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April 2020: Recipe Roundup

What do the medical pros eat?

by Luann Dart

Read the story here!


    2    T. hot pepper sauce, like Frank’s RedHot
    3    T. white vinegar, divided
    ¼    tsp. cayenne pepper, optional
    2    tsp. extra-virgin olive oil
    1    lb. chicken breast tenders, cut into bite-sized strips
    2    T. reduced-fat mayonnaise
    2    T. nonfat plain yogurt
   ¼    c. crumbled blue cheese
          Pepper, to taste
          10-inch whole-wheat tortillas
    1    cup shredded romaine lettuce
    1    cup celery, sliced
        Large tomato, diced

Whisk hot pepper sauce, 2 T. vinegar and cayenne pepper, if desired, in a medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add chicken tenders and cook through, until no longer pink. Coat cooked chicken with hot sauce mixture.

Whisk mayonnaise, yogurt, pepper and remaining tablespoon of vinegar in a small bowl. Stir in blue cheese.

To assemble wraps: Lay tortilla on a work surface. Spread with 1 T. blue cheese sauce and top with chicken, lettuce, celery and tomato. Drizzle with any remaining hot sauce, if desired, and roll into a wrap. Try using the tuck-roll-and-flap method by tucking the filling in snug, rolling once, then fold in each end flap and continue rolling until you’ve reached the end. Secure with toothpicks, if cutting wrap in half.

NOTE: This wrap offers nice heat with a cooling component from the blue cheese spread. For those with spice sensitivities, leave out the cayenne and test your hot sauce before cooking. Carrie prepares the chicken for her wraps ahead of time during a busy day, and uses whole wheat wraps.

Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member




    1    lb.  lean ground beef, chicken or turkey
    4    cloves garlic, minced
 6-7    cups coleslaw mix or broccoli slaw
 1-2    T. Sriracha hot chili sauce, optional
    2    T. soy sauce (or coconut aminos)
    4    T. white or apple cider vinegar
   ½    tsp. salt
   ½    tsp. pepper
    2    T. sesame seed oil
    1    tsp. toasted sesame seeds, optional
 2-3    T. chopped green onion, optional

In a large skillet, fry ground meat until cooked and no longer pink. Add garlic and cook a few minutes longer, until aromatic. Drain and return to stove. Add in the slaw mix. Drizzle with Sriracha, if desired, soy sauce and vinegar. Sprinkle with salt and pepper. Fry for another 4 minutes, then add sesame oil. Cook until slaw is wilted to your liking.

Garnish with toasted sesame seeds and green onions.

TO TOAST SESAME SEEDS: Warm a dry pan over medium heat. Add sesame seeds, stirring constantly, until lightly golden brown, about 3-5 minutes. Immediately transfer to plate to cool.

CARRIE’S NOTE: For the crackslaw, she sometimes substitutes shrimp or ground turkey for ground beef. The Asian-inspired dish can be made in larger amounts for more meals, and is healthier with the cabbage rather than pasta.

Recipe by Carrie Gerving, Mor-Gran-Sou Electric Cooperative member


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