Mu Shu Chicken Wraps

Into the crock-pot, on LOW for 6 hours:

• 1 white onion, chopped
• 2-3 lbs. boneless, skinless chicken thighs
• 1 TBS sesame oil
• 3/4 cup Hoisin sauce
• 1 TBS soy sauce
• 1 TBS honey
• 2 tsp rice vinegar
• 1/4 tsp ground ginger
• salt & pepper to taste

Prep for serving 30 minutes prior to mealtime:

• fajita size flour tortillas, warm
• shredded napa cabbage (1/2 cup per person)
• sliced green onions

HINT:  We couldn't find any napa cabbage so I used regular cabbage sliced very thin.  Slivered almonds would be a good additional topping to these wraps, make sure you have extra Hoisin sauce on hand for dipping...enjoy!!

Open Crab Rangoon

Oh yes!  I am making good use of my mini-muffin pan these days!!

When I figured out how well it worked using the wonton wrapers for the Breakfast Bites - I had to try it with the Crab Rangoon recipe.  This turned out to be a very successful experiment!!

Ingredients:

• 1 package cream cheese, softened
• 1 small can crab meat, drained
• 1 TBS minced garlic
• 1 tsp soy sauce
• 3-4 green onions, chopped with tops
• 24 wonton wrappers

Directions:

1. Preheat oven to 400 degrees F.
2. Prepare mini-muffin pan with non-stick spray.
3. Tuck one wonton wrapper into each mini-muffin well. 
4. In a small mixing bowl:  combine cream cheese, drained crab meat, minced garlic, soy sauce, half of the chopped green onions.
5. Spoon cream cheese mixture into wonton wrappers.
6. Top each filled wrapper with additional chopped green onion.
7. Bake at 400 degrees F for 10-15 minutes, depending on desire crispness.  (The longer they bake, the crispier - and browner - they will become.)

 

Breakfast Bites

Ingredients:

• wonton wrappers (24)
• 4 eggs
• 1/2 cup diced ham
• 1/2 cup half-and-half
• 1/2 cup shredded cheese
• 2 green onions, with tops
• salt & pepper to taste
• salsa *

Directions:

1. Preheat oven to 400 degrees F.
2. In a small mixing bowl mix eggs, ham, half-and-half, and shredded cheese.
3. Prepare mini-muffin pan with cooking spray. 
4. Put one wonton wrapper in each muffin well.
5. Fill wonton wrapper with egg mixture - about 2/3 full.
6. Top with sliced green onions and salt and pepper if desired.
7. Bake at 400 degrees F for 8-10 minutes.
8. Allow to cool before serving, top with salsa if desired.

Kielbasa Salad

Ingredients:

• 1 pound kielbasa, cut into bite-size pieces
• 2 cans (15.5 oz) black-eyed peas, rinsed and drained
• 1 medium tart apple, cored and diced
• 1 medium green pepper, diced
• 4 large green onions, chopped
• 1/3 cup vegetable oil
• 3 TBS cider vinegar
• 1 TBS spicy mustard
• 2 tsp sugar
• 1 tsp pepper

Directions:

1. Brown kielbasa in a large skillet over medium heat. Drain on a paper towel, and set aside.
2. Combine in a mixing bowl: black-eyed peas, diced apple, green pepper, green onions, and kielbasa.
3. Mix the dressing ingredients in a cup or small bowl: Whisk together vegetable oil, cider vinegar, spicy mustard, sugar, and black pepper.
4. Pour dressing over salad ingredients, stir lightly.
5. Cover and refrigerate for 4 hours, or overnight - prior to serving.

Hint: Next time you shop for groceries, grab a bag of frozen diced green peppers to have on hand *just in case*. Even better, if you find a good sale on fresh green peppers - buy several to prep and freeze when you get them home. This salad is a great meal for hot nights when no one wants to heat up the kitchen. Enjoy!!

I shared this recipe over at Whimsy Wednesday on The NY Melrose Family blog - go check it out!

