Dressing:

1 cup fresh parsley leaves, roughly chopped
3/4 c extra-virgin olive oil
1/4 cup red wine vineagr
1 teaspoon honey
1 teaspoon dried basil (or 10 large leaves of fresh basil)
1/2 teaspoon dried oregano (or a few sprigs of fresh oregano, leaves picked)
1 teaspoon dried tarragon (or a few sprigs of fresh tarragon, leaves picked)
2 medium cloves garlic
salt and pepper

Salad

8 oz cooked chicken
1 Tbsp Fat Boy Salt Free Rub
1/4 cup chick peas
1/4 cup chopped onion
1 small avocado
1/4 cup chopped cucumber
1/4 cup thinly chopped bell pepper
1/4 cup crumbled feta cheese
1/2 cup romaine lettuce
16 oz mason jar

Dressing

Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.

Salad

Season chicken with Fat Boy Salt Free Rub and cook until done. Place 1-2 Tablespoons of the salad dressing (or whatever you desire) in the bottom of the mason jar. Build the salad by placing the chicken and chick peas in the jar. Layer remaining ingredients, packing the lettuce on top. Seal and refrigerate.

3 carrots, julienned
3 cups chow mein noodles
6 cups shredded romaine lettuce
2 red bell peppers, julienned
3 cups cooked chicken
2 Tbsp Fat Boy Salt Free Rub
1/4 c creamy peanut butter
3 Tablespoons water
2 Tablespoons soy sauce
1 Tablespoon white sugar
1 teaspoon ground coriander
1 Tablespoon vegetable oil
2 1/2 teaspoons rice vinegar
6 (1 quart) jars with lids

Season chicken with Fat Boy Salt Free Rub and cook until done. Layer 1/2 cup carrots, 1/3 cup bell peppers, 1/2 cup chow main noodles, 1/2 chicken and 1 cup romaine in each jar.

Whisk (or place in small food processor) peanut butter, water, soy sauce, vegetable oil, sugar, rice vinegar, and coriander until smooth. Chill salads and dressing, covered, until ready to serve. Serve jars with dressing on the side.

12 ounces beef stew meat
1 Tbsp vegetable oil
4 14-ounce cans low sodium beef broth
1 14.5-ounce can diced tomatoes, undrained
1 cup chopped onion
1 cup diced potatoes
1 cup frozen mixed vegetables
2/3 cup regular barley
1/2 cup chopped celery
1 bay leaf
2 cloves garlic, minced
2 Tbsp Fat Boy Salt Free Rub
1 tsp dried oregano or basil, crushed
1/4 tsp black pepper

Trim fat from meat and cut into 1-inch pieces. Brown in a large skillet in hot oil until brown. Drain off fat. Transfer meat to a 5- to 6-quart crock pot. Stir in broth, tomatoes, onion, potato, frozen vegetables, barley, celery, bay leaf, garlic, salt free rub, oregano and pepper. Cover and cook on low-heat setting for 8-10 hours or high for 4-5 hours.