If you’re like me, you are hanging on to every bit of summer. I wanted to make a coleslaw recipe that sings of summer. Bright, cheerful, and refreshing.

I also wanted to make a Jerk Turkey Burger and knew this would pair perfectly.

It’s a Win-Win!

You need a rainbow of colors for this Caribbean inspired coleslaw! With that comes a wonderful variety of textures and bright flavors.

You can mix and match the ingredients you include in this slaw. I knew I wanted to include mango to give it the Caribbean vibe. I also wanted the crunch that shredded carrots deliver.

The Caribbean Coleslaw Ingredients

• Green cabbage
• Purple cabbage
• Red bell pepper
• Mango
• Shredded carrots
• Jalapeno

For the Citrus Dressing I used mayonnaise as my base. You could certainly go with a more tangy vinegar based dressing. The fresh orange juice really adds the citrus pop.

The Citrus Dressing Ingredients

• Mayonnaise
• Apple cider vinegar
• Orange juice
• Dash of hot sauce
• Salt & pepper

This citrus dressing is light with bright bursts of orange flavor. You can adjust the hot sauce to give it a little kick.

This is meant to be a quick & easy slaw. Nothing fancy, but really pretty with the rainbow of colors.

The Method

• Shred or fine dice ingredients
• Toss with dressing
• Serve

Because sometimes simple is all you need!

Whether you’re topping your Jerk Turkey Burger or Pulled Pork Sandwich, a good coleslaw recipe can be a game-changer!

Here are some of our other coleslaw recipes you might enjoy!

• Apple Fennel Slaw {with Orange Cumin Dressing}
• Classic Coleslaw
• Sesame Brussels Sprout Slaw

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Colorful Caribbean Coleslaw with Citrus Dressing

Colorful Caribbean Coleslaw with Citrus Dressing is bursting with bright tropical flavors.

Course Side Dish

Prep Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Coleslaw

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup julienned red pepper
• 1/2 cup diced mango
• 1 small jalapeno, diced

For the Dressing

• 1/2 cup mayonnaise
• 2 Tablespoons orange juice
• 1 Tablespoon apple cider vinegar
• 2 dashes hot sauce
• salt & pepper to taste

Instructions

• Combine all coleslaw ingredients in a bowl. Mix dressing ingredients in a small bowl then pour desired amount over coleslaw.

The post Colorful Caribbean Coleslaw with Citrus Dressing appeared first on Lemony Thyme.

You make homemade Quick Sauerkraut!

I mean why not, you’ve got this!

Quick Sauerkraut is so easy to make.

It’s literally cabbage, white vinegar, salt & water cooked down until the cabbage is tender, about 30 minutes. I added apple to bring another layer of tart flavor.

This recipe is adapted from Martha Stewart. She’s knows a thing or two about great recipes.

This dish makes a good bratwurst feel right at home! Hot off the grill with kraut and mustard sings of summer.

I grew up with sauerkraut and kielbasa. I think I remember my mom making it at least once a week. I wasn’t a huge fan then, but I sure love a good kraut now!

Little did I know at the time that sauerkraut is really good for you. It’s nutritious and loaded with probiotics and vitamin K2. It can also aid with digestion. Mom knows best!

Besides – having homemade sauerkraut on hand (stores in fridge for up to two weeks) gives you ample opportunity to make The Classic Reuben Sandwich or Hot Reuben Dip!

Two of my favorite recipes.

Next time impress your friends and family with a from scratch sauerkraut recipe. They’ll taste the difference!

I’d love for you to share a comment below or on our social media pages @LemonyThyme. xo Libby

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Quick Sauerkraut {with Apples}

In about 30 minutes you'll be serving your friends and family homemade Sauerkraut that will be the star of the show!

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author adapted from Martha Stewart

Ingredients

• 1 small head green cabbage halved, cored and thinly sliced
• 1/2 cup distilled white vinegar
• 1 Tbl coarse salt
• 1 granny smith apple peeled, cored and julienned

Instructions

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover and cook over medium heat, stirring occasionally for 15 minutes. Add apple and cook an additional 15 minutes. Serve warm and enjoy!

The post Quick Sauerkraut {with Apples} appeared first on Lemony Thyme.

Chinese New Year is always an ‘event’ for me. 

My passion for this holiday stems from what used to be my day job, which was…importing door locks.  Hold on, don’t run away so fast. 

27 years ago, I left my job as a lumber buyer and took a position as an… errand running, office manager, shipping/warehouse clerk, teach me how to drive that forklift and key door locks…I’m ALL IN kind of person.  I loved everything about my work life/family.

