Tuna Deviled Eggs

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Tuna Deviled Eggs
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Prep Time 10 minutes
Cook Time 12 minutes
Passive Time
Servings
Category AA
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time
Servings
Category AA
Ingredients
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Instructions
  1. In a medium bowl combine the egg yolks with mayo and mash.
  2. Add tuna, red onion, red wine vinegar, salt and pepper
  3. Scoop heaping spoonfuls of the tuna salad into the 16 halved eggs.

Potato/Apple Salad

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Potato/Apple Salad
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Prep Time 10 minutes
Cook Time 14 minutes
Passive Time
Servings servings
Category NC
Ingredients
Prep Time 10 minutes
Cook Time 14 minutes
Passive Time
Servings servings
Category NC
Ingredients
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Instructions
  1. Boil potatoes in salted water until soft, approx 10 - 14 minutes, or until soft if pierced with a fork.
  2. Drain and let cool.
  3. While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
Recipe Notes

Modifications
Be sure to pair with a lean protein and fibrous carb.

Basil-Mint Sauce

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Basil-Mint Sauce
Nutrition Facts
Basil-Mint Sauce
Amount Per Serving
Calories 49 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Sodium 146mg 6%
Potassium 81mg 2%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.01g
Protein 0.1g 0%
Vitamin A 0.4%
Vitamin C 0.5%
Calcium 0.2%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 minutes
Cook Time 70 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 10 minutes
Cook Time 70 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Nutrition Facts
Basil-Mint Sauce
Amount Per Serving
Calories 49 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Sodium 146mg 6%
Potassium 81mg 2%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.01g
Protein 0.1g 0%
Vitamin A 0.4%
Vitamin C 0.5%
Calcium 0.2%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Combine all ingredients in a small bowl. Let stand at least 1 hour before serving or cover and refrigerate for up to 3 days.
Recipe Notes

Modifications
1/2 cup for 8 servings (1 tbsp. each

Sweet and Sour Chicken Stew

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Sweet and Sour Chicken Stew
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Prep Time 30 minutes
Cook Time 50 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
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Instructions
  1. Sprinkle chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in large, wide pot over medium heat. Cook the meat, in batches in necessary, turning 2 to 3 times, until golden brown but not cooked through, 4 to 8 minutes total. Remove to a shallow bowl. Pour wine into pan, increase heat to medium-high and cook until the wine is reduced to a couple of tablespoons, about 2 minutes. Add the reduction to the bowl with the meat, cover to keep warm.
  2. Heat the remaining 2 tablespoons oil in the pot over medium heat. Add onion and cook, stirring gently, until soft but not brown, 2 to 3 minutes. Add potatoes, celery and carrots and cook, stirring often, until the vegetables start to soften, 5 to 6 minutes. Add tomatoes, olives, capers and pine nuts and cook, stirring, until the tomatoes start to break down, about 5 minutes.
  3. Return the meat and all the juice to the pot, nestling the pieces into the vegetables, (They should just fit and the vegetable sauce should lap up around the edges.) Cover and continue cooking gently over medium-low heat 20 minutes.
  4. Meanwhile, whisk vinegar and honey in a small saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, 5 to 8 minutes. When chicken has cooked for 20 minutes stir the vinegar reduction into the pot. Increase heat to medium and cook, uncovered for 10 minutes more. Stir in the remaining 1/4 teaspoon salt.
  5. Serve the meat with the vegetable sauce.