix
One fourth cup almonds  (1/4 cup)
Half of an orange
One half cup won ton strips
A pinch of alfalfa sprouts
One half cup sugar  (1/2 cup)
One half cup old bay seasoning  (1/2 cup)

Simmer- Chicken in half cup of old bay seasoning till done, 15 minutes
Candy almonds- add sugar to sauté pan, add almonds, and simmer till sugar melts and colts almonds.  Dust it one more time with sugar and cool in the refrigerator
Peel- remove peel and inner skin of orange, cut orange into medium size chunks

Spread Ma’o salad mix evenly on plate
Place almonds, won ton strips, orange, and chopped chicken over the greens
Topped with a generous pinch of alfalfa sproutsServe with your favorite oriental salad dressing 


Herb Chicken Eggplant Pasta

Serving for 4-6

2-3 pounds of chicken thigh or breast
2 Italian eggplant
1 bell pepper
3-4 tomatoes
1 red onion
4-6 pieces of fresh minced garlic (add more as desired)
2 pounds of pasta
3 tablespoons of olive oil
3 tablespoons of balsamic vinegar
One half teaspoons salt (1/2 teaspoon)
One fourth cup of sugar (if desired) (1/4 cup)
Herbs and seasoning to taste: rosemary, basil, oregano
One half cup old bay seasoning (1/2 cup)
3 cups tomato sauce

Boil- pasta, use olive oil, vinegar, and salt
Simmer- chicken in half cup of old bay seasoning till done- 15 minutes
Roast- eggplant and bell pepper
Blanche- x-cut top of tomatoes for easy peeling, after a quick boil- give tomatoes an ice bath to stop cooking, then peel the skin
Chop- eggplant in large cubes
Chop- tomatoes in medium size cubes
Chop- bell pepper in medium cubes
Chop- red onion in small dice

Sauté onions with a little olive oil, then add the tomato sauce, along with the eggplant, tomatoes, bell peppers, and garlic.  Add sugar if desire.  Bring to a light boil the pour over your pasta.  Add cooked chicken and serve.