Chinese Chicken Salad

CHINESE CHICKEN SALAD

INGREDIENTS

12 ounces skinless, boneless chicken breasts

1 teaspoons salt

1 head romaine lettuce, shredded very thin

1/2 head iceberg lettuce, shredded

1 carrot, shredded

1 cup fresh cilantro, roughly chopped

1 teaspoon peanut oil

1/2 cup peanuts (see headnote)

1 teaspoon sugar

1/2 teaspoon chile flakes

1/4 cup rice wine vinegar

2 tablespoons fresh orange juice

1 tablespoon ponzu

1 tablespoon soy sauce

1/4 cup sesame oil

*I would also like to add crispy noodles and mandarin oranges on top

DIRECTIONS

1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes. 

2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro. 

3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool. 

4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

Broccoli and Bow Tie Pasta

Baked Chicken Bacon Ranch Toquitos

Honey Lime Chicken Skewers

BBQ Comfort Meatballs

Oatmeal Pancakes

I often skip all the steps for ease....and just throw all ingredients in the blender and cook up.

Ham and Cheese Brunch Squares

Cashew Chicken with Noodles

Cashew Chicken with Noodles
Recipe from Taste of Home
Serves 8

16 oz uncooked thick rice noodles
1/2 Cup reduced-sodium soy sauce
4 Tbsp cornstarch
6 Garlic cloves, minced
3 Boneless, skinless chicken breasts, cubed
2 Tbsp peanut oil (or canola oil)
2 Tbsp sesame oil
12 green onions, cut into 2-inch pieces
2 Cups unsalted cashews
4 Tbsp sweet chili sauce

Cook rice noodles according to package directions.

Meanwhile, in a medium sized bowl, combine the soy sauce, cornstarch and garlic.  Add chicken.  In a large skillet or wok, saute chicken mixture in peanut and sesame oils until no longer pink.  Add onions; cook 1 minute longer.

Drain noodles; stir into skillet. Add cashews and chili sauce and heat through.

Classic Beef Stew

Classic Beef Stew

recipe from tasteofhome.com

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 to 2 tablespoons canola oil
• 1-1/2 cups chopped onions
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 3 tablespoons quick-cooking tapioca
• 1 garlic clove, minced
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 6 medium carrots, cut into 2-inch pieces
• 3 medium potatoes, peeled and cut into 2-inch pieces
• 1 cup sliced celery (1-inch lengths)
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Directions

1. In an oven-proof Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
2. Cover stew and bake at 350° for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings.

Chicken Pot Pie

Chicken Pot Pie

recipe from Pillsbury.com

1

box refrigerated pie crusts, softened as directed on box

1/3

cup butter

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups chicken broth (from 32-oz carton or 1 can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups frozen mixed vegetables

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Mulligatawny Soup

Mulligatawny Soup
Serves 6-8

1 Small roasted chicken (rotisserie chicken works well)
1 Onion
Canola or olive oil
2 Carrots, peeled and chopped
2 Celery stalks, chopped
1 Jalapeno pepper, seeded and finely chopped
3 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp ground cumin
2 Cups cooked chickpeas or 19 oz can rinsed and drained
1 tsp salt
14 oz can coconut milk (optional)
1 Tart apple (such as Granny Smith), cored and finely chopped or diced

Steamed rice, for serving
Chopped fresh cilantro and/or peanuts, for garnish (optional)

Pull the meat off the roasted chicken, discarding the skin and putting the carcass and bones into a saucepan.  Set the meat aside and just barely cover the carcass with water.  Peel the onion and add the outer layers of skin to the pan.  Bring to a simmer and cook for about half an hour.  Strain into a bowl or pot and set aside.  You should have 4-6 cups of stock.

Meanwhile, chop the onion and saute it in a drizzle of oil in a large soup pot set over medium high heat.  Add the carrots, celery, jalapeno, garlic, and ginger and cook for a few minutes, until soft.  Add the curry paste, cumin, and chickpeas and cook for another minute or two.  Add the chicken stock, salt, and chopped chicken and bring to a simmer.  Cook for about 10 minutes, then add the coconut milk and apple and heat through.

Put a scoop of rice into each bowl and ladle the soup over top.  If you like, sprinkle with cilantro and/or chopped peanuts.

Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry
Recipe from The Bean Book
Serves 4-6

Canola or olive oil
1 Onion, chopped
1 Jalapeno pepper, seeded and finely chopped
1 Tbsp grated fresh ginger
3 Garlic cloves, crushed
2 tsp curry paste or powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp salt
1 Medium dark-fleshed sweet potato, peeled and cut into 1/2 inch chunks
1/2 Cup dry red lentils (can use brown lentils but precook in water for 20 minutes prior)
14 oz can coconut milk
1 Cup water
1 Cup packed baby spinach leaves

Steamed rice, for serving

In a large, heavy skillet, heat a drizzle of oil over medium high heat.  Saute the onion for about 5 minutes, until soft; add the jalapeno, ginger, garlic, curry paste, cumin, turmeric, and salt.  Cook for a few more minutes.  Stir in sweet potato, lentils, coconut milk, and water; bring to a simmer, then cover, turn the heat down to medium low, and cook for about 20 minutes, until the potato is tender.  Uncover the skillet and tear in the spinach; stir, replace the lid, and cook for another minute or two, just until the spinach wilts.  Serve immediately, over rice.

Fish Tacos

Fish Tacos
Recipe from Martha Stewart Living
Serves 4

1 lb boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream

1 cup fresh cilantro
1 small white onion, finely chopped

1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage (or regular cabbage), thinly sliced


Heat broiler, with rack in highest position.  Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper.  Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, in a small bowl, combine sour cream, cilantro, onion, lime zest and juice, and a few dashes hot sauce.  Season with salt and pepper.  Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes.  Divide fish evenly among tortillas and top with cabbage. Serve with lime sour cream and lime wedges.

Cheese Steaks with Peppers

Cheese Steaks with Peppers
Recipe from Martha Stewart Living
Serves 4

1 Tbsp plus 1 tsp vegetable oil, divided
1 Medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
Salt and pepper
1 lb minute steak (top round or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard
1 cup shredded provolone (4 oz)
4 hoagie rolls, split

In a large skillet, heat 1 tbsp oil over medium.  Add onion and peppers and season with salt and pepper.  Cook, stirring until softened, about 10 minutes.  Transfer to a plate.  Add remaining teaspoon oil to skillet and increase heat to medium-high.  Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2-3 minutes.

Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot.  Remove from heat and whisk in provolone until smooth.  Season with salt and pepper.  Divide steak and vegetables among rolls and drizzle with sauce.

Apple Gouda Quesadillas

*image taken from allrecipes.com

Apple Gouda Quesadillas

Recipe from allrecipes.com

8 (8 inch) tortillas

2 Tbsp olive oil

2 Tbsp dijon mustard

2 Green onions, chopped

2 Red apples, cored and thinly sliced

2 Cups shredded Gouda cheese

Preheat grill for high heat. Brush oil on one side of tortilla and place on a plate oil side down. Spread about a 1/2 Tbsp mustard on the top side and top with green onions, apple slices, and about 1/2 cup shredded cheese. Fold over tortilla and cook on both sides until cheese is melted.

Mexican Chicken

Mexican Chicken

Recipe from allrecipes.com

4 Skinless, boneless chicken breasts

1 Clove garlic, minced

Salt

Pepper

Cumin

1 Cup salsa

1 Cup cheddar cheese, shredded

Preheat oven to 375.

(I cut and flattened the chicken breasts.) Rub chicken with garlic and a light sprinkle of salt, pepper, and cumin. Heat pan over medium heat (I used medium-high heat to sear the edges first). Cook until brown on the outsides and no longer pink in the middle (I seared the edges and cooked with a lid on top to cook the chicken faster and not dry it out).

Place chicken in 9x13 baking dish. Top with salsa and cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.

Serve over rice or noodles.

BBQ Chicken Pizza

*this picture was taken by the pioneerwoman.com which makes the pizza the same way but with homemade crust and only using mozzarella cheese.

*after eating at a friend's house and asking how she did her pizza crusts, I've changed how I do things. I use a bread stick recipe and roll it out (I like it a little thicker, the hubby likes thinner). Then I cook it as if it were bread sticks. Then I add all my toppings on top and broil until cheese is melted and starting to brown on top.

