Mid-Month Meal Swap

[persianmaman]

Occasionally I have noticed we talk about foods or recipes that we like or are working on making. I love the idea of swapping a family-friendly meal to take into our homes every now and then, so if people like this idea, I'll try to post a meal swap once a month here on our board.

My share this month is HIBACHI NOODLES.
Fast, easy meal. Also easy to add in chicken or broccoli to make it more of a whole meal in one pot sort of deal.

Ingredients

1 lb. linguine, cooked al dente
3 tablespoons butter
1 tablespoon garlic, minced
3 tablespoons sugar
4 tablespoons low sodium soy sauce
1 tablespoon teriyaki sauce
salt and pepper to taste
1 tablespoon sesame oil
1 tablespoon sesame seeds

Directions

1. Over medium high heat in a wok, melt the butter. Toss in garlic and saute until fragrant.
2. Toss in noodles and stir to mix.
3. In a separate small bowl, combine sugar, thin soy sauce, teriyaki sauce. Add to noodles. Season with salt and pepper.
4. Remove from heat once the sauce has cooked into the noodles and drizzle in sesame oil, tossing to mix. Dish and serve hot sprinkled with sesame seeds.

To add broccoli and/or chicken: Either sub out half the linguine for two cups of chopped broccoli crowns or two cups of chopped chicken OR make a double batch of the sauce, and have two cups of each on the side. Add broccoli/chicken just after sauteing the garlic. 


Please share YOUR favorite family recipes.

[theholmanherd]

That sounds yummy!

I make the easiest pork fried rice recipe. I'm sure it could easily be made with chicken or extra egg if you are kosher or vegetarian. If you are allergic to soy, like I am, you can buy coconut aminos from Amazon or specialty health food store. I had my husband do a taste test and he says it tastes exactly like soy sauce (I've never had it because of the allergy). No need for conversions either, just a straight substitution.

Ingredients:

1 tablespoon butter
1 six ounce boneless pork chop, cut into cubes/pieces
1 small carrot, chopped (about 1/4 cup)
1 small head of broccoli, chopped (about 1/4 cup)
1 green onion, chopped (don't forget to put the root in water! It will grow back!)
1 egg, beaten
2 cups cold, cooked Basmati rice
2 tsp toasted sesame oil
2-3 tsp coconut aminos or soy sauce, to taste
Few sprinkles of garlic powder, to taste (I am Cuban so garlic is a staple for me; I put about 4-5 shakes in)
1-2 shakes of ground ginger, or more to taste

Instructions:
1. Melt butter in large non stick pan over medium heat. Cook and stir pork, carrot, broccoli, and green onion until pork is cooked through (about 7-10 minutes). Remove mix to bowl and return skillet to medium heat.
2. Scramble egg until completely done. Return pork mix to pan, stir in rice and coconut aminos/soy sauce, toasted sesame oil, garlic, and ginger into pan (in that order). Cook and stir until heated through (about 7-10 minutes).

Enjoy!

[jenn]

I LOVE this idea! I actually got this recipe from my MIL - these are SO tasty!

Chicken Cordon Blue (serves 4)

Ingredients:

1 Pepperidge Farm puff pastry sheet (in frozen food section - one box makes 8 servings)
2 whole deboned chicken breasts (I used Chicken Tenders)
Dijon mustard
Ham
Swiss cheese

Cut chicken breasts in half and then saute, 10 minutes each side. (I baked the chicken tenders for 20 minutes and seasoned them). Let cool.

Cut pastry sheet in four quarters. Roll out (I didn't even have to roll them out using the tenders) and spread with Dijon mustard. Put one chicken piece on each piece of pastry, top with a slice of ham and Swiss cheese. Fold pastry around chicken and seal. Place each one seam down on cookie sheet. Bake at 425 degrees for 30-40 minutes or until golden brown.

Sauce
1 can cream of mushroom soup or cream of chicken soup
1 cup sour cream
Heat mushroom soup and sour cream together and then pour over chicken. Serve with rice.


These also freeze well.

[persianmaman]

I have pork! I definitely want to try both of these after I come back from the Midwest. MMMM.

[theatrepal]

I made this over the weekend. It's wonderful:

Chicken Vegetable Soup


Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins

A delicious and hearty warm vegetable soup that is packed with nutrients.
Author: Wellness Mama
Recipe type: Main
Cuisine: Soup
Serves: 6+
Ingredients
Whole chicken or a few chicken legs or a few chicken breasts
3-4 ribs of celery
3-4 large carrots
2 medium onions
5-6 garlic cloves
1 package frozen spinach or 1 bag fresh
1 head broccoli or 1 bag frozen
1 package sliced fresh mushrooms (optional)
any other vegetables you have around and want to add
5-6 eggs, beaten in a bowl
turmeric
curry
oregano
basil
cayenne pepper
parsley
sea salt
pepper
garlic powder (optional)
Other herbs to taste (rosemary, thyme,etc.)

Instructions
Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces.
Add chopped celery, carrots, onions, garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs to the boiling water. I add 1-2 TBSP of each except cayenne, which I add about ½ tsp or to taste.
Boil until vegetables are cooked. add spinach, mushrooms and broccoli. While stirring, add beaten eggs slowly so that they distribute (it will look similar to egg drop soup). Boil 2 minutes until eggs cooked, remove from heat and serve.

[jwinct]

I love this idea!

This is one of my favorite recipes that I discovered via Pinterest. So, so, so good!! And very easy to make. Not low fat at all, though. I tried making it with fat-free half and half once and it was gross.

I tried C&Ping it, but it doesn't format correctly, so here's the link:

www.centercutcook.com/cajun-chicken-pasta/

[theatrepal]

theholmanherd, how much of the root do you put back in the water? I want to try this!

[milehighmama]

Chicken Riggies

1 tbsp olive oil
2-3 garlic cloves
1-Red bell pepper sliced
8 oz - Mushrooms sliced
1 -Hot pepper
1- medium onion sliced

1 lb chicken breast thinly sliced/cubed - I often just buy chicken tenders
1 jar vodka sauce
Ziti/Penne or some similar type pasta


Directions
Heat olive oil in large saute pan. Add garlic, hot peppers and onions sautee until translucent. Add chicken to brown 2 to 3 minutes. Add rest of vegetables and jar of sauce. Cook until heated through and chicken is cooked.

Meanwhile cook pasta based on directions on package.

Serve sauce over pasta top with Parmesan cheese if desired.

[theholmanherd]

Mar 16, 2015 15:07:10 GMT -5 theatrepal said:

theholmanherd, how much of the root do you put back in the water? I want to try this!

Um, usually about an inch of stalk (it's usually white at the bottom anyway). Just submerge the root part in water and leave by your window. It grows back within a week and then stays pretty steady after that, depending on how often you use it. If you don't use it for too long, it will get slimy and gross. Just trim it to an inch above the root and start over if that happens.

[trytobearunner34]

Poppyseed Chicken Casserole
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
DIRECTIONS:
1. Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
2. Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
3. Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
4. Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

[gnomesweetgnome]

We love this crock pot jambalaya. We serve it over brown rice instead of the cauliflower rice mentioned in the recipe. I also usually leave out the chicken and bay leaves and double the cajun seasoning. We also don't split it into two batches.

www.lovingmynest.com/food-love/jambalaya/