Esteemed Contributor
Posts: 5,930
Registered: ‎11-15-2011

Napa Cabbage Salad






Submitted By: Carol

Photo By: Nandabear

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 6

"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"



1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce



Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.


Preheat oven to 350 degrees F (175 degrees C).


Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.


Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.


Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.



Printed from 1/2/2010



Next ingredient:  Coconut

Honored Contributor
Posts: 16,433
Registered: ‎10-03-2011

KETO/LOW CARB GRANOLA - makes 5 cups (10 half cup servings)

1 cup sliced blanched almonds

1 cup dry roasted pecans, chopped 

1 cup sprouted pumpkin seeds

1/2 cup hemp hearts

1/2 cup chia seeds 

1/2 cup unsweetened shredded COCONUT

1/2 cup flaxseed meal

4 Tablespoons Swerve alternative sweetener 

2 lg. egg whites

1/4 cup grassfed butter, melted 


Preheat oven to 250

Line large jelly roll pan/baking sheet with parchment paper 

Lightly toast the almonds and pecans


Beat egg whites until foamy.  Blend with the melted butter 


in a large bowl, combine all the dry ingredients and sweetener 


Pour egg white and butter mixture over the dry mixture and stir until well blended


Spresd mixture in the baking sheet and evently distribute.


Bake for 45 mins,, stirring every 15 mins.


Cool completely before transferring to an air tight storage container.  


1. Add some cinnamon, to taste, with the dry ingredients 

2. Add a little vanilla extract with the wet mixture 


Serving size = 1/2 cup



Net Carbs - 2 grams

Protein - 7 grams

Fat - 17 grams

Calories 202


Next Ingredient:  Boneless Skinless Chicken Breast Filets

Trusted Contributor
Posts: 1,499
Registered: ‎06-29-2015
Chicken with Creamy Parmesan Sauce
4 to 6 chicken breast halves, boneless, without skin
salt and pepper
2 tablespoons olive oil
Fresh chopped parsley, for garnish, optional
2 tablespoons butter
2 cloves garlic, finely minced
4 green onions, thinly sliced
4 ounces cream cheese
1 cup milk or half-and-half
1 cup (4 ounces) fresh finely shredded Parmesan cheese
1/8 teaspoon ground black pepper
Salt to taste
1. Pat dry the chicken. Put chicken breasts between sheets of plastic wrap and gently pound thin. Sprinkle each breast lightly with salt and pepper. 
2. Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 5 to 6 minutes on each side, or until nicely browned and cooked through. 
3. Meanwhile, in a saucepan, melt butter over medium-low heat. Saute the garlic and green onions for about 1 minute. Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat gently until hot and smooth. 
Stir in pepper and salt, to taste. 
4. Place chicken on platter, pour sauce over & garnish w/ parsley. 
Next Ingredient: ground chicken or turkey
Muddling through...
Honored Contributor
Posts: 8,379
Registered: ‎03-26-2010

Several ingredients but quick to fix....makes great gravy to have with mashed potatoes.


TURKEY Salisbury Steaks


2/3 cup bread crumbs, divided

1/3 cup finely chopped onion (can substitute dried)

2 teaspoons Worcestershire Sauce

2 teaspoons A-1 Steak Sauce

1 garlic clove, minced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon pepper


1 1/2 teaspoon olive oil




2 tablespoons olive oil

2 tablespoons flour

1 1/2 cups beef broth (1 can)

1 tablespoon Worcestershire Sauce

1 tablespoon A-1 Steak Sauce

1 can (4 oz) sliced mushrooms 


(I use low-sodium products whenever possible.)


Combine 1/3 cup seasoned bread crumbs, onion, Worcestershire Sauce, A-1 Steak Sauce, garlic and seasonings.  Add GROUND TURKEY; mix thoroughly.

Shape into four separate round portions (like hamburgers).

Put remaining bread crumbs in shallow bowl.  Press separate portions into crumbs, both sides.


Place oil in skillet on medium heat. Add TURKEY portions. Brown 3-4 minutes on each side...or until temperature check shows 165 degrees.  Remove from pan.