I just recently retired from my position as President. Yes I did, I quit my day job. Woot! There I said it. So now I’ll reminisce by celebrating Chinese New Year at home.

When I set out to make Mu Shu Chicken, I decided to be different, so I steamed it in cabbage leaves.

Fresh ingredients mingled with punchy flavors and aromatics is my favorite way to eat.  The Mu Shu Chicken filling for our cabbage rolls consisted of a variety of crunch and color with some classic Asian flavors, like Hoisin, soy, sesame, ginger and garlic.

If you don’t already own a steamer basket, invest ten bucks and buy one. Every time we use ours we question why we don’t use it weekly.  You’re cooking with steam.  No oil.  No baking, frying, or otherwise infusing unwanted calories.  Fresh ingredients relying completely on their own merit.  What could be better?!

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce and prepare for happiness.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mu Shu Chicken Cabbage Rolls

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

For Mu Shu Cabbage Rolls

• 8-10 cabbage leaves
• 2 boneless chicken breasts about 12 ounces
• 2 red chili peppers finely chopped
• 2 scallions thinly sliced
• 1/2 cup yellow onion finely chopped
• 1/2 cup shredded carrot
• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon fresh grated ginger

For Dipping Sauce

• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced ginger
• 1/2 teaspoon fresh grated ginger

Instructions

For Mu Shu Chicken Cabbage Rolls

• Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable.
• Finely chop chicken and combine with remaining Mu Shu ingredients. Fill each steamed cabbage leaf with 2-3 Tablespoons of filling and roll into tight bundles. Lay in steamer basket; steam for 15 minutes until chicken is cooked through. Serve with dipping sauce.

For Dipping Sauce

• Whisk together ingredients in a small bowl. Serve with Cabbage Rolls.

The post Mu Shu Chicken Cabbage Rolls appeared first on Lemony Thyme.

Growing up in beautiful New England was a blessing for so many reasons.  The small town simple life made way for creativity and adventure.  As kids we walked to school, rode our bikes to the lake, climbed ‘the mountain’ for fun, went to every Friday night basketball game, and loved our lobsters & chowders, grinders, maple syrup, and New England Boiled Dinners.  Each year as we welcome in the Autumn season I think of soups and stews and pumpkins and foliage and New England.

This was the view from our back yard and this link gives you a live view of Mt. Monadnock.  So even from 1200 miles away I can be reminded of her beauty with the click of a button.  Very cool.

The town I grew up in, Jaffrey, New Hampshire, is perhaps most known for our glorious mountain, Mount Monadnock.  Her rocky peak can be seen from as far away as Boston on a clear day.  Over 100,000 people hike Mount Monadnock each year, making it the second most climbed mountain in the world, and perhaps the most painted and written about mountain in America.  Ralph Waldo Emderson’s poem Monadnoc suggested there is much to learn from the spiritual balance of nature that is ever present on the mountain.  His writing inspired Henry David Thoreau, who himself camped on the side of Mount Monadnock.

New England is certainly rich in history, however less recognized for her cuisine.  Yes, Lobsters and Chowders are probably the first things that come to mind, but New England Boiled Dinner has earned her place in the history books.  According to Presidential lore (and a wonderful article published in Yankee Magazine), it seems President Grover Cleveland, who was mostly an everyday Joe, came into his presidency on the heals of a food snob.  The former President, Chester Arthur, favored French dining and insisted on each dish being called by it’s French name.  One evening President Cleveland caught a whiff of the unmistakable glorious aroma of New England Boiled Dinner wafting from the servants quarters.  He traded his dinner for theirs and later declared “It was the best dinner I had had for months.”

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form.  In the early days, cold winter nights called for well stoked fires.  Well stoked fires invited big pots of inexpensive and readily available ingredients, such as root vegetables straight from the garden and a big piece of fatty meat for flavoring.  This one pot meal might just be THE dish that made leftovers sexy.  Have I told you about Red Flannel Hash?

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New England Boiled Dinner {Corned Beef & Cabbage}

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form. It’s a wonderfully hearty one dish meal the whole family will enjoy.

