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On Monday, March 4, 2024, D20 Wellness held a cooking demo to introduce simple, fun and effective methods for including fruits and vegetables in your meals as part of the four-week nutrient challenge, Colorful Choices. This challenge helps us put produce first with a colorful variety every day.

Take a look at some of the recipes our staff learned at this event:

Southwest Asian Style Chicken Salad

Serves 1 ea. per person
Cooking time: 30 minutes

Ingredients:

1 package of rice noodles (wet/dry)
1 package salad mix
1 roasted boneless chicken, shredded
1 bunch of cilantro, finely chopped
1 jar of your favorite salsa
1 tsp. liquid smoke
3 cups of frying oil

Equipment:

1 fryer or large high-side pot
1 slotted or wired scoop
1 large and 1 medium mixing bowl
1 sheet pan with a wire rack
5-7 mixing spoons

Cooking Instructions:

Heat oil to 375 degrees and take a few strands of noodles and place in oil and the noodles will pull up immediately. Scoop them up and place them on a cooling rack. Repeat this process using the whole package.

Next, pour the salsa into a medium mixing bowl and add 1 tsp. of liquid smoke. Mix thoroughly and set aside until ready to serve.

When you are ready to serve, take some of the fried noodles and make a small nest bed. Place a small amount of salad on top of the noodles with four ounces of chicken with a tablespoon of salsa. Garnish with cilantro and enjoy!

Flank Steak Tacos

Serving: 4 ea. Per person
Cooking time: 30 minutes

Ingredients:

2 lbs. flank steak, sliced thin
1 lb. shredded lettuce
1lb. smoked salsa
1lb. shredded Mexican cheese
1 dozen taco shells of your choice

Equipment:

12 x 12 sheet pan with cooling rack
1 chef's knife
cutting board
1 pair of tongs
1 serving platter
3 medium bowls
3 serving spoons

Cooking Instructions:

Season flank steak with your favorite rub and let the meat marinate for at least 24 hours.

When you are ready to cook, set your oven to broil at 500 degrees and cook each side for 3 to five minutes for desired doneness. Let the steak rest for 15 minutes before slicing against the grain.

Arrange a platter with taco shells, steak and condiments. Serve!