Napa cabbage, chopped (TJ’s has pre-chopped)
Grape seed oil (or oil of choice)
Siracha tofu from Trader Joe's, cubed small
Chili crisp
Lime juice
Soy sauce
Stir fry noodles, the prepared noodles (shelf stable) not dried
Cilantro, chopped
Blister peanuts (I use TJ’s)
 
Heat the oil in a pot of your choice. Stir until cabbage is a bit soft. Add some soy sauce, chili crisp, lime juice, the noodles and tofu. Stir fry until everything is combined. Add more oil if you need as you go. Serve with cilantro and blister peanuts.

Two bunches of chard or whatever greens you prefer, washed and chopped
One can of garbanzo beans, no or low sodium, drained
Oregano, black pepper, thyme, and sumac
Feta cheese, crumbled
Olive oil
Optional: kalamata olives, mint
 
Heat olive oil in a sauté pan, Add herbs and sauté for a few minutes. Add garbanzo beans followed by the greens and cook down. Add a little water if you need. Sprinkle the feta on top and place a lid on the pan. Cook for about 5 to 10 minutes. And the olives and mint if you desire. Serve with good crusty bread.

1-2 tablespoons oil of your choice (I often use grapeseed oil for this dish)
Bell peppers, sliced on the bias (I usually use 2; red, orange or yellow)
Celery, cut on the bias. I really like celery so use one celery heart, sometimes more.
2 carrots, cut on the bias
Low sodium chicken broth, about 3/4 cup
Black pepper
2 tablespoons low sodium soy sauce or tamari
1 tablespoon Sherry
1-2 teaspoons rice wine vinegar
2 teaspoons corn starch (more if you use more broth or add water)
Rice, cooked
Chow main noodles (the crunchy kind)

In a bowl add soy sauce, rice wine vinegar, sherry, black pepper, chicken broth and mix. I sometimes add some water to cut the salt from the soy sauce down more. Add the corn starch and stir.

Heat wok or large pot. Add oil. Add vegetables and cook until slightly soft. Stir the bowl of liquids and corn starch once more and add to pot. Stir until sauce thicken. Take off heat.

Serve on rice with some chow mein noodles.

Pretty easy!