BBQ Chicken Sandwiches

Ingredients:

1 1/2-2 lbs boneless, skinless chicken thighs
1/2 bottle prepared BBQ sauce
1/2 medium white onion, sliced

Directions:

* Combine all ingredients in a crock-pot and cook on LOW 5-6 hours.

* Serve on toasted bread.

Hint: I added sliced tomatoes and sliced Colby cheese to my sandwich. We used whole-grain bread, toasted in the oven at 450 degrees F for 4 minutes. The longer the chicken cooks, the thicker the sauce will become. Stir often, and enjoy!

Pork Tenderloin Stir-fry

Ingredients:

• 1 1/2 lb pork tenderloin, thinly sliced
• 2 tsp vegetable oil
• 1 (4 oz) can sliced mushrooms, drained
• 3 green onions, sliced
• 1/2 small head cabbage, thinly sliced
• 1 can bean sprouts, drained
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp sugar
• 3 TBS soy sauce
• hot, cooked rice

Directions:

1. Start with a preheated deep skillet or wok. Stir-fry the sliced pork in hot oil until no longer pink.
2. Add mushrooms, onions, and peas: continuing to stir-fry for 3-5 minutes.
3. Add cabbage, bean sprouts, garlic, ginger, and sugar. Stir-fry for 5-10 minutes.
4. Stir in soy sauce.
5. Serve over hot prepared rice.

Hint: My teenagers cooked this meal for our family. From assembling the ingredients, to prepping the vegetables, to reading and following the recipe directions. Get your family involved in the kitchen! It is good for them, (and you too)!

Sesame Salmon

Ingredients:

• 2 TBS cider vinegar
• 2 TBS soy sauce
• 1 TBS honey
• 1 tsp vegetable oil
• 1 tsp spicy brown mustard
• 1/4 tsp ground ginger
• 1 salmon fillet (1 1/2 - 2 lbs)
• 2 TBS toasted sesame seeds
• 3 green onions, sliced

Directions:

1. Place salmon fillet in a large resealable bag.
2. Combine cider vinegar, soy sauce, vegetable oil, spicy brown mustard, honey, and ground ginger in a small bowl or measuring cup - then pour over salmon in resealable bag.
3. Reseal bag and refrigerate for one hour, turning once.
4. Preheat grill prior to cooking. Prepare preheated grill with nonstick cooking spray.
5. Drain excess marinade from salmon fillet, and place salmon fillet skin side down on to preheated prepared grill.
6. Grill - covered, over medium-high heat for 15-20 minutes or until the fillet flakes easily with a fork.
7. Sprinkle top of cooked salmon with toasted sesame seeds and sliced green onions.

Pork-N-Veggie Pockets

Ingredients:

• 1 small boneless cutlet per person (5 for us)


• 1 bag frozen California mix veggies (broccoli, cauliflower, carrots)


• 1 (8 oz) can sliced water chestnuts, drained


• 1 med. green pepper, sliced


• 2 green onions, sliced


• 1/4 cup reduced-sodium soy sauce


• 4 tsp. sesame oil


• 1 tsp. ground ginger


• cooked rice, optional


• chow mein noodles, optional

Directions:

1. Using foil pockets, (homemade or store bought....the Schwans driver gave me ours), place 1 pork cutlet in each pocket.



2. Evenly divide vegetables (California mix, green pepper, and green onion) amongst the pockets.



3. Combine soy sauce, sesame oil, and ground ginger in a small dish or measuring cup. Divide and drizzle over pork and vegetables in each pocket.



4. Fold foil around meat and vegetables to form a tight seal.



5. Grill over medium heat on a covered grill for 10-12 minutes, or until the vegetables are tender and the meat is no longer pink.



6. Serve with prepared rice and garnish with chow mein noodles, if desired.

Hint: These can be prepared and frozen ahead of time as single serving meals, or for campfire meals. Let the kids help: whether it is loading the pockets, or sealing them - get everyone involved! If you buy from Schwan's, ask your delivery person about foil grill pockets, my salesman/driver has been very generous to share plenty foil pockets with our family. Enjoy!

