Creamy Parmesan Carbonara Chicken

For The Chicken:

• 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
• 2 heaping tablespoons flour (all purpose or plain)
• 3 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter (or sub with oil)
• 8- ounces | 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
• 1 small onion , chopped
• 6 large cloves garlic , minced or finely chopped
• 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)*
• 1/2 cup finely grated fresh Parmesan cheese
• 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water

Instructions

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
4. Add the chicken back into the pan to serve.
5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

Chicken Yakisoba

INGREDIENTS

• 1/2 head green cabbage 
• 1 medium yellow onion
• 2 medium carrots 
• 1 small crown broccoli 
• 1 inch fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 3 oz. packages ramen noodles, seasoning packets discarded 
• 1 tsp sesame oil, optional 
• 1/4 cup soy sauce 
• 1/4 cup worcestershire sauce 
• 2 Tbsp ketchup 
• up to 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Parmesan Chicken Penne

• 2 tbsp (30 mL)olive oil
• 1 1/2 lb (681 g)boneless, skinless chicken breast, cut into 1-inch pieces
• 3 clovesgarlic, minced
• 1 canCAMPBELL’S® Condensed Cream of Chicken
• 3 cups (750 mL)CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
• 3 cups (750 mL)uncooked  penne pasta
• 2 cups (500 mL)frozen peas
• 1/2 cup (125 mL)grated  Parmesan cheese
• 1/4 cup (60 mL)fresh basil leaves, chopped or torn

1. 
   
2. Heat oil in a large saucepan over medium-high heat.  Add chicken and cook for 5 minutes, stirring occasionally, until browned.  Add garlic; cook and stir for 30 seconds.
3. Stir in the soup and broth; mix well.  Stir in the penne and bring to boil.  Reduce heat to medium.  Cook, uncovered, stirring occasionally, for 15 minutes. 
4. Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through.  Sprinkle with cheese and basil.

Garlic Beef and Veggie Ramen

• 3/4 cup + 2 tablespoons low-sodium soy sauce, separated
• 2 tablespoons hoisin sauce
• 2 and 1/2 tablespoons minced garlic, separated
• 3 tablespoons + 1 teaspoon cornstarch, separated
• 1 pound flank steak
• 3-5 tablespoons vegetable oil, separated
• Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
• 2 packages (3 ounces each) ramen noodles (discard seasoning packets; use just the noodles!)
• 2 tablespoons sesame oil
• 1 can low-sodium beef stock or broth
• 1 tablespoon minced ginger
• 1/4 cup brown sugar, packed
• 1/2 - 1 full teaspoon red pepper flakes
• Optional: green onions

1. OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
2. While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate. 
3. Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
4. Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
5. Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
6. In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar and red pepper flakes. 
7. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
8. In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
9. While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
10. Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

Greek Chopped Salad Pitas

• -1 small head romaine lettuce, chopped
• -1 (15 ounce) can chickpeas, drained and rinsed
• -1 tomato, diced
• -1 small cucumber, diced
• -1 small red pepper, diced
• -1/2 small red onion, diced
• -3/4 cup chopped kalamata olives
• -3/4 cup feta crumbles
• -2 tablespoons chopped fresh dill
• -Pita bread, for serving

DRESSING:

• -1/4 cup olive oil
• -2 tablespoons red wine vinegar
• -1/2 teaspoon dried Italian seasoning
• -1/2 teaspoon salt
• -1/4 teaspoon black pepper

1. Add dressing ingredients to a large bowl and whisk until combined. Next, add all remaining chopped salad ingredients to the bowl and stir until everything is mixed together.
2. Spoon chopped salad mixture into warm pita bread and enjoy!

No Peek Chicken & Rice

-5 boneless, skinless chicken breasts

-2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)

-1 can cream of celery soup, (10.25 oz each)

-1 can cream of mushroom soup, (10.25 oz each)

-1/4 tsp garlic powder

-1 1/4 can water, (soup can)

-1 box Lipton Onion Soup Mix, (2 packets)

Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.

Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

Easy Meatloaf

Ingredients

• 1 box Stove Top Stuffing (any flavor)
• 1 pound ground beef
• 2 eggs
• 1/2 cup ketchup (or more if you'd like)
• 1/2 cup water (or a little more if your beef is super lean)

Instructions

1. Preheat oven to 350 degrees and grease a bread loaf pan. I hope you have one, otherwise you're screwed. 
2. In a bowl (not a cup), mix together all of the ingredients, but set aside half of the ketchup for later.
3. You guessed it, now fill the pan with your mixture. 
4. Top it with the remaining ketchup and spread it evenly over the top. You can also use BBQ sauce, chili sauce or a combination of sauces. Whatever.
5. Bake for 45-60 minutes. Every oven varies so don't blame me if you screw it up.
6. Enjoy! I'd wait a few minutes before slicing it up. Serve with mashed potatoes, veggies or anything thing else you'd like! Yum Yum in my Tum Tum.

Apple Crisp

2 1/2 Pounds Apples, peeled (if desired) and sliced thin (4-5 Granny Smith, Honeycrisp, or other baking apple)

2 Tablespoons Lemon Juice (juice of 1 small lemon)

2 Tablespoons All-purpose flour

1 teaspoon Ground Cinnamon

1/2 teaspoon Kosher Salt

1/2 Cup Granulated Sugar

Topping

3/4 Cup Rolled Oats (Old Fashioned or Regular)

1/2 Cup Brown Sugar

1/2 Cup All-purpose flour

1/2 Cup Unsalted Butter, diced (1 stick)

1/2 teaspoon Kosher Salt

Directions

Preheat oven to 375F/190C. Butter an 8-inch-square or an 8x11-inch baking dish, and set aside.

In a medium bowl, combine the rolled oats, brown sugar, 1/2 cup flour, butter, and 1/2 teaspoon of salt. Use a fork or biscuit cutter to blend everything together until it the mixture resembles small crumbs. Refrigerate the topping while you prepare the apple filling.

In a large bowl, mix together the sliced apples, granulated sugar, lemon juice, 1/2 teaspoon salt, and 2 tablespoons of flour. Pour the apple mixture into your prepared baking dish and spread into an even layer. Cover the apples with the chilled crumb topping in an even layer.

Bake until apples are cooked through and topping is golden brown and set, about 30-35 minutes. Remove from oven and allow to cool for at least 10 minutes before serving.