Cheesey Chicken Broccoli Rice

Ingredients:

2-3 Chicken Breasts, cut into bite size pieces

season salt

garlic powder

onion powder

black pepper

2 cups chicken broth

1 can cream of chicken soup

Knorr chicken & broccoli rice or chicken rice  (or store brand - mine was Aldi brand)

fresh or frozen broccoli (I used fresh)

cheddar cheese

Start with a small amount of olive oil in an oven safe skillet, add chicken pieces and seasonings.  Cook until chick is completely white when you cut a larger piece in half.  Midway thru go ahead and preheat your oven to 375.

Remove chicken from skillet.  Add chicken broth and soup.  Mix until combined. 

Add in rice packet, mix until combined.

Turn of the stove.  Add in broccoli pieces.

Add chicken back into skillet.

Top with cheese.  Measure with your heart!

Bake in the oven at 375 for 45 minutes.  I served ours with some freshly baked ciabatta rolls with butter.

 

Pad Thai

 

Ingredients:

12 oz Rice Noodles

4 chicken breast or the equivalent in chicken tenders, cut into bite size pieces

1 can bean sprouts, drained

4 eggs

oil for wok, toasted sesame oil is preferred but any oil will work

2 c broccoli, cut into bite size pieces

2 c cauliflower, cut into bite size pieces

1 basket of mushrooms, sliced

 * you could also add other veggies, chop into bite size pieces (carrots, snow peas, bok choy)

    Garnish:

    4 green onions, sliced

    1 c peanuts, chopped 

    1 bunch of cilantro, stems removed and chopped

    1 large lime, cut into wedges

    additional soy sauce, siracha and/or oyster sauce or fish sauce

    Sauce Ingredients:

    1/2 c soy sauce

    2 Tbsp sriracha, more if you want it spicier

    1/4 c fresh lime juice

    1/4 c oil

    1/4 c packed brown sugar, more if you put too much sriracha in (ha!)

You could make this a vegetarian dish, a seafood dish, a chicken dish, a beef dish, or any sort of combination.  I like to do veggies, chicken and shrimp.

Start by prepping all of my ingredients, washing, chopping/slicing, and mixing up the sauce. 

Combine all of the sauce ingredients into a small bowl and whisk until brown sugar has dissolved. Keep the whisk handy as you will want to whisk again before adding it in, towards the very end of the recipe.

Prep lime wedges, cilantro and green onions, and peanuts.  Save these for garnishing your individual plate.

Add a small amount of oil to a wok.  Add mushrooms.  Stir fry the mushrooms for 2-3 minuets, then set aside in a bowl or plate.  

Add a bit more of oil and add in broccoli and cauliflower.  Stir fry until cauliflower get a little browned, about 3-5 minuets.  Then set aside with the mushrooms.

Prepare noodles as directed on package in a medium size pot. Once they have reached the desired tenderness, drain and rinse in cold water.

While noodles are cooking, add a small amount of oil to wok, adding chicken.  Stir fry the chicken, cut a piece in half to confirm the center is no longer pink.  Once there is no pink, add the chicken to the veggie mixture. 

Add a small amount of oil to the wok and scramble the eggs.

Once eggs are scrambled, add bean sprouts, chicken, veggies back into the wok and give a good toss to combine.  Add in noodles and sauce, tossing again to combine.  Once everything is added, let cook for about 5 minuets to heat everything together, tossing now and then to make sure things do not stick to the wok bottom.

Once everything has been heated, serve!

Don't forget to add your garnishes to your individual plate, adding more sauces if you want it more spicier or more salty!

Kielbasa, Beans and Tater Sheet Pan Dinner

 

Ingredients:

• Mini potatoes 
• French green beans
• Beef kielbasa 
• Onion
• Olive oil
• Steak seasoning

* Picture includes a zucchini, however I suggest not using zucchini when you make it as it is not a hearty enough vegetable.

Rinse and chop all vegetables and kielbasa into bite size pieces. Add to a sheet pan. 

Dizzle olive oil over the entire sheet pan. 

Generously shake Steak Seasoning over sheet pan. Then hand toss everything to coat all pieces with the oil and seasoning.

Bake at 400 for about 40 minutes or until potatoes are able to release a fork poke.

Broccoli Salad

Ingredients:
8 cups broccoli florets
½ cup sweet onion
1 cup raisins
½ cup sunflower seeds
½ almond slivers
3 tbsp mayonnaise
2 tbsp non fat plain Greek yogurt
2 tbsp rice vinegar
2 tbsp honey
¼ tsp salt

Chop broccoli into bite size pieces.

  

Chop onion

Combine broccoli, onion, raisins, sunflower seeds, and almonds in a large bowl

In another bowl whisk together the remaining ingredients: mayonnaise, Greek yogurt, rice vinegar, honey and salt.  Pour over the broccoli mixture and toss to coat.  Keep refrigerated until serving.  

Shish Kabobs

Ingredients:
Marinade:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons oil
Kabobs:
10 large mushrooms
1 purple onion - cut into bite size chunks
1 whole pepper (yellow, orange, red, or green or combo) - cut into bite size chunks
3 skinless, boneless chicken breast halves - cut into bite size chunks
1 (8 ounce) can pineapple chunks, drained

Other items:
You could use shrimp, sirloin, pork, cherry tomatoes, canned potatoes, pea pods, Mandarin oranges and much much more!

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken that is chopped into bite size pieces into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. If you don't have an hour make sure you do this step first and then cut all your veggies and fruits so that there is at least some time for it to soak in.

Preheat grill for high heat or 400 degrees.

Thread chicken onto skewers with a small space between each piece. On another skewer alternate with peppers and onions. On another skewer mushroom halves and another with pineapple chunks. You will see many recipes that say to alternate the pieces on the same skewer, I do not do this because all of the items cook at different speeds.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until chicken juices run clear and there are char marks on the vegetables.