This recipe is linked up over at Friday Foods on MomTrends - go see what other recipes are being shared today!

Creamed Corn & Chicken Soup (Crock-Pot)

It's raining. And I'm cold.

There is no sunshine today...so today shall be a soup day!

I fired up my trusty crock-pot and by the time the boys get back from school today, dinner will be just about ready.

Here's a quick and easy recipe to keep your family warm on days just like today!


Ingredients:

1 1/2 lbs. chicken breast tenders
2 cups diced carrots
2 stalks diced celery
1 medium white onion, diced
1 small package of frozen, whole kernel corn
1 can, cream style corn
1 can, cream of chicken soup
1 soup can of water
2 - 2 1/2 cups of chicken broth

*bacon bits for garnish*

* Combine all ingredients except for bacon bits into crock-pot, and cook on low 6-8 hours.

* Top with bacon bits prior to serving.

Kung Pao Chicken

Ingredients:

1 1/2 lbs chicken breast tenders

1/2 cup teriyaki sauce

2 TBS cornstarch

1 tsp red pepper flakes

1 tsp freshly grated ginger

1 TBS vegetable oil

1/2 cup water

1 cup roasted peanuts

5-6 green onions, diced

(rice noodles)

* In a large zipper bag, cover chicken breast tenders with teriyaki sauce. Add to the bag cornstarch, red pepper flakes, ginger to marinate prior to cooking. 30 minutes - 4 hours in the refrigerator.

* Prepare rice noodles according to package directions. Drain and set aside while cooking the chicken.

* Heat the vegetable oil in a deep skillet or wok over medium heat, empty chicken and marinade into hot skillet and cook 10-12 minutes or until the chicken is completely cooked.

* Add 1/2 cup water to the skillet or wok, stirring until the sauce begins to thicken.

* Add drained prepared rice noodles to skillet or wok, and remove from heat. Stir gently until well combined.

* Stir peanuts and green onions into the chicken and noodle mixture right before serving.

Hints: I use kitchen shears to cut the rice noodles before I soak them. Makes them a little more manageable for me. Don't like rice noodles? Or have rice noodles? Serve over regular rice or angel hair spaghetti noodles. If your family likes milder dishes, decrease the amount of red pepper added. Enjoy!

Beef Satay Fried Rice

Ingredients:

2 tsp vegetable oil, divided
1 lb beef stew meat, diced into smaller pieces
3/4 cup baby carrots, diced
1 medium red bell pepper
4 green onions
1/2 tsp Thai red curry paste
2 cups uncooked rice
3/4 cup peanut sauce
1/2 cup dry roasted peanuts
**salt & pepper to taste**
chow mein noodles for garnish
egg rolls (as the side)

* cook rice as directed, set aside to cool

* heat 1 tsp vegetable oil in a deep pot or wok, cook stew meat pieces until just cooked then remove meat from pan to a separate warming dish reserving liquid

* add additional 1 tsp vegetable oil to reserved liquid in pot (wok) and return to heat

* add Thai curry paste to pot (wok) and stir until well combined

* to the pot (wok) next add the diced carrots, red pepper, green onions and stir fry until tender crisp

* combine rice into the vegetable stirring until the rice is well covered with the sauce

* finally add peanut sauce, peanuts, and cooked stew meat to rice and vegetable mixture

* stir until well combined and food is thoroughly heated, add salt and pepper if desired

* serve topped with chow mein noodles and prepared egg rolls

Hints & Tips: We used up the leftover vegetables from other meals this week and bought frozen mini egg rolls to save time in the kitchen. 5 of 5 family members enjoyed this meal completely!!

