THE MEAL DEAL MENU
RECIPES FOR WEDNESDAY

Morning Kasha
Prep Time: 5 minutes
Yields: 1 serving

Ingredients:
1 cup cooked kasha
1 apple, diced
2 tablespoons almond or cashew butter
1 teaspoon cinnamon
Maple syrup to taste

Directions:
1.Combine warm kasha and apple in a breakfast bowl.
2.In a separate bowl mix nut butter with 2 tablespoons of water. Blend with fork until creamy like a sauce. If needed add a bit more water, but mixture should not be too runny.
3.Pour over kasha and apples, sprinkle with cinnamon and drizzle with maple syrup. Roast Turkey, Heirloom Tomato,

Basil Wrap
Prep Time: 5 minutes
Yields: 2 servings

Ingredients:
5 fresh basil leaves, chopped   
2 large flour tortillas (or tortillas of your choice)      
1 small heirloom tomato, diced   
6 ounces sliced roasted turkey breast      
1 tablespoon balsamic vinegar (optional)   
Salt and pepper to taste      

Directions:
1. Divide the turkey, chopped basil, and diced tomato among the tortillas. 
2. Pour the balsamic vinegar on top of the mixture.
3. Tightly roll each tortilla into a cylinder, ending with the seam side down.

Quinoa Tabouli Salad
Ingredients:              
1 cup Quinoa, cooked
2 plum tomatoes, seeded and coarsely chopped
1 bunch parsley, coarsely chopped
4 scallions, thinly sliced
2 celery stalks, cut into small dice
½ bunch mint, minced
½ cup fresh lemon juice
¼ cup extra virgin olive oil
½ - ¾ tsp sea salt

Directions:
1.In a large bowl, toss warm quinoa with lemon juice, oil and salt. Let sit until it reached room temperature.
2.Combine quinoa with tomatoes, parsley, scallions, celery and mint, mixing thoroughly.

Optional:  1 cucumber, peeled and diced               

Cathy Vogt-  2003
www.anaturalchef.com

Cilantro Mango Chicken
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings

Ingredients:
2 whole skinless, boneless chicken breasts, split
1 large ripe mango, peeled, finely diced
1/2 cup fresh lime, juiced
8 ounces plain yogurt
1 cup cilantro, finely chopped
1-2 cloves fresh garlic, minced
Dash of cayenne pepper

Directions:
1.Combine 1/4 cup yogurt, 1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture; marinate for at least 1 hour.
2.While chicken marinates, puree remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1/4 cup cilantro on blender.
3.Preheat oven to 375 degrees.
4.Bake chicken in a glass baking dish for 25-30 minutes. 5.Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on the side. Add a sprig of fresh cilantro for garnish.