Tuna and Tabbouli

A refreshing and textured tuna salad with just the twist of a can opener.

2 cans Light Tuna in Water
1 tub Tabbouli
4 Pita Pockets

Drain tuna and mix with tabbouli. Stuff in pita and serve with crudites. Serves 4.

Tomato and Wonton Soup

Light but satisfying ravioli-like dish.

1 bag frozen Cucumber Wontons
1 box Garden Patch Veggie Soup
Fresh cilantro or parsley to garnish

Heat soup and wontons until simmering. Serve with leafy garnish. Serves 4-6.

Chicken Wonton Soup

A twist on the classic chicken noodle.

1 box Free-Range Chicken Broth
1 bag Chicken Cilantro Mini Wontons
1/2 cup Shredded Carrots
1/2 Tbsp. Crushed Garlic
1/2 Tbsp. Rice Vinegar
1 Tbsp. Soy Sauce
1 Tbsp. Toasted Sesame Oil
Red Pepper Flakes to taste
4 chopped green onions

Combine all ingredients over medium heat until simmering. Garnish with green onions. Serves 4.

Meatless Meat Loaf

A satisfying vegan entree.

3 Gimmelean Sauage tubes
1 can Garbanzo Beans
1/4 cup Canola Oil
1 chopped onion
1 Tbsp. Crushed Garlic
1/4 cup bread crumbs (optional, check if vegan)
1 bottle Organic Ketchup

Preheat oven to 350 degrees. Mix all ingredients except ketchup, form into loaf shape and place in greased baking pan. Cover with entire bottle of ketchup and bake for 30 minutes. Serves 6.

Spicy Beef and Broccoli Stir-fry

The Black Pepper Sauce definitely has a kick!

1 lb. Stew Beef
2 cups Beef Broth
1/2 bottle Black Pepper Sauce
1 Tbsp. Toasted Sesame Oil
1 bag frozen Chopped Broccoli

Leave stew beef, broth, and a dollop of sauce to simmer covered in crock pot or on stove for 1-2 hours or until tender. Heat frying pan, add sesame oil, and stir-fry beef with frozen broccoli. Add sauce to taste.