Recipes Galore!

I really enjoy cooking, especially if I don't have any little helpers in the kitchen with me. For the record, I do like to cook with my kids but we usually bake or do more simple recipes. Since I've had Addison we have been eating out a lot less due to the fact that she HATES being out in the evening and also because of WW, we are trying to eat more healthy. So, I've found myself in the kitchen quite a bit in the afternoons while Carter is at school and the girls nap. Here are a few of our recent favorite recipes:

Lettuce Wraps (a la PF Chang - this tastes exactly like the wraps at the restaurant)





· 3 tablespoons oil
· 2 boneless skinless chicken breast
· 1 cup water chestnut
· 2/3 cup mushroom
· 3 tablespoons chopped onion
· 1 teaspoon minced garlic
· 4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".


My notes: These are honestly DELICIOUS! Even my kids gobbled them up. Very labor intensive though so I suggest making at least a double batch if you're going to take the time to make them. Top with rice noodles!


Asian Noodle Salad (I got this recipe off of The Pioneer Woman - click this link to see her pics of this salad and to find more AMAZING recipes)

adapted from Jamie Oliver

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet


DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

My notes: This is a HUGE recipe. I halve the salad recipe but make the complete dressing recipe and it is still enough to feed 4 dinner sized portions. I also leave the cilantro out of the dressing so it stays good longer

Pulled Chicken Sandwiches (which I adapted from Kraft food & family magazine)

1 lb. chicken boneless, skinless chicken breast
1 onion, sliced
1/2 c. BBQ sauce
1/4 c. water
1/4 c. brown sugar
Directions: Place all ingredients in crockpot and cook on high for 4 hrs. Shred chicken and return to pot and mix with sauce. Serve on rolls, with cheese if desired.

My notes: This is a huge hit at our house. I've taken this in for meals several times and it has gotten rave reviews. It also freezes well if you want to make a double batch.

Roasted Red Potatoes with Bacon and Cheese (Also taken from Kraft foods)

3/4 c. Light Ranch Dressing
1/2 c. shredded cheese
1/4 c. crumbled bacon (I use turkey bacon)
2 lb. Red potatoes, quartered
1 T. fresh rosemary

Directions: Preheat oven to 350. Mix dressing, cheese and bacon bits in large bowl. Add potatoes, toss lightly. Place in lightly greased 9x13 pan, cover with foil. Bake 40 min. Remove foil; bake an additional 10 min. or until potatoes are tender. Sprinkle with rosemary

My notes: I have made these with all kinds of potatoes and they are delish with every type I have tried.