Course Entree

Servings 6

Ingredients

• 3 1/2 lb. corned beef brisket with seasoning packet
• 20 peppercorns optional
• 10 whole cloves optional
• 2 bay leaves optional
• 3-4 small turnips peeled and quartered
• 4-6 red new potatoes peeled and cut in half
• 4-6 large carrots peeled and cut in half
• 3-4 small onion peeled
• 2-3 parsnips peeled and cut in half
• 1 small head cabbage cut into fourths
• 3-4 beets peeled, reserved to cook separately
• crusty bread optional
• softened butter optional

Instructions

• Place corned beef and seasoning packet in a large Dutch oven and completely cover with water. If you are using corned beef brisket that does not come with a seasoning packet, add peppercorns, cloves, and bay leaves to the pot.
• Bring to a simmer and then cover. Maintain a gentle low simmer for 3 1/2 – 4 hours until the meat is tender when a fork is inserted.
• Remove the meat and cover with foil to keep warm. Add all vegetables (except the beets) to the pot, increase the temperature and bring to a low boil/high simmer. Continue cooking 20-30 minutes longer until vegetables are tender.
• For the beets, peel and quarter. Wrap in parchment paper and microwave for 8-10 minutes until just fork tender.
• To slice the meat, locate the direction of the grain, then thinly slice against the grain.
• Serve family style on a large platter with a side of reserved broth, a big crusty bread, and plenty of softened butter.

The post New England Boiled Dinner {Corned Beef & Cabbage} appeared first on Lemony Thyme.

Corned Beef & Cabbage Egg Rolls {with Russian Dressing}.

Recipe inspiration you ask?  Day after St. Patrick’s Day leftovers meets an open package of wonton wrappers on the second shelf of the refrigerator…and the plotting begins.  By the time I woke up this morning they had formed a bond and a plan.  When I opened the fridge door the Ziploc bag of wonton wrappers had neatly made it’s way to the top of the container of leftover boiled dinner.  Clearly it was a case of love at first sight.

Who was I to doubt their intentions?

I simply julienned the leftover cooked carrots, cabbage and corned beef, then added some thinly sliced scallion.  Since I was using smaller wonton wrappers, instead of full sized egg roll wrappers, it didn’t take much to fill them up.

I turned the wrapper at an angle so I could fold in the points from each side, before bring up the bottom point and rolling.  A little water on the top edges sealed the rolls.

Once they were rolled I cooked the egg rolls in batches in about a 1/2-inch of canola oil, seam side down, turning once so they were golden brown on each side.  It seems leftover corned beef dinner and wonton wrappers know a thing or two about Eating Out of the Fridge/Pantry and recipe creativity.  These egg rolls were absolutely delicious.

Our favorite use for leftover corned beef is the beloved Classic Reuben Sandwich, which we serve with Homemade Russian Dressing.  That dressing seemed like a natural pairing for our Corned Beef & Cabbage Egg Rolls.  It was.

Be sure to check out our New England Boiled Dinner recipe for instructions on how to prepare Corned Beef & Cabbage.

The post Corned Beef & Cabbage Egg Rolls {with Russian Dressing} appeared first on Lemony Thyme.

There are some recipes (curry, masalas, unstuffed cabbage rolls) that are a challenge to picture.  They don’t have the color pop to match their undeniable flavor explosion.  This Farmers Market Unstuffed Cabbage Recipe falls squarely into this category.

I didn’t take pictures of the step-by-step process.  I anticipated the awkward 6th grade photo-like results with crooked bangs, crooked teeth, and mom’s lipstick on my cheek (she knew deep down in her heart…we were ‘looks’ challenged…at this point in our life…we all were).  Thankfully Mom snapped many photos and offered all kinds of assurance that we were swans in a crow pond.  Below, might be a fifth grade pic, but it still fits the bill.

Back to this uber simple, overly delicious recipe.  Fresh ingredients are the first step to delivering a crowd pleasing recipe.  I brought a container of Farmers Market Unstuffed Cabbage Recipe to the office on Monday AND shared it with everyone I could.  My work-mates are the best taste-testers ever.  I made no apologies for this looks challenged, Healthy Choices recipe, as it delivered fresh full flavor.

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Farmers Market Unstuffed Cabbage Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 187kcal

Author Libby with Lemony Thyme

Ingredients

• 4 cups large chopped cabbage
• 2 summer squash sliced
• 1 lb. ground sausage
• 1 carrot sliced
• 1 onion diced
• 1 jalapeno diced
• 3 cups salsa or favorite pasta sauce
• salt & pepper to taste

Instructions

• In a pot fitted with a steamer basket over 2-inches of simmering water; steam cabbage and squash until crisp tender, 8-10 minutes. Reserve.
• In a large pot or Dutch oven, brown sausage. Remove and reserve. Pour off any fat. Sauté onion, carrot and jalapeno until tender, about 5 minutes.
• Add in steamed cabbage and squash, cooked sausage, and salsa to pot. Heat through. Season with salt & pepper.