Grilled Fish Tacos with Fresh Salsa

Ingredients:

2 limes, juiced - divided

3 plum tomatoes, diced

1/2 medium onion, diced

1/2 cup cilantro, chopped

1/2 cup mayo

2 TBS milk

1 tsp minced garlic

1/4 tsp salt

2 cups thinly sliced Romaine lettuce

1 avocado, peeled & diced

10 corn tortillas

1 - 1 1/4 lbs. tilapia fillets

*black pepper*

1st - Prepare white sauce for tacos by combining mayo, milk, garlic, and 2 TBS of lime juice with a whisk until smooth.

2nd - Prepare salsa by combining remainder of lime juice with diced onion, diced tomatoes, chopped cilantro and salt.

3rd - Place lettuce and avocado each in a separate dish for easy taco assembly.

4th - Warm corn tortillas on a grill or griddle and set aside in a warmer or plastic dish with a lid.

5th - Heat grill or griddle to cook fillets over medium heat. Season tilapia fillets with black pepper. Cook fillets 3-4 minutes on each side, until fillets flake easily with a fork.

6th - Assemble tacos in corn tortillas: layer lettuce, fish, salsa, avocado, and sauce into tortilla.

This recipe is linked up to Friday Food - Click on the Momtrends box for more of this weeks recipes!!

Breakfast Pizza...for Dinner

Ingredients:

* seamless crescent roll dough
* 2 cups hash brown potatoes with onions and green peppers
* 1 lb cooked, drained pork sausage
* 6 eggs, slightly beaten
* 1/2 cup half and half
* 1 cup shredded cheddar cheese
* 1 cup shredded colby jack cheese
* salt & pepper to taste
* hot sauce........if you dare!

Preheat oven to 375 degrees F.

Unroll crescent roll on to prepared baking sheet, stretch gently to desired length and width.

Spread hash brown potatoes with onions and green peppers evenly over crescent roll.

Top potato mix with crumbled cooked sausage.

Mix half and half into eggs and pour over potatoes and sausage. Combine ingredients well.

Top with cheeses and add salt and pepper if desire.

Bake at 375 degrees F for 40-45 minutes or until cheese is completely melted and eggs are thoroughly cooked. Use a fork or knife to test doneness.

**Tonight we served our breakfast pizza with a side of mandarin oranges....no leftovers!! Score!**

Chicken Gnocchi Soup (Crock-Pot)

Ingredients:

1-2 lbs boneless, skinless chicken thighs
1 can cream of chicken soup
1 cup half and half
4 cups of water, (more to cover if needed)
8 oz fresh baby spinach
1/2 lb baby carrots, sliced into small rounds
2 stalks of celery
1/2 medium onion
1 TBS garlic
3-4 TBS chicken base (bouillon)
**gnocchi, from the deli or pasta section at the local store**
salt & pepper to taste

-Combine all the ingredients, except the gnocchi and cook on low, 6-8 hours.
-During the last hour - add the gnocchi.
-Stir occasionally.

Ham & Cheese Waffles

Ingredients:

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp sugar
1 1/2 cups milk
1 large egg
4 TBS butter or margarine, melted & cooled
4 oz thinly sliced ham, chopped
1 cup shredded *orange* cheese (we used colby-jack mix, cheddar works well also)
2 green onions, chopped

*mustard for dipping*

Begin by combining the flour, sugar, baking powder, and salt in a large bowl with a whisk.

Next, add the milk, egg, and melted butter. Combine thoroughly.



For this recipe we used deli style ham. To get it the right size (quickly) Jon used the pizza cutter to dice it all up. Fast and efficient.



The ham, cheese, and chopped green onion are added to the batter without over mixing.



Using a waffle press the batter is cooked. These waffles are not as crunchy as other waffles, so be prepared for the texture to be softer.

Don't be fooled though, they are super filling!



I like a little bit of mustard to dip my waffles in - but of the 5 people here - I am the only one. They don't know what they are missing!

If you are lucky enough to have leftovers, they make great snacks and would work well for a quick lunch.

We weren't so lucky this time...but next time that just means a double-batch!