BBQ Chicken Pizza

Recipe from foodnetwork.com

1 Tbsp olive oil

1/2 lb chicken tenders (I cut up breasts)

2/3 Cup bbq sauce

Flour, for dusting surface

1 pkg pizza dough (pillsbury classic), I used this recipe

3/4 Cup shredded Gouda

1 Cup shredded mozzarella

3/4 Cup shredded Parmesan

1/2 medium red onion, thinly sliced (I used much less)

3 Tbsp chopped fresh cilantro leaves (I forgot to use)

Preheat oven to 400.

Heat in oil a large skillet over medium high heat. Add chicken and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over a cup. In a small bowl, toss chicken with 2 Tbsp BBQ sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan (I just made a few circular pizzas with the homemade dough). Spread remaining BBQ sauce evenly over pizza dough. Sprinkle cheeses, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Chicken Parmigiana with Zucchini Noodles

Chicken Parmigiana with Zucchini Noodles

Recipe from thenoshery.com

3 Chicken breasts

1 Cup reduced fat buttermilk

1/2 Cup panko bread crumbs

1 tsp Oregano

1 tsp Basil

1/2 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

6 Small zucchinis

1 Large yellow squash

1 Shallot

3 Cloves garlic

1 Vine ripe tomato

1/4 Cup tomato sauce

1/4 Cup roasted red pepper

1/4 Cup chopped fresh basil

1/2 Cup mozzarella

3 Tbsp olive oil

Take chicken breasts and place in a 1 gallon Ziploc bag. Pound them out to about 1 inch. Fill a shallow pan (pie dish or other) with buttermilk. Let sit for about 5 minutes.

Meanwhile, fill another shallow pan or plate with bread crumbs. Add to the panko crumbs oregano, basil, thyme, salt, and pepper. Mix well. Take your chicken breasts and transfer to the panko, coating the chicken on both sides. Transfer to a baking sheet brushed with olive oil. Bake in the oven for 25 minutes, turning the breasts halfway.

While the chicken is in the oven, take your zucchini and cut in half (I found it easier to not cut them). Take a zest-er (or something to make thin noodle-ish shapes) and run it down the zucchini. do this along all the sides until it gets to the core. Discard the core. Do the same thing with the yellow squash. Set aside.

Thinly slice shallot, mince garlic cloves, dice tomato, slice the roasted red pepper and fresh basil.

Heat olive oil in a large skillet. Add shallot and garlic and saute until translucent. Add tomato sauce and half of the fresh basil. Stir and cook at medium for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add zucchini noodles. Toss with the sauce and saute at medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don't want the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broil and cook on normal until the cheese melts and bubbles.

Serve the chicekn over the pasta, garnish with fresh basil, diced tomatoes, and drizzle with olive oil.

Fish Tacos with Avocado Sauce

Fish Tacos with Avocado Sauce

Recipe from Taste of Home magazine

(recipe seems much more intimidating that tit really is since most can be made earlier in the day)

1/4 cup lemon juice

1 Tbsp olive oil

3 Garlic cloves, minced

1 lb. halibut or tilapia fillets

Sauce:

2 Medium ripe avocados, divided

1/4 Cup fat-free sour cream

1/4 Cup reduced fat mayonnaise

1 Tbsp lime juice

1 Garlic clove, minced

1 tsp. dill weed

1/4 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp dried parsley flakes

Dash cayenne pepper

Salsa:

1 Medium tomato, seeded and chopped

1 Small red onion, chopped (I used WAY less)

4 - 1/2 tsp chopped seeded jalepeno pepper

1 Tbsp minced fresh cilantro

1 1/2 tsp lime juice

1 garlic clove, minced

1/8 tsp salt

Tacos:

8 flour tortillas

2 cups shredded cabbage

In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil halibut 4-6 inches from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 Tbsp sauce and 1/4 cup salsa.

Healthy Mac and Cheese

Healthy Mac and Cheese

Recipe and Photo from Super Healthy Kids Blog

3 Tbsp olive oil

3 Tbsp flour

3 Cups uncooked macaroni noodles

12 oz can Evaporated milk

1/2 Cup Squash puree (I used yellow)

1 tsp salt

1/2 Cup cheese (I used Colby Jack)

In a saucepan, stir olive oil and flour over medium heat and stir constantly until thickens. Then add milk, squash, salt, and cheese. Stir until thickens.

Meanwhile, cook macaroni noodles.

Combine and let sit for 5 minutes to thicken up.