Notes

1 1/2 cup serving = 3 WW PTS+

The post Farmers Market Unstuffed Cabbage Recipe appeared first on Lemony Thyme.

We bought a 5 pound cabbage for 88 cents.  Not sure why I chose that as the intro line to this recipe, but dang cabbage is cheap.  Which makes really good cabbage recipes all the more appealing.

We like many, had Corned Beef & Cabbage for St. Patrick’s Day.  We like many, have leftovers to repurpose.  Gruyere Cabbage was a dish my mom made often.  Today, I dug out the 30-year old hand written recipe card, made sense of the measurements, and added bacon.  Oh my!  I think Mom would be proud.

Chop up about 5 cups of cooked cabbage.  Layer half of it with crumbled crispy bacon, shredded Gruyere cheese, a layer of white sauce, then repeat.

Top the second layer with a parmesan cheese/panko breadcrumb topping.  Bake at 350 for 30 minutes or until golden, hot and bubbly.  Let rest for 10 minutes before serving.

Recipe Note:  After I clicked “Publish” a thought rushed into my head.  If this is the perfect repurpose recipe, using up that leftover cabbage…why don’t we replace bacon with….

Corned Beef.  Haven’t tried it, can’t speak to it.  Yet I’m preeettttty sure it would be awe-mazing’!

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Gruyere Cabbage {with Bacon}

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 5 cups cooked cabbage about 1 small head
• 3 slices bacon cooked crispy & crumbled
• 2 Tbl. butter
• 2 Tbl. flour
• 1 cup heavy cream
• salt & pepper
• 1 cup shredded Gruyere cheese
• 1/2 Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

• Blanch cabbage for 15 minutes (or use leftover cooked cabbage). Shred. Meanwhile, cook 3 slices of bacon until crispy.
• Butter a 2-quart casserole. Preheat oven to 350 degrees.
• In a small saucepan over medium-low heat, melt butter, then whisk in flour. Stir continuously until thick and bubbly. Whisk in heavy cream and bring to a gentle simmer; stirring continuously for 1-2 minutes. Sauce will be thick, add a small amount of cream if too thick. Season with salt & pepper to taste.
• Layer half of the cabbage in prepared casserole. Sprinkle with half of the crumbled bacon and half of the Gruyere cheese. Spoon half of the white sauce over top; repeat with remaining cabbage, Gruyere and white sauce.
• Combine panko and parmesan cheese and spread evenly on top. Bake for 30 minutes or until golden brown and bubbly. Allow to rest 10 minutes before serving.

I shared Gruyere Cabbage with Bacon with my work family today as we celebrated St. Patrick’s Day.  What a spread!!

The post Gruyere Cabbage {with Bacon} appeared first on Lemony Thyme.

I took a popular Chinese Take-Out dish and turned it into a healthy make at home meal.  Our Kung Pao Chicken Soup is not sodium or MSG laden.  Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.

Kung Pao Chicken Soup is best prepared in a wok, since the ingredients are stir fried.  It’s large bowl shape helps to evenly distribute heat requiring a minimum amount of oil for cooking.  However if you don’t own a wok, any heavy bottom pot will work.

Classically Kung Pao Chicken is a hot & spicy dish.  Depending on how much heat your chili peppers bring, you may want to add a squeeze of sriracha sauce to give your soup a little extra kick.

Kung Pao Chicken Soup falls nicely into our Healthy Choices category and is a perfect easy weeknight meal.  While your chicken marinades, you slice and dice the veggies.  Then into a hot wok for some quick stir-fry action.  Enjoy!!

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Kung Pao Chicken Soup

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken marinade…

• 8 ounces boneless skinless chicken breast cubed
• 1 tsp. soy sauce
• 1 tsp. corn starch
• 1/2 tsp. rice wine vinegar
• 1/2 tsp. sesame oil
• 1/2 tsp. brown sugar

For the soup…

• 2 Tbl. high-heat oil such as peanut or sunflower divided
• 2 diced jalapeno peppers stems & seeds removed
• 2 diced red Fresno chili peppers stems & seeds removed
• 2 celery ribs sliced
• 1 small onion diced
• 1 medium carrot julienned
• 1 cup cabbaged chopped
• 1/2 cup peanuts
• 2 scallions thinly sliced
• 2 garlic cloves minced
• 1- inch fresh ginger grated
• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 Tbl. rice wine vinegar
• 3 cups chicken broth
• sriracha hot sauce & fresh cilantro to serve

Instructions

For the chicken marinade…

• Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.

