Chop Suey and Broccoli Salad with Creamy Feta Dressing

[Guest guest]

I made this for dinner tonight. It was soooooo good!

Hope you enjoy it

Judy

 

Chop Suey

 

Chop Suey

 

1 can. 12.5 oz. Worthington " Fri-chik " (all vegetarian), drained and patted

dry with paper

towels (save broth for later in the recipe) and chop.

2 Tbs. peanut oil

 

Brown.

 

Add

 

1 lb. bag of Broccoli Slaw(found with the bagged lettuces in the

grocery store),

1 diced bell pepper,

1 diced onions and

1 c. canned mushrooms or 16 oz. fresh mushrooms.

1 can of mini corns(found in the asian section of the grocery store)

2 celery stalks, diced

2 carrots, sliced thin

6 garlic cloves, sliced thin

 

Stir constantly till tender crisp.

 

Take the cool Broth from Worthington Fri-chik, premixed well with 1 tsp. corn

starch.

1/2 c. water

Braggs Liquid Aminos or Soy Sauce to taste

1 large Tomato Chopped

 

Add Broth, water, Braggs Liquid Aminos and one chopped Tomato to the FriChik

veggie mixture above. Heat through letting the cornstarch thicken up the broth

mixture.

Serve over basmati rice with Chow Mein Noodles sprinkle on top.

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Broccoli Salad with Creamy Feta Cheese Dressing

 

6 servings - 1 c. each

 

2/3 cup crumbled feta cheese

1/2 cup nonfat plain yogurt

2 tablespoon lemon juice

2 clove garlic, minced

1 banded bunch of broccoli chopped(fresh), trimmed and finely chopped (about 4

plus cups)

1 14-ounce can chickpeas, rinsed

1/2 cup chopped red bell pepper

Preparation

 

Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until

combined.

Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature

or chilled