In same pan, heat 2 tablespoons olive oil over medium heat.  Stir in flour until smooth; gradually whisk in beef broth, Worcestershire Sauce and A-1.  Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.  Stir in drained mushrooms.  Return TURKEY to pan.  Reduce heat; cover and simmer until heated through.






Honored Contributor
Posts: 8,379
Registered: ‎03-26-2010

In the spirit of St. Patrick's Day, let me share this old family recipe!  Written as it was....can't change way my mother wrote it...😉.


🍀🍀 Irish Soda Bread 🍀🍀


3 cups sifted flour

2/3 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups dark seedless RAISINS

2 eggs, beaten

1 3/4 - 2 cups buttermilk

2 tablespoons melted shortening


Sift together flour, sugar, baking powder, baking soda and salt.  Stir in RAISINS.  Combine beaten eggs, buttermilk and melted shortening.  Add to flour mixture and mix until flour is moistened.  Turn batter into loaf pan.  Bake at 350 for 1 1/4 hours.  Cool and serve.






Esteemed Contributor
Posts: 5,930
Registered: ‎11-15-2011




  • 1 lb. baby red or yellow potatoes
  • 3 to 4 Tbsp. butter
  • 1 lemon, juice of
  • 2 tsp fresh snipped dill (optional)
  • Salt and pepper to taste


  1. Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.

  2. Microwave on high for 4 minutes and 30
    seconds. Be careful when removing from microwave, as the dish will be very hot. Uncover and slice each potato in half.

  3. Meanwhile heat a large skillet over medium heat.
  4. When the skillet is hot toss in the potatoes, 3 tbsp of butter and 1/2 of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill.
    Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides. Add more butter and more lemon juice if desired. Enjoy!

Very good side.  I didn't use dill.


Next ingredient:  Pasta  (your choice)


Honored Contributor
Posts: 8,379
Registered: ‎03-26-2010


[ Edited ]

I love any kind of salads.  You have to like beans for this one but I think it is really good.  You can make it your own really.  Today I did not have green beans or green pepper so added celery and carrots....good combo too!


Bean and PASTA Salad


1 can Garbanzo Beans (Chick Peas), drain and rinse

1 can Dark Red Kidney Beans, drain and rinse

1 cup ELBOW MACARONI, cooked and cooled

1 cup frozen green beans, thawed

3/4 cup green pepper, diced

1/2 cup red onion, chopped

1/4 cup vinegar

1/4 cup sugar

2 tablespoons Canola oil

1/2 teaspoon celery seed

1/4 teaspoon salt

1/4 teaspoon pepper


Mix beans and vegetables together with cooked MACARONI.  Combine vinegar, sugar, oil, celery seed, salt and pepper; mix well.  Pour over salad ingredients and mix thoroughly.   Refrigerate for 2 hours before serving.




Honored Contributor
Posts: 8,789
Registered: ‎03-09-2010


Screen Shot 2022-03-27 at 9.41.15 AM.png


     Parmesan Cheese Crisps

  • 2 cups shredded Parmesan cheese


  • Heat oven to 375 degrees. Line a sheet pan with parchment or baking mat. Scoop 1 tablespoon of shredded cheese onto the sheet pan. Bake for 8 minutes, until edges of cheese are golden. Remove pan from oven and let crisps cool on pan for 3 minutes. Remove with a spatula and allow to fully cool on a rack. 
  • Serve immediately or store in an airtight container.

*** Add red pepper flakes or herbs to cheese mixture before baking for added flavor.


I've been meaning to make these for some time.  Today might just be the day.


Next ingredient: pizza dough

~ house cat ~
Respected Contributor
Posts: 2,358
Registered: ‎03-10-2010

@house_cat    Looks and sounds good except for the olives.  I would leave those out.  I can not eat them.  Never could. 


Honored Contributor
Posts: 8,789
Registered: ‎03-09-2010

@KatieB wrote:

@house_cat    Looks and sounds good except for the olives.  I would leave those out.  I can not eat them.  Never could. 




~ house cat ~