For the soup…

• Heat wok or heavy bottom pot over high heat. Add 1 Tbl. of peanut oil and marinated chicken. Stir-fry until chicken is golden brown, about 2-3 minutes or until cooked through. Remove from pan and reserve.
• If needed add additional 1 Tbl. of peanut oil and stir-fry the diced veggies for 2 minutes. Add peanuts, ginger, garlic and scallion and cook for an additional minute. Return chicken to pan.
• Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.
• Serve with sriracha hot sauce and fresh cilantro.

The post Kung Pao Chicken Soup appeared first on Lemony Thyme.

We make slaw aka Classic Coleslaw almost every week.  This recipe post isn’t meant to knock your socks off.  I mean it’s just coleslaw.

However, since Lemony Thyme is a place for us to share recipes we love, it’s time to add Classic Coleslaw to the recipe archives.  There was a time that I had to look up a recipe for coleslaw.  If that’s how you found us, start with this recipe and make it your own.

This slaw recipe works great with other shredded veggies.  We love Sesame Brussels Sprout Slaw that incorporates shredded Brussels tossed lightly with sesame oil.  You can also add sliced scallion or cilantro to for a flavor nuance.  Enjoy!

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Classic Coleslaw

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 small cabbage cut into chunks (about 4 cups)
• 1 small carrot peeled (about 3-inch piece), optional
• 1/3 cup mayonnaise
• 1 tsp.+ white wine vinegar you can always add, but you can’t take away
• pinch sugar
• salt & pepper to taste

Instructions

• Place cabbage chunks and carrot into food processor, process until fairly fine. Scrape into a bowl. Add mayonnaise, vinegar, sugar. Mix well.
• Season with salt & pepper to taste. Chill.

The post Classic Coleslaw appeared first on Lemony Thyme.

Thai Peanut Chicken.  BE WELL friends take note.

We are always looking for healthy, flavorful and most importantly…..unique lunch ideas.  I think I’ve come up with a good one here, er I mean a good FIVE!!  Take a look.

1. Thai Peanut Chicken Pita Pocket
2. Thai Peanut Chicken Rice/Grain Bowl
3. Thai Peanut Chicken Noodle Bowl
4. Thai Peanut Chicken Soup
5. Thai Peanut Chicken Salad

It all begins with a nice plump Whole Roasted Chicken.  We generally buy the biggest ones we can find (6-7 lbs.)  We enjoy a delicious roast chicken dinner on the first night and then pick it clean for the glorious leftover cooked chicken to be eaten for the next couple of days.  No leftover cooked chicken?  Don’t let that stop you.  A rotisserie chicken works great for Thai Peanut Chicken.

This guy was especially lovely as we tried a new ‘salted’ method to get some nice crispy skin.  Look at all those juices which we turned into some good rich Homemade Chicken Broth.

The base for this great dish(es) is a big bowl of fresh raw veggies with a variety of colors and crunch.  I used cabbage, carrots, kale, radish, broccoli, scallions, fresh cilantro, and a handful of peanuts.  Use your favorites, this is a great chance to work through items in that veggie crisper.  I then added some shredded cooked chicken and tossed it in a little peanut sauce.  You can make your own sauce, I have a recipe here or you can use store bought (we love House of Tsang Bangkok Padang Peanut Sauce).

Tip:  To make your sauce or dressing go farther, drizzle on half of what you think you need then give your salad a shake.  That’s right, cover your bowl and shake, shake, shake.  You’ll be surprised just how far a little sauce can go.

Tip:  Make up a big batch of the chopped veggie mixture at the beginning of the week.  Then add dressing when you’re ready to turn it into a salad or stuff it in a pita pocket.  There will be no excuse not to get your 5 servings of fruits and veggies in that day.

Voila!  Here’s a delicious Salad right out of the bowl or stuff this salad into a Pita Pocket for a portable lunch option.

Tip:  We love Joseph’s brand Flax, Oat Bran & Whole Wheat Pita Bread.  Only 50 calories per and just 1 WW Pts+.

For the Bowls simple toss the veggie/chicken mixture with cooked Asian noodles, rice, or your favorite grains like quinoa or farro.  You may want to add additional peanut sauce for the bowls.  I love a cold noodle bowl, but you could quickly stir fry the veggies for a hot bowl of love.

And for the Soup, bring that chicken broth to a boil, then add in all but the peanuts, scallions and fresh cilantro.  Heat through, then serve in big bowls with peanuts, scallions and cilantro sprinkled on top.

I will be cooking a chicken on Sunday night so that when our office Be Well Challenge kicks off on Monday I’ll have some great Healthy Choices for lunch next week.  Loving the Thai Peanut Chicken {5-Ways}.

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