Napa Cabbage Salad

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

Cut cabbage into strips, starting across the top. 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.

Stir-Fried Bok Choy with Ginger and Garlic

1 Tbsp Olive Oil

2 Cloves Garlic, minced

1 Tbsp Fresh Ginger, minced 

8 cups Fresh Bok Choy, chopped 

2 Tbsp Soy Sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce. Cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Healthy White Pizza

Wheat Tortillas
Alfredo Sauce
Mozzarella Cheese
Chicken
Avocados
Spinach
Tomatoes (we forgot those)


Crisp tortillas in oven for a few minutes. Cover with Alfredo sauce, cheese and toppings, except avocado. Bake at 400 degrees until cheese starts to melt. Add avocado and bake until cheese is bubbly.