Sesame Chicken Salad with Adzuki Beans, Red Cabbage, and Kale

This is a meal in one and super healthy!  According to Dr. Oz,

"Adzuki beans are loaded with protein, iron, potassium, folate and magnesium. They’re also full of soluble fiber, which keeps you fuller for longer and can help to lower blood cholesterol and glucose levels. Their low glycemic index makes them an optimal choice for individuals affected by diabetes and blood sugar management issues. Adzuki beans are high in resistant starch, which means many of the calories consumed from these beans can’t be absorbed by the body. As a result, adzuki beans have fewer calories for the same volume of food, making them a dieter’s best friend."

Ingredients:
2 Boneless, skinless, chicken breasts
2 tbsps. sesame seeds
2 tsps. salt
2 tsps. Eastern spice i.e., Rogan Josh or Garam Marsala
2 cloves crushed garlic
1 tbsp. grape seed or cold pressed canola oil
3 cups dino (Lacinata) kale, shredded
2 cups red cabbage, shredded
1 red bell pepper, julienne sliced
1 carrot, peeled and sliced
1 scallion, sliced
1 cup cooked adzuki beans
2 chopped celery spines.
1/2 cup peanuts

Directions:
Slice chicken breasts into 4 large strips.  Season with salt, sesame seeds, Eastern spice, and garlic.  Sauté in oil until cooked through turning each strip to brown, about 8 minutes.  Slice each piece of chicken, set aside.  To create salad, layer beans on the bottom.  Toss remaining salad ingredients and add to top of adzuki beans. Top with chicken slices.  Serve with sesame seed oil viniagrette.

Sesame Oil Vinaigrette:

1 tbsp. soy sauce
3 tbsps. rice wine vinegar
1 tsp. Eastern spice (see above)
1/2 cup sesame oil

Turkey Cutlets with Sauerkraut and Peppers

Back in our former life, (before heart surgery) I would have made pork chops with sauerkraut, just like my Czech grandmother did.  Sauerkraut is high in sodium, so if you are on a low sodium diet, substitute more peppers and onions and only use 1 cup of sauerkraut.  Here is a healthy alternative to pork chops.  Way less fat, way less cholesterol, but way awesome flavor!

1 lb. turkey breast cutlets
2 tsps. coarse black pepper
2 tbsps. grape seed oil
1 red bell pepper and 1 green or yellow bell pepper, julienne sliced
1 medium onion, sliced
3 cloves garlic, finely diced
2 tsps. caraway seeds
1 tsp. Italian red pepper flakes, optional
1-2 cups sauerkraut (I like Libby's)

Season turkey cutlets with pepper, then sauté  in 1 tbsp. oil  about 5 minutes on each side, turning once.    Remove from pan and set aside.  Add remaining oil and sauté peppers, onions, and garlic on high for about 5-7 minutes.  Add sauerkraut, caraway seeds, and cooked turkey.  Cover and simmer for 5 minutes.  Serves 4.