Chicken Yakisoba

Chicken Yakisoba
Contributed by: Ashley Beer

We tried this recipe tonight and loved it, especially  the heat from the Sriracha Sauce. It looked like a typical stir fry when I started it but it definitely tasted better than the ones I usually make.

I didn't change much from the original recipe, except that I cut the carrots instead of shredding them (I only had baby carrots and I wasn't shredding those tiny things because it would take me all night). Also, I didn't cook the chicken myself, I bought a rotisserie chicken from the grocery store and used the white meat and put the rest aside for another meal this week. I used a full tablespoon of the Siracha which was perfect for my husband and I, but I think it was a little on the hot side for Leena so I might tone it down a bit next time.

All in all, I would recommend this meal and will definitely be making it again.

 Here is the website for the original recipe,
http://www.budgetbytes.com/2012/03/chicken-yakisoba/

Ingredients

• ½ head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 2 inches 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
• ¼ cup soy sauce $0.24
• ¼ 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

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 ½ 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).

30 Minute Chicken Piccata

Contributed by: Meghann Pracanica

This was amazing. My husband LOVED it and said it's probably the best thing I've made. It's so flavorful and super easy to make. I did double to recipe so that there would be leftovers and I'm glad I did because this was gobbled up quickly. Definitely adding it to the rotation.

30 Minute Chicken Piccata
Serves: 4

 

Ingredients

• ¾ pound dried spaghetti pasta
• ¾ cup Italian seasoned breadcrumbs
• 2 eggs
• ¼ cup of 2% milk
• 4 chicken tenderloins, pounded out to thin, flat pieces
• ¼ cup fresh lemon juice
• 1 cup chicken stock
• ¼ cup capers, rinsed
• 4 tbsp. unsalted butter
• Salt & pepper, to taste

Instructions

1. In a large stockpot, bring water to boil and cook spaghetti according to the instructions on the box.
2. In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and milk together in the other.
3. Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.
4. In a large skillet, over medium high, melt 1 tbsp. of butter then place two covered chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Repeat with the other two chicken pieces and 1 tbsp. of butter. Place cooked chicken on a plate and set aside.
5. Turn heat down to medium, melt the remaining 2 tbsp of butter and add the chicken stock and lemon juice, scraping the bottom of the skillet to get all the browned bits off. Add in the capers and let simmer for 5 minutes. Add salt and pepper, to taste.
6. Your pasta should be ready and drained at this time so add the pasta to the sauce and toss to coat evenly. Place pasta on a platter and place chicken on top. With whatever sauce you may have left over, pour on top of chicken and pasta.
7. Serve hot.

Source: http://www.tablefortwoblog.com/chicken-piccata/

Spinach, Apple & Chicken Salad

Spinach, Apple & Chicken Salad
Contributed by: Molly Hildebrandt

Wow.  This was really good.  Cam even asked for "more leaves."  It seems like kind of an odd combination, but it's not.  It is very reminiscent of something I've had at some restaurant, but I can't pinpoint it.  It's driving me nuts.  Perfect for lunch or a light dinner.  I'm putting this in the regular rotation for sure!

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins (honestly from start to finish you are probably looking at 30 minutes)

Serves: 1 to 2

Source 

Ingredients
3 to 4 cups cups raw spinach leaves
1 large gala apple
1 chicken breast
¼ cup sliced almonds
¼ cup crumbled feta cheese
2 tablespoons Tuscan Italian Dressing (store bought or homemade ­ I used KRAFT)
Instructions

1. Heat a large skillet over medium­high heat. Cut chicken in half (like your butterflying it), so that you have two
thin breasts. Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and
cook another 3 to 4 minutes, until cooked through. Remove to a cutting board and cool until your can easily
handle the chicken. Thinly slice the chicken breast halves.

2. Heat a small skillet over medium heat. Add almonds. Toast almonds, stirring occasionally, until lightly browned,
3 to 5 minutes. Remove to a bowl.

3. Thoroughly rinse spinach to remove any dirt. Chop spinach into bite­sized pieces. Dry spinach with a paper
towel.

4. Place spinach, chicken, almonds, and feta in a large bowl. Drizzle with salad dressing. Toss to combine. Serve
immediately.
Recipe by White Lights on Wednesday at http://www.whitelightsonwednesday.com/2014/05/spinach­apple­chicken­salad/


*For our chicken, I seasoned with fresh minced garlic, salt and pepper and we grilled it.

4 Ingredient Salsa Verde Chicken Enchiladas

4 Ingredient Salsa Verde Chicken Enchiladas

Submitted by: Claire Lakin-Koel

Adapted from 

Preparation Time – 15 minutes

Cooking Time – 20 minutes

Ingredients
3 cups cooked and shredded chicken 
2 cups salsa verde, divided
16-20 corn tortillas
2 cups shredded monterry jack & cheddar cheese
Side dish ideas – rice & refried beans

Directions

• Preheat the oven to 350 and  grease a 9×13 inch baking dish with non-stick cooking spray. Really grease it or your tortillas will stick. 
• In a mixing bowl combine the cooked and shredded chicken with ½ cup of the salsa verde.
• Warm the tortillas lightly.  Warm tortillas roll better but don't make them too hot or they fall apart
• Spoon a thin line of the chicken-salsa verde mixture into a corn tortilla and wrap tightly and place seam side down in the baking dish. Repeat until the chicken, tortillas are used up and the baking dish is packed full of enchiladas. Pour the remaining salsa verde sauce over the top and then sprinkle about 1 1/2 to 2 cups shredded cheese on top.
• Bake in the preheated oven for about 20 minutes, or until cheese has melted and salsa verde is bubbling.
• Serve warm Salsa Verde Chicken Enchiladas with side of rice and refried beans.

Cook your chicken in a slow cooker for 6 hours.  Season as you like - I used garlic, onion, and rosemary and cooked it in chicken broth. 

I loved it as is but I'm not into very spicy food. My husband wanted more salsa to spice it up, but he liked it a lot.