Chicken Yakisoba

INGREDIENTS

• 1/2 head green cabbage ($0.41)
• 1 medium yellow onion ($0.55)
• 2 medium carrots ($0.25)
• 1 small crown broccoli ($0.70)
• 1 inch fresh ginger ($0.52)
• 1 large chicken breast ($1.66)
• 2 Tbsp vegetable oil ($0.08)
• 2 3 oz. packages ramen noodles, seasoning packets discarded ($0.50)
• 1 tsp sesame oil, optional ($0.19)
• 1/4 cup soy sauce ($0.24)
• 1/4 cup worcestershire sauce ($0.20)
• 2 Tbsp ketchup ($0.05)
• up to 1 Tbsp sriracha hot sauce ($0.26)
• 1 Tbsp sugar ($0.02)

INSTRUCTIONS

• 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.
• 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).
• 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.
• 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).

Mandy's Cowboy Cookies

Combine and set aside:
-3 cups flour
-1 T baking powder
-1 T baking soda
-1 t salt
-1 T cinnamon

Cream together until fluffy:
-1.5 cups butter (room temp)
-1.5 cups sugar
-1.5 cups brown sugar

Add to creamed mixture and mix until smooth:
-3 eggs (room temp)
-1 T vanilla

Add flour mixture until combined (do not overmix)

Stir in:
-3 cups semi sweet chocolate chips
-3 cups oats
-2 cups coconut
-2 cups chopped pecans

Drop onto cookie sheet leaving 2 inches between cookies.  Bake at 350 degrees for 15-18 minutes until edges are brown.

Chicken Cordon Blue Grill Packets

• 2 boneless, skinless chicken breasts cubed
• 300 grams Little Potatoes about 16-20, halved
• 1 cup cooked ham cubed 
• 2 tablespoons canola oil
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1 cup shredded Swiss cheese

Instructions

1. Preheat the grill to medium-high, or about 400 degrees F. 
2. In a large bowl, combine all ingredients except for the cheese (chicken through pepper). Stir well.
3. Lay one piece of tin foil on top of another and spray the center lightly with non stick spray. Spoon 1/4 of the chicken mixture into the center of the foil, and fold to seal completely.
4. Grill over direct heat for about 20 minutes, until a meat thermometer inserted in the thickest piece of chicken reaches 165 degrees F. 
5. Open packets and sprinkle each with 1/4 cup cheese. Close the grill for 2-3 minutes, just until melted. Serve.

King Ranch Chicken

-2 cups cooked and seasoned shredded chicken
-1 can rotel
-1 can cream of chicken
-1 can cream of celery
-2 cups shredded cheese
-1 bag Corn tortila chips


Mix chicken, soups, rotel and chopped onion in a bowl. Spray a little non stick spray in casserole dish. Put a layer of chips in dish and press down so flat but not all crushed up. Layer chicken mixture then cheese them chips, chicken, cheese again. Bake 375 for about 25 min

Buffalo Chicken Wraps

-4 boneless chicken breast or thighs
-packet of powdered ranch
-bottle of buffalo sauce

-Cook on low in crockpot for 8 hours.  Shred chicken and put back in sauce.

Wrap in tortillas with lettuce, tomato, blue cheese crumbles.

Egg Roll in a Bowl

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 knob of ginger, grated
• 2 teaspoon Chinese five-spice 
• 5 tablespoons soy sauce
• 4-5 tablespoons hoisin sauce
• 2 pounds ground pork
• 2 bags shredded cabbage or coleslaw mix
• 1 bag of shredded carrots
• Rice and green onions for serving

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INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute until fragrant.
2. Add the five-spice, soy sauce, and pork. Break apart until the meat is browned and cooked through.
3. Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
4. Serve over rice, with green onions and Sriracha if you like that kinda thing. (I do.)

Pasta Primavera

• 10 oz. dry Barilla Penne Pasta
• Salt
• 1/4 cup olive oil
• 1/2 medium red onion, sliced
• 1 large carrot, peeled and sliced into matchsticks
• 2 cups broccoli florets, cut into matchsticks
• 1 medium red bell pepper, sliced into matchsticks
• 1 medium yellow squash, sliced into quarter portions
• 1 medium zucchini, sliced into quarter portions
• 3 - 4 cloves garlic cloves, minced
• 1 cup (heaping) grape tomatoes, halved through the length
• 2 tsp dried Italian seasoning
• 1/2 cup pasta water
• 2 Tbsp fresh lemon juice
• 1/2 cup shredded parmesan, divide
• 2 Tbsp chopped fresh parsley

1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
3. Add red onion and carrot and saute 2 minutes.
4. Add broccoli and bell pepper then saute 2 minutes.
5. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. 
6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top

Lasagna

12 lasagna noodles

1 pounds bulk Italian sausage

1 pound ground beef

1/2 cup onion, diced

3 garlic cloves, minced

2 cans (one 28 ounces, one 15 ounces) crushed tomatoes

2 cans (6 ounces each) tomato paste

2/3 cup water

2 to 3 tablespoons sugar

3 tablespoons plus 1/4 cup minced fresh parsley, divided

2 teaspoons dried basil

3/4 teaspoon fennel seed

3/4 teaspoon salt, divided

1/4 teaspoon coarsely ground pepper

1 large egg, lightly beaten

1 carton (15 ounces) ricotta cheese

4 cups shredded part-skim mozzarella cheese (3/4 lb)

3/4 cup grated Parmesan cheese

Italian seasoning, 1 tsp

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.

Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Oven Baked Chicken Wings

• • 2 Kg (4 pounds) chicken wings cut into drumettes and flats
  • 1 tablespoon aluminium free baking powder (NOT baking soda)
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder
  • Pinch of cracked pepper

  BUFFALO SAUCE:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup Frank's Original Red Hot Sauce
  • 1 tablespoon white sugar, brown sugar or honey (optional — and even better!)

  BLUE CHEESE DIP:

  • 1/2 cup crumbled blue cheese softened
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pinch of cracked black pepper

  TO SERVE:

  • Ranch dressing
  • Blue cheese dressing (RECIPE AS ABOVE) for serving
  • Celery sticks for serving
  Instructions

  1. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside. 
  2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
  3. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. 
  4. Arrange on rack, leaving about 1-inch of space between each wing.
  5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
  6. While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
  7. Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

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Sloppy Joes (Pioneer Woman)

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. 

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!