Asian Ramen Salad with Peanut Dressing

Ingredients

• 16 ounce bag broccoli slaw mix
• 1/2 cup honey roasted sunflower seeds
• 1 cup sliced almonds
• 2 green onions, sliced
• 2 3 ounce bags ramen, crushed (dry noodles, without seasoning packets)
• Peanut Dressing
• 1/2 cup peanut butter
• 1/2 cup honey
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon liquid aminos
• 1/2 teaspoon salt

Instructions

1. In a mixing bowl, combine the slaw mix, sunflower seeds, almonds, and green onions.
2. To a blender, add all of the ingredients for the peanut dressing and blend until smooth. If the dressing is too thick, add an additional tablespoon of water, until sauce is think, but stir pourable.
3. Pour Peanut Dressing over salad mix and toss until evenly coated. Cover and place in the fridge for at least 30 minutes, or until ready to serve. Then just before serving, fold in the ramen noodles.

Recipe and picture from My Own Meal Plan

Chinese Chicken Salad

Ingredients

• 2 cups cooked chicken shredded or diced

• 1 14 ounce bag classic coleslaw mix
• 2 cups shredded romain lettuce
• 1 cup shredded carrots
• 1 bunch green onions, diced
• 1/4 cup fresh cilantro minced
• 1 package Chicken Ramen Noodles, dry noodles, broken
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds for garnish, optional

Asian Dressing

• 2 tablespoons canola oil
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh grated ginger
• 1 teaspoon sesame oil
• 2 tablespoons sugar
• 1 package Chicken Ramen Noodle Seasoning

Instructions

To make the salad:

In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle dry Ramen noodles and sesame seeds.

To make the Asian salad dressing:

In a small bowl, whisk together oil, vinegar, soy sauce, ginger, sesame oil, sugar, and the chicken ramen noodle seasoning packet. Use immediately or store covered in the refrigerator for up to 4 days.

Notes

Another delicious topping would be to add some mandarin oranges.
You can use dry Chow Mein noodles instead of ramen if you prefer.
 Recipe and picture from My Own Meal Plan

BBQ Chicken Salad Jar

Ingredients

• 2 tablespoons light ranch dressing
• 1/4 cup tomato, diced
• 1/4 bell pepper, diced
• 1/4 cup black beans, drained and rinsed
• 1/4 cup frozen corn
• 1/4 cup avocado, diced
• 1 cup cooked chicken breasts with BBQ sauce, diced
• 1/4 cup shredded cheddar cheese
• 2 cups romaine lettuce, chopped

Instructions

1. Layer ingredients in a mason jar in order listed in ingredients starting with the ranch dressing at the bottom and ending with the lettuce at the top.
2. To serve: Shake, or dump contents of jar onto a plate or bowl. Enjoy!

Notes

You can double, triple, x5 this recipe for how many salad jars you want to make! The recipe is written for one, so it makes for easy doubling!
 One thing that makes for an easy lunch prep is to make salad jars ahead of time! Once a week,  build 2 or 3 salad jars and leave them in the fridge for an easy grab and go lunch!
Recipe and picture from My Own Meal Plan

Easy Broccoli Salad

 Recipe and picture from My Own Meal Plan

Ingredients

• 1 pound fresh broccoli (chopped into small florets)
• 1 red onion (chopped)
• 8 strips bacon (cooked crisp and crumbled)
• 1/2 cup sunflower seeds
• 3/4 cup Craisins

For the Dressing

• 1/2 cup light mayo
• 1/2 cup plain greek yogurt
• 2 tablespoons red wine vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt

Instructions

1. In a large bowl combine broccoli, onion, bacon, sunflower seeds, and Craisins.
2. Toss in the salad dressing and refrigerate for 30 minutes or until serving.

Salad dressing:

1. Mix the mayonnaise, red wine vinegar, sugar, and salt together. Stir until the sugar begins to dissolve.  
2. Pour dressing over broccoli salad and stir to coat.

Doubletree Signature Cookie Recipe

Ingredients

    ½ pound butter, softened (2 sticks)
    ¾ cup + 1 tablespoon granulated sugar
    ¾ cup packed light brown sugar
    2 large eggs
    1 ¼ teaspoons vanilla extract
    ¼ teaspoon freshly squeezed lemon juice
    2 ¼ cups flour
    ½ cup rolled oats
    1 teaspoon baking soda
    1 teaspoon salt
    Pinch cinnamon
    2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
    1 ¾ cups chopped walnuts

How to make them

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.