Chicken ChowMEIN

INGREDIENTS

• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon brown sugar, packed
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper
• 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups shredded cabbage

INSTRUCTIONS

• In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
• In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
• Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
• Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
• Serve immediately.

NOTES

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

Adapted from Favorite Family Recipes

Loved this ESP when added chicken to be more filling! This is 4 servings

Chicken Veggie bowls!

Ingredients (Makes 8 Meals)

• 16 ounces cooked quinoa
• 16 ounces cooked brown rice
• 4 cups/32 ounces roasted asparagus, chopped
• 4 cups/32 ounces roasted broccoli florets
• 4 cups/32 ounces roasted cauliflower florets
• 32 ounces prepared Grilled Taco Lime Chicken, cubed

Optional (would replace any of the vegetables above)

• 4 cups haricot verts
• 4 cups roasted brussel sprouts
• 4 cups charred corn

Directions

1. To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day.  Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave.  A low fat dressing would work as well.  Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Makes 8 Meals

Grilled Lime Chicken

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon garlic salt
• 3-4 medium to large boneless skinless chicken breasts
• 2 limes, split

Directions

1. Preheat indoor or outdoor grill to medium high heat.
2. Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
3. Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
4. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

Makes 6-8 Servings
Note: Creamy sauce shown in photograph is equal parts prepared Ranch Dressing and mild salsa

Cuban-Style Pork Shoulder

WE LOVED THIS WITH A SIDE OF BLACK REFRIED BEANS (MIXED WITH CHEESE AND DICED GREEN CHILIES) AND THEN OVER RICE! yummm

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 9garlic cloves, chopped
• 2tablespoons salt
• 4teaspoons dried oregano
• 1tablespoon ground cumin
• 2teaspoons black pepper
• 2teaspoons ground dried chile
• 2dried bay leaves, finely crumbled
• 1tablespoon orange zest, grated
• 2tablespoons vinegar
• 2tablespoons fresh orange juice
• 2tablespoons lime juice
• 5lbs pork shoulder, bone and skin removed and cut into 2-inch cubes
• 3onions
• 1cup vegetable broth or 1⁄3 cupchicken broth

DIRECTIONS

1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest.
2. Stir in the vinegar, orange and lime juices to make a coarse paste.
3. Add the pork pieces and toss until the pieces are evenly coated with the spice paste.
4. Set aside to marinate while you finish the other preparations.
5. Trim and cut the onions lengthwise into 1/4 -inch-thick slices.
6. Arrange the slices in an even layer on the bottom of the slow cooker insert.
7. Pour the broth over the onions.
8. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
9. Cover the insert and place it in the slow cooker.
10. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. (8 hours on low).
11. Remove from heat and crack the lid to allow the mixture to cool slightly.
12. Gently stir the pork with the onions and serve.
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Chicken Marsala

Sooo GOOD!! 

Ingredients:

-2-3 boneless skinless chicken breasts (just depends how many mouths you're feeding)
-1 cup flour
-1/2 cup vegetable oil
-1/2 cup Marsala wine
-1/4 cup chicken stock
-1/4 cup white cooking wine
-1 large package sliced white mushrooms
-2 Tbsp butter
-salt and pepper
-2 Tbsp chopped fresh parsley
-2 Tbsp milk (optional)
-1 Tbsp cornstarch (optional)

First, using a mallet, rolling pin or can of soup (never tried it, but heard of it), pound your chicken breasts to an even thickness of about 1/2 inch thick.  I placed plastic wrap on a wooden cutting board then topped it with a chicken breast and one more piece of plastic wrap. You could also use a large plastic bag

Salt and pepper both sides of each chicken breast.

Before you heat up your oil and cook your chicken, I would prep a few things.  First, if you want a thicker sauce, whisk together the milk and cornstarch (optional ingredients) in a small bowl.  You don't have to do this if you would prefer not to, but I like a thicker sauce over my chicken.  Also, I would chop your parsley at this time and slice your mushrooms if they aren't pre-sliced.

Now heat your vegetable oil in a large skillet over medium-high heat.  Wait for the oil to get hot before you add your chicken.  A great way to test this is by flicking a drop or two of water on the oil.  If it pops, it's ready.  Spread the flour evenly on a clean plate and dredge each chicken breast in the flour, shaking off any excess.  Place each chicken cutlet in the hot skillet. 

Try not to move the chicken at all.  This will help create a nice crispy coating.  Carefully lift one end to see when it is ready to be flipped.  I think 3-4 minutes per side is about the right time.  After cooking both sides, remove the chicken breasts, place on a plate and cover with foil to keep warm while making the sauce.  Turn the skillet down to low.
Add the 2 Tbsp of butter to the skillet and melt...but don't let the butter burn.  Add the mushrooms to the pan and turn the heat back up to medium.  Saute the mushrooms for about 4-5 minutes until softened a bit.  Season lightly with salt and pepper.

Now add the chicken stock, Marsala wine and white cooking wine to the pan.  Scrape the bottom of the pan to get the yummy brown stuff in the sauce. Mmmm. Bring to a boil and simmer for 3-4 minutes.

If using the milk and cornstarch mixture, add at this point and whisk constantly to make sure it dissolves.  Let it simmer for another minute or two until the sauce thickens.  Add your chopped parsley. Either spoon the sauce on the chicken or add the chicken back to the skillet to coat both sides.

Plate it up and enjoy! Served with angel hair pasta and some sort of green veggie would be a